Meatloaf
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
A meatloaf that holds together in thick slices relies on three linked steps: cooling the cooked onion before mixing, handling the beef mixture lightly, and resting the baked loaf for at least 10 minutes.
Read more
For 4 servings, use 600 g ground beef, 120 g onion, 0.75 cup breadcrumbs, 1 egg, 1 tablespoon Worcestershire sauce, 4 tablespoons ketchup, and 1 teaspoon salt. Preheat the oven to 180°C and line a loaf pan with parchment so the finished meatloaf can be lifted out cleanly. Finely chop the onion into small, even pieces. Cook it in a skillet over medium heat for about 3 minutes. When the edges become translucent, spread the onion out and allow the steam to escape until it has cooled. Place the ground beef, cooled onion, breadcrumbs, egg, Worcestershire sauce, and salt in a bowl. Mix with your fingertips only until the ingredients are evenly distributed, stopping before the meat becomes sticky and compact. Transfer the mixture to the prepared pan and press only enough to close large gaps. Level the surface and spread the 4 tablespoons ketchup evenly over the top to form the glaze. Bake at 180°C for 50 to 55 minutes. The meatloaf is done when the glaze looks darker and set and the center reaches about 72°C. Leave it in the pan for at least 10 minutes after baking so the juices can settle. Loosen the edges, lift out the loaf, and cut it into thick slices that retain their shape.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Preheat the oven to 180C and line the loaf pan with parchment so the meatloaf releases cleanly.
Finely chop the 120 g onion into small, even pieces so it cooks through quickly and does not leave raw, wet pockets.
- 2Control
Heat a skillet over medium heat, add the chopped onion, and saute for about 3 minutes.
When the edges turn translucent, spread it out to cool so the hot onion does not start cooking the beef mixture.
- 3Season
Put the 600 g ground beef, cooled onion, breadcrumbs, egg, Worcestershire sauce, and salt in a bowl.
Mix lightly with your fingertips just until the ingredients look evenly distributed, stopping before the meat becomes sticky and compact.
- 4Prep
Transfer the mixture to the loaf pan and press only enough to remove large gaps.
Level the top without packing it hard, then spread the 4 tablespoons ketchup evenly so the glaze can caramelize across the surface.
- 5Heat
Bake at 180C for 50 to 55 minutes.
The meatloaf is done when the glaze looks darker and set, and the center reaches about 72C, which keeps the loaf safe without drying it out.
- 6Prep
Remove the pan from the oven and let the meatloaf rest in the pan for at least 10 minutes.
Once the juices settle, loosen the edges first, lift it out, and cut thick slices so they hold together.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pre-cooking the onions prevents moisture from making the mix soggy in this glazed Meatloaf.
- Finish cue
- The meatloaf is done when the glaze looks darker and set, and the center reaches about 72C, which keeps the loaf safe without drying it out.
- Avoid this
- Avoid overmixing to keep the meatloaf tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 7 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
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