Beef

grocery Ingredients

Meatloaf

• 6 oz (170g) garlic-flavored croutons
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 clove garlic, peeled
• 1/2 red bell pepper, torn into chunks
• 18 oz (510g) ground chuck
• 18 oz (510g) ground sirloin
• 1 1/2 tsp kosher salt
• 1 egg

Glaze

• 1/2 cup catsup
• 1 tsp ground cumin
• Worcestershire sauce
• Hot pepper sauce
• 1 tbsp honey

book_ribbon Instructions

1. Preheat the oven to 325 degrees F.
2. In the bowl of a food processor pulse the garlic-flavored croutons with the black pepper, cayenne pepper, chili powder, and dried thyme until the croutons are a fine texture; transfer this crumb mixture to a large bowl.
3. In the food processor pulse the onion, carrot, garlic, and red bell pepper until finely chopped but not pureed; add the vegetable mixture to the bowl with the crumb mixture.
4. Add the ground sirloin and ground chuck to the bowl with the crumb and vegetable mixtures and gently mix to combine.
5. Season the meat mixture with 1.5 teaspoons kosher salt, then add the egg and combine thoroughly without squeezing or overworking the meat.
6. Pack the mixture into a 10-inch loaf pan to mold the shape, pressing so it fills the corners, then turn the loaf out onto a parchment paper-lined baking sheet.
7. Insert a probe thermometer at a 45 degree angle into the top of the loaf, avoiding contact with the bottom of the pan, and set the probe for 155 degrees F.
8. Place the meatloaf in the 325 degree F oven and begin cooking.
9. About 10 minutes after the loaf has started cooking, combine 1/2 cup catsup, 1 teaspoon ground cumin, a dash of Worcestershire sauce, a dash of hot pepper sauce, and 1 tablespoon honey, then brush this glaze over the top of the meatloaf.
10. Continue cooking until the probe reaches the set temperature (155 degrees F) and the glaze has formed a crust.
11. Remove the meatloaf from the oven and let it rest for a few minutes before slicing.

grocery Ingredients

Meatloaf

• 5 oz (142g) breadcrumbs
• 6 oz (170g) milk
• 1 tsp garlic powder
• 1 carrot, grated
• 1 celery, grated
• 1/2 onion, small, halved
• 1/4 cup tomato paste
• 1 1/2 tsp Worcestershire sauce
• 1/4 cup parsley, finely chopped
• 2 eggs, beaten
• 1/8 cup fresh basil, finely chopped
• 1 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 2 1/4 lb (1021g) ground chuck

Glaze

• 1 tbsp tomato paste
• 1 tbsp honey
• 1 tsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1/3 cup brown sugar
• Freshly ground black pepper, to taste

Optional / Upgrades

• 8 oz (227g) boneless leg of lamb, cut into 1 inch cubes
• 12 oz (340g) beef, cut into 1 inch cubes
• 12 oz (340g) pork, cut into 1 inch cubes
• 1/2 cup store-bought stock (or homemade stock that sets up like gelatin (can be used in place of store-bought stock plus unflavored gelatin))
• 1 packet unflavored gelatin
• 1-2 tbsp vegetable oil
• 2 fresh garlic, crushed
• 3 stale artisanal bread, stale, cut into pieces
• 1/4 oz (7g) dried porcini mushrooms, finely chopped or powdered
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 4 oz (113g) buttermilk

book_ribbon Instructions

Basic meatloaf

1. Make the panade: combine 5 ounces breadcrumbs, 6 ounces milk, and 1 teaspoon garlic powder into a paste.
2. Grate vegetables on the large holes of a box grater: 1 medium carrot and 1 medium rib of celery; add 1/2 small onion (you may grate the onion if desired).
3. To the panade add 1/4 cup tomato paste, 1.5 teaspoons Worcestershire sauce, 1/4 cup finely chopped parsley, 2 large eggs (beaten), and 1/8 cup finely chopped fresh basil; season with 1 teaspoon kosher salt and 1.5 teaspoons freshly ground black pepper and mix until evenly combined.
4. Add 2.25 pounds ground chuck to the panade and mix until the panade is evenly distributed throughout the meat.
5. Grease a loaf pan generously, press the meat tightly into the pan (packing firmly), then invert the loaf onto a quarter sheet pan (do not line the sheet with parchment paper).
6. Preheat the oven to 350 degrees Fahrenheit and bake the inverted, free-standing loaf for 15 minutes.
7. Make the glaze while the loaf bakes: combine 4 ounces tomato paste, 1 tablespoon honey, 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce, 1 tablespoon apple cider vinegar, and 1/3 cup brown sugar; add a few generous twists of freshly ground black pepper.
8. After the first 15 minutes of baking, brush the glaze over the loaf, return to the oven, and bake 15 more minutes.
9. Brush the loaf with glaze again, then bake an additional 20 to 25 minutes, or until the internal temperature reaches 155 degrees Fahrenheit.
10. Remove the loaf from the oven and let rest for 10 minutes, then slice and serve.

