Bobby Flay Meatloaf

Ingredients — Gathering and Scaling

Meat blend and weight
Use 1.5 to 2 pounds total ground meat for a 9x5-inch loaf:

• 60% lean ground beef (80/20) — 1 pound
• Ground pork — 6 ounces
• Ground veal or extra beef — 6 ounces (optional)

Binders and moisture
Add

• 1 whole large egg
• 3/4 cup plain breadcrumbs or panko
• 1/2 cup whole milk

Soak the breadcrumbs in milk for 5 minutes before mixing to ensure even moisture and prevent a dense final texture.
Aromatics, seasoning, and glaze
Use

• 1 small onion, finely diced (about 3/4 cup)
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon Kosher salt and 1/2 teaspoon black pepper
• 1/4 cup ketchup plus 1/4 cup brown sugar and 1 tablespoon apple cider vinegar for the glaze

Optional add-ins
Fold in

• 2 tablespoons chopped parsley or chives
• 1/4 cup grated parmesan for umami
• 1/2 cup cooked, chopped bacon or mushrooms for texture

These change moisture and salt — reduce added salt slightly when using cured ingredients.

Prep: Vegetables, Soaking and Temperature

Dice, sweat, and cool aromatics
Finely dice the onion so it incorporates evenly; sweat in a dry skillet over medium heat for 3–5 minutes until translucent but not browned to remove raw sharpness. Cool completely on a plate for 10 minutes before adding to meat to prevent rendering fat and altering texture.
Garlic handling
Mince garlic finely and mix into the soaked breadcrumbs so its oils distribute; avoid large raw garlic pieces that create hot pockets of flavor. For a milder flavor, cook briefly with the onion and cool.
Breadcrumbs and milk ratio
Use the specified 3/4 cup breadcrumbs to 1/2 cup milk ratio; allow the crumbs to absorb milk fully — this yields a tender, non-dry crumb. If using day-old bread, toast lightly and pulse in a food processor then measure dry and add a touch more milk.
Meat temperature
Work with meat at cool-but-not-cold temperature: remove from refrigerator 10–15 minutes before mixing so fat is pliable. Too-warm meat clumps and yields a dense loaf; too-cold meat resists mixing and leads to uneven seasoning distribution.

Mixing Technique — Even Seasoning Without Overworking

Layering ingredients
Combine meats in a large bowl; add soaked breadcrumbs, cooled aromatics, egg, Worcestershire, Dijon, and most of the seasoning. Use your hands with light pressure to fold ingredients together in no more than 30 to 40 turns. Overmixing develops protein and creates a compact, tough loaf.
Salt placement and testing
Salt binds water; season the meat mixture moderately and reserve a small pinch for a raw-test patty. Form a 1-inch patty and pan-fry for 60–90 seconds per side, taste, and adjust seasoning before shaping the full loaf.
Texture adjustments
If the mix feels too loose and won't hold shape, add 1–2 tablespoons more breadcrumbs. If it seems dry or crumbly, add 1–2 tablespoons milk or a splash of olive oil. Aim for a cohesive, slightly springy texture that compresses but rebounds when pressed.
Hand technique
Press lightly and shape with cupped hands; avoid squeezing. Turn the bowl and fold, not knead, to keep air pockets for a moist interior.

Shaping and Glazing — Forming for Even Cooking

Loaf shape and air pockets
Form the mixture into a compact 9x5-inch loaf with slightly tapered ends to promote even heat circulation. Compress gently to remove large air pockets but leave small ones for a tender crumb. If using a loaf pan, press mixture in evenly and smooth the top; if free-forming, place on a parchment-lined sheet for crisp sides.
Creating a glaze
Combine 1/4 cup ketchup, 1/4 cup packed brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon in a small bowl. Whisk until smooth. Reserve one-third of the glaze to brush halfway through baking for a glossy finish.
Scoring and topping
Lightly score the top with diagonal shallow cuts to allow glaze penetration; spread the initial glaze thinly so sugars caramelize rather than burn. Add optional crispy bacon slices or a sprinkle of smoked paprika before the final glaze for texture and smoke note.
Rack placement and airflow
Place the loaf on a center rack with a rimmed sheet beneath to catch drips; use a wire rack under the loaf if you prefer crispy bottom and sides. Proper airflow prevents soggy undersides and promotes uniform browning.

