Homemade Meatloaf – American Ground Meat Roast Recipe
Meatloaf is a classic of American home-style dinners – a simple loaf made from ground meat, baked in a loaf pan and brushed on top with a sweet-and-sour ketchup glaze. It’s often served on Monday with potatoes and vegetables as a way to use up leftover meat from the weekend. The flavor is reminiscent of a cross between a ground meat patty and meatballs in tomato sauce, but in a form that’s easy to slice.
This meatloaf combines the comfort of classic American home cooking with simple ingredients you probably already have. The soaked breadcrumbs keep it juicy, the ketchup glaze adds a sweet-and-sour note, and the loaf shape makes it easy to slice for both hot dinners and cold sandwiches.
Chef's tips
Don’t skip pre-frying the onion – raw onion can stay slightly harsh and release water into the meatloaf. For the juiciest result, avoid using very lean meat; a bit of fat helps keep the loaf tender. If you have a kitchen thermometer, bake until the center reaches about 70–72°C.
How to serve
Serve with creamy mashed potatoes, green beans or peas, and a simple lettuce salad with a light vinaigrette. Leftover meatloaf is great on toast with a bit of mustard and pickles, or diced and added to tomato sauce for quick pasta.
Ingredients
- ground beef and pork - 800 g
- breadcrumbs - 80 g
- milk - 120 ml
- onion - 1 piece
- garlic - 2 cloves
- egg - 2 piece
- ketchup - 80 g
- mustard - 20 g
- Worcestershire sauce - 10 ml
- brown sugar - 15 g
- vegetable oil - 10 ml
- salt
- pepper
- paprika - 5 g
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a loaf pan (about 25 cm) with baking paper or lightly grease it with oil.
- Put the breadcrumbs into a bowl and pour the milk over them. Set aside for 5–10 minutes until they absorb the liquid and soften.
- Peel and finely chop the onion. Heat the oil in a small pan over medium heat, add the onion and fry for 3–5 minutes, stirring, until it softens and turns slightly translucent without browning. At the end add the finely chopped garlic and fry for another 30 seconds. Set aside to cool.
- In a large bowl place the ground meat, soaked breadcrumbs, sautéed onion with garlic, eggs, 2 tablespoons of ketchup, Worcestershire sauce, paprika, salt and pepper.
- Knead with your hand or mix with a spoon for 2–3 minutes until the mixture is uniform and slightly sticky. If it seems too loose, add a bit more breadcrumbs.
- Transfer the meat mixture to the loaf pan and shape it into a slightly rounded loaf in the center, pressing down so there are no air pockets.
- In a small bowl mix the remaining ketchup with the mustard and brown sugar. Spread an even layer over the top of the meatloaf.
- Place the pan in the oven and bake for 45–55 minutes, until the top is well set and lightly caramelized and juices start to render along the sides.
- After baking, remove the meatloaf from the oven and let it rest for 10–15 minutes. This will make it easier to slice.
- Serve in thick slices with mashed potatoes and your favorite vegetables.
Storage
Store cooled meatloaf tightly wrapped or in an airtight container in the fridge for up to 3–4 days. You can reheat slices in the oven or on a pan with a splash of water, or serve them cold in sandwiches.
This version is inspired by classic American recipes but adapted to everyday European kitchens. It’s a great make-ahead dish – you can assemble the loaf a few hours earlier, keep it in the fridge and bake just before serving.
