Best Ever Meatloaf

This marvellous meatloaf is an adaption of one I found by You Tubes Chef John.  The flavours are delicious and I make this one as I always have bits of fresh bread left over and often make fresh breadcrumbs.  The ratio of breadcrumbs to meat in this recipe are almost half and half and because the crumbs have been soaked in milk, it makes for a very juicy meatloaf.  Feel free to add any additional vegetables or bacon if required.

The tomato sauce glaze is optional, but I find it gives a lovely flavour as it soaks through the meat.  We serve this meatloaf with fresh vegetables or when cold, slice it thinly for sandwiches.  I also freezes well…



½ tbsp olive oil

½ tbsp butter

1 onion, finely grated or zapped in Ninja

½ teaspoon garlic powder

500g minced beef

1 tsp salt

1 tsp freshly ground black pepper

Cayenne to taste

1 large egg, beaten

½ cup Parmigiano-Reggiano, freshly grated

1/2 cup chopped Italian parsley

1 cup fresh breadcrumbs

1 cup milk to soak (squeeze out excess)


Tomato sauce glaze – see Go-To Tomato sauce recipe – optional


Soak breadcrumbs in the milk for about 30 minutes or until breadcrumbs are plumped up when squeeze out any left over moisture

Fry onions and garlic powder in olive oil and butter until golden

In a large bowl add the breadcrumbs and onions to the meat an all other ingredients

Shape into loaf with wet hands and put into a greased casserole dish

Pour over tomato sauce glaze and brush all over

Balk in 160 oven for I hour or until cooked through


Bon Appétit  🙂


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