Homemade Meatloaf

Ingredients Instructions
From Aaron's kitchen

Homemade Meatloaf

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Ingredients List

Metric measurements

A source measurement needs checking. See measurement notes

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Notes from this source recipe

  • The original heavy-cream range mixes 80 mL and 100 g. Both endpoints are retained in their stated dimensions rather than assuming grams and millilitres are interchangeable. Confirm the intended amount before cooking.

For the Meatloaf Mix

  • Ground meat: 1 kg ground beef (or a beef and pork mixture) (1:49)
  • Onions & Garlic: 1 large onion (and garlic to taste) (0:25)
  • Olive oil: 15 mL (if caramelizing onions)
  • Panko breadcrumbs: 55–60 g (1:55)
  • Heavy cream: 80 mL–100 g (2:12)
  • Eggs: 2 large eggs (2:12)
  • Goat cheese: 150 g (3:50)
  • Ketchup: 29.5 mL (3:17)
  • Worcestershire sauce: 15–29.5 mL (3:00)
  • Spices: 5–7.5 mL sea salt, 5 mL ground ginger, 5 mL steak seasoning, 5 mL "Slap Ya Mama" Cajun seasoning, 5 mL Tony Chachere's seasoning, and 15 mL black pepper (or white pepper) (2:30)

For the Ketchup Glaze

  • Ketchup: 44.5 mL (7:08)
  • Mustard: 29.5 mL (German sausage stand mustard, Dijon, or honey mustard) (6:06)
  • Brown sugar: 27 g (7:08)
  • Worcestershire sauce: 5 mL (7:08)

Step-by-Step Cooking Instructions

Step 1: Oven Setup & Onion Prep

  • Preheat your oven to 175 °C (0:39).
  • Option A (S sweeter taste): Caramelize your finely chopped onions and garlic in a pan with olive oil before starting (0:25).
  • Option B (Quicker/Spicier bite): Skip the stovetop cooking completely (1:05). Pulse raw onions in a food processor until they are super duper fine so they melt into the meat (1:41).

Step 2: Combine the Base Matrix

  • Place 1 kg of ground meat into a large mixing bowl (1:49).
  • Add the caramelized or finely processed onions and garlic to the meat (0:48).
  • Pour in 55–60 g of panko breadcrumbs, 80 mL–100 g of heavy cream, and crack in 2 large eggs (1:55).

Step 3: Season and Fold

  • Add 29.5 mL of ketchup and 29.5 mL of Worcestershire sauce (3:00).
  • Season with 5 mL each of salt, ginger powder, steak seasoning, Cajun seasoning, creole seasoning, and 15 mL of pepper (2:30).
  • Crumble 150 g of goat cheese into the bowl (3:50).
  • Mix everything thoroughly by hand to guarantee the pockets of goat cheese evenly disperse without entirely dissolving into the meat (3:36).

Step 4: Shape and Prepare Glaze

  • Ditch the traditional loaf pan. Shape the mixture into one single, massive uniform loaf directly onto a baking sheet pan (5:07).
  • In a separate small bowl, whisk together 44.5 mL of ketchup, 29.5 mL of your chosen mustard, 27 g of brown sugar, and 5 mL of Worcestershire sauce (7:08).
  • Use a pastry brush to coat the top and sides of the shaped meatloaf evenly with the glaze (6:32). 

Step 5: Bake and Serve

  • Bake at 175 °C for exactly 50 minutes until juicy and tender (5:00).
  • Slice with a spatula and serve immediately while hot (7:54).

Recipe from Aaron in the Kitchen. View the original page.

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