BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

MEATLOAF

cook:

1 h 20 min

Picture for MEATLOAF

2,336,815 views  If a meal could be a warm snuggly blanket, meatloaf would. Not just because of how comforting it is, but because you’ll probably want to take a nap after this one. Try our recipe for classic meatloaf for a satisfying dish or, if you have the time, invest it in our advanced meatloaf recipe!

6 servings

US

original

metric

INGREDIENTS

For the Classic Meatloaf

6 oz buttermilk

5 oz breadcrumbs

1 tsp garlic powder

0.5 onion, diced

1 stalk celery, grated

1 large carrot, grated

36 oz meatloaf mix (12 oz each of beef, pork, veal)

¼ cup Tomato paste

¼ cup fresh parsley, chopped

⅛ cup Fresh basil, chopped

2 large eggs, beaten

1 ½ tsp Worcestershire sauce

1 tsp kosher salt

1 ½ tsp freshly ground black pepper, divided

4 oz ketchup

1 tbsp tomato paste

1 ½ oz brown sugar

½ oz honey

1 tbsp apple cider vinegar

1 tsp Worcestershire sauce

For the Advanced Meatloaf

½ cup beef or chicken broth, preferably homemade

1 packet gelatin

8 oz boneless lamb leg

12 oz beef chuck roast

12 oz boneless pork butt

1 tbsp vegetable oil

0.5 onion, diced

1 stalk celery, grated

1 large carrot, grated

2 garlic cloves, crushed

3 large pieces of white bread, staled

¼ cup dried porcini mushrooms

4 oz buttermilk

¼ cup tomato paste

1 tbsp soy sauce

1 tsp fish sauce

¼ cup fresh parsley, chopped

⅛ cup Fresh basil, chopped

2 large eggs, beaten

2 tsp Worcestershire sauce, divided

1 tsp kosher salt

1 ½ tsp freshly ground black pepper, divided

4 oz ketchup

1 tbsp tomato paste

1 ½ oz brown sugar

½ oz honey

1 tbsp apple cider vinegar

DIRECTIONS

1.

For the Classic Meatloaf

1.

Prepare a small rimmed baking sheet with tin foil and an even layer of nonstick spray and prepare a 9-inch loaf pan with a light coating of nonstick spray.

2.

Preheat the oven to 325°F with a convection fan (or 350°F without a fan).

3.

Combine the buttermilk, bread crumbs, and garlic powder in a medium bowl. Reserve until ready to use.

6 oz buttermilk

5 oz breadcrumbs

1 tsp garlic powder

4.

In a large bowl, combine the vegetables with the meatloaf mix, buttermilk mixture, tomato paste, parsley, basil, eggs, Worcestershire sauce, salt, and pepper.

0.5 onion, diced

1 stalk celery, grated

1 large carrot, grated

36 oz meatloaf mix (12 oz each of beef, pork, veal)

¼ cup Tomato paste

¼ cup fresh parsley, chopped

⅛ cup Fresh basil, chopped

2 large eggs, beaten

1 ½ tsp Worcestershire sauce

1 tsp kosher salt

1 tsp freshly ground black pepper, divided

5.

Gently fold the ingredients together with your hands. Try to avoid squeezing the meat as much as possible while still achieving a homogenous mixture.

6.

Press the meatloaf mixture into the prepared loaf pan. Flip the meatloaf out onto the foil-lined baking sheet.

7.

Meanwhile, prepare the glaze by combining the ketchup, tomato paste, brown sugar, honey, vinegar, Worcestershire sauce, and remaining pepper in a small bowl. Whisk to combine.

4 oz ketchup

1 tbsp tomato paste

1 ½ oz brown sugar

½ oz honey

1 tbsp apple cider vinegar

1 tsp Worcestershire sauce

8.

Bake the meatloaf for 15 minutes, then brush it with about half of the glaze.

9.