Upgraded meatloaf (grind-your-own and gelatinized stock)

1. Trim any silver skin, connective tissue, and excess fat from the boneless leg of lamb (if using) and from beef and pork; cut all meat into 1 inch cubes and spread in a single layer on parchment-lined baking sheets, then freeze until very firm.
2. Assemble chilled grinder parts and grind each meat separately through a medium plate; weigh to 36 ounces total using 8 ounces lamb, 12 ounces beef, and 12 ounces pork.
3. Make gelatinized stock: pour 1/2 cup store-bought stock into a container and evenly sprinkle 1 packet unflavored gelatin over the top; let dissolve and set aside (use homemade stock that sets up like gelatin instead if available).
4. Saute vegetables: heat 1 to 2 tablespoons vegetable oil over medium-high heat, saute finely chopped onion, grated carrots, and grated celery for 3 to 5 minutes until beginning to soften.
5. Add the gelatinized stock to the vegetables, let melt, and simmer until the stock has reduced by about 50%; crush in 2 cloves fresh garlic, cook briefly, then spread the mixture on a sheet pan to cool completely.
6. Make homemade breadcrumbs: process 3 pieces stale artisanal bread (and optionally 0.25 ounce dried porcini mushrooms) to a fine crumb in a food processor or high-powered blender to yield 5 ounces homemade porcini breadcrumbs.
7. Make the panade for the single batch: beat 2 eggs with 4 ounces buttermilk; add 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, and 1 teaspoon fish sauce. Add 1/4 cup tomato paste, 1/8 cup fresh basil, 1/4 cup parsley, 5 ounces homemade porcini breadcrumbs, and the cooled sauteed vegetables with gelatinized stock; mix to combine.
8. Add the ground meat mixture and season with 1 teaspoon salt and 1.5 teaspoons freshly ground black pepper; knead thoroughly to develop structure.
9. Pack about a quarter of the mixture firmly into the bottom of a greased loaf pan to avoid gaps, pile the rest on top, press firmly, then invert onto a heavily greased piece of aluminum foil on a quarter sheet pan (do not use parchment).
10. Bake at 350 degrees Fahrenheit standing upright for 15 minutes, brush with the same glaze (see glaze recipe), bake 15 minutes more, brush glaze again, then bake an additional 20 to 25 minutes until the internal temperature reaches 155 degrees Fahrenheit.
11. Let the loaf rest for 10 minutes before removing, slicing, and serving.

grocery Ingredients

Meatloaf

• 1 onion, finely diced
• 4 clove garlic, minced (or 1 tablespoon jarred minced garlic)
• 2 tbsp flat-leaf parsley, roughly chopped
• 2/3 cup quick-cooking oats (or rolled oats)
• 2 lb (907g) ground beef, 85% lean
• 2 egg
• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce (or steak sauce)
• 1/3 cup milk (or dairy-free milk, macadamia nut milk)
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper, ground

