Gordon Ramsay’s Meatloaf
A classic comfort food that combines rich flavors and a moist texture with a delicious glaze.
Ingredients
Main Ingredients
- 2 lbs ground beef (80/20 blend for juiciness) Provides a moist texture.
- ½ cup breadcrumbs (panko or regular) Acts as a binder.
- 1 small onion, finely chopped Adds flavor.
- 2 cloves garlic, minced Enhances the flavor.
- 2 eggs, beaten Binds all ingredients together.
- ¼ cup milk Adds moisture.
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard Adds tanginess.
- 1 tbsp ketchup
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika Adds a smoky flavor.
- 1 tbsp fresh parsley, chopped
For the Glaze
- ½ cup ketchup
- 2 tbsp brown sugar Adds sweetness.
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ½ tsp apple cider vinegar Adds acidity.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a loaf pan or line a baking sheet with parchment paper.
- Sauté the onions and garlic in olive oil until soft, then let them cool.
- In a large bowl, combine ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, Dijon mustard, ketchup, salt, black pepper, smoked paprika, and parsley.
- Form the mixture into a tight, even loaf in the pan.
Glazing and Baking
- In a separate bowl, mix ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and apple cider vinegar until smooth.
- Brush the glaze on the meatloaf before baking.
- Bake the meatloaf uncovered for 45 minutes. Then, brush with more glaze and bake for 15 more minutes for a total baking time of 60 minutes.
- Check the internal temperature; the meatloaf is done when it reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes to help retain moisture.
- Slice and serve the meatloaf with mashed potatoes or roasted vegetables.
Notes
To store leftover meatloaf, let it cool completely. Wrap it in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.