Meatloaf

Weird name, tasty meal.

There are a few nostalgic classics that I really love. Not because they were staples in my childhood or played a significant role in my personal history (even though meatloaf technically did…more on that in a second), but simply because they’re delicious, comforting winners. Meatloaf is one of those dishes. That said, I truly hate the name. Let’s be honest, when you say it out loud and really think about the words “meat” and “loaf” jammed together, it sounds... so graphic.

There was a time when meatloaf didn’t appear on my table. During a brief 5 year phase as a vegetarian—technically a pescatarian, since sushi was my Achilles’ heel—it wasn’t even on my radar ( I did miss chicken though). Ironically, I ended up working at a small shop in Chicago’s Lincoln Park neighborhood called… wait for it—The Meatloaf Bakery. I was hired as the Head Baker, but the dessert menu was minimal, and I worked quickly, leaving me with plenty of downtime. So I gravitated toward savory prep. How a pescatarian ended up in a bakery exclusively dedicated to meatloaf is a bit wild, but I made it work. I made good friends there, and whenever I left for the day, people would often ask if I was carrying tacos—because I always smelled like meat.

The recipe I’m sharing today didn’t come from The Meatloaf Bakery. It’s the product of experimenting in my own kitchen, tweaking ingredients until I landed on something I truly loved. That said, I think the inspiration stemmed from the supreme satisfaction of digging into the Factory Meatloaf at The Cheesecake Factory. I’m not ashamed to admit that one of my “guilty” pleasures is The Cheesecake Factory, I do love it, and their meatloaf is undeniably good. Call me a philistine! If I’m ever in a bad mood, two surefire ways to cheer me up are browsing the aisles of a fancy grocery store and not rushing me or indulging in a meal at The Cheesecake Factory (or sometimes, Taco Bell—no judgment).

This meatloaf doesn’t mimic the Cheesecake Factory version, but it’s inspired by the feeling it evokes: hearty, comforting satisfaction. My goal was to create a signature meatloaf that’s somewhat traditional but with a touch of Italian flair, something that was my own. I use a mix of ground beef sirloin and mild Italian sausage. If your local grocery store has a great house-made sausage, go for it. Alternatively, high-end delis, butcher shops, or Italian markets often offer excellent in-house options in various spice levels (mild, spicy, sweet, etc.). Be mindful of the salt content in your sausage—you don’t want your meatloaf to be bland, but overly salty can be just as unappealing.

From top left: oats with milk and sour cream, fresh thyme, melting butter, celery, red bell pepper and onion, finished vegetable mixture with spices.

Breadcrumbs are another component where quality matters. Making your own is simple enough, but there are plenty of excellent options available if you’d rather save some time. I prefer plain breadcrumbs so I can control the seasoning, but feel free to use whatever suits your taste. Toasting the oats for this recipe adds a subtle nuttiness—it’s one of those nuances you might not consciously notice but would miss if it weren’t there.

Now, let’s talk about the glaze. Too often, people either skip it entirely or slather on some ketchup and call it a day. There’s nothing wrong with using ketchup as a base, but elevating it with a few extra seasonings creates a glaze that’s worthy of your effort. And yes, cumin does make a surprise appearance here. I know—I’ve been hyping Italian flavors, and suddenly… cumin. Surprise! Things are a little unpredictable over here (Aries energy in full force).

When mixing the meat, there’s conflicting advice about overworking it. Don’t be afraid to mix thoroughly; you need the ingredients to be evenly incorporated, with no clumps. It doesn’t have to be overworked, but aim for a cohesive mixture. When forming your loaf—whether freestyle or in a pan—ensure it’s packed tightly with no air pockets. You’re aiming for a solid loaf, not a porous one.

from left to right: formed meatloaf, glazed, fully baked.

This recipe is straightforward, but here’s one critical tip: let the meatloaf rest for 10-15 minutes after removing it from the oven. This allows it to set and prevents it from falling apart when you slice into it. Practice patience; I promise it’ll be worth the wait.

Take this recipe and make it your own. And when you’ve mastered it, share it with someone who could use a little extra comfort, even if it’s just you.

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Meatloaf:

Yield: 6 – 8 servings, depending on portion size

1 c. (200 g) celery, small dice

½ (250 g) yellow onion, small dice

1 (150 g) red bell pepper, small diced

3 T (42 g) butter

5 garlic cloves, minced

1 t. (2 g) fennel seed

1 t. (2 g) crushed red pepper

2 t. (3 g) dried oregano

2 t. (3 g) dried thyme

2 t. (3 g) fresh thyme, chopped

1 t. (1 g) dried marjoram

2 T (5 g) fresh rosemary, chopped

1 T Worcestershire sauce

1 T (20 g) tomato paste

2 t. kosher salt

1 t. fresh cracked pepper

1 egg

2 t. (10 g) spicy brown mustard

1 lb. (453 g) ground beef sirloin

1 lb. (453 g) ground pork (or Italian sausage)

¼ c. (10 g) fresh parsley, minced

¼ c. (50 g) sour cream

¼ c. (35 g) milk

½ c. (60 g) oatmeal, toasted

¼ c. (40 g) fine bread crumbs, plain

GLAZE

¼ c. (60 g) ketchup

1 T (15 g) Worcestershire sauce

1 t. (2 g) cumin

1 t. (6 g) honey

· Preheat your oven to 350°F (175°C).

· Place the oats on a sheet tray and toast them for 10 minutes. Add the sour cream and milk to the oats, stir and set aside.

· In a heavy skillet over medium heat, melt the butter. Add the celery, onion, and red bell pepper. Sauté until softened, about 5 minutes. Add the garlic, fennel seed, crushed red pepper, oregano, dried thyme, fresh thyme, marjoram, and rosemary. Cook for 1 minute, stirring frequently. Add the Worcestershire sauce and tomato paste, cooking for another 2 minutes while stirring to combine. Remove from heat and transfer to a large mixing bowl to cool slightly. Taste and adjust for seasoning. It should taste like it’s almost too salty at this point.

· Once the cooked mixture has cooled slightly, add the ground beef, ground pork, parsley, soaked oats mixture, bread crumbs, salt, pepper, and mustard to the bowl. Using a stand mixer on medium-low speed or your hands, mix for about 1 minute, gradually increasing the speed to medium. Add the egg and mix until just combined, about 30 seconds.

· Transfer the mixture to a parchment-lined baking sheet. Shape it into a loaf using your hands or a bench scraper. Alternatively, you can form it in a loaf pan and then turn it out onto the baking sheet.

· In a small bowl, mix the ketchup, Worcestershire sauce, cumin, and honey. Spread the glaze evenly over the meatloaf with a pastry brush or the back of a spoon.

· Bake the meatloaf in the preheated oven until firm and nicely browned, and a thermometer inserted into the center reads 155-160°F (68-71°C), about 60-75 minutes.

· Let the meatloaf rest for 10-15 minutes before slicing and serving.

Meatloaf

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