Main dishes
Classic American meatloaf
A classic beef meatloaf with onion, breadcrumbs and a ketchup glaze, baked and rested before slicing into eight portions.
- Total time
- 95 min
- Servings
- 8
- Difficulty
- Easy
- Cuisine
- American
Ingredients
Method
Preheat the oven
Heat the oven to 180 °C (350 °F), conventional setting.
Prepare the tray
Line a flat baking tray with parchment.
Cook the onion
Cook the onion in the oil over medium heat for 5 minutes, until soft.
Cool the onion
Let the onion cool until no longer hot.
Mix the base
Mix the breadcrumbs, milk and eggs in a large bowl.
Add the beef
Add the beef, onion, salt and pepper to the bowl.
Combine gently
Mix gently just until combined; do not compact the meat.
Shape the loaf
Shape into a rectangle about 25 × 10 cm on the prepared tray.
Spread the ketchup
Cover the top of the loaf with ketchup.
Bake the loaf
Bake for about 60 minutes, until the centre reaches 71 °C (160 °F) on a thermometer.
Let it rest
Rest the loaf out of the oven for 10 minutes.
Cut the portions
Cut into eight slices.
Serve
Serve the slices warm.
The step photos are illustrative.
Notes
Do not taste the raw mixture. Wash hands and utensils after handling raw meat. If the centre is below 71 °C, cook longer. The rest makes slicing easier. Refrigerate leftovers within two hours.
Nutrition facts
One eighth of the loaf
- Protein
- 24.5 g
- Carbohydrates
- 12.8 g
- Fat
- 20.3 g
Estimate without side dishes; fat left in the pan is not deducted. Ingredients and brands vary.
Reference source: USDA FoodData Central, SR Legacy
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
A classic beef meatloaf with onion, breadcrumbs and a ketchup glaze, baked and rested before slicing into eight portions.
Frequently asked questions
How do I keep meatloaf tender?
Mix only until combined and shape without pressing firmly.
How can I tell it is cooked?
Use a thermometer in the centre; ground beef must reach 71 °C (160 °F).
Can I prepare it ahead?
Shape it and refrigerate covered until the next day, then bake and check the centre temperature.
