| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for baking dish
- 1/2 cup finely chopped scallions (white and green parts)
- 1/4 cup grated carrots
- 1/4 cup finely chopped onion
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup ketchup
- 2 teaspoons gelatin
- 2 pounds ground beef chuck
- 1/2 pound ground pork
- 2 large eggs, beaten
- 1/2 cup dried bread crumbs
- Kosher salt and freshly ground black pepper
- 1/2 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
Instructions
- To make the meatloaf: Preheat the oven to 375 degrees F. In a small skillet, heat the oil over medium heat. Add the scallions, carrot and onion and cook until softened, about 10 minutes. Add the thyme, cumin, paprika, and garlic and onion powders. Cook until fragrant, about 1 minute. Scrape into a large bowl and let cool completely.
- Meanwhile, heat the ketchup in the microwave until just warm to the touch. Sprinkle the gelatin over the ketchup and whisk to remove clumps. Add to the cooled vegetable mixture, then add the beef, pork, eggs, and bread crumbs. Season with salt and pepper and mix just to combine. Coat a 9×13-inch baking dish with oil and form the meat mixture into a loaf.
- To make the glaze: In a measuring cup, stir together the ketchup, Worcestershire, and mustard. Brush a little glaze on the meatloaf and bake until the internal temperature reaches 160 degrees F, about 1 hour 15 minutes, brushing three or four times with the glaze until you’ve used it all. Let meatloaf rest at least 15 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 340 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 138 mg |
| Sodium | 493 mg |
Reviews
Did not hold together as well as usual meatloaf, but would definitely make this again, Next time I would try oats as my binder. Very different in seasoning from my all-American meatloaf, but a nice change of pace
not very good.
When i make my meatloaf my add ins to keep it moist … heaping tbsp of unsweetened applesauce and i use oatmeal instead of breadcrumbs, herbs and spices and beef and pork been making it like this for years and it is the most moist meatloaf ever .. but i will give this a try’s
This was such an easy recipe to make. My family loved the meatloaf, but thought my old-fashioned meatloaf I always make was better. Not putting into a loaf pan was fun, but it seemed to have lost a lot of its juice, as the sheet pan was quite wet and oily. We also prefer having a little more veggies in the loaf- this recipe calls for little.
Followed recipe exactly the flavor was fine but I was disappointed in the way it held together!
BEST…CLASSIC MEATLOAF…PERIOD! This is my permanent “go to” from now on. This meatloaf is not only delicious, but sets up beautifully while remaining moist and tender. The restaurant secret of adding gelatin is key – I’ll be experimenting with it in all of my ground meat recipes going forward – thanks GZ! Perfect.
I made this recipe and subsitituted Heinz Chili Sauce for the ketchup to give it a more tangy kick. Personally I don’t like Thyme but didn’t want to deviate from recipe. Next time I’ll leave out the carrots and use celery…I like it more savory.
This is so good we’ve put it in the meal rotation. So moist and flavorful. We add cheese (totally doesn’t NEED it but hey cheese is everything)… GZ, you’re the man!
I tripled this recipe for family get-together and it got rave reviews. The children and adults alike! I even printed the recipe out and gave away!
Best. Ever. My husband ate two servings and this morning made a meatloaf sandwich for breakfast to take to work. Really great.