Classic Meatloaf

If you don't see ground veal or ground pork at your grocer, ask the butcher to grind it for you. Choose ground beef that isn't too lean: 85 percent is a good bet. Many groceries carry "meatloaf mix" packages of ground beef, veal, and pork.

• 1 Tbs. vegetable or olive oil; more for the baking sheet
• 1/2 cup finely chopped onion
• 1-1/2 tsp. minced garlic
• 3/4 lb. ground beef, 85-percent lean
• 3/4 lb. ground veal
• 3/4 lb. ground pork
• 1/2 cup tomato ketchup
• 1 Tbs. Dijon-style mustard
• 1-1/2 tsp. Worcestershire sauce
• 3/4 cup fresh plain breadcrumbs
• 1 egg
• 1-1/2 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

Classic Meatloaf

If you don't see ground veal or ground pork at your grocer, ask the butcher to grind it for you. Choose ground beef that isn't too lean: 85 percent is a good bet. Many groceries carry "meatloaf mix" packages of ground beef, veal, and pork.

• 1 Tbs. vegetable or olive oil; more for the baking sheet
• 1/2 cup finely chopped onion
• 1-1/2 tsp. minced garlic
• 3/4 lb. ground beef, 85-percent lean
• 3/4 lb. ground veal
• 3/4 lb. ground pork
• 1/2 cup tomato ketchup
• 1 Tbs. Dijon-style mustard
• 1-1/2 tsp. Worcestershire sauce
• 3/4 cup fresh plain breadcrumbs
• 1 egg
• 1-1/2 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

Double-Mushroom Meatloaf

Fresh and dried mushrooms make this meatloaf extra delicious. Craving even more mushroom goodness? Pair it with the mushroom gravy. Or create your own customized meatloaf recipe with the Recipe Maker.

• 2 Tbs. plus 1 tsp. canola or olive oil
• 1 medium yellow onion, chopped
• 1 cup small-diced fresh cremini or button mushrooms
• 2 large cloves garlic, finely chopped
• 3/4 cup dry sherry
• 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
• 1 cup whole milk
• 1 lb. ground pork
• 1 lb. ground veal
• 2 large eggs
• 1/4 cup dried mushrooms, rehydrated in hot water and chopped
• 2 Tbs. chopped fresh thyme
• 2 Tbs. chopped fresh sage
• 1 Tbs. Worcestershire sauce
• Kosher Salt
• Freshly ground black pepper
• 3 Tbs. ketchup

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.


Add the sherry, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.


In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion-mushroom mixture.


Position a rack in the center of the oven and heat the oven to 375°F.


Add the pork, veal, and eggs to the onion mixture. Scatter the rehydrated dried mushrooms, thyme, and sage over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.


Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.


Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the ketchup over the top and lightly down the sides of the meatloaf to glaze it.


Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.


Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Glazed Meatloaf with Peppers & Warm Spices

For a twist on this American classic, this recipe incorporates warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone, and a spicy-sweet glaze. Try to handle the meat as gently as possible when forming the loaf so that the mixture remains tender and light.

For the meatloaves:

• 3 Tbs. unsalted butter
• 1/2 cup fresh breadcrumbs
• 1 large red onion, thinly sliced (about 2 cups)
• 3 Tbs. canola oil
• Kosher salt
• 1-inch piece fresh ginger, peeled and minced
• 1 small green bell pepper, finely diced
• 4 cloves garlic, minced
• 1 Tbs. ground coriander
• 1 tsp. ground cumin
• 1 tsp. cracked black pepper
• 1 lb. white button mushrooms, finely diced or finely chopped in a food processor
• 1/2 tsp. cayenne
• 1 tsp. garam masala
• 2 lb. ground beef (80% lean)
• 1 lb. ground pork
• 1 lb. ground turkey
• 1 red bell pepper, finely chopped
• 1/4 cup fresh cilantro
• 3 large eggs
• 1/2 cup ketchup
• 2 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
• 1/2 tsp. sweet or hot paprika, preferably Hungarian

For the glaze:

• 1 cup ketchup
• 1 tsp. Worcestershire sauce
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. cracked black pepper
• 1/2 tsp. cayenne

Tip:

If you plan to freeze one of the meatloaves from this recipe, you'll need to make only a half-recipe of the glaze. For freezing and thawing directions see the make-ahead tips below.

Make the meatloaves:

Melt the butter in a 12-inch skillet over medium-high heat. Add the breadcrumbs and toast, stirring constantly, until deeply browned, about 3 minutes. Transfer to a large bowl to cool. Wipe the skillet clean.