Glaze

• Ketchup
• 1 tbsp Worcestershire sauce (or steak sauce)
• 1 tbsp coconut sugar (or brown sugar)

book_ribbon Instructions

1. Finely dice one small onion.
2. Smash, peel, and mince four garlic cloves.
3. Roughly chop about two tablespoons flat-leaf parsley.
4. Measure two-thirds cup quick-cooking oats.
5. Add two pounds ground beef (85% lean) to a mixing bowl. Add the diced onion and minced garlic to the bowl.
6. Add two eggs, three tablespoons ketchup, one tablespoon Worcestershire sauce, two-thirds cup quick-cooking oats, one-third cup milk (dairy or dairy-free; macadamia nut milk was used), two tablespoons chopped parsley, one teaspoon Italian seasoning, one teaspoon kosher salt, and one-half teaspoon ground black pepper to the bowl.
7. Dig in with your hands and mix until well combined and the oats start to soak up the milk and Worcestershire to create a panade; do not overwork the mixture.
8. Transfer the mixture to a rimmed baking sheet or casserole pan, or place it in a 9-inch by 5-inch loaf pan, and form it into a loaf about nine inches long by five inches wide.
9. Make the glaze by stirring together ketchup, one tablespoon Worcestershire sauce, and one tablespoon coconut sugar (or brown sugar).
10. Pour the glaze on top of the formed meatloaf and use a pastry brush or silicone brush to spread it over the top and down the sides.
11. Preheat the oven to 350 degrees Fahrenheit.
12. Cook the meatloaf in the preheated 350 degrees Fahrenheit oven for about 50 to 60 minutes, or until an instant-read thermometer reaches 160 degrees Fahrenheit.
13. Remove the meatloaf from the oven and let it rest for about 10 minutes.
14. Evenly slice the meatloaf and sprinkle some of the chopped parsley on top.
15. Serve with mashed potatoes and broccolini or other vegetables as desired.
16. Storage: refrigerate leftovers for about three to four days, or freeze for up to three months. To freeze, slice completely, place slices in a storage container, thaw an individual slice overnight in the refrigerator, and reheat before serving.

military_tech Why This Recipe Stands Out

• Family Favorite: Home cooks regularly mention their whole family loving this one.

grocery Ingredients

Meatloaf

• 2 lb (907g) Ground Beef, 80/20 (or ground pork)
• 1 Onion, medium, finely chopped
• 2 Eggs, large
• 1 1/2 tsp Creole Kick
• 2 tsp Italian Seasoning
• 1 1/2 tsp Kosher Salt
• 1/4 tsp Ground Black Pepper
• 3 tbsp Ketchup

Glaze / Sauce

• 3/4 cup Ketchup
• 2 1/2 tbsp Brown Sugar
• 1/4 tsp Kosher Salt
• 1/4 tsp Ground Black Pepper

book_ribbon Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Prepare the pan: spray a meatloaf pan with nonstick spray or line a baking pan with parchment paper if you don't have a meatloaf pan.
3. In a large mixing bowl add the ground beef, chopped onion, a sprinkling of kosher salt, black pepper, and the Creole Kick (the video adds about 1 tablespoon; ingredient list also shows 1 1/2 teaspoons). If desired, add 2 teaspoons Italian seasoning.
4. Use your hands to gently crumble and fold the mixture until partially combined; avoid overworking the meat.
5. Make a shallow indentation in the mixture, crack in the eggs, break the yolks, and fold the eggs into the meat until evenly combined. Add another pinch of salt and a little more black pepper as needed.
6. Form the mixture into a loaf in the prepared pan without packing it tightly. Create a raised edge (bevel) around the loaf and a shallow valley down the center to catch rendered fat.
7. Bake the loaf at 375 degrees Fahrenheit for about 40 minutes.
8. While the loaf bakes, whisk together the glaze: ketchup, brown sugar, salt, and black pepper; taste and adjust seasoning as desired.
9. Insert a meat thermometer into the center of the loaf and check the internal temperature. When the internal temperature reads about 145 degrees Fahrenheit, coat the top of the loaf with the glaze.
10. Return the glazed loaf to the oven and continue cooking for about another 15 minutes, until the internal temperature reaches 165 degrees Fahrenheit. Check the temperature in multiple spots (middle and near the sides).
11. Remove the loaf and let it rest for about 10–12 minutes. Lift the loaf to drain and discard excess pan juices/fat, then unmold, slice, and serve. Optionally brush more glaze on slices before serving.

