Red Meat Allergy Friendly Classic Beef Meatloaf
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp worcestershire sauce
- ½ cup whole milk
- ⅔ cup plain breadcrumbs
- 2 large eggs, lightly beaten
- 2 tbsp ketchup
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 2 lbs ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
For the glaze
- ½ cup ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
Instructions
- 1
Preheat the oven to 350°F (175°C). Heat the olive oil in a small skillet over medium heat, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
In a small bowl, stir together the glaze ingredients — ketchup, brown sugar, apple cider vinegar, and Dijon mustard — until smooth. Set aside.
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