Bake for an additional 15 minutes, and then brush the remaining glaze over the meatloaf and place it back in the oven. Continue cooking until the internal temperature reaches 155°F, about 20-25 minutes.

10.

Remove the meatloaf from the oven and allow it to cool on a rack for 10 minutes before slicing and serving.

11.

For the Advanced Meatloaf

1.

Prepare a small rimmed baking sheet with tin foil and an even layer of nonstick spray and prepare a 9-inch loaf pan or a 4.5-inch mini loaf pan with a light coating of nonstick spray. Preheat the oven to 325°F for full-sized meatloaf or 350°F convection for mini meatloaves.

2.

Add the broth to a small bowl and sprinkle the gelatin over the entire surface. Let sit until the gelatin has fully hydrated, about 6 minutes.

½ cup beef or chicken broth, preferably homemade

1 packet gelatin

3.

Cut the lamb, beef, and pork into 1 to 2-inch cubes. Transfer the meat to a rimmed baking sheet and freeze for 20-30 minutes.

8 oz boneless lamb leg

12 oz beef chuck roast

12 oz boneless pork butt

4.

Meanwhile, begin heating the oil in a large skillet over medium-high heat.

1 tbsp vegetable oil

5.

Reduce the heat to medium-low and add the onion. Cook, stirring periodically, for 7-10 minutes or until the onions are lightly caramelized. If the onions are sticking to the bottom of the pan, add ¼ cup of water and cook until all of the water has evaporated.

0.5 onion, diced

6.

Add the carrots, celery, and stock mixture to the pan, continue cooking the vegetables for 3-4 minutes.

1 stalk celery, grated

1 large carrot, grated

7.

Add the garlic and cook for an additional 30 seconds. Transfer the vegetables to a metal bowl or sheet tray and allow them to cool for 15 minutes.

2 garlic cloves, crushed

8.

Using the medium-size grate setting/plate, grind the chilled meat. Reserve until ready to use.

9.

In the bowl of a food processor, combine the bread and dried mushrooms. Process until the bread and mushrooms have become the consistency of sand. Scale-out 4 oz of the breadcrumb mixture.

3 large pieces of white bread, staled

¼ cup dried porcini mushrooms

10.

Combine the breadcrumb mixture with buttermilk. Reserve until ready to use.

4 oz buttermilk

11.

In a large bowl, combine the cooled vegetables, buttermilk mixture, tomato paste, soy sauce, fish sauce, parsley, basil, eggs, Worcestershire sauce, salt, and pepper.

¼ cup tomato paste

1 tbsp soy sauce

1 tsp fish sauce

¼ cup fresh parsley, chopped

⅛ cup Fresh basil, chopped

2 large eggs, beaten

1 tsp Worcestershire sauce, divided

1 tsp kosher salt

1 tsp freshly ground black pepper, divided

12.

Gently fold the ingredients together with your hands. Try to avoid squeezing the meat as much as possible while still achieving a homogenous mixture.

13.

Press the meatloaf mixture into the prepared loaf pan. Flip the meatloaf out onto the foil-lined baking sheet.

14.

Meanwhile, prepare the glaze by combining the ketchup, tomato paste, brown sugar, honey, vinegar, Worcestershire sauce, and remaining pepper in a small bowl. Whisk to combine.

4 oz ketchup

1 tbsp tomato paste

1 ½ oz brown sugar

½ oz honey

1 tbsp apple cider vinegar

1 tsp Worcestershire sauce, divided

½ tsp freshly ground black pepper, divided

15.

Bake the meatloaf for 15 minutes, then brush it with about half of the glaze.

16.

Bake for an additional 15 minutes, and then brush the remaining glaze over the meatloaf and place it back in the oven. Continue cooking until the internal temperature reaches 155°F, about 20-25 minutes for the full-sized meatloaf or 10-15 minutes for the mini loaves.

17.

Turn the oven to broil and cook for a final 2 minutes. Then, remove the meatloaf from the oven and allow it to cool on a rack for 10 minutes before slicing and serving.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.