In the skillet, combine the onion, oil, and 2 tsp. salt. Cook over medium heat, stirring frequently with a wooden spoon, until the onion is soft and just starting to brown, 4 to 5 minutes. Stir in the ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the green bell pepper and garlic and cook until the garlic is fragrant, about 1 minute. Stir in the coriander, cumin, and cracked pepper and cook, stirring and scraping the bottom of the skillet for 1 minute to diffuse the spices.

Add the mushrooms and cook, stirring often, until they release their liquid and the liquid has evaporated, 6 to 8 minutes. Stir in the cayenne and cook for 30 seconds. Stir in the garam masala, turn off the heat, and set aside to cool.

Position a rack in the center of the oven and heat the oven to 300°F. Add the beef, pork, turkey, red bell pepper, cilantro, eggs, ketchup, Parmigiano, and paprika to the bowl with the breadcrumbs and knead gently until everything is incorporated. Add the cooled mushroom mixture and knead gently until combined. Divide the mixture in half. On a parchment-lined rimmed baking sheet, mold the meat into two 9x5-inch loaves and bake for 1 hour.

Make the glaze:

While the meatloaves bake, whisk the glaze ingredients in a small bowl. After 1 hour of baking, remove the meatloaves from the oven. Evenly brush the glaze over each meatloaf and continue to bake until an instant-read thermometer reads 165°F when inserted into the center of a meatloaf, 30 to 40 minutes more. Let the meatloaves cool for 15 minutes before moving to a platter or cutting board with a large spatula (leave the juices and fat behind). Slice and serve.

Double-Mushroom Meatloaf

Fresh and dried mushrooms make this meatloaf extra delicious. Craving even more mushroom goodness? Pair it with the mushroom gravy. Or create your own customized meatloaf recipe with the Recipe Maker.

• 2 Tbs. plus 1 tsp. canola or olive oil
• 1 medium yellow onion, chopped
• 1 cup small-diced fresh cremini or button mushrooms
• 2 large cloves garlic, finely chopped
• 3/4 cup dry sherry
• 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
• 1 cup whole milk
• 1 lb. ground pork
• 1 lb. ground veal
• 2 large eggs
• 1/4 cup dried mushrooms, rehydrated in hot water and chopped
• 2 Tbs. chopped fresh thyme
• 2 Tbs. chopped fresh sage
• 1 Tbs. Worcestershire sauce
• Kosher Salt
• Freshly ground black pepper
• 3 Tbs. ketchup

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.


Add the sherry, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.


In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion-mushroom mixture.


Position a rack in the center of the oven and heat the oven to 375°F.


Add the pork, veal, and eggs to the onion mixture. Scatter the rehydrated dried mushrooms, thyme, and sage over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.


Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.


Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the ketchup over the top and lightly down the sides of the meatloaf to glaze it.


Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.


Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Classic Meatloaf

If you don't see ground veal or ground pork at your grocer, ask the butcher to grind it for you. Choose ground beef that isn't too lean: 85 percent is a good bet. Many groceries carry "meatloaf mix" packages of ground beef, veal, and pork.

• 1 Tbs. vegetable or olive oil; more for the baking sheet
• 1/2 cup finely chopped onion
• 1-1/2 tsp. minced garlic
• 3/4 lb. ground beef, 85-percent lean
• 3/4 lb. ground veal
• 3/4 lb. ground pork
• 1/2 cup tomato ketchup
• 1 Tbs. Dijon-style mustard
• 1-1/2 tsp. Worcestershire sauce
• 3/4 cup fresh plain breadcrumbs
• 1 egg
• 1-1/2 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

Fried Meatloaf

You can make this retro diner treat with just about any leftover meatloaf, but it’s especially good with a side of mushroom gravy.

• 1/2 cup all-purpose flour
• 1 large egg
• 1 cup panko or fresh breadcrumbs
• Kosher salt and freshly ground black pepper
• Four 1/2- to 3/4-inch-thick slices cold leftover meatloaf
• 1 to 1-1/2 cups canola or peanut oil for frying

Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the flour in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the panko or crumbs in the third dish and toss them with 1/2 tsp. salt and 1/4 tsp. pepper.

Working with one slice at a time, dredge the meatloaf first in the flour and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the crumbs, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray. When all are coated, refrigerate for at least 5 minutes and up to 1/2 hour to let the breading set up. Save some of the leftover crumbs for testing the frying oil temperature and discard the remaining breading ingredients.

When ready to cook, pour about 1/3 inch of oil into a heavy-duty 10-inch straight-sided sauté pan. Have ready a paper-towel-lined tray or plate. Heat the oil over medium-high heat until it immediately and vigorously bubbles when you gently flick a few leftover crumbs into it.

With a slotted metal spatula, carefully slip the breaded meatloaf into the oil. Fry until golden brown on both sides, about 1 minute per side, using the spatula to carefully turn the slices. Transfer to the paper towels, sprinkle lightly with salt, and let sit briefly to drain excess oil. Serve hot.