Savory Symphony: The Ultimate Meatloaf Medley

Embark on a culinary voyage with the "Savory Symphony," a meatloaf recipe that harmonizes rustic tradition with a modern twist. Imagine a meatloaf that's a tapestry of flavors: a tender, juicy core of mixed meats, laced with a melody of fresh herbs and a harmony of spices that sing with each slice. 

Envision a caramelized glaze on top, creating a delightful contrast to the succulent meat within. This is not just food; it's a performance for the palate, a ballad in the form of a loaf.

Photo of a rustic kitchen scene featuring a freshly baked meatloaf resting on a wooden cutting board, sliced to reveal a juicy, tender interior with a perfectly caramelized glaze on top. The meatloaf is garnished with fresh parsley, surrounded by ingredients like ground meat, onions, garlic, and a bowl of mixed herbs.

Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour 10 minutes

Number of Servings and Ideal Serving Size

  • Servings: This recipe serves 6
  • Ideal Serving Size: 150 grams (approximately two slices)

Essential Nutritional Information

  • Calories per Serving: Approximately 550 kcal
  • Macronutrients per Serving:Carbohydrates: 18g
  • Protein: 35g
  • Fat: 35g
  • Fiber: 2g


  • Ground beef: 500 grams
  • Ground pork: 250 grams
  • Fresh parsley: 15 grams, chopped
  • Garlic: 10 grams, minced
  • Onion: 100 grams, finely chopped
  • Bread crumbs: 75 grams
  • Whole milk: 100 ml
  • Eggs: 2 large
  • Ketchup: 50 grams
  • Brown sugar: 20 grams
  • Dijon mustard: 15 grams
  • Salt and pepper: to taste
Photo of a family dining table with a classic meatloaf as the centerpiece, served with sides of mashed potatoes and steamed green beans. The meatloaf has a rich, brown glaze, and there's a serving knife alongside it. The setting includes a checkered tablecloth and soft candlelight to create a warm, inviting atmosphere.

Detailed Method of Preparation

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper for easy removal after cooking, or prepare a baking sheet if you prefer a free-form loaf.
  2. Mix the Dry Ingredients: In a large bowl, combine the bread crumbs with the fresh parsley, minced garlic, finely chopped onion, salt, and pepper. Mix these dry ingredients until they are evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and a tablespoon of ketchup. This mixture will act as the binding agent for your meatloaf.
  4. Soak the Breadcrumbs: Pour the wet mixture over the breadcrumb mixture and let it soak for about 5 minutes. This will help the breadcrumbs to expand and ensure the meatloaf retains moisture.
  5. Add the Meat: Add the ground beef and pork to the breadcrumb mixture. Gently mix everything together with your hands or a fork. It's important to mix until just combined—overmixing can lead to a dense meatloaf.
  6. Shape the Loaf: Transfer the meat mixture to the prepared baking surface. Mold the mixture into a loaf shape, ensuring that it is uniform in thickness to promote even cooking.
  7. Prepare the Glaze: In a small bowl, mix together the remaining ketchup, brown sugar, and Dijon mustard until smooth. This glaze will give your meatloaf a deliciously sweet and tangy crust.
  8. Apply the Glaze: Spread the glaze over the top and sides of the meatloaf. Be generous—it should cover the entire surface.
  9. Bake to Perfection: Place the meatloaf in the oven and bake for about 1 hour and 10 minutes. The meatloaf should have a beautiful caramelized exterior and the internal temperature should read 160°F (71°C) when tested with a meat thermometer.
  10. Rest Before Serving: After baking, let the meatloaf rest in the pan for 10 minutes. This allows the juices to redistribute and makes for a moister slice.
  11. Serve and Enjoy: Carefully lift the meatloaf out of the pan using the parchment paper as handles and transfer it to a cutting board. Slice the meatloaf into your desired thickness and serve it warm.

Proven Tips for Culinary Success

  • Use a mix of meats for depth of flavor.
  • Soaking bread crumbs in milk ensures a moist meatloaf.
  • Do not overmix the meat to keep it tender.

Anticipated FAQs

  • Q: Can I make the meatloaf gluten-free? A: Yes, substitute bread crumbs with a gluten-free alternative.
  • Q: How can I tell when the meatloaf is done? A: The meatloaf is done when it reaches an internal temperature of 160°F (71°C).
  • Q: Can I prepare the meatloaf in advance? A: Absolutely, prepare and shape the loaf, then refrigerate it up to a day before baking.