This classic meatloaf dish is moist and savory and has an aged glaze on top. It is created with sautéed vegetables, spices, and bread crumbs. Your loaf’s size, shape, and baking pan will all affect how long it takes to cook. Serve this hearty dish with mashed potatoes and a straightforward mushroom gravy on chilly fall or winter evenings.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
Ingredients
- 1 medium carrot, coarsely chopped
- 1 rib celery, coarsely chopped
- ½ medium onion, coarsely chopped
- ½ medium red bell pepper, coarsely chopped
- 4 white mushrooms, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 ½ pounds ground chuck
- 1 tablespoon Worcestershire sauce
- 1 large egg, beaten
- 1 teaspoon dried Italian herbs
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 cup plain bread crumbs
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 teaspoon Sriracha sauce, or to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking dish with lightly greased foil.
- Place carrot, celery, onion, bell pepper, mushrooms, and garlic in a food processor; pulse until very finely chopped, almost to a purée. Transfer to a large mixing bowl.
- Dotdash Meredith Food Studios
- Add ground chuck to the vegetables, along with Worcestershire sauce, egg, Italian herbs, salt, black pepper, and cayenne. Mix gently with a wooden spoon until ingredients are just combined. Sprinkle in bread crumbs and gently mix with your fingertips until just combined; don’t overmix.
- Shape the mixture into a loaf, about 4 inches high by 6 inches across. Place in the prepared baking pan.
- Dotdash Meredith Food Studios
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, stir brown sugar, ketchup, Dijon, and Sriracha for glaze in a small bowl until brown sugar has dissolved.
- Remove meatloaf from the oven. Spoon glaze on the top of the meatloaf with the back of a spoon, then pull a tiny bit glaze down the sides.
- Dotdash Meredith Food Studios
- Return to the oven, and bake until no longer pink inside, 45 to 75 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C), so start checking at 45 minutes and continue baking until meatloaf reaches that temperature. Cooking time will depend on shape and thickness of the meatloaf.
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
- The shape and thickness of your meatloaf, as well as the type of baking pan you choose, will affect the cook time of the meatloaf. The timing in Step 8 is a guide; be sure to start checking the internal temperature after 45 minutes.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 755 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
It tasted better the next day.
We LOVED the recipe. I modified it by adding a moistened brioche bun (an old trick I learned from an older Italian woman who uses this in her meatball recipe). I used a local hot sauce opposed to Siracha. There were no left overs!
I added some carolina reaper powder in the sauce it was delicious
Added 1/2 tsp of garlic salt and onion powder. the kick that the cayenne gives this is remarkable.
Liked the recipe and the flavor. Results somewhat overly moist, dripped a lot. Fairly easy to put together. We have a blender, which did the job, bur cleanup was tedious. Served with tiny, buttered potatoes, and corn on the cob. Delicious.
Made it a few time. The family loves it. I shape it into 4” wide and 1.5” tall.
Couldn’t have asked for a better tasting Meatloaf recipe. I’ve made this about six times now. Some times I almost purée the veggies in my Ninja Bullet, sometimes I just chop them small. Other than that, I make it exactly as written. After making it the first time, you can adjust seasonings to your liking. It always comes out amazing. Just the right amount of sweet and savory.
Absolutely the best meatloaf I’ve ever made! Delicious, the glaze is great. I added a jalapeño pepper to the vegetable mixfor some extra zip. Takes a bit to cook at 315, so increased to 350 for the last 10 minutes still took 60 minutes in a 9×5 loaf pan. Well worth the wait!
Best we ever had! This turned out delicious. I used 2 lbs of ground beef and skipped mushrooms bc I didn’t have any. And for the glaze I only mixed ketchup & brown sugar. Simple and tasty. For the cooking time & temp, after the first 15 mins when i applied the glaze i bumped up the temp to 350 and checked it after 35 mins. Still wasn’t ready so I cooked for an additional 25-30 mins and was perfection.
My first meatloaf and it was delicious!! Thank you for the recipe.
Very tasty & makes a filling meal. The family loved it & we will definitely have it again.
I halved it, except for the glaze/ It was a great, easy recipe with minimal cleanup’ I’d make it again
Delicious, excellent meatloaf.
Super delicious!
We love Chef John! I don’t have a food processor but I minced veg with my knife. We loved the bits of veg in the meatloaf. Also didn’t add siracha to glaze, b/c we don’t like things too spicy. Overall, it came out wonderful, especially for sandwiches the next day. Thanks, Chef John!
I subbed a 1/2 pound of Italian sausage. Can’t wait to finish that and cook another one next week!
Chef John, and his older blog food wishes are always amazing recipes. Only thing I change is that I put all the vegetables into a blender/or Cuisinart and purée everything so that my kids don’t complain that there’s vegetables in the meatloaf. They love it! He also has the best aunt Angela‘s cabbage roll recipe in the history of cabbage rolls. Love this meatloaf. I double the sauce and I use 3 pounds of meat because they are sold in 1 pound portions. Yes, It’s around 1.5 hours at 325° To get to Medium temperature/160° to be done. Love this recipe
C’etait très bon et aussi, très saludable. Merci!
I accidentally left this in the oven too long and the outer part was burnt to a crust. But the inside was still juicy and perfectly edible (and tasty!). So I give this recipe 5 stars for being fifty percent fireproof. Sorry no photos, I ate the evidence.
Loved making vegetables ( almost) into a purée with food processor, added 1/2 of anise/ fennel bulb. Used 3/4 lb of pork added to beef. Used oatmeal instead of breadcrumbs. Used Frank’s instead of Sriracha. It was amazingly delicious, big improvement on standard meatloaf. May use turkey next time to reduce fat.
Froze half and cooked half. Took an hour to reach temp