Amazing Meatloaf

I cobbled this recipe together from a four or five recipes, and was heavily influenced by “All-American Meatloaf“.

This one is intense, and takes some effort.  It’s not an after-work/quickie recipe.  

My father always wanted a good, old-fashioned meatloaf.  This with mashed potatoes and green beans….  Yes, more please.

You’ll need a 1.5 quart/8 inch loaf pan (glass, preferably,) a 10-inch skillet, a large mixing bowl, and a baking sheet/pan with a lip large enough to hold the loaf pan with space around it.

I want to try to make a vegetarian version of this meal using black beans and tofu, but I haven’t quite figured out how, yet.

Also note: the timings on this are rough estimates, because it’s cooking in stages.  The prep time and the cooking time do not add up exactly, because there are times where you just have to judge how done things are.

  • Prep Time: 30m
  • Cook Time: 2h
  • Total Time: 3h


  • 1 pound low-fat ground beef, 85/15 or less fat.
  • 1 pound ground pork
  • 1 tablespoon anchovy paste
  • 1/2 cup chicken broth
  • 1 packet unflavored gelatin
  • 1 cup breadcrumbs


  • 1/2 cup white onion, finely diced
  • 1 green bell pepper, medium chopped
  • 1/3 cup carrots, finely shredded
  • 1/3 cup celery, finely chopped
  • 1/4 cup fresh parsley, finely minced


  • 1/4 cup buttermilk
  • 2 eggs, large
  • 1 cup provolone cheese, finely shredded
  • 2 tablespoons unsalted butter


  • 2 gloves garlic, shredded or pressed
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon salt


  • 3/4 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon freshly ground black pepper


  1. Mix the buttermilk and the broth in a liquid measuring cup and sprinkle the gelatin evenly over the top, and set aside.
  2. In a large bowl, mix the carrots, celery, pepper, onion, anchovy paste, paprika, garlic, until well mixed.
  3. Heat the butter in the skillet until it's frothy. Add the vegetables and spices from the bowl and cook until softened.
  4. Add in the buttermilk mixture and bring to a simmer, then cook until reduced by half. (About 10 minutes.)
  5. Pour the breadcrumbs into the large bowl and pour in the veggie mix. Stir and fold together with a wooden spoon until combined, and allow to cool. (About 10-15 minutes.)
  6. Add the ground beef and pork and knead with your hands. Add the parsley and cheese and eggs while kneading, until everything is mixed in but the glaze ingredients and is evenly distributed.
  7. Pour the meat mixture into the loaf pan, pressing out any bubbles and packing it in as tightly as you can. Then cover with tin foil, leaving an inch or two long on all sides of the pan. Verify the oven rack is in the center rack, then refrigerate it while preheating the to 350°F.
  8. When the oven is ready, remove the loaf pan from the fridge. Invert the loaf pan onto a cooking sheet, unrolling the foil to cover the pan and create a lip to catch the juices, but leave the loaf pan on the meat.
  9. Bake until it's set, about 30-40 minutes. Remove the sheet and use a spatula to pry off the loaf pan. Return to the oven and bake until the internal temperature reaches 140, another 40 minutes.
  10. Remove from the oven and let rest for 15 minutes, and increase the oven temperature to 500°F.
  11. While the meatloaf is resting, mix the glaze ingredients in a saucepan over medium high heat. Pour in the ketchup, then the vinegar, brown sugar, and pepper. Mix with a fork or whisk until the brown sugar incorporates, then remove from the heat.
  12. Use a brush to thickly apply a thin coat of the glaze to the meatloaf, and return to the oven for 3-6 minutes.
  13. Remove the meatloaf and apply another thin coat of glaze and return to the oven for another 3-6 minutes.
  14. Repeat the glazing at least one more time, a bit thicker. Thinner coats of glaze will more completely cover the meatloaf, but take more trips back into the oven, so use your growing hunger to gauge if three coats is enough. You want the glaze to be thick and caramelized, but you also don't want to starve.
  15. Remove from the oven and allow to rest 15 minutes before serving. I prefer to refrigerate the meatloaf for a few hours and then cut it.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.