Classic Meatloaf

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Soak the breadcrumbs in the milk for 10 minutes until completely saturated and pulpy.

   Mark done Start 10 min timer

2. Sweat the onion, celery and garlic in the olive oil for 8 minutes until soft, then cool completely. Adding warm vegetables to raw meat starts cooking it prematurely.

   Mark done Start 8 min timer

3. Combine the minces, soaked breadcrumbs, cooled vegetables, eggs, Worcestershire sauce, tomato purée, salt, pepper, thyme and parsley.

   Mark done

4. Mix with your hands for no more than 60 seconds — just until combined. Overworking makes meatloaf rubbery.

   Mark done

5. Shape into a 25 x 12 cm loaf on a foil-lined tray, doming the top slightly so fat runs off.

   Mark done

6. Whisk the glaze ingredients together and brush half over the loaf.

   Mark done

7. Bake at 180°C / 355°F for 40 minutes, then brush with the remaining glaze and bake a further 20 to 25 minutes, until the centre reaches 70°C.

   Mark done Start 20 min timer

8. Rest for 15 minutes before slicing. Cutting it hot will crumble every slice.

   Mark done Start 15 min timer

Chef’s Tips

• Fry a teaspoon of the mixture and taste it before shaping — it is the only way to check the seasoning.
• Two coats of glaze: one at the start that bakes in, one late that stays sticky.
• Leftover meatloaf sandwiches on white bread with extra glaze are arguably the point of making it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A medium-bodied Merlot or a brown ale
• Serve with mashed potato and green beans
• Finish with apple pie

Storage & Reheating

Refrigerate 4 days, freeze 3 months whole or in slices. Reheat slices in a covered pan with a spoonful of stock.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.