Baking: Temperature, Time, and Internal Doneness

Oven temperature and timing
Preheat oven to 375°F (190°C) for balanced browning and internal cooking. Bake a 1.5–2 lb loaf for approximately 55 to 70 minutes. Start checking internal temperature at 45 minutes to avoid overcooking.
Target internal temperature
Remove the loaf at 155°F (68°C) and rest; carryover will raise it to 160°F (71°C), a safe and juicy endpoint. Use an instant-read thermometer inserted into the center lengthwise, not from the top, to avoid false readings from glaze or fat pockets.
Monitoring glaze
Brush remaining glaze at the 30–35 minute mark and again in the last 5–10 minutes if desired for layered flavor. If glaze sugars darken too quickly, tent with foil loosely to prevent burning while allowing the interior to continue cooking.
Moisture and steam control
Avoid sealing the loaf tightly during baking; trapped steam makes the exterior soft. Leaving it uncovered or on a wire rack encourages a slightly crisp crust while the interior stays tender.

Resting, Slicing, and Texture Indicators

Resting period
Rest the meatloaf for at least 12 to 15 minutes covered loosely with foil to allow juices to redistribute; immediate slicing forces moisture out, resulting in a dry slice. Larger loaves benefit from 20 minutes of rest.
Slicing technique
Use a sharp serrated knife or long chef’s knife; slice with a single smooth stroke downward to preserve shape. Cut slices 3/4- to 1-inch thick for even portions and to balance crust-to-interior ratio. Wipe the blade between cuts for clean presentation.
Texture assessment
A properly cooked meatloaf will be moist but hold together without crumbling; the interior surface should be tender, slightly springy, and uniformly colored without raw pink indicators near the center. If the surface seems wet and soupy, the loaf was underbaked; return to oven and monitor internal temp.
Reheating leftovers
Reheat slices in a 300°F oven covered with foil for 10–15 minutes or microwave briefly covered; add a splash of beef stock to maintain moisture when reheating.

Serving, Sauces, and Side Pairings

Serving temperature and portioning
Serve warm, ideally within 30 minutes after resting for best texture. Plan for about 6–8 ounces per person when served with sides. Reserve pan drippings and glaze for a light saucing to complement slices without overwhelming the crust.
Complementary sauces
Offer a mild pan gravy made by deglazing the roasting pan with 1/2 cup beef stock and 1 tablespoon Worcestershire, simmered and thickened with a 1:1 slurry of cornstarch and water. For brighter notes, serve leftover glaze warmed with a dash of hot sauce.
Best side dishes
Classic pairings include mashed potatoes, roasted root vegetables, or a crisp green salad with vinegar-based dressing to cut richness. For smoky contrast, serve with charred Brussels sprouts or a simple coleslaw with apple-cider vinaigrette.
Make-ahead and freezing
Bake fully, cool, and then freeze whole or sliced for up to 3 months wrapped airtight. Thaw overnight in refrigerator, reheat gently to preserve texture; avoid high-heat reheating that tightens proteins and dries slices.

FAQs

Can I make meatloaf without breadcrumbs?
Yes; substitute 3/4 cup cooked quinoa, oatmeal, or crushed crackers. Adjust milk by small increments to reach a cohesive texture. Leave a 10–15 minute rest to let substitutes absorb moisture.
How do I prevent a soggy bottom?
Use a wire rack set inside a rimmed baking sheet or place the loaf on a lightly greased baking sheet and ensure the oven temperature is steady at 375°F. Avoid covering the loaf during baking which traps steam.
Can I use all beef?
Yes, but include fattier beef (80/20) or add 2 tablespoons olive oil for moisture. Mixed meats add complexity; if using all lean beef, lower oven temp slightly and monitor internal temp closely to avoid dryness.
Is it safe to cook to 160°F?
Aim for 155°F and allow carryover to reach 160°F for safety and juiciness. Use an instant-read thermometer inserted centrally for accurate reading.
How to adapt the glaze for less sweetness?
Reduce brown sugar by half and increase vinegar or add Dijon for tang. A thinner glaze reaches deeper into the loaf; brush sparingly during baking.
What causes a dense meatloaf?
Overmixing, too little binder moisture, or compact shaping cause density. Mix until just combined, use soaked breadcrumbs, and avoid pressing too hard when shaping for a lighter crumb.