Meatloaf
also called meat loaf · glazed meatloaf · ketchup-glazed meatloaf · meatloaf plate
- Meat and Three
- Diner
- serves 8
- recipe says 1 hr 45 min
- Stews & Braises
Three ways to read this recipe
The table
| Bake it free-form on a sheet pan. A tin steams the sides, and the glaze sets on a flat pan instead of pooling. | ||||
| 3 slices(torn)white sandwich bread | soak the bread 10 min | mix by hand, lightly | shape into a loaf | glaze, bake 350°F 1 hr |
| 3/4 cup(180 mL)whole milk | ||||
| 1 large(finely diced)yellow onion | sweat 8 min, then cool | |||
| 2 ribs(finely diced)celery | ||||
| 3 cloves(minced)garlic | ||||
| 2 Tbs(28 g)unsalted butter | ||||
| 1 1/2 lb(680 g; 80/20)ground beef | ||||
| 1/2 lb(225 g)ground pork | ||||
| 2large eggs | ||||
| 2 tspkosher salt | ||||
| 1 tspblack pepper | ||||
| 1 tspdried thyme | ||||
| 1 TbsWorcestershire sauce | ||||
| 1/2 cup(120 mL)ketchup | ||||
| 2 Tbs(25 g)light brown sugar | ||||
| 1 Tbscider vinegar | ||||
| Rest the loaf ten minutes before cutting. Sliced straight out of the oven it falls apart on the spatula | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.18 things to get out.
Pans and tools
Before anything else
2soak the bread 10 min
3sweat 8 min, then cool
4mix by hand, lightly
goes in with what steps 2 and 3 made
6glaze, bake 350°F 1 hr
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 10 min2 of 5 steps give no time
- Needs you
- none given
- If you get it wrong
- Unforgiving — ground meat is not a cut of meat: the middle has to reach temperature, and that is what the hour is for
soak the bread 10 min
10 minwalk awayfrom the start
sweat 8 min, then cool
8 minwalk away(we think)from the start
mix by hand, lightly
not timed10 min in
shape into a loaf
not timed10 min in
glaze, bake 350°F 1 hr
1 hrwalk away10 min in
- you can walk away
- never timed
- we think
You'll need sheet pan
Goes with
See how it is written
>> title: Meatloaf
>> category: Stews & Braises
>> tags: beef, pork, baked, southern, glaze
>> counters: Meat and Three, Diner
>> aka: meat loaf, glazed meatloaf, ketchup-glazed meatloaf, meatloaf plate
>> servings: 8
>> time: 1 hr 45 min
>> slack: unforgiving — ground meat is not a cut of meat: the middle has to reach temperature, and that is what the hour is for
>> pairs-with: cream-gravy, macaroni-and-cheese, green-beans, stewed-squash
>> step: Bake it free-form on a sheet pan. A tin steams the sides, and the glaze sets on a flat pan instead of pooling.
Bake it free-form on a sheet pan rather than in a loaf tin.
>> step: soak the bread 10 min
Soak @white sandwich bread{3%slices}(torn) in @whole milk{3/4%cup}(180 mL) for ~soak{10%min}.
>> step: sweat 8 min, then cool
Sweat @yellow onion{1%large}(finely diced), @celery{2%ribs}(finely diced), @garlic{3%cloves}(minced) in @unsalted butter{2%Tbs}(28 g) for ~sweat{8%min}.
>> step: mix by hand, lightly
Mix @&(~2)soaked bread{}, @&(~1)cooled vegetables{} with @ground beef{1 1/2%lb}(680 g; 80/20), @ground pork{1/2%lb}(225 g), @large eggs{2}, @kosher salt{2%tsp}, @black pepper{1%tsp}, @dried thyme{1%tsp}, @Worcestershire sauce{1%Tbs}.
>> step: shape into a loaf
Shape @&(~1)meatloaf mixture{} into a loaf on a #sheet pan{}, no taller than three inches.
>> step: glaze, bake 350°F 1 hr
Bake @&(~1)shaped loaf{} at 350°F (175°C) under @ketchup{1/2%cup}(120 mL), @light brown sugar{2%Tbs}(25 g), @cider vinegar{1%Tbs} for ~bake{60%min}.
Rest the loaf ten minutes before cutting. Sliced straight out of the oven it falls apart on the spatula.