This Classic Meatloaf Recipe takes a comforting American staple to the next level with layers of flavor, a tender, juicy texture, and a glossy, tangy glaze. Infused with a blend of vegetables, herbs, cheese, and seasonings, this meatloaf is both hearty and refined, perfect for a family dinner or a nostalgic meal.
Why You’ll Love This Recipe
- Rich, complex flavor thanks to anchovies, Marmite, and soy sauce
- Ultra-moist texture from gelatin, buttermilk, and a vegetable base
- Tangy-sweet glaze caramelized to perfection
- Uses a clever cooking method for even results and maximum juiciness
- Great for making ahead—refrigerate and bake when ready
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Meatloaf
- ½ cup chicken stock (low-sodium, homemade or store-bought)
- ¼ cup buttermilk
- ½ ounce unflavored gelatin (about 2 packets, ~1½ tablespoons)
- 2 slices white sandwich bread, crusts removed, torn into pieces
- 4 ounces button or cremini mushrooms, cleaned
- 3 anchovy fillets
- ½ teaspoon Marmite
- 2 teaspoons soy sauce
- 1 teaspoon paprika
- 2 garlic cloves, roughly chopped (about 2 teaspoons)
- 1 small onion, roughly chopped (about ¾ cup)
- 1 small carrot, peeled and roughly chopped (about ½ cup)
- 1 celery stalk, roughly chopped (about ½ cup)
- 2 tablespoons unsalted butter
- 1¼ pounds freshly ground beef
- 2 large eggs
- 4 ounces cheese (cheddar, provolone, Monterey Jack, or Muenster), finely grated (about 1 cup)
- ¼ cup fresh parsley, finely minced
- kosher salt and freshly ground black pepper
Glaze
- ¾ cup ketchup
- ¼ cup light brown sugar, packed
- ½ cup cider vinegar
- ½ teaspoon freshly ground black pepper
Directions
- In a measuring cup, combine chicken stock and buttermilk. Sprinkle gelatin evenly over the top. Set aside.
- In a food processor, pulse mushrooms until finely chopped. Add anchovies, Marmite, soy sauce, paprika, and garlic; process into a paste. Add onion, carrot, and celery; pulse until finely chopped but not pureed.
- Melt butter in a 10-inch skillet over medium-high heat. Add vegetable mixture, cook about 5 minutes until softened and liquid has evaporated. Stir in buttermilk mixture, simmer until reduced by half, about 10 minutes. Transfer mixture to a large bowl with mushrooms and bread. Let cool 10 minutes.
- Add beef, eggs, cheese, parsley, 1 tablespoon kosher salt, and 1 teaspoon pepper. Mix gently with hands until combined. Microwave a small piece for 15 seconds to test seasoning. Adjust salt and pepper as needed.
- Transfer mixture to a greased 9×5-inch loaf pan. Cover tightly with foil. Refrigerate while preheating oven to 350°F.
- Invert loaf pan onto a foil-lined rimmed baking sheet, leaving the pan on top of the loaf. Bake 30 minutes. Remove pan carefully, return meatloaf to oven, and bake until internal temp reaches 140°F, about 40 minutes. Let rest 15 minutes. Increase oven temp to 500°F.
- For the glaze: Combine ketchup, sugar, vinegar, and pepper in a saucepan. Simmer 2 minutes until smooth.
- Brush glaze over meatloaf in thin layers, returning to oven between coats: bake 3 minutes, glaze, bake 3 minutes, glaze, then bake 4 minutes until glossy and deep brown.
- Rest 15 minutes before slicing. Serve with extra glaze, ketchup, or mustard if desired.
Servings and timing
- Servings: 6 to 8
- Prep time: 30 minutes
- Cook time: 1 hour 20 minutes
- Resting time: 30 minutes
- Total time: 2 hours 20 minutes
Variations
- Use ground turkey, pork, or a mix of meats for different flavors.
- Swap cheddar for parmesan or Swiss for a sharper bite.
- Add fresh herbs like thyme or rosemary for extra depth.
- Make it spicy by adding chili flakes or chipotle powder.
- Top with bacon strips before glazing for a smoky twist.
Storage/Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze whole meatloaf or slices for up to 3 months. Thaw overnight before reheating.
- Reheat slices in a skillet or oven at 350°F until warmed through.
FAQs
Why add gelatin to meatloaf?
Gelatin helps lock in moisture, ensuring the meatloaf stays tender.
Can I make this without Marmite and anchovies?
Yes, but they add umami depth. Substitute with a splash of Worcestershire sauce if desired.
Do I need a loaf pan?
Yes, for shaping. If you don’t have one, shape free-form on a foil-lined sheet pan.
How do I prevent meatloaf from falling apart?
Mix gently and don’t skip eggs and bread, which act as binders.
Why invert the loaf pan?
It helps the loaf cook evenly and prevents sogginess from trapped liquid.
Can I make the glaze sweeter?
Yes, increase the brown sugar or use honey for a sweeter glaze.
How do I avoid a greasy meatloaf?
Use lean beef and drain excess liquid before glazing.
Can I prepare this ahead?
Yes, refrigerate assembled loaf (covered) for up to 2 days before baking.
What sides go best with meatloaf?
Mashed potatoes, green beans, roasted carrots, or a fresh salad are classic pairings.
How do I know when meatloaf is done?
Use an instant-read thermometer. The center should reach 140°F before glazing and 150–155°F when finished.
Conclusion
This Classic Meatloaf Recipe from The Food Lab is the ultimate version of a beloved comfort food. With its moist texture, rich flavor, and caramelized glaze, it’s both nostalgic and elevated—perfect for weeknight dinners or Sunday family meals. Once you try this method, you may never make meatloaf any other way.
Print
Classic Meatloaf Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6–8 servings
- Diet: Halal
Description
This Classic Meatloaf Recipe from The Food Lab elevates the traditional American comfort food with rich umami flavors, a moist and tender texture, and a glossy tangy glaze. Made with a blend of beef, vegetables, cheese, anchovies, Marmite, and soy sauce, it’s hearty, flavorful, and perfect for family dinners or nostalgic comfort meals.
Ingredients
½ cup chicken stock (low-sodium)
¼ cup buttermilk
½ ounce unflavored gelatin (about 2 packets, ~1½ tablespoons)
2 slices white sandwich bread, crusts removed, torn
4 ounces button or cremini mushrooms
3 anchovy fillets
½ teaspoon Marmite
2 teaspoons soy sauce
1 teaspoon paprika
2 garlic cloves, roughly chopped
1 small onion, roughly chopped (¾ cup)
1 small carrot, roughly chopped (½ cup)
1 celery stalk, roughly chopped (½ cup)
2 tablespoons unsalted butter
1¼ pounds freshly ground beef
2 large eggs
4 ounces cheese (cheddar, provolone, Monterey Jack, or Muenster), finely grated (about 1 cup)
¼ cup fresh parsley, finely minced
Kosher salt and freshly ground black pepper
Glaze:
¾ cup ketchup
¼ cup light brown sugar, packed
½ cup cider vinegar
½ teaspoon freshly ground black pepper
Instructions
- In a measuring cup, combine chicken stock and buttermilk. Sprinkle gelatin over the top and set aside.
- In a food processor, pulse mushrooms until finely chopped. Add anchovies, Marmite, soy sauce, paprika, and garlic; process into a paste. Add onion, carrot, and celery; pulse until finely chopped.
- Melt butter in a skillet over medium-high heat. Add vegetable mixture, cook about 5 minutes until softened. Stir in buttermilk mixture, simmer until reduced by half, about 10 minutes. Transfer to a large bowl with mushrooms and bread. Let cool 10 minutes.
- Add beef, eggs, cheese, parsley, salt, and pepper. Mix gently with hands. Microwave a small piece to test seasoning; adjust if needed.
- Transfer mixture to a greased 9×5-inch loaf pan. Cover with foil and refrigerate while preheating oven to 350°F.
- Invert loaf pan onto a foil-lined baking sheet, leaving pan on top. Bake 30 minutes. Remove pan, bake until internal temp reaches 140°F, about 40 minutes. Let rest 15 minutes. Increase oven temp to 500°F.
- Make glaze: simmer ketchup, sugar, vinegar, and pepper for 2 minutes until smooth.
- Brush glaze over meatloaf in thin layers, baking between coats (3 minutes per layer). Finish with a final 4-minute bake until glossy and caramelized.
- Rest 15 minutes before slicing. Serve with extra glaze, ketchup, or mustard.
Notes
- Use a mix of meats like beef, pork, or turkey for variety.
- Cheddar, provolone, or Swiss all add unique flavors.
- Add fresh herbs such as thyme or rosemary for depth.
- Top with bacon before glazing for a smoky twist.
- Store leftovers refrigerated up to 4 days or freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 9g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 125mg
