Classic Meatloaf Dinner (2.5 lbs Beef/Pork/Veal Mix)
A leveled-up take on the meatloaf you might remember from the back of the onion soup packet. Using beef, pork, and veal makes it juicier, tender, and full of flavor. A bread-and-milk panade keeps it moist, and a ketchup-balsamic glaze seals the deal.
Ingredients
For the Meatloaf
- 2.5 lbs beef/pork/veal mix (meatloaf mix)
- 2 slices bread (Italian or white), crusts removed
- 1/2 cup milk (enough to soak bread)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
For the Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar (or apple cider vinegar)
Instructions
- Preheat oven to 350°F. Line a baking sheet or loaf pan with parchment paper.
- Tear bread into pieces and soak in milk for 5–10 minutes. Mash into a paste (panade).
- Sauté onion and garlic in a drizzle of olive oil until soft and fragrant, about 5 minutes. Let cool slightly.
- In a large bowl, combine meat, panade, onion/garlic, eggs, Parmesan, parsley, salt, pepper, and Worcestershire. Mix gently until just combined.
- Shape into a loaf (about 9×5 in.) and place on the prepared pan.
- Whisk glaze ingredients in a small bowl. Spread half over the meatloaf before baking.
- Bake 55–65 minutes, or until internal temp reaches 160°F. Brush with remaining glaze in the last 10 minutes.
- Rest 10 minutes before slicing.
Sides
Garlic Green Beans
Boil 1/2 lb fresh green beans with 3 cloves garlic + 1 tsp baking soda for ~20 minutes. Drain, season with salt/pepper, and drizzle olive oil.
Creamy Mashed Potatoes
Boil 7 medium russets (peeled & quartered) for 16–20 minutes. Warm 1 cup milk + 1½ sticks butter. Press potatoes through ricer, whisk in milk/butter, season with salt/pepper.
Cucumber & Tomato Salad
Mix sliced cucumbers + tomatoes with white balsamic vinegar, EVOO, oregano, kosher salt, pepper, and a touch of honey. Let sit while prepping dinner.
Macros (per slice, 8 slices)
- Calories: ~370
- Protein: ~28 g
- Carbs: ~14 g
- Fat: ~21 g