Equipment
Ingredients
Meatloaf Base
- 3 egg, lightly beaten
- 5 garlic, minced
- 3 scallion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 3 g sage, chopped
- 12 g salt
- 6 g black pepper, freshly ground
- 120 g breadcrumbs
- 45 ml milk
- 450 g ground pork
- 450 g ground beef
Glaze
- 17 g tomato paste
- 7½ ml olive oil
- 24 g pine nuts
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 465 kcal
- Protein
- 35 g
- Carbohydrates
- 16 g
- Fat
- 28 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 918 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 181 mg
- Potassium
- 585 mg
- Calcium
- 94 mg
- Iron
- 4.0 mg
- Magnesium
- 54 mg
- Phosphorus
- 364 mg
- Zinc
- 5.9 mg
- Vitamin A
- 46 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 27 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.70 mg
- Riboflavin
- 0.44 mg
- Niacin
- 7.3 mg
- Folate
- 44 mcg
- Water
- 111 g
Sources: USDA FoodData Central
Method
Preheat oven to 175°C (350°F).
Whisk eggs, minced garlic, chopped scallions, chopped jalapeño, chopped sage, salt, and black pepper in a large bowl.
Combine breadcrumbs and milk in a separate small bowl.
Let breadcrumb mixture sit for 5 minutes until the liquid is fully absorbed.
Mix ground pork, ground beef, and the soaked breadcrumb mixture into the egg mixture until just combined.
Press the meat mixture evenly into an 8 or 9-inch loaf pan and bake for 55 minutes.
Whisk tomato paste and olive oil in a small bowl to create the glaze.
Remove the meatloaf from the oven, brush the top with the glaze, and sprinkle with pine nuts if using.
Return the meatloaf to the oven and bake for 15 minutes until the internal temperature reaches 71°C (160°F).
Let the meatloaf rest in the pan for 10 minutes before slicing.
Chef's Notes
- For a more tender meatloaf, use a combination of ground beef and pork, as the higher fat content in the pork contributes to moisture and flavor.
- Don't overmix the meat mixture. Overworking the proteins can lead to a tough, dense meatloaf. Mix until just combined.
- Ensuring the breadcrumbs are fully hydrated by the milk (or other liquid) is crucial for binding the meatloaf and preventing it from crumbling.
- Using a meat thermometer is the most accurate way to ensure your meatloaf is cooked through to a safe internal temperature of 71°C (160°F) without overcooking.
- Letting the meatloaf rest after baking allows the juices to redistribute, resulting in a more moist and flavorful final product.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil and place in a freezer bag.
Reheating: Reheat in a 150°C (300°F) oven until the internal temperature reaches 74°C (165°F).
Troubleshooting
Meatloaf is dry and crumbly
Cause: The meat was overmixed or cooked past the recommended internal temperature.
Fix: Serve with extra glaze or a side of gravy.
Prevention: Mix meat until just combined and use a meat thermometer to stop cooking at 71°C (160°F).
Meatloaf falls apart when sliced
Cause: The loaf was sliced immediately without resting.
Fix: Cannot be fixed once sliced; serve as crumbles over mashed potatoes.
Prevention: Allow the meatloaf to rest for at least 10 minutes to let the juices redistribute and the structure set.
Cultural Context
Meatloaf is a quintessential American comfort food, with roots tracing back to European meat dishes. Its popularity surged in the United States during the 20th century as an economical way to stretch meat. This recipe's spicy and garlicky profile reflects a modern American adaptation, moving beyond the basic binder and seasoning to incorporate bolder flavors.
