All-American Meatloaf

Meatloaf gets a bad reputation and honestly it does not deserve it. Somewhere along the way it became the punchline of weeknight dinners past, usually overcooked, underseasoned and glazed with straight ketchup like we all collectively gave up. But at its core meatloaf is just a giant meatball, and giant meatballs are objectively a good idea. When you treat it with the same respect you would give to a proper batch of Sunday gravy meatballs, build real flavor with aromatics, use a panade for tenderness, and balance the glaze so it is sweet, tangy and savory, you end up with something juicy, deeply seasoned and actually craveable.

This version leans into that philosophy. A blend of beef and pork for richness, vegetables cooked down for flavor and moisture, gelatin enriched stock for extra juiciness, and a glaze that actually tastes like something. It bakes up tall and proud in a loaf pan, slices clean, and pairs perfectly with a piped mashed potato gratin and real vegetables that did not come from a freezer bag. It is nostalgic in the best way but upgraded enough that even the former meatloaf skeptics might have to admit it hits.

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Stuff I Use...

Portable Single-burner Stove

Butane Canisters

My Meat Slicer

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

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My favorite way to eat leftover meatloaf is my making this sandwich (shown far right). Imagine a chicken parmesan sandwich, but, like, with meatloaf. Because isn’t meatloaf really just a massive meatball shaped into loaf form? Think about that for a while.

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The Loaf

This glaze is a recipe from a super talented chef friend of mine shoutout Ryan Pfeiffer. I tweaked it a tidbit but the maple sherry combo goes great with our loaf. This recipe makes a lot of glaze because I also like to use it as a sauce for serving. 

Yield: 6-8 slices

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Adam's All-American Meatloaf

Prep time: 30 MinCook time: 1 H & 20 MInactive time: 10 MinTotal time: 2 Hour

Ingredients

Meatloaf

• 1/2 cup beef stock
• 1 1/2 Tbsp gelatin powder
• 2 Tbsp unsalted butter
• 1 cup yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup carrot, finely chopped
• 1 cup mushrooms, finely chopped
• 3 garlic cloves, finely chopped
• 1/4 cup heavy cream
• 2 eggs
• 2-3 slices of white bread (or 1 cup panko breadcrumbs)
• 1/2 cup Parmesan cheese, grated
• 2 Tbsp parsley, finely chopped
• 1 tsp fresh thyme, chopped
• 1 pound pork shoulder, ground
• 1 pound beef chuck, ground
• Kosher salt, to taste
• Black pepper, to taste

Maple-Sherry Glaze

• 1.5 cups Sherry Vinegar
• 2/3 cup Maple Syrup
• 1 Tbsp Soy Sauce
• 1 Tbsp Ketchup
• 1 tsp Fish sauce, more to taste

Instructions

Meatloaf

1. Heat oven to 350°F (176°C). Lightly grease a 9x5 inch loaf pan. Line a baking sheet with foil and set aside.
2. Bloom the gelatin in the beef stock and set aside.
3. Melt butter in a skillet over medium heat. Add onion, celery, carrot, and mushrooms. Cook 8–10 minutes until fully softened and most moisture has cooked off. Add garlic and cook 1 minute more. Remove from heat and let cool slightly.
4. To a food processor, add the bread and process for 10 seconds. Transfer the cooked vegetables to the food processor. Add Parmesan cheese, eggs, parsley, thyme, cream, bloomed beef stock, a generous pinch of salt, and black pepper. Process until a smooth, cohesive panade forms.
5. Transfer the panade to a large bowl with the ground pork and beef. Mix gently by hand just until evenly combined.
6. Pack the mixture into the loaf pan and smooth the top.
7. Place the loaf pan on the prepared baking sheet and bake on the middle rack for 1 hour.
8. Remove the meatloaf from the oven and increase the oven temperature to 450°F (218°C).
9. Carefully invert the meatloaf out of the pan onto the foil-lined baking sheet so it sits upside down. Brush generously with prepared glaze.
10. Return to the oven and bake 10 minutes. Remove, brush with a second layer of glaze, and return to the oven until the internal temperature reaches 130–140°F (54–60°C).
11. Rest 10 minutes before slicing and serving.

Maple-Sherry Glaze

1. Add all ingredients to a sauce pan except for the fish sauce and reduce by a third.
2. Once reduced, add the fish sauce and taste for seasoning.
3. Set aside and allow to cool slightly before using, or store covered in the fridge for up to a week.

The Veggies

Freezer-bag peas and carrots go with meatloaf the same way cigarettes went with pregnancy in the 1950s. At the time? Totally normal. Looking back? Absolutely unhinged. We can do better in 2026. That’s actually a thing. Docs told women it was fine to smoke to prevent constipation, reduce stress and keep weight down. Insane. This is still peas and carrots energy. Just… studied abroad and won’t shut up about it.

Yield: 2-4

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Glazed Mixed Vegetables

Ingredients

• 12 oz carrots, cut into uniform batons or coins
• 8 oz pearl onions, peeled
• 1 Tbsp unsalted butter
• 1 tsp sugar
• Kosher salt, to taste
• Black pepper, to taste
• 1 cup frozen peas, thawed

Instructions

1. Bring a pot of well-salted water to a boil. Blanch carrots and pearl onions together until just tender, 4–5 minutes. Drain.
2. Add carrots and onions to a shallow pan with butter, sugar, a pinch of salt, and just enough water to come halfway up the vegetables. Lay a cartouche over the vegetables and simmer gently until the liquid reduces and the veg are glossy and glazed, 6–8 minutes.
3. Add thawed peas to the pan, toss gently just to warm through. Season with salt and black pepper. Kill the heat. Serve with loaf.

Mashed Potatoes

Mashed potatoes are THE side dish for meatloaf, not to be a douche but we’re going to upgrade them because it’s super easy to do. Enter: La Gratin!

Yield: 4-8

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Garlic & Herb Mashed Potato Gratin

Ingredients

• 1 2/3 pounds potatoes, peeled and roughly chopped
• 4 garlic cloves, minced
• 2 fl oz milk
• 3 1/2 oz unsalted butter
• 1 handful fresh parsley, chopped
• 1 handful fresh thyme, chopped
• Kosher salt, to taste
• Black pepper, to taste
• Finely grated Parmesan cheese, as needed

Instructions

1. Add potatoes and minced garlic to a large pot of well-salted water. Bring to a boil and cook until fork-tender, about 20 minutes.
2. Drain and return potatoes to the pot. Add milk, butter, and a generous pinch of kosher salt. Mash until smooth and creamy.
3. Stir in parsley and thyme. Season with additional salt and black pepper to taste.
4. Transfer the mashed potatoes to a piping bag fitted with a star tip. Pipe into an even layer or decorative pattern in a heatproof dish.
5. Grate Parmesan generously over the top.
6. Broil until lightly browned and crisp on top, watching closely, 2–4 minutes.

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