Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Ingredients
For the Meatloaf:
1 lb (450g) ground beef (80/20 or 85/15 lean)
1 lb (450g) ground veal (OR substitute with 1 lb ground turkey or chicken, or use 2 lbs total ground beef)
1 cup Panko breadcrumbs (or 1 ½ cups fresh soft breadcrumbs)
½ cup whole milk
1 large yellow onion, finely diced
2 cloves garlic, minced
1 large carrot, grated or finely diced
1 stalk celery, finely diced
2 large eggs, lightly beaten
2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 tsp dried thyme
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp smoked paprika
For the Glaze:
½ cup ketchup
2 Tbsp brown sugar
1 Tbsp apple cider vinegar
For the Pan Gravy:
Pan drippings from the meatloaf
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 cups beef broth (or chicken broth)
Salt and pepper to taste
For the Sides (as pictured):
Creamy Macaroni & Cheese: Use your favorite stovetop or baked recipe.
Glazed Carrots: Sautéed or roasted with butter and a touch of brown sugar.
Steamed Green Beans: Tossed with butter, salt, and pepper.
Soft Dinner Rolls: Store-bought or homemade.
Instructions
Step 1: Prep the Oven and Veggies
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup, and place a wire rack on top. (Alternatively, use a 9×5 inch loaf pan, but the rack helps the fat drain).
In a small skillet, melt a tablespoon of butter over medium heat. Add the finely diced onion, carrot, and celery. Sauté for 6-8 minutes until very soft. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.
Step 2: Make the Panade and Mix the Meat
In a large mixing bowl, combine the Panko breadcrumbs and the milk. Let it sit for 5 minutes to soften.
To the breadcrumb mixture, add the lightly beaten eggs, Worcestershire sauce, Dijon mustard, thyme, salt, pepper, paprika, and the cooled cooked vegetables.
Add the ground beef and the ground veal (or substitute meat) to the bowl. Using your clean hands, mix everything gently until just combined. Do not overmix, or the meatloaf will become dense and tough.
Step 3: Form and Glaze
Turn the meat mixture onto the prepared wire rack (or pack it gently into a loaf pan). Shape it into a rustic loaf, about 9×5 inches.
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze.
Brush about two-thirds of the glaze over the top and sides of the meatloaf.
Step 4: Bake
Bake the meatloaf at 375°F (190°C) for 55 minutes.
Remove the meatloaf from the oven, brush with the remaining glaze, and return it to the oven for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer.
Let the meatloaf rest on the rack for 15 minutes before slicing. This is crucial for retaining juices.
Step 5: Make the Pan Gravy
While the meatloaf rests, carefully pour the accumulated pan drippings from the baking sheet into a measuring cup. Skim off and discard most of the fat, leaving about 2 tablespoons of drippings (add butter if you don’t have enough).
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute until golden brown (this is your roux).
Gradually whisk in the beef broth and the reserved pan drippings. Bring to a simmer, reduce heat, and cook, whisking occasionally, for 5-8 minutes until thickened. Season with salt and pepper to taste.
Step 6: Assemble and Serve
Slice the rested meatloaf into thick slices.
Serve alongside generous portions of your prepared mac and cheese, glazed carrots, and green beans.
Ladle a rich pan gravy over the meatloaf and potatoes (or mac and cheese).
Don’t forget the buttered dinner roll to sop up all the extra gravy!
Enjoy your delicious, comforting homemade meal!