Recipes · Main dishes
Classic Meatloaf
AI-written · not yet kitchen-tested
A good meatloaf stays juicy because the rolls and onion hold the moisture, and it slices cleanly after resting. The pan drippings in the dish turn into the gravy right away.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 2 day-old bread rolls
- 150 ml (5.1 fl oz) milk
- 1 large onion
- 1 tbsp oil
- 750 g (1.7 lb) ground beef and pork mix
- 2 eggs
- 2 tbsp medium-hot mustard
- 1 tbsp tomato paste
- 1 tsp sweet paprika
- 1 tsp dried marjoram
- 1.5 tsp salt
- pepper to taste
- 200 ml (3/4 cup) beef broth for the baking dish
- 2 tbsp ketchup for brushing
Method
- Soak the rolls in the milk. Preheat the oven to 350 °F (180 °C) conventional, or 325 °F (160 °C) convection.
- Finely dice the onion and sauté it in the oil for 3 minutes until translucent, then let it cool.
- Squeeze the rolls out well. In a bowl, knead them with the ground meat, onion, eggs, mustard, tomato paste, paprika, marjoram, salt and pepper until the mixture is even.
- Shape the mixture into a loaf about 25 cm (10 inches) long and set it in a baking dish. Pour the broth around the edge.
- Bake the meatloaf for 60 to 65 minutes. After 30 minutes, brush it with ketchup. It is done when the internal temperature reaches 165 °F (75 °C) or the juices run clear.
- Let rest for 10 minutes, then cut into slices. Serve the pan drippings from the dish as gravy, loosening them with a little water and bringing to a boil if needed.
Tip: If you do not want to guess the time, use a meat thermometer: 165 °F (75 °C) in the center, because ground meat must be cooked all the way through.
Tip: Cut straight out of the oven, the meatloaf falls apart; after 10 minutes of resting it holds together in slices.