Classic American meat loaf recipe

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The gelatin here holds the meat loaf together without overloading it with extra binders. It is juicy and tender when served hot but slices neatly when cold, almost like a pâté. So, try to save some for sandwiches the next day.

  • Yield: 8 Servings


Meat Loaf
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • ½ cup finely chopped scallions (white and green parts)
  • ¼ cup grated carrot
  • ¼ cup finely chopped onion
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup ketchup
  • 2 teaspoons gelatin
  • 2 pounds ground beef chuck
  • ½ pound ground pork
  • 2 large eggs, beaten
  • ½ cup dried bread crumbs
  • Kosher salt and freshly ground black pepper
  • ½ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dry mustard
How to Make It
    To make the Meat Loaf
  1. Preheat the oven to 375°F. In a small skillet, heat the oil over medium heat. Add the scallions, carrot, and onion and cook until softened, about 10 minutes. Add the thyme, cumin, paprika, and garlic and onion powders. Cook until fragrant, about 1 minute. Scrape into a large bowl and let cool completely.
  2. Meanwhile, heat the ketchup in the microwave until just warm to the touch. Sprinkle the gelatin over the ketchup and whisk to remove lumps. Add to the cooled vegetable mixture, then add the beef, pork, eggs, and bread crumbs. Season with salt and pepper and mix just until combined. Coat a 9 × 13-inch baking dish with oil and form the meat mixture into a loaf.
  3. To make the Glaze
  4. In a measuring cup, stir together the ketchup, Worcestershire, and mustard. Brush a little glaze on the meat loaf and bake until the internal temperature reaches 160°F., about 1¼ hours, brushing three or four times with the glaze until you’ve used it all. Let the meat loaf rest at least 15 minutes before slicing.

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