This hearty American meatloaf recipe is made with beef mince, Parmesan, brown sauce, ketchup, and fresh herbs. Every slice is packed with savoury flavour from the inside out, with no extra glaze needed. Ready in about 80 minutes and serves 6-8.
I love how simple this one is to throw together on a busy weeknight. The Parmesan and brown sauce give it a richness that sets it apart from other meatloaf recipes I have tried.
American Meatloaf Ingredients
- 1kg beef mince
- 1 red onion, finely chopped
- 70g Parmesan, finely grated
- 3 tablespoons tomato ketchup
- 2 tablespoons brown sauce
- 1 teaspoon Worcestershire sauce
- 1 large free-range egg, beaten
- 2 thick slices of white bread, blitzed into crumbs
- 1 tablespoon milk
- Small bunch of fresh oregano, leaves picked and chopped
- Small bunch of fresh flat-leaf parsley, finely chopped
- Salt and freshly ground black pepper
How To Make American Meatloaf
- Preheat the oven: Set your oven to 180°C (160°C Fan / Gas Mark 4). Line a baking tray with greaseproof paper.
- Prepare the breadcrumbs: Tear the bread into chunks and blitz in a food processor until you have fine crumbs. Tip them into a large mixing bowl and stir through the milk.
- Combine everything: Add the beef mince, red onion, Parmesan, ketchup, brown sauce, Worcestershire sauce, and beaten egg to the bowl. Toss in the oregano, parsley, salt, and pepper. Mix gently with your hands until just combined.
- Shape the loaf: Tip the mixture onto the lined tray and form it into a neat oval loaf shape. Do not compact the meat too firmly or it will turn out dense.
- Bake until cooked through: Place in the oven and bake for 50-60 minutes until the meatloaf is firm to the touch and cooked all the way through. The outside should have a nice golden crust.
- Rest before slicing: Let the meatloaf sit on the tray for 10 minutes before cutting. This allows the juices to settle so the slices hold together neatly.
What Makes This American Meatloaf So Good?
- Parmesan adds savoury depth: The finely grated Parmesan melts into the mince as it bakes. It gives every bite a rich, savoury backbone that plain breadcrumbs alone cannot match.
- Brown sauce and ketchup work together: Mixing both sauces into the meat creates a balanced sweet and tangy flavour throughout. There is no need for a separate glaze on top.
- Fresh herbs lift the whole dish: Oregano and parsley bring a brightness that dried herbs cannot quite deliver. Chop them finely so they distribute evenly through the mince, just like with meatballs.
- Keep the mixing gentle: Use your hands and stop as soon as everything is combined. Overworking beef mince makes it tough and rubbery once baked.
- Always rest before you slice: Give the meatloaf a full 10 minutes after it comes out of the oven. The juices settle back into the meat so they stay in the loaf, not on your board.
What Should You Serve on the Side?
Creamy mashed potatoes are the most natural pairing, soaking up the rich meat juices perfectly. A simple side of steamed green beans, buttered peas, or roasted carrots rounds out the plate nicely.
For something extra, pour over a rich onion gravy or serve with a fresh green salad. Leftover slices also make a brilliant cold sandwich the next day with a smear of mustard and some pickles.
Does This Store and Reheat Well?
Leftover meatloaf keeps well in the fridge for up to 4 days wrapped tightly in foil or stored in an airtight container. It is just as good served cold in sandwiches as it is reheated.
To freeze, wrap slices or the whole loaf in a double layer of cling film and then foil. It freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a moderate oven until warmed through.
Nutrition Facts
- Serving Size: 1 slice (1/8th of loaf)
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 480mg
- Total Carbohydrate: 10g
- Dietary Fibre: 1g
- Sugars: 4g
- Protein: 32g
Frequently Asked Questions
How do you know when meatloaf is done? Press the top gently with a finger. It should feel firm and spring back slightly, not soft or squishy in the middle.
Can I use a different type of mince? A half-and-half mix of beef and pork mince gives a very moist result. Turkey mince also works, but add a splash of olive oil to prevent it drying out.
What temperature should you cook meatloaf at? 180°C (160°C Fan / Gas Mark 4) gives the best balance. The meatloaf cooks evenly without the outside drying out before the centre is done.
How does the Hairy Bikers’ meatloaf compare to Nigella’s version? The Hairy Bikers fold ketchup, brown sauce, and Parmesan straight into the mince for built-in flavour. Nigella’s recipe layers a ketchup glaze on top for a sweet, sticky crust instead.
Can I make this ahead and bake it later? Yes, shape the loaf, cover tightly with cling film, and keep it in the fridge for up to 24 hours. Add an extra 5-10 minutes to the baking time since it will be cold from the fridge.
Try More Recipes:
- Hairy Bikers Meatballs in Tomato Sauce Recipe
- Hairy Bikers Cottage Pie with Cheesy Mash Recipe
- Hairy Bikers Spaghetti Bolognese Recipe
- Hairy Bikers Lasagne Recipe
Hairy Bikers American Meatloaf Recipe
Description
This hearty American meatloaf recipe is made with beef mince, Parmesan, brown sauce, ketchup, and fresh herbs. Every slice is packed with savoury flavour, ready in about 80 minutes.
Ingredients
Instructions
- Preheat the oven: Set your oven to 180°C (160°C Fan / Gas Mark 4). Line a baking tray with greaseproof paper.
- Prepare the breadcrumbs: Tear the bread into chunks and blitz in a food processor until you have fine crumbs. Tip them into a large mixing bowl and stir through the milk.
- Combine everything: Add the beef mince, red onion, Parmesan, ketchup, brown sauce, Worcestershire sauce, and beaten egg to the bowl. Toss in the oregano, parsley, salt, and pepper. Mix gently with your hands until just combined.
- Shape the loaf: Tip the mixture onto the lined tray and form it into a neat oval loaf shape. Do not compact the meat too firmly or it will turn out dense.
- Bake until cooked through: Place in the oven and bake for 50-60 minutes until the meatloaf is firm to the touch and cooked all the way through. The outside should have a nice golden crust.
- Rest before slicing: Let the meatloaf sit on the tray for 10 minutes before cutting. This allows the juices to settle so the slices hold together neatly.