We couldn't confidently pull the full ingredient list and instructions from this video yet — watch it above for the complete recipe.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.

grocery Ingredients

• 2 lb (907g) ground beef
• 1 onion, small
• 2 clove garlic
• 1 tbsp butter
• 1 egg
• 1 cup half and half
• 1 cup Italian bread crumbs
• 1 tbsp Worcestershire sauce
• 4 tbsp brown sugar
• 2/3 cup ketchup
• 2 tbsp mustard
• 1/2 tbsp parsley flakes
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp black pepper
• 2 tsp salt

book_ribbon Instructions

1. Preheat oven to 360 degrees.
2. Bring a pan to medium heat, add the butter, then sauté the onion and garlic for 2 minutes; remove and set aside.
3. In a small bowl, whisk together the brown sugar, mustard, and ketchup until well combined; set aside.
4. In a mixing bowl, add the ground beef, paprika, parsley flakes, and garlic powder; then add the black pepper and salt.
5. Add the Worcestershire sauce and the sautéed onion and garlic to the beef mixture and mix until well combined.
6. Add the half and half to the beef, then add the egg and mix.
7. Add the Italian bread crumbs and mix well.
8. Refrigerate the meat mixture for 30 minutes.
9. Remove the chilled mixture from the refrigerator and form it into a loaf.
10. Transfer the loaf to a wire rack, top with the prepared sauce, then place in the preheated oven and cook for 1 hour.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.

grocery Ingredients

Meatloaf

• 1 onion, finely chopped, medium (or onion powder (about 1 teaspoon))
• 3 clove garlic, pressed (or garlic powder (about 1 teaspoon))
• 1 tbsp olive oil
• 1/2 tsp salt
• 2 lb (907g) ground beef, 90/10 lean-to-fat
• 2 eggs, large
• 1/3 cup milk
• 3/4 cup panko breadcrumbs (or gluten-free panko)
• 1 tsp Italian seasoning (or thyme, rosemary, fresh chopped herbs)
• 1 tbsp Worcestershire sauce
• 2 tbsp ketchup (or barbecue sauce)
• 1/2 tsp black pepper

Sauce

• 6 tbsp ketchup (or barbecue sauce)
• 1 tbsp brown sugar, packed
• 1 tbsp Worcestershire sauce

book_ribbon Instructions

1. Preheat the oven to 350°F.
2. Finely chop 1 medium onion (about 1 cup) and press or mince 3 cloves garlic.
3. Heat a medium skillet over medium heat, add 1 tablespoon olive oil and wait until shimmering.
4. Add the chopped onion to the skillet with 1/2 teaspoon salt; if the onions begin to brown too quickly, add a splash of water to deglaze and steam them.
5. When the onions have softened and taken on some color, add the garlic and cook for about 1 minute, stirring continually so the garlic doesn't burn.
6. Remove the skillet from the heat and transfer the onion and garlic to a large bowl; spread out to cool until just warm (this can take up to 15 minutes) or refrigerate to speed cooling.
7. Once the onion mixture is warm, add 2 pounds ground beef (90/10), 2 large eggs, 1 teaspoon salt, 1/3 cup milk, 3/4 cup panko breadcrumbs, 1 teaspoon Italian seasoning, 1 tablespoon Worcestershire sauce, 2 tablespoons ketchup, and 1/2 teaspoon black pepper to the bowl.
8. Mix the meat mixture until combined and evenly distributed, using clean hands if desired; combine thoroughly but avoid overmixing.
9. Line a sheet pan with foil and lightly coat with oil. Transfer the meat mixture to the prepared sheet pan and shape into an 8x4 inch loaf about 2 inches tall, wetting your hands slightly to prevent sticking. (If you prefer, grease a 9x5 inch loaf pan and pack the mixture into it.)
10. If using the sheet pan: bake at 350°F for 30 minutes. If using a greased 9x5 loaf pan: bake at 375°F for 40 minutes.
11. While the meatloaf bakes, make the sauce: in a bowl stir together 6 tablespoons (or 100 g) ketchup, 1 tablespoon packed brown sugar, and 1 tablespoon Worcestershire sauce until combined.
12. After the initial bake, brush half of the sauce over the top and sides of the meatloaf.
13. Return the meatloaf to the oven: for the sheet-pan method bake an additional 20 to 25 minutes (or until the internal temperature reaches 160°F); for the loaf-pan method return and bake an additional 20 minutes.
14. Remove the meatloaf from the oven, transfer to a serving dish, cover with the remaining sauce, and allow it to rest for about 10 minutes before slicing.
15. Store any leftovers wrapped tightly in plastic in the refrigerator for 4 to 5 days, or freeze for up to 3 months.