Meatloaf Recipe Allrecipes

I find that a truly great meatloaf recipe should be in every home cook’s repertoire. A reliable meatloaf recipe allrecipes-style is the definition of hearty home cooking, but sometimes I want to upgrade my family-friendly weeknight routine with a burst of flavor. This Harissa-Spiced Meatloaf with Creamy Feta Swirl takes a traditional approach and adds a unique, savory, and slightly spicy surprise in the center that everyone loves. The harissa-feta core creates a moist loaf with a beautiful presentation and a flavor profile that is anything but boring for your easy dinner ideas.

Ingredients

• 900 g (2 lb) Lean Ground Beef: Choose lean ground beef (80/20 mix recommended) for the best balance of flavor and tenderness. Using lean beef prevents the meatloaf from becoming greasy while still staying moist. For a different flavor, substitute with ground turkey.
• 1 medium (150 g) Yellow Onion, finely diced: A standard yellow onion provides the base aromatic flavor. Ensure the onion is finely diced so it cooks evenly within the meat mixture. If you prefer a milder taste, you can briefly sauté the onion before adding it to the mixture.
• 2 cloves Garlic, minced: Fresh garlic adds essential aromatic depth. Mince finely to avoid large chunks of raw garlic in the final loaf. For convenience, use pre-minced garlic or garlic powder as a substitute.
• 120 g (1 cup) Plain Breadcrumbs: Breadcrumbs act as a binder and absorb excess moisture, keeping the meatloaf tender and preventing a dense texture. Panko breadcrumbs also work well for a lighter texture. For gluten-free options, use certified gluten-free breadcrumbs or certified gluten-free oats.
• 1 large Egg, beaten: The beaten egg helps bind the ingredients together, providing structure for the loaf. For an egg-free version, use a flax egg or additional breadcrumbs/milk.
• 60 ml (1/4 cup) Ketchup (for meat mixture): Standard ketchup adds a tangy sweetness to the base mixture. For less sugar, use tomato paste with a touch of honey or maple syrup.
• 60 ml (1/4 cup) Milk or Beef Broth: Liquid adds necessary moisture to prevent a dry, crumbly meatloaf. Either milk or beef broth works well; milk adds a slight richness while broth enhances savory flavor. Use dairy-free milk or water if necessary.
• 5 g (1 tsp) Fine Sea Salt: Salt enhances the flavor of the meat and other ingredients. Adjust to taste, especially if using a salty broth or feta.
• 2 g (1/2 tsp) Freshly Ground Black Pepper: Adds a touch of heat and balances the savory flavors. Use freshly ground pepper for the best aroma.
• 2 g (1 tsp) Smoked Paprika: Smoked paprika adds a smoky, warm note that enhances the beef flavor. This ingredient complements the Harissa spice perfectly. Substitute with regular paprika for less smoke.
• 60 g (1/4 cup) Harissa Paste: Harissa adds a distinctive North African spice and chili flavor. Adjust the amount based on your desired level of heat; use less for a milder flavor.
• 15 ml (1 tbsp) Olive Oil: Used to thin out the harissa paste for easy spreading. Choose a high-quality extra virgin olive oil. Use a neutral oil like grapeseed oil if olive oil flavor is too strong.
• 100 g (3.5 oz) Feta Cheese, crumbled: Feta provides a creamy, salty contrast to the spiced beef. Look for feta cheese made with microbial rennet for vegetarian diets. For a different flavor, try goat cheese or shredded mozzarella instead.
• For the Glaze: 80 ml (1/3 cup) Ketchup, 15 ml (1 tbsp) Harissa Paste, 15 g (1 tbsp) Light Brown Sugar, 5 ml (1 tsp) Apple Cider Vinegar. The brown sugar caramelizes beautifully, creating a glossy crust. The apple cider vinegar cuts through the richness and balances the sweetness.
• For Garnish: 15 g (1/4 cup) Fresh Parsley or Cilantro: Adds freshness and color for presentation. Cilantro provides a more complex herbal note that pairs perfectly with harissa.

