Gordon Ramsay Meatloaf (Half-Scratched)

Recipe Summary and Yield

Yield:

• Serves 6 adults
• Prep time: 20 minutes
• Cook time: 50–65 minutes depending on oven and loaf size
• Rest time: 10–15 minutes

Final texture: Aim for a tender, sliceable interior with a slightly crisp exterior and a glossy tangy glaze.
Key temperature: Remove from oven when internal temperature reaches 160°F / 71°C; carryover heat will settle the loaf while resting.
Pan choice: Use a loaf tin for uniform shape or a free-formed log on a rimmed sheet for crisper sides. For a moister loaf, place the tin on a shallow roasting tray with 1/4 inch of water to moderate direct heat.
Glaze timing: Apply the glaze in two stages: a light coat at 10 minutes before the end of baking, then again immediately after removing the loaf for a glossy finish and pronounced sweet-savory notes.
Follow the precise times, temperatures, and glazing windows below for consistent results.

Ingredients with Exact Measurements

Meat and base ingredients:

• 1.5 lb (700 g) ground beef, 80/20 blend for adequate fat
• 0.5 lb (225 g) ground pork (optional for extra succulence)
• 1 cup fresh breadcrumbs (or 3/4 cup dried + 3 tbsp milk)
• 2 large eggs, beaten

Aromatics and binders:

• 1 medium yellow onion, finely diced
• 2 garlic cloves, finely minced
• 2 tbsp chopped fresh parsley
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• Salt 1.5 tsp and black pepper 3/4 tsp (adjust at mixing stage)

Glaze:

• 1/2 cup ketchup
• 2 tbsp brown sugar or honey
• 1 tbsp apple cider vinegar or red wine vinegar
• Pinch of smoked paprika or hot sauce to taste

Optional enrichments: 2 tbsp finely grated Parmesan, 1/4 cup grated carrot for moisture, 1 tsp dried thyme.
Prepare ingredients in measured bowls before combining to speed assembly and ensure consistent seasoning.

Gathering Ingredients and Selection Tips

Meat selection: Choose fresh ground beef with visible fat marbling; an 80/20 ratio balances moisture and structure. If using a mix of beef and pork, keep total weight as specified to maintain binder ratios.
Breadcrumbs: Use fresh breadcrumbs for lighter texture; if using dried, soak them in milk for 5 minutes to rehydrate before adding. This prevents dry, crumbly meatloaf.
Onion and garlic prep: Finely dice onion and mince garlic; for sweeter, less sharp onion flavor, sweat the onion in 1 tbsp butter over medium heat until translucent, then cool before mixing—this reduces excess moisture while adding depth.
Eggs and binders: Beat eggs lightly to ensure even distribution. Measure breadcrumbs by volume and adjust with a tablespoon if the mixture feels wet during mixing—binder absorbs juices without changing flavor.
Seasoning checks: Fry a small tablespoon of the seasoned mixture in a skillet and taste-cool to verify salt and seasoning levels before baking; adjust if needed.
Glaze components: Combine ketchup, brown sugar, and vinegar in a small bowl and taste for sweet-tang balance; a touch of hot sauce sharpens flavor.
Use this checklist to assemble mise en place so each step proceeds without interruption.

Mixing, Binding, and Shaping Techniques

Order of combining: Place meat in a large bowl, add cooled aromatics (if used), soaked breadcrumbs, beaten eggs, Worcestershire, mustard, chopped parsley, and seasonings.
Mixing technique: Use clean hands for best control: fold ingredients from the bottom over the top with gentle squeezing motions. Mix until just combined—overworking develops gluten and makes the loaf dense. Aim for uniform distribution of ingredients without a paste-like texture.
Binder feel test: Pinch a small ball; it should hold shape without crumbling and spring back slightly when pressed. If too loose, add 1 tbsp more breadcrumbs at a time. If too tight, add 1 tbsp milk.
Shaping options:

• Loaf tin: press mixture evenly into a greased 9x5-inch tin; smooth top for even crust.
• Free-formed log: shape on a lined rimmed baking sheet for more exterior browning.

Glazing before bake: Reserve half glaze to apply toward end of bake; apply a thin initial coat 10 minutes before the end to set sugars for a sticky surface.
Temperature management: Bring mixture to cool room temperature if ingredients were cold to prevent thermal shock and uneven cooking—this helps even internal doneness.

Cooking Process: Oven Setup and Monitoring

Oven temperature: Preheat to 375°F (190°C) for a balance of crust development and moist interior. For a deeper crust, increase to 400°F (205°C) for the final 10 minutes.
Rack placement: Position the oven rack in the middle to allow even heat circulation; avoid placing too low where direct heat overbrowns the base.
Pan and lining: Line the loaf tin or sheet with parchment or lightly grease with oil or cooking spray to prevent sticking; for cleaner glazing and easier removal, use a foil sling under a loaf tin.
Temperature probe usage: Insert an instant-read probe into the center of the loaf avoiding contact with the pan; target 160°F / 71°C. For consistent reading, check at the thickest point after 45 minutes.
Mid-bake glaze application: Apply the first thin layer of glaze roughly 10 minutes before the expected end time to allow caramelization without burning; if sugars darken too quickly, tent loosely with foil.
Visual cues: The loaf should be browned on top, slightly pulling away from pan edges, and juices run clear when poked; these signs plus internal temp confirm doneness.
Continuously monitor—ovens vary—so use internal temperature rather than time alone for accuracy.

