Ingredients
Scale
- 1 ½ pounds (700g) ground beef (or a mix of beef and pork for extra richness)
- 1 cup fresh breadcrumbs (made from day-old white bread, crusts removed)
- ½ cup whole milk
- 2 large eggs, beaten
- 4 cloves garlic, finely minced (don’t be shy here — garlic is the star!)
- 1 cup freshly grated Parmesan cheese
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, chopped (optional, but a lovely fresh touch)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup tomato ketchup (for the glaze)
- 2 tablespoons brown sugar (adds a subtle sweetness to balance the tang)
- 1 tablespoon Worcestershire sauce
Substitution tips: If you don’t have fresh breadcrumbs, crushed crackers or even oats work well. For a lighter twist, swap ground turkey for beef, but keep the Parmesan for richness. And if dairy’s a no-go, nutritional yeast can replace Parmesan, though the flavour will shift subtly.
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan lightly or line a baking tray with parchment paper — my mum always preferred the tray for a crisper edge, but either works beautifully.
- In a small bowl, soak the fresh breadcrumbs in whole milk for about 5 minutes. This step keeps the meatloaf wonderfully moist, a trick I picked up from those early mornings watching my mum coax magic from simple ingredients.
- In a large mixing bowl, combine the soaked breadcrumbs, ground meat, beaten eggs, minced garlic, grated Parmesan, chopped onion, parsley, oregano, salt, and pepper. Use clean hands to gently mix everything together until just combined — overworking will make the loaf tough, which my mum was always quick to remind me!
- Shape the mixture into a generous loaf and place it in your prepared pan or on the baking tray. This is where the magic begins to take shape — a humble mound soon to become a feast.
- In a separate small bowl, whisk together ketchup, brown sugar, and Worcestershire sauce. Brush this glaze generously over the top of the meatloaf. The glaze caramelises in the oven, creating a sticky, tangy crust that’s simply irresistible.
- Bake in the preheated oven for 60 to 70 minutes, or until the internal temperature reaches 160°F (71°C). You’ll know it’s ready when the edges are browned and the glaze has turned glossy and caramelised. Let it rest for 10 minutes before slicing — patience here is key, as it allows the juices to settle, just like a good Sunday roast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
