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  • Writer's pictureMarissa Bialecki

Recipe: Classic Meatloaf

It’s just about the end of that awkward time of year in DC, where one day it’s 70 and sunny, and the next there’s a cold snap, the mercury plummets back down to 50 and I’m left wondering why I packed away all my winter sweaters. On those chilly Spring days, I get hunger pangs for something heartier–something roasted, braised, baked. The easiest thing to make that fits the bill? Meatloaf.

Aside from sweating some onions, this recipe doesn’t take long to prep at all. And that step is worth it–otherwise you’re chomping down on crunchy raw onions, a texture I’m not all that fond of.


1 1/2 lb. of meatloaf mix (equal parts ground beef, pork and veal)

1 medium yellow onion, chopped

2 cloves garlic, chopped

1 1/2 tablespoon butter

1 teaspoon dried thyme

1 large egg

1/4 cup of ketchup

1 tablespoon Worcestershire sauce

1/2-3/4 cup of seasoned Italian breadcrumbs

Kosher salt

Freshly ground black pepper


1. Adjust the oven rack to the middle position and preheat the oven to 375 degrees. 2. In a medium skillet, melt the butter over medium heat. Add chopped onions and stir occasionally until the onions become translucent (not browned). 3. After the onions are softened, add the chopped garlic and thyme. Stir to combine and cook until fragrant (30 seconds to 1 minute). Remove from heat and allow to cool slightly. 4. In a large mixing bowl, whisk the egg, ketchup & worcestershire sauce together. Fold in the onion-garlic mixture. 5. Combine the ground meats and egg mixture well. Thoroughly mix in 1/2 cup of breadcrumbs. If the meatloaf still feels too “loose,” add in the remaining 1/4 cup. 6. Transfer the meatloaf mixture to an ungreased loaf pan. Push the meatloaf into the corners of the pan so it fills it completely and the top is flat. 7. Bake the meatloaf for 30-35 minutes or until well browned on top and the internal temperature reaches 165. Drain off any excess fat/oil after baking, slice and serve.



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