Baking Duration, Internal Temperature, and Resting

Expected baking time: For a 9x5 loaf tin, bake 50–65 minutes. For a free-formed log, bake 45–55 minutes. Times vary with loaf size and oven.
Internal temperature target: Remove when internal temperature registers 160°F / 71°C. Insert the probe into the thickest center; avoid touching pan.
Carryover cooking: The temperature may rise 3–5°F while resting; account for this by removing the loaf slightly earlier rather than later.
Resting purpose and duration: Rest for 10–15 minutes loosely tented with foil to redistribute juices and firm the loaf for clean slicing. Resting prevents juices from running out when slicing and improves texture.
If undercooked: If internal temp is below target, return to oven and recheck every 5–7 minutes to avoid overbrowning; alternatively, finish in a covered pan at 350°F (175°C).
Juice management: Drain excess juices from pan into a small saucepan, simmer to reduce for a quick pan sauce if desired; this concentrates flavor and makes use of drippings without dilution.
Proper resting yields slices that hold shape with moist interior and a set crumb.

Slicing, Serving, and Sauce Recommendations

Slicing technique: Use a sharp serrated knife or thin-bladed chef's knife. Let the loaf rest the full 10–15 minutes. Slice in steady, confident strokes to avoid compressing the loaf; aim for 3/4-inch thick slices for balanced portions.
Serving temperature: Serve warm but not piping hot so the glaze remains glossy and the interior retains moisture. If using a pan sauce, warm it gently and spoon just before serving.
Sauce pairing:

• Glaze reduction: simmer reserved pan juices with a splash of vinegar and butter to balance sweetness and add shine.
• Creamy mash: serve with buttered mashed potatoes to absorb juices.
• Bright greens: roasted Brussels sprouts or steamed green beans add contrast.

Presentation tip: Arrange slices slightly overlapped on a warmed platter and spoon a small amount of sauce down the center to avoid sogginess around edges. Garnish with chopped parsley for color and a slight herbaceous note.
Leftover handling: Cool to room temp within two hours, then refrigerate sliced or whole in an airtight container for up to 4 days; reheat gently covered in a 325°F (160°C) oven or in slices in a skillet with a splash of water to restore moisture.

Variations, Substitutions, and Dietary Adjustments

Lean or alternative meats: For leaner meatloaf, use 90/10 beef but add 2–3 tbsp olive oil or 1/4 cup finely grated vegetables (carrot, zucchini) to maintain moisture. For turkey or chicken, increase binder slightly and monitor internal temp to 165°F (74°C).
Gluten-free substitutions: Replace breadcrumbs with gluten-free panko or almond flour (start with 2/3 the amount and adjust for moisture). Use gluten-free Worcestershire sauce.
Dairy-free options: Replace milk used to soak crumbs with unsweetened almond or oat milk. Omit Parmesan or use dairy-free alternative.
Flavor twists:

• Mediterranean: add chopped sun-dried tomatoes, oregano, and feta (if not avoiding dairy).
• BBQ: replace glaze with a smoky barbecue sauce and add 1 tsp smoked paprika.
• Herbed: fold in 1 tbsp chopped fresh rosemary and thyme for an aromatic profile.

Make-ahead and freezing: Form loaf, wrap tightly, and freeze uncooked for up to 3 months; thaw overnight in refrigerator and bake as directed, adding 5–10 minutes to baking time. Cooked meatloaf freezes well in slices; separate with parchment.
Portion adjustment: Scale ingredients linearly by weight; maintain the same binder-to-meat ratio to preserve texture and bake time approximately proportional to loaf thickness rather than total weight.

FAQs

What internal temperature indicates the meatloaf is done?
Answer: Remove the loaf when the center reaches 160°F / 71°C. Resting will raise it slightly; using a probe in the thickest part ensures accuracy.
How do I prevent a dry meatloaf?
Answer: Use at least 20% fat in the meat (80/20), avoid overmixing, include soaked breadcrumbs or grated vegetables for moisture, and remove at the target internal temperature rather than overbaking.
Can I prepare the meatloaf the day before?
Answer: Yes. Assemble, cover, and refrigerate overnight; bring to room temperature for 20–30 minutes before baking and add a few extra minutes to cook time if very cold.
Why did my glaze burn?
Answer: Sugar in the glaze caramelizes quickly; apply glaze near the end of baking and tent with foil if it darkens too fast. Alternatively, apply one coat after baking for a glossy finish.
How to reheat leftovers without drying them out?
Answer: Reheat covered in a 325°F (160°C) oven with a splash of water or stock over the slices, or pan-sear briefly with a lid on to trap steam; avoid microwave reheating which can toughen texture.
These FAQs address common timing, texture, and handling issues to produce a consistent, moist meatloaf.