Classic Meatloaf

Ingredients

• 454 g (1 pound)ground beef
• 454 g (1 pound)ground pork (or turkey for a leaner version)
• 3 clovesgarlic, minced or pressed
• 1/2yellow onion
• 30 g (1/2 cup)chopped parsley
• 1egg
• 60 g (1/2 cup)Warrior breadcrumbs (see notes for recipe)
• 60 ml (1/4 cup)almond milk
• 1 teaspoonsalt
• 30 ml (2 tablespoons)olive oil
• 1 clovegarlic, minced
• 85 g (3 oz)tomato paste
• 397 g (14 oz)tomato purée
• 60 ml (1/4 cup)honey

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Mix the meat

   In a large bowl, combine the beef and pork. Add the first portion of garlic, the onion, parsley and egg, then stir until mixed.

3. 3

   Soak the breadcrumbs

   In a separate bowl, stir the breadcrumbs and almond milk together. Add this mixture to the meat and stir to combine.

4. 4

   Shape the loaf

   Form the mixture into a loaf and set it on a baking sheet. Place it in the oven to start cooking.

5. 5

   Cook the garlic

   Meanwhile, warm the olive oil in a small frying pan over medium heat. Add the minced garlic and cook for 1 minute.

6. 6

   Cook the paste

   Add the tomato paste and cook for 3 minutes, stirring it together with the oil and garlic.

7. 7

   Simmer the sauce

   Stir in the tomato purée and honey until combined, then bring the sauce to a simmer.

8. 8

   Check the meatloaf

   When the centre reaches 63°C (145°F), after about 30 minutes, switch the oven to broil and brown the top.

9. 9

   Build the glaze

   Take the meatloaf out and brush on some tomato sauce. Return it to the oven to brown the top slightly, then repeat this process 3 or 4 times to build a thick glaze.

10. 10

    Serve with sauce

    Serve the meatloaf with any extra sauce on the side.

What is classic meatloaf?

Meatloaf is a home-style dish of seasoned minced meat shaped into a loaf and baked. Versions of meat mixed with binders and seasonings appear in many cooking traditions, while this familiar American-style take pairs beef and pork with a tomato-based glaze.

The combination of two meats gives the loaf a fuller flavour, while breadcrumbs and egg help it hold together. Repeated brushing with sauce gives the top its glossy, sweet-tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 875 calories, 50g protein, 35g carbs, 53g fat.

The beef and pork provide most of the protein and fat, while the breadcrumbs, onion and honey contribute carbohydrates. Serve a slice with plenty of vegetables and a moderate portion of potatoes to round out the plate.

Why combine beef and pork?

Beef: It brings a robust, savoury base to the loaf. Pork adds richness and helps keep the mixture from tasting one-note.

Turkey: The recipe offers it as a leaner alternative to pork. Because a leaner mixture can cook up less tender, take care not to overmix it.

Getting the mixture right

Breadcrumbs and milk: Stirring them together before adding them to the meat lets the crumbs absorb moisture. Mix the ingredients only until combined so the loaf stays tender.

Shaping: Form an even loaf on the baking sheet so it cooks at a steady pace. A uniform shape also makes it easier to glaze the top evenly.

Making the tomato glaze

Garlic and paste: Cook the garlic briefly in the oil, then stir in the tomato paste for 3 minutes. This step blends the paste with the oil before the purée and honey go in.

Layering: Brush sauce over the loaf in several rounds, returning it to broil briefly between coats. Keep an eye on the surface as it browns so the glaze does not scorch.

Checking doneness

Temperature: The method calls for an internal temperature of 63°C (145°F), reached after about 30 minutes, before browning the top. Check the centre with a food thermometer, taking care not to touch the baking sheet.

Timing: Loaf shape and oven performance affect how long cooking takes. Use the temperature cue as well as the approximate time, and watch closely during the broiling and glazing stages.

What to serve with meatloaf

Serve slices with extra tomato sauce on the side. Mashed potatoes, roast potatoes or another simple starch make a hearty pairing.

For contrast, add green vegetables or a crisp salad. Their freshness balances the rich meat and sweet glaze.

Recipe notes & tips

• Chop the onion finely so it distributes evenly through the meat.
• Mix the loaf gently and stop as soon as the ingredients are combined.
• Keep the sauce at a gentle simmer rather than letting it boil hard.
• Use a thermometer to check the centre of the loaf.
• Stay nearby while broiling, as the glaze can brown quickly.
• Let the loaf rest briefly before slicing for neater portions.

Variations

• Use turkey: Replace the pork with ground turkey for the leaner version noted in the recipe.
• Adjust the glaze: Add the honey gradually if you prefer a less sweet sauce.
• Add herbs: Mix extra chopped parsley into the meat for a stronger herbal flavour.
• Serve extra sauce: Keep some tomato sauce aside for spooning over individual slices.
• Change the sides: Pair it with mashed potatoes or a green salad to suit the meal.

Common mistakes to avoid

• Overmixing the meat: It can make the loaf dense; stir only until the ingredients come together.
• Uneven shaping: A lopsided loaf cooks inconsistently; shape it to an even thickness.
• Skipping the temperature check: Cooking time is approximate; check the centre with a thermometer.
• Leaving it unattended under the broiler: The glaze can darken quickly; watch it closely.
• Brushing on all the sauce at once: The method builds a thicker glaze in layers; apply it in 3 or 4 rounds.

How to store

Refrigerate leftover meatloaf and sauce in airtight containers for up to 3 days. Reheat slices until hot throughout, in the oven or microwave, and warm the sauce separately.

Frequently asked questions