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Meatloaf

This classic meatloaf recipe combines a blend of beef, pork, and veal with cooked oatmeal for moisture, savory aromatics, and a tangy chili sauce glaze. It's a comforting and hearty main course, perfect for a satisfying family dinner.
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Total Time 1 hour 15 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 2866.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lb meatloaf mix beef, pork, and veal
  • 1 cup cooked oatmeal
  • 1 cup finely chopped onion
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup soy sauce
  • 2 large eggs
  • 2 teaspoons finely chopped garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 cup chili sauce ketchup-based

Equipment

  • 1 Large Mixing Bowl
  • 1 Loaf Pan
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Measuring Cups and Spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Finely chop the onion, garlic, and fresh parsley as specified.
  3. In a large mixing bowl, combine the meatloaf mix, cooked oatmeal, chopped onion, parsley, soy sauce, eggs, garlic, dried thyme, and black pepper.
  4. Gently mix all ingredients until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
  5. Form the mixture into a uniform loaf shape and place it into a loaf pan.
  6. Evenly spread the chili sauce over the top of the meatloaf.
  7. Bake for approximately 60-70 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).
  8. Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing.
  9. Slice and serve warm, allowing juices to redistribute for a moist result.

Notes

To ensure a tender meatloaf, avoid overmixing; combine just until ingredients are incorporated. For deeper flavor, lightly sauté the chopped onion and garlic before adding them to the meat mixture; this softens them and mellows their raw bite. The chili sauce glaze adds a tangy-sweet finish; apply a second thin layer halfway through baking for an extra glossy crust. Always use an instant-read thermometer to check doneness; the internal temperature should reach 160°F (71°C). Allow the meatloaf to rest for 10-15 minutes after baking for optimal moisture and flavor.