Our Favourite Meatloaf

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic meatloaf is a comforting, high-protein staple that delivers a rich, savoury flavour with a satisfyingly tender texture. By combining minced beef chuck and pork with a softened onion and celery base, we ensure every slice is moist and seasoned to perfection. The addition of a simple tomato ketchup glaze provides that nostalgic, tangy finish that has made this dish a firm family favourite for generations.

Ideal for a midweek dinner or a weekend roast alternative, this versatile recipe is also excellent for meal prep. The leftovers make for a fantastic cold sandwich filler the following day, or you can freeze the cooked loaf for a quick future meal. Serve it alongside creamy mashed potatoes and steamed seasonal greens for a wholesome, balanced plate that the whole household will enjoy.

Ingredients for Our Favourite Meatloaf

110g fine fresh breadcrumbs (from 6 slices firm white bread
see Cooks' Note below)
80ml whole milk
1 medium onion, coarsely chopped
1 selleristjälk, grovt hackad
4 garlic cloves
2 tablespoons neutral vegetable oil, such as grapeseed
2 1/4 teskedar kosher salt, delat
1 1/2 teaspoons freshly ground black pepper, divided
45 ml Worcestershire-sås
675g beef mince chuck, preferably 20% fat
230g pork mince
2 stora ägg
120ml ketchup, divided, plus more for serving

How to make Our Favourite Meatloaf

Position rack in centre of oven; preheat to 177°C. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.

Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)

Heat oil in a large skillet over medium. Add onion mixture, 1 teaspoon salt, and 1/2 teaspoons pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 40g ketchup, and remaining 1 1/4 teaspoons salt and 1 teaspoon pepper, then mix with your hands to combine.

Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 60ml ketchup. Bake meatloaf until an instant-read thermometer inserted into the centre registers 68°C, 60–75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.

Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

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