Instructions

1. Prep the Oven and Pan: Preheat your oven to 175°C (350°F). Lightly grease a standard loaf pan (23 cm x 13 cm / 9 x 5 inches) or line a baking sheet with parchment paper if you prefer to free-form the loaf. Free-forming allows for more of the glaze to coat the loaf during baking.
2. Combine Meatloaf Base: In a large bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, beaten egg, 60 ml (1/4 cup) ketchup, milk (or beef broth), salt, black pepper, and smoked paprika. Gently mix until just combined, being careful not to overmix, which can result in a tough, dense meatloaf. The mixture should be uniform but still have a loose texture.
3. Create the Layered Swirl: Divide the meat mixture in half. Press one half evenly into the prepared loaf pan or shape it into a rectangular loaf on the baking sheet. In a small bowl, whisk together the 60 g (1/4 cup) harissa paste with 15 ml (1 tbsp) olive oil until smooth. Spread this harissa mixture evenly over the first layer of meat. Sprinkle the crumbled feta cheese over the harissa layer before carefully topping with the remaining meat mixture.
4. Seal the Loaf: Gently press and shape the top layer of meat to enclose the harissa and feta layer, forming a uniform loaf. Ensure the edges are sealed well to prevent the feta and harissa from escaping during baking. This layering technique creates the surprise swirl when sliced and ensures a moist meatloaf recipe.
5. Prepare and Apply Glaze: Prepare the glaze by whisking together the 80 ml (1/3 cup) ketchup, 15 ml (1 tbsp) harissa paste, brown sugar, and apple cider vinegar in a small bowl until well combined. Brush about half of the glaze generously over the top and sides of the meatloaf before baking. Reserve the remaining glaze for the second application.
6. Bake in Stages: Bake the meatloaf for 30 minutes. Remove from the oven, brush with the remaining glaze, and return to the oven for another 30-45 minutes. The total baking time is typically 60-75 minutes, or until an internal temperature of 71°C (160°F) is reached. The glaze should caramelize beautifully during this time.
7. Rest the Loaf: Once baked, remove this meatloaf recipe allrecipes from the oven and let it rest in the pan or on the baking sheet for 10-15 minutes. This critical step allows the juices to redistribute throughout the meatloaf, ensuring a moist and flavorful result. Do not skip the resting time, or the loaf will fall apart and be dry when sliced.
8. Slice and Serve: Carefully transfer the meatloaf to a cutting board. Slice into thick pieces, revealing the internal harissa and feta swirl. Arrange slices on plates, drizzle with a small amount of leftover glaze if desired, and sprinkle generously with fresh chopped parsley or cilantro. The contrast between the rich meat, red harissa, and white feta makes for a beautiful presentation, making this a truly memorable meatloaf recipe.

What to Serve with Harissa Meatloaf

While this recipe stands alone as a hearty main course, pairing it with complementary side dishes creates a satisfying family dinner. The key is finding a balance to match the savory and slightly spicy flavors of the meatloaf.

• Creamy Mashed Potatoes: A classic pairing that balances the spicy harissa.
• Roasted Root Vegetables: Carrots, parsnips, or potatoes roasted with rosemary complement the savory flavors.
• Simple Green Salad: A light, crisp salad with a vinaigrette dressing cuts through the richness.
• Fluffy Couscous: A Middle Eastern-inspired side dish that fits perfectly with the harissa theme.
• Steamed Green Beans: A quick, healthy green vegetable option.

Tips for a Tender and Juicy Meatloaf

Achieving a moist and tender meatloaf requires just a few simple techniques. Avoid these common pitfalls to ensure your result is perfectly juicy and full of flavor every time.

• Don’t Overwork the Meat: Mixing for too long develops tough protein strands. Mix until ingredients are just incorporated.
• Add Moisture with Milk and Breadcrumbs: These ingredients work together to absorb juices and keep the meatloaf tender.
• Check the Internal Temperature: Use a meat thermometer to ensure doneness (160°F/71°C internal temperature) for a safe and perfectly cooked high-protein meal.
• Let it Rest: The resting period ensures a moist, flavorful loaf that holds its shape when sliced.
• Use the Glaze in Stages: Applying the glaze twice (once initially, once halfway through) allows for deeper flavor penetration and prevents burning.

FAQs

Can I make this meatloaf ahead of time?

Yes, this recipe is perfect for easy meal prep. Assemble the raw loaf completely (up to step 4) and store it in the refrigerator for up to 24 hours before baking. You can also freeze the raw loaf for up to 3 months.

Can I use different ground meat?

Yes, a mix of ground beef with other ground meat works beautifully to add fat and moisture. You can also use ground turkey, but ensure you don’t use extra-lean turkey, as it can dry out quickly.

