This is the iconic, traditional meat loaf like your mom used to make (or that you wished your mom would make). Mix the ingredients gently, just until combined, and don't compact the meat when shaping the loaf for best results. For extra pizzazz, garnish with parsley.
1/2 cup chopped onion
6 tablespoons ketchup, divided
1/2 cup panko (Japanese breadcrumbs)
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon Worcestershire sauce
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
1 large egg white
How to Make It
Preheat oven to 350°.
Heat a small skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 6 minutes or until tender, stirring occasionally. Remove from heat; cool slightly. Combine onion, 3 tablespoons ketchup, and remaining ingredients in a bowl, and gently stir just until combined.
Place meat mixture on a baking sheet coated with cooking spray; shape into an 8 x 4-inch loaf. Brush top of loaf with remaining 3 tablespoons ketchup. Bake at 350° for 35 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 8 slices.
Wine Pairing: Trivento, Amado Sur, Argentina ($15), is a soft, malbec-based red blend with mild tannins, yet it's hearty enough to stand up to the flavorful meat loaf. The wine's ripe fruit and toasted oak match up with the combo of sweet ketchup and tangy-salty Worcestershire sauce. --Scott Jones
I followed the instructions and ingredients, but found the meatloaf a little dry and flavorless. I traditionally make the "iconic" meatloaf, as the magazine describes this recipe, and I don't think I'll stray from it again. I love panko, but it just doesn't have the flavor of Italian breadcrumbs.
So flavorful!! My husband and I loved it!! (And I generally prefer veggies over meat!) The green parsley and onions were too visible for my ultra-picky stepkids... next time I'll just food-process them to make them more discreet. We rarely repeat recipes, but this one will definitely be one that we make again!
I never ever review the recipes that I try, but have to give you kudos for this recipe. I have been looking for a great meatloaf recipe for years, but something is always not quite right with all of the ones that I have tried. This is exactly what I was looking for! I was actually looking forward to making a sandwich with the leftovers tomorrow, but there weren't any. It was comepletely gone. My 4 year old ate 3 or 4 pieces and my 7 year old (who doesn't like meatloaf or even hamburgers) ate 2 pieces - it was all gone before she could get a third. Definitely a keeper! Thanks!! Oh - I also cooked mine for about 20 minutes longer.
This recipe is really good! I didn't have any panko so I used 1/4 c. plain bread crumbs. I didn't bother to separate the egg, just put the whole egg in. I was a little short of ketchup but didn't miss it. I loved the oregano!
(my name should only have one 'e' at the end but I can't figure out how to fix it)
I was looking for a "feel good" comfort meal for my under the weather husband. This was an excellent and easy meatloaf recipe. I liked that the recipe only included one kind of ground meat to avoid shopping for specifics. I would usually have to run to the grocery store for fresh parsley however - but it made the dish worthwhile. I followed the recipe exactly and enjoyed the flavourhttp://www.myrecipes.com/recipe/classic-meat-loaf-50400000115820/#, texture and the minimal effort!
Served with a spinach salad. Will enjoy the leftovers for lunch today!
Quick, easy, but just OK results. Made to recipe subbing fresh oregano for dried. Thoroughly combined all ingredients before adding beef, so as not to overwork the meat. Served with smashed potato/carrot/garlic and steamed brussels sprouts. Main flavor of the meat loaf was the ketchup topping.
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