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cheesecake factory meatloaf recipe
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe is a copycat version of The Cheesecake Factory’s meatloaf, featuring a tender beef base and a unique smoky-sweet onion jam glaze for a restaurant-quality meal.
Ingredients
- 900g (2 lbs) 80/20 lean ground beef
- 120g (1.5 cups) Panko breadcrumbs
- 120ml (0.5 cup) whole milk
- 1 large egg
- 1 medium yellow onion, finely diced
- 3 cloves minced garlic
- 1 tbsp olive oil (for cooking aromatics)
- 60ml (0.25 cup) ketchup
- 30ml (2 tbsp) non-alcoholic soy sauce
- 1 tsp dried thyme
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 1 large red onion, thinly sliced
- 2 tbsp olive oil (for glaze base)
- 1 tbsp tomato paste
- 45ml (3 tbsp) date syrup (or light brown sugar)
- 30ml (2 tbsp) apple cider vinegar
- 10ml (2 tsp) smoked paprika
- 120ml (0.5 cup) vegetable broth
- Fresh parsley, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 190°C (375°F). Line a large baking sheet with foil or parchment paper and place a wire rack on top to allow fat to drain.
- Prepare Aromatics: In a skillet over medium heat, add 1 tbsp olive oil and sauté the diced yellow onion for 5–7 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant. Set aside and let cool slightly.
- Mix Meatloaf Base: In a large mixing bowl, combine the ground beef, soaked breadcrumbs, egg, ketchup, non-alcoholic soy sauce, dried thyme, salt, pepper, and the cooled aromatics. Mix gently with clean hands until just combined; avoid overmixing to keep the meatloaf tender.
- Form and Initial Bake: Form the mixture into a uniform loaf shape on the prepared wire rack on the baking sheet. Bake at 190°C (375°F) for 40 minutes to set the shape and render fat.
- Prepare the Onion Jam Glaze: While the meatloaf bakes, thinly slice the red onion and slowly caramelize it in 2 tbsp olive oil over medium-low heat for 15–20 minutes until very soft and deeply browned. Add tomato paste, date syrup, apple cider vinegar, smoked paprika, vegetable broth, and seasonings. Simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens to a glossy, jam-like consistency.
- Glaze and Finish Baking: Remove the meatloaf from the oven after 40 minutes and generously spread the onion jam glaze over the top and sides. Return to the oven for another 20–25 minutes, or until the internal temperature reaches 71°C (160°F). The glaze should be bubbly and slightly caramelized at the edges.
- Rest and Serve: Remove the finished meatloaf from the oven and allow it to rest on the wire rack for 10–15 minutes before slicing. Slice into thick portions and garnish with fresh parsley.
Notes
To achieve the best results, avoid overmixing the meatloaf base, which can result in a tough texture; mix only until the ingredients are distributed evenly. Allowing the meatloaf to rest for 10-15 minutes before slicing is crucial for redistributing the juices and preventing a dry texture.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (190 g)
- Calories: 450 calories
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg