Entree: United States – Classic Herb-Dijon Meatloaf

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 1/2 lb (680 g) ground beef
- 1/2 cup (80 g) finely chopped yellow onion
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup (110 g) plain dry bread crumbs
- 1/2 cup (120 ml) whole milk
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) dried Italian seasoning
- 2 tbsp (8 g) fresh parsley, chopped
- 1/3 cup (80 ml) ketchup (for the mixture)
- 1/4 cup (60 ml) ketchup (for the glaze)
- 1 tbsp (15 ml) Dijon mustard (for the glaze)
- 1 tbsp (12 g) brown sugar (for the glaze)
- 1 tbsp (15 ml) olive oil
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C). Lightly oil an 8x4-inch (20x10 cm) loaf pan or line with parchment.
2. Heat the olive oil in a small skillet over medium heat. Add the chopped onion and cook until softened and translucent, 5–7 minutes. Add the minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.
3. In a large bowl whisk together the eggs, milk, 1 tbsp Dijon mustard, Worcestershire sauce, dried Italian seasoning, 1/3 cup ketchup, and bread crumbs. Stir in the cooled onion mixture and chopped parsley. Season with salt, to taste and black pepper, to taste.
4. Add the ground beef to the bowl and mix gently with your hands or a spoon until just combined; avoid overworking to keep the loaf tender.
5. Transfer the mixture into the prepared loaf pan and press to an even top. Bake on the middle rack for 40 minutes.
6. While the loaf bakes, whisk together 1/4 cup ketchup, 1 tbsp Dijon mustard, and 1 tbsp brown sugar to make the glaze.
7. Remove the loaf from the oven after 40 minutes and brush the glaze evenly over the top. Return to the oven and bake an additional 15–20 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).
8. Let the meatloaf rest in the pan for 10 minutes, then loosen the edges and transfer to a cutting board. Slice and serve warm.