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  • Writer's picturehungryhungryhayden


"Hey Mah! Can we get some meatloaf?!"


*Ratios below are for 1lb ground meat. I would recommend doubling or tripling it. I'm also some gut from the internet.

1lb 80/20 Ground Beef

1 sprig fresh thyme, oregano, and parsley- brings freshness to an otherwise rich dish

Panade- 1 cup breadcrumbs to 1 cup of liquid (½ cup milk + ½ cup beef stock)

1 egg- more proteins for binding

Ketchup- a lot. Like the meatloaf should barely hold together. Approximately ½ cup is usually the amount it takes. Plus some more for the glaze.

1 onion and 2 cloves of garlic, both grated- sautéed until onions are transparent and the spiciness of the garlic is cooked out


1. Finely mince the herbs and mix the salt and pepper, prepare the panade, and grate and sauté the onion and garlic

2. Mix the ground meat, panade, herbs and spices, ketchup, egg, and the onions and garlic until well combined. Don’t be afraid to get in there with your hands. Pack the mixture into a loaf pan.

3. Refrigerate overnight

4. Roast meat loaf 350F until an internal temperature of 165F (don't forget a sheet pan under the loaf pan to catch any spillage)

5. Once the internal temp of the meat reaches 150F, drizzle some ketchup over top to make it pretty, and finish cooking

6. Remove meatloaf from oven, slice and serve

Substitutions and Additions:

1. Ground Beef- for a healthier option, ground turkey, ground chicken, and even vegetarian/vegan ground beef alternatives are fantastic.

2. Herbs- Feel free to play with the ratio, or add or subtract where you see fit. Dried herbs and herb blends are also great.

3. Bread Crumbs- cubed bread or crushed crackers make great subs for bread crumbs

4. Onions and garlic- carrots and celery make great additions.

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