Classic Meatloaf Recipe With Flavorful Glaze
Recipe Overview
Overview
Meatloaf is a classic dish that brings back fond memories of family dinners. This recipe stands out for its use of oats instead of traditional breadcrumbs, which not only makes it gluten-free but also keeps the meatloaf moist and tender. The addition of fresh parsley adds a vibrant touch and a burst of flavor that elevates the dish beyond the ordinary.
The preparation is straightforward: mix ground beef with finely diced onion, garlic, and the oats, along with eggs and a splash of milk to bind it all together. The Worcestershire sauce is a key ingredient, providing a savory depth that complements the beef beautifully. Forming the meatloaf freeform on a baking sheet allows for a delicious glaze to coat the sides, ensuring every bite is packed with flavor.
After baking, the meatloaf rests for a few minutes, making it easier to slice and serve. Pair it with mashed potatoes and a side of greens for a comforting meal that’s perfect for any night of the week. This recipe is not just about feeding the family; it’s about creating a warm, inviting atmosphere around the dinner table, reminiscent of home-cooked meals from childhood.
Recipe Details
Steps & Tips
Finely dice one small onion.
Smash four garlic cloves with a knife and peel their skins off.
Tip: Use fresh garlic for the most robust flavor.
Roughly chop about two tablespoons of flat leaf parsley.
Tip: Fresh parsley amplifies the flavor of the meatloaf.
Measure two thirds cup of quick-cooking oats.
Tip: Oats are a great gluten-free alternative to breadcrumbs.
Add two pounds of ground beef to a mixing bowl.
Add the chopped onion, minced garlic, two eggs, three tablespoons of ketchup, one tablespoon of Worcestershire sauce, oats, one third cup of milk, parsley, Italian seasoning, kosher salt, and black pepper to the bowl.
Mix all ingredients together with your hands until well combined.
Tip: Mix the meatloaf ingredients just enough to combine, avoiding overworking.
Transfer the mixture to a baking sheet and form it into a loaf about nine inches long by five inches wide.
Tip: Freeforming the meatloaf allows for more glaze coverage and flavor.
In a bowl, mix one tablespoon of Worcestershire sauce, one tablespoon of coconut sugar or brown sugar.
Pour the glaze over the meatloaf and spread it with a pastry brush.
Tip: Applying glaze at the beginning keeps the meatloaf moist while cooking.
Cook the meatloaf in a preheated 350 degrees Fahrenheit oven for about 50 to 60 minutes.
Remove the meatloaf from the oven and let it rest for about 10 minutes.
Evenly slice the meatloaf after it has rested.
Sprinkle leftover chopped parsley on top of the sliced meatloaf.
Tip: Sprinkle chopped parsley on top for a pop of color.
Add dollops of mashed potatoes to a plate, along with broccolini and slices of meatloaf.
Tip: You can swap mashed potatoes for mashed sweet potatoes or cauliflower for a lighter option.
Tip: Meatloaf lasts about three to four days in the fridge or can be frozen for up to three months.
Tip: Thaw frozen slices of meatloaf overnight in the refrigerator before reheating.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using oats instead of breadcrumbs makes the meatloaf gluten-free and helps maintain moisture.
- •Adding fresh parsley enhances the flavor and adds a pop of color to the dish.
- •Worcestershire sauce adds depth to the meatloaf's flavor profile.
- •Resting the meatloaf after baking allows the juices to redistribute for a moister texture.
