Meatloaf Done Right

Jason N - Home Chef 1

"Meatloaf is a classic comfort food. It brings back memories of our youth and the days when meatloaf was served because it was inexpensive and easy to prepare. Unfortunately, many of our memories are about a lifeless, tasteless, dry, crumbly, and genuinely inedible loaf that only a bottle of ketchup or inordinate amounts of gravy could overcome. I created this recipe to overcome the negatives about what can be a great meal if prepared correctly. This tangy, slightly sweet meatloaf is packed full of flavor and comes out moist and delicious every time."


0 10 servings yields 1 - 4lb Meatloaf
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350*F
  2. In medium saute pan, saute onion in olive oil until soft
  3. Lower heat and continue cooking until golden and lightly caramelized
  4. Add zucchini, saute 3-4 minutes
  5. Add 1/3 cup red wine and bouillion, raise heat, reduce until au sec (almost dry)
  6. Remove from heat, set aside and let cool
  7. In small bowl, combine ketchup, worcestershire, brown sugar, dijon mustard, minced garlic, onion powder, and oregano - stir until smooth
  8. In large bowl, add ground beef, egg yolks, bread, 3/4 cup of sauce mix, and onion/zucchini
  9. Using hands, mix all ingredients until thoroughly combined
  10. Form loaf on foil lined sheet pan
  11. Cook in oven until internal temperature reaches 135*F
  12. Remove from oven, increase oven temperature to 450*F
  13. Coat loaf with remaining sauce mix
  14. Place in oven and cook until glaze caramelizes and internal temp reaches 155*
  15. Remove from oven, cover with foil, and let stand for 10 minutes before slicing
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