Chef’s Catalog World’s Greatest Meatloaf: A Culinary Classic

My grandmother, bless her heart, made a meatloaf that was…well, let’s just say it was “rustic.” Dry, dense, and aggressively seasoned with only salt and pepper, it was a dish we politely endured during family gatherings. It wasn’t until years later, when I stumbled upon this recipe, that I understood the true potential of meatloaf. Suddenly, meatloaf wasn’t a culinary punishment; it was a symphony of flavors, textures, and savory delight. This recipe transformed my perception, and I’m excited to share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 20-30 minutes
• Servings: 4-6
• Yield: 1 meatloaf
• Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

• 1/2 cup breadcrumbs
• 1/2 cup milk
• 1/2 cup mixed herbs, chopped (such as parsley, basil, oregano and thyme)
• 2 eggs
• 3 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper (to taste)
• 1 lb ground beef
• 8 ounces ground pork
• 8 ounces ground veal
• 1/4 cup ketchup

Ingredient Notes:

• For the mixed herbs, you can use fresh or dried. If using dried, reduce the quantity to 2 tablespoons. You can also use Italian herb blend.
• The cayenne pepper adds a subtle kick. Adjust the amount based on your spice preference.
• A combination of ground beef, pork, and veal creates a richer, more flavorful meatloaf. However, you can substitute with more beef or turkey if preferred.

Equipment Needed

• Medium bowl
• Large bowl
• Meatloaf pan or loaf pan
• Measuring cups and spoons
• Instant-read thermometer

Instructions

1. Preheat oven to 375°F (190°C).

2. In a medium bowl, combine the breadcrumbs and milk. Stir well to ensure the breadcrumbs are moistened. Set aside to allow the breadcrumbs to soften – this helps create a more tender meatloaf.

3. In a large bowl, add the chopped mixed herbs, eggs, Dijon mustard, Worcestershire sauce, kosher salt, paprika, black pepper, and cayenne pepper. Whisk together until well combined.

4. Add the softened breadcrumb/milk mixture to the large bowl with the other ingredients. Stir until everything is incorporated.

5. Gently add the ground beef, ground pork, and ground veal to the bowl. Use your hands or a large spoon to gently combine all the ingredients. Be careful not to overmix the meat, as this can result in a tough meatloaf. Mix just until everything is evenly distributed.

6. Transfer the meat mixture to a meatloaf pan or loaf pan. Gently press the mixture into the pan, ensuring it is evenly distributed.

7. Spread the ketchup evenly over the top of the meatloaf. This will create a slightly tangy, caramelized crust.

8. Bake in the preheated oven until an instant-read thermometer inserted into the center of the meatloaf registers 160°F (71°C), approximately 60 to 70 minutes. Let the meatloaf rest for 10 minutes before slicing and serving.

Expert Tips & Tricks

• Don’t overmix: Overmixing the meatloaf mixture can lead to a dense, tough meatloaf. Mix just until the ingredients are combined.
• Breadcrumb soak: Soaking the breadcrumbs in milk before adding them to the mixture ensures a moist and tender meatloaf.
• Temperature check: Use an instant-read thermometer to ensure the meatloaf is cooked to a safe internal temperature of 160°F (71°C).
• Resting time: Allowing the meatloaf to rest for 10 minutes before slicing allows the juices to redistribute, resulting in a more moist and flavorful meatloaf.
• Make-ahead: You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together.
• Glaze variations: Instead of ketchup, try using a mixture of barbecue sauce, brown sugar, and vinegar for a different glaze.

Serving & Storage Suggestions

Serve this classic meatloaf hot, sliced into generous portions. It pairs perfectly with mashed potatoes, roasted vegetables, or a simple side salad. Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage – wrap tightly in plastic wrap and then foil, or place in a freezer-safe container. Frozen meatloaf can be stored for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then bake in a preheated oven at 350°F (175°C) until heated through. You can also microwave individual slices for a quick and easy meal.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	615 kcal	N/A
Calories from Fat	339 kcal	55%
Total Fat	37.7 g	58%
Saturated Fat	14.4 g	72%
Cholesterol	261.9 mg	87%
Sodium	1553.1 mg	64%
Total Carbohydrate	17.9 g	5%
Dietary Fiber	1.3 g	5%
Sugars	5.4 g	N/A
Protein	48.5 g	96%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs instead of regular breadcrumbs. Ensure all other ingredients are also gluten-free.
• Turkey Meatloaf: Substitute ground turkey for the ground beef, pork, and veal for a leaner option.
• Vegetarian “Meatloaf”: Use a plant-based ground meat substitute for a vegetarian or vegan version.
• Spice it Up: Add a chopped jalapeno or a pinch of red pepper flakes to the meat mixture for extra heat.
• Herb Variations: Experiment with different herb combinations based on your preference. Try adding rosemary, sage, or marjoram.
• Add Vegetables: Finely diced onions, carrots, and celery can be added to the meat mixture for added flavor and moisture.
• Egg Substitute: Use flax eggs or applesauce to bind the mixture.

FAQs (Frequently Asked Questions)

Q: Can I use all ground beef instead of the beef, pork, and veal mixture?
A: Yes, you can use all ground beef. However, the combination of meats provides a richer and more complex flavor.

Q: How do I prevent my meatloaf from being dry?
A: Avoid overmixing the meat, ensure the breadcrumbs are well-soaked, and don’t overbake the meatloaf. Using a higher fat content in the ground meat can also help.

Q: Can I freeze the meatloaf before baking?
A: Yes, you can freeze the unbaked meatloaf. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking.

Q: What is the best way to reheat leftover meatloaf?
A: Reheat leftover meatloaf in a preheated oven at 350°F (175°C) until heated through. You can also microwave individual slices for a quick and easy meal. Add a little broth while reheating in the oven to keep it moist.

Q: Can I use different types of mustard?
A: Yes, you can substitute other mustards, but Dijon mustard adds a unique tanginess.

Final Thoughts

This recipe for Chef’s Catalog World’s Greatest Meatloaf is more than just a dish; it’s an experience. It’s an opportunity to create a comforting, flavorful meal that will bring joy to your table. So, gather your ingredients, follow the steps, and prepare to be amazed by the transformation of humble ingredients into a culinary masterpiece. Don’t hesitate to experiment with variations and make it your own. And most importantly, enjoy the process and share your creation with loved ones. Bon appétit!