Savory Herb-Infused Meatloaf
There are certain recipes in a grandmother's kitchen that carry the scent of Sunday afternoons and the soft rhythm of conversation. This savory herb-infused meatloaf is one of those recipes for me. I have made it for school nights when my children came home with cheeks flushed from play, and for long holiday tables where laughter rose higher than the candles. It feels like a warm blanket on a cold evening and like a welcome when someone steps through the door weary and hungry. My secret has always been the herbs. Not too many to make it fussy, but enough to give the meatloaf a memory. Fresh parsley, thyme, and a little crushed rosemary mingle with browned onion and garlic to make a perfume that tells everyone dinner will be gentle and good. Over the years my grandchildren have learned to lean in at the counter when I stir the mix and ask when we may taste the first slice. This is the dish I turn to when I want to nourish a loved one or soothe a tired spirit. It is forgiving and honest. You do not need to be perfect to make it lovely. A little patience, a few good ingredients, and a touch of attention are all you need. It holds up as a simple weeknight supper and as the centerpiece when you want everyone gathered around the table. If you are cooking this for someone you love, know that you are already doing the important part. The rest is simply following along with a spoon in your hand. Don't you fret if it does not look like a picture in a magazine. Your loaf will be full of flavor and full of heart, and that is what matters most, my dear.
Ingredients
- 2 lb ground beef
- 1 lb ground pork
- 1 cup plain breadcrumbs
- 1/2 cup whole milk
- 2 each large eggs
- 1 cup yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1/2 cup ketchup
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp butter
- to taste each fresh parsley sprigs for garnish
Instructions
Preheat the oven to 350 F. Place your rack in the middle position. Give your baking pan a gentle wipe with a little olive oil so nothing will stick, and set it aside. Take a deep breath, dear. We will go slowly together.
Warm a skillet over medium heat and add the olive oil. When the oil shimmers, add the chopped onion and a pinch of salt. Cook until the onion is soft and beginning to caramelize, about 6 to 8 minutes. Stir in the minced garlic and cook one more minute until fragrant. Let this mixture cool a touch; you do not want it to make the eggs scramble when mixed.
In a small bowl, pour the milk over the breadcrumbs and let them soak for a few minutes until the crumbs are soft and pillowy. This keeps the meatloaf tender and full of love.
Now, find a large mixing bowl. Place the ground beef and ground pork into it. Add the soaked breadcrumbs, cooled onion and garlic, eggs, parsley, thyme, rosemary, Worcestershire sauce, Dijon mustard, salt, and pepper. Use clean hands to bring everything together. I want you to press gently and fold, nothing frantic. Fold until everything is evenly mixed. Your hands will feel the texture change when it is ready. There is no need to overwork it. Just enough to make it hold.
Turn the mixture out onto the prepared baking pan and shape it into a loaf roughly 9 inches long and 4 inches wide, with a slightly higher center so it cooks evenly. Pat the top so it is smooth. If it cracks a bit on the top, that is perfectly fine. It will look rustic and homey.
Make the glaze by stirring together the ketchup, brown sugar, and apple cider vinegar in a small bowl. Taste it with a clean spoon and adjust if you like it sweeter or tangier. Brush half of this glaze over the top of the loaf, letting it drip down the sides a little. Save the rest for later.
Place the loaf in the oven and roast for 45 minutes. Oh, how your kitchen will begin to smell comforting and warm. That is the smell of simple goodness taking shape.
After 45 minutes, pull the loaf from the oven and brush the remaining glaze on top. Return it to the oven and bake for another 12 to 15 minutes, or until the internal temperature reaches 160 F. If you do not have a thermometer, a good cue is that the juices run clear and the loaf is firm to the touch, not squishy.
If you like a glossy finish, melt a tablespoon of butter and brush it lightly over the top as soon as the meatloaf comes out of the oven. Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices settle and makes the slices nice and neat.
Serve slices with mashed potatoes, roasted vegetables, or a simple green salad. Garnish with fresh parsley if you wish. Sit down together, take a breath, and enjoy the warmth you have created.
Cooking Tips
- 💡Nana's Little Notes: If your mixture feels too wet, add an extra 1/4 cup of breadcrumbs. If it feels dry, a splash more milk will bring it back. There is no shame in gentle adjustments.
- 💡Use fresh herbs when you can. Dried herbs work in a pinch. Use one third the amount called for if you switch to dried. Freshness lifts the flavor and brings that homey aroma.
- 💡If you prefer to make this ahead, shape the loaf and refrigerate for a few hours or overnight. Bring it close to room temperature for 20 minutes before baking so it cooks evenly.
- 💡If you worry about it drying, cover the loaf loosely with foil for the first part of baking, then glaze and uncover for the last 15 minutes so it finishes with a lovely shine.
Nutritional Information
Per serving
May this meatloaf wrap your table in comfort and bring gentle conversation to your evenings. Remember that the best part of a meal is the memory you make while sharing it. Be good to yourself and to those you feed, and let this recipe be a quiet way of passing on love from one family to another.
Comments (0)
Leave a Comment
Please to leave a comment.
No comments yet. Be the first to comment!