Is this recipe too spicy for kids?

The spice level depends entirely on the harissa paste you choose. Use a mild harissa paste for a gentle warmth, or reduce the amount used in the mixture and glaze. The creamy feta also helps to mitigate the heat, making it more family-friendly.

What if I don’t have harissa paste?

You can create a similar flavor profile using a mixture of tomato paste, cayenne pepper, cumin, and a touch of olive oil, although it won’t be identical. Alternatively, use a high-quality barbecue sauce for a different classic meatloaf flavor.

How do I freeze cooked meatloaf?

Cool the meatloaf completely after baking and resting. Slice it, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How do I know when the meatloaf is done?

Use a digital meat thermometer inserted into the center of the loaf. The internal temperature should reach 160°F (71°C). The glaze should be caramelized, and the edges of the loaf should be browned.

Conclusion

This Harissa-Spiced Meatloaf with Feta Swirl takes the traditional **meatloaf recipe allrecipes** comfort food to a whole new level. The combination of rich beef, savory spices, and creamy feta makes this recipe truly memorable and a new family favorite. Give this unique twist a try for your next quick meal and save this recipe to your Pinterest board for later.

meatloaf recipe allrecipes

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• Author: Rachel Morgan
• Total Time: 95 minutes
• Yield: 8 servings 1x
• Diet: general

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Description

This harissa-spiced meatloaf takes a traditional approach and adds a unique, savory, and slightly spicy surprise in the center, creating a moist loaf with a beautiful presentation and flavor profile.

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Ingredients

Scale 1x2x3x

• 900 g (2 lb) lean ground beef (80/20)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 120 g (1 cup) plain breadcrumbs
• 1 large egg, beaten
• 60 ml (1/4 cup) ketchup (for meat mixture)
• 60 ml (1/4 cup) milk or beef broth
• 5 g (1 tsp) fine sea salt
• 2 g (1/2 tsp) freshly ground black pepper
• 2 g (1 tsp) smoked paprika
• 60 g (1/4 cup) harissa paste (for filling)
• 15 ml (1 tbsp) olive oil
• 100 g (3.5 oz) feta cheese, crumbled
• 80 ml (1/3 cup) ketchup (for glaze)
• 15 ml (1 tbsp) harissa paste (for glaze)
• 15 g (1 tbsp) light brown sugar
• 5 ml (1 tsp) apple cider vinegar
• 15 g (1/4 cup) fresh parsley or cilantro, chopped (for garnish)

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Instructions

1. Prep Oven And Pan: Preheat the oven to 350°F (175°C). Lightly grease a standard loaf pan or line a baking sheet with parchment paper for a free-form loaf.
2. Mix Base Ingredients: Combine the ground beef, diced onion, minced garlic, breadcrumbs, beaten egg, 1/4 cup ketchup, milk or broth, salt, black pepper, and smoked paprika in a large bowl. Mix gently until just combined; do not overmix.
3. Form Loaf Layers: Divide the meat mixture in half. Press one half evenly into the prepared pan or shape it into a rectangular loaf on the baking sheet. In a small bowl, whisk the harissa paste (for filling) with olive oil, then spread over the first meat layer. Sprinkle with crumbled feta cheese.
4. Enclose Filling: Gently place the remaining meat mixture on top of the feta layer. Shape and press to seal the edges well, completely enclosing the harissa and feta filling.
5. Prepare Glaze: Whisk together the 1/3 cup ketchup (for glaze), harissa paste (for glaze), brown sugar, and apple cider vinegar in a small bowl. Brush half of the glaze generously over the top and sides of the meatloaf.
6. Bake In Stages: Bake for 30 minutes. Remove from the oven, brush with the remaining glaze, and return to the oven for another 30-45 minutes. The total baking time is 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
7. Rest Before Serving: Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute for a moist, tender result that holds its shape.
8. Slice And Garnish: Carefully transfer the meatloaf to a cutting board. Slice into thick pieces to reveal the harissa and feta swirl, then garnish with fresh chopped parsley or cilantro before serving.

Notes

Do not overwork the meat mixture to prevent a tough texture. For best results, use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) and let the finished meatloaf rest for 10-15 minutes before slicing.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: main dish
• Method: baking
• Cuisine: fusion

Nutrition

• Serving Size: 1 slice
• Calories: 380 kcal
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 90 mg