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
