Classic Meatloaf

Method

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1. Soak the breadcrumbs in the milk for 10 minutes until completely saturated and pulpy.

   Mark done Start 10 min timer

2. Sweat the onion, celery and garlic in the olive oil for 8 minutes until soft, then cool completely. Adding warm vegetables to raw meat starts cooking it prematurely.

   Mark done Start 8 min timer

3. Combine the minces, soaked breadcrumbs, cooled vegetables, eggs, Worcestershire sauce, tomato purée, salt, pepper, thyme and parsley.

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4. Mix with your hands for no more than 60 seconds — just until combined. Overworking makes meatloaf rubbery.

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5. Shape into a 25 x 12 cm loaf on a foil-lined tray, doming the top slightly so fat runs off.

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6. Whisk the glaze ingredients together and brush half over the loaf.

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7. Bake at 180°C / 355°F for 40 minutes, then brush with the remaining glaze and bake a further 20 to 25 minutes, until the centre reaches 70°C.

   Mark done Start 20 min timer

8. Rest for 15 minutes before slicing. Cutting it hot will crumble every slice.

   Mark done Start 15 min timer

Chef’s Tips

• Fry a teaspoon of the mixture and taste it before shaping — it is the only way to check the seasoning.
• Two coats of glaze: one at the start that bakes in, one late that stays sticky.
• Leftover meatloaf sandwiches on white bread with extra glaze are arguably the point of making it.

Pairing Suggestions

• A medium-bodied Merlot or a brown ale
• Serve with mashed potato and green beans
• Finish with apple pie

Storage & Reheating

Refrigerate 4 days, freeze 3 months whole or in slices. Reheat slices in a covered pan with a spoonful of stock.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.