The three important components of a basic meatloaf are flavor, moisture and texture. Think about each of these three things and you're guests will be asking for a second slice.Featured In My CookbookComfortable in the Kitchen Jump to Recipe (or scroll for photos and riveting information...)
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- Prep Time: 25 m
- Cook Time: 1 h 30 m
- Total Time: 1 h 55 m
- Servings: 6
- 1 cup rolled oats (or fresh breadcrumbs)
- ½ cup milk
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 1 carrot finely chopped
- 2 cloves garlic minced
- 2 pounds ground meatloaf mix meat, 1 pound beef, ½ pound pork, ½ pound veal
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ cup finely chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 6 tablespoons ketchup
- 2 tablespoons brown sugar
- Pre-heat the oven to 350˚ F.
- Place the oatmeal and milk in a large mixing bowl and let the oatmeal soak while you prepare the rest of the ingredients.
- Pre-heat a skillet over medium-high heat. Add the olive oil and then cook the onion, carrot and garlic until tender, but not browned – 5 to 6 minutes. Transfer the vegetables to the bowl with the oats and milk.
- Add the ground meats, spices, parsley, eggs and Worcestershire sauce to the bowl and mix everything together with your hands just until everything is combined. Transfer the mix to a sheet pan and shape the mixture into a loaf shape of sorts.
- Bake in the oven for 60 to 75 minutes, or until an instant read thermometer registers 160˚ F in the center of the meat. After 60 minutes of cooking, combine the ketchup and brown sugar in a small bowl and spread this on top of the meatloaf for the last ten to fifteen minutes of baking. Let the meatloaf cool and then slice and serve.