Classic Meatloaf

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A comforting classic meatloaf made with savoury herbs, vegetables and a tangy tomato glaze. Serve warm with mashed potato and vegetables for an easy family dinner.

classic meatloaf

Classic Meatloaf

A tender beef meatloaf flavoured with onion, garlic and herbs, finished with a simple tomato glaze.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 6
Course: Beef Dishes
Cuisine: Any
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 medium carrot, finely grated
  • 750 g beef mince
  • 100 g fresh breadcrumbs
  • 1 large egg, lightly beaten
  • 80 ml milk
  • 2 tablespoons tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 80 ml tomato sauce, for glaze
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard

Method
 

  1. Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
  2. Heat the olive oil in a frying pan over medium heat. Cook the onion for 4–5 minutes until softened. Add the garlic and carrot and cook for 1 minute. Set aside to cool slightly.
  3. In a large bowl, combine the beef mince, breadcrumbs, egg, milk, 2 tablespoons tomato sauce, Worcestershire sauce, thyme, oregano, salt, pepper and cooled onion mixture. Mix gently until just combined.
  4. Shape the mixture into a loaf about 23 cm long and place it on the prepared tray.
  5. Stir together the glaze ingredients: 80 ml tomato sauce, brown sugar and Dijon mustard. Brush half over the meatloaf.
  6. Bake for 40 minutes. Brush with the remaining glaze and bake for a further 25–30 minutes, or until cooked through and the centre reaches 71°C on a meat thermometer.
  7. Rest for 10 minutes before slicing and serving.

Notes

For neat slices, let the meatloaf rest before cutting. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat until steaming hot.