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meatloaf recipe no ketchup
- Total Time: 95 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This savory meatloaf recipe uses a creamy hidden core of roasted garlic and thyme instead of a traditional ketchup glaze. The non-traditional take on this comfort classic provides a moist, flavorful alternative perfect for family dinner.
Ingredients
- 900 grams ground beef (15-20% fat)
- 1 small onion, finely diced
- 100 grams panko breadcrumbs
- 2 large eggs, lightly beaten
- 15 ml low-sodium soy sauce
- 5 ml dried oregano
- 5 ml salt
- 2.5 ml black pepper
- 2 cloves raw garlic, minced
- 1 whole head garlic, for roasting
- 15 ml olive oil
- 120 grams cream cheese, softened
- 30 ml whole milk
- 15 ml fresh thyme leaves
- 5 ml fresh parsley
- 120 ml vegetable broth
- 15 ml cornstarch
Instructions
- Prepare Roasted Garlic: Preheat oven to 400°F (200°C). Slice off the top 1/4 inch of the garlic head, drizzle with olive oil and salt. Wrap tightly in foil and roast for 45-60 minutes until soft. Reduce oven temperature to 350°F (180°C).
- Make Creamy Core Filling: Squeeze half of the roasted garlic cloves into a small bowl (reserve remaining half for the glaze). Add softened cream cheese, milk, fresh thyme, and parsley; mix until smooth.
- Prepare Meatloaf Mixture: In a large bowl, combine ground beef, diced onion, minced raw garlic, panko breadcrumbs, beaten eggs, soy sauce, oregano, salt, and black pepper. Mix gently with your hands until just combined.
- Layer Meatloaf: Press half of the meat mixture evenly into a lightly greased loaf pan. Spread the creamy filling over the layer, leaving a small border. Top with the remaining meat mixture, gently shaping to seal the core completely.
- Bake Meatloaf: Bake at 350°F (180°C) for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). Drain excess fat halfway through baking and tent loosely with foil if the top browns too quickly.
- Prepare Glaze: While the meatloaf rests, add 30 ml of pan drippings and the remaining reserved roasted garlic to a saucepan. Whisk cornstarch into vegetable broth separately until smooth; add to the saucepan and heat over medium, whisking constantly until thickened.
- Rest and Serve: Let the meatloaf rest for 10-15 minutes in the pan before carefully transferring it to a cutting board. Slice into thick portions and serve with the warm savory glaze on the side.
Notes
To avoid a dense texture, mix the meatloaf ingredients gently without overworking the mixture. Ensure the loaf rests for 10-15 minutes after baking so it holds its shape when slicing. For a truly juicy result, use beef with 15-20% fat content.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg