Meatloaf European Style
Savor the comforting flavors of home-cooked tradition with this Meatloaf European Style recipe, a sophisticated twist on the classic dish. Combining a rich blend of ground beef and pork with aromatic parsley, Dijon mustard, and a dash of Worcestershire sauce, this hearty meatloaf is elevated by its tender texture, achieved through soaked breadcrumbs and perfectly sautéed onions and garlic. Topped with a tangy-sweet glaze of tomato paste, brown sugar, and red wine vinegar, this recipe strikes the perfect balance of savory and zesty. Simple yet elegant, it’s ready in just over an hour, making it ideal for a cozy family dinner or a meal prep staple. Pair this European-inspired meatloaf with creamy mashed potatoes or fresh greens for a truly satisfying feast the whole family will love.
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Recipe Information
Ingredients
- 500 g Ground beef
- 500 g Ground pork
- 100 g Breadcrumbs
- 120 ml Whole milk
- 2 large Eggs
- 1 medium (chopped) Yellow onion
- 3 minced Garlic cloves
- 30 g (chopped) Fresh parsley
- 15 ml Dijon mustard
- 15 ml Worcestershire sauce
- 5 g Paprika
- 10 g Salt
- 5 g Black pepper
- 15 ml Olive oil
- 60 g Tomato paste
- 10 g Brown sugar
- 10 ml Red wine vinegar
Instructions
Preheat your oven to 180°C (350°F). Grease a standard loaf pan or line it with parchment paper.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to soak up the liquid.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened. Stir in the minced garlic and cook for another 1-2 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumb mixture, and cooked onion and garlic. Mix well.
Add the eggs, fresh parsley, Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper to the meat mixture. Using your hands or a sturdy spoon, mix until all ingredients are fully incorporated.
Transfer the meat mixture into the prepared loaf pan, pressing it down gently to ensure an even shape.
In a small bowl, whisk together the tomato paste, brown sugar, and red wine vinegar. Spread this glaze evenly over the top of the meatloaf.
Place the meatloaf in the oven and bake for 60 minutes, or until the internal temperature reaches 70°C (160°F).
Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing.
Serve warm with mashed potatoes, sautéed vegetables, or a green salad on the side.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
