Rosemary Meatloaf
Infused with the earthy aroma of fresh rosemary, this Rosemary Meatloaf is a comforting classic elevated with gourmet flair. Featuring a savory blend of ground beef and pork, this recipe achieves perfect tenderness with the addition of panko breadcrumbs soaked in milk. A robust mix of garlic, diced onion, Worcestershire sauce, and tomato paste brings depth to the flavor profile, while a homestyle glaze of ketchup, brown sugar, and Dijon mustard adds a touch of sweetness and tangy zest. Easy to prepare and baked to golden perfection, this meatloaf pairs beautifully with mashed potatoes or roasted vegetables, making it the ultimate crowd-pleaser for weeknight dinners or casual gatherings. Try this irresistible twist on a traditional favorite and savor every slice!
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 2 large Eggs
- 0.75 cups Panko breadcrumbs
- 0.25 cups Milk
- 2 tablespoons Fresh rosemary
- 3 units Garlic cloves, minced
- 1 medium Yellow onion, finely diced
- 1.5 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Ketchup
- 2 tablespoons Brown sugar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard loaf pan or baking tray with cooking spray.
In a small bowl, combine the milk and panko breadcrumbs; let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, combine the ground beef, ground pork, eggs, soaked breadcrumbs, minced garlic, diced onion, chopped fresh rosemary, Worcestershire sauce, tomato paste, salt, and black pepper.
Using clean hands, gently mix the ingredients until just combined. Be careful not to overmix as this can make the meatloaf dense.
Transfer the meat mixture to the prepared loaf pan or shape it into a loaf form on the baking tray. Smooth the top with a spatula.
In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard to make the glaze.
Spread the glaze evenly over the top of the meatloaf using a spoon or pastry brush.
Bake the meatloaf in the preheated oven for 55-60 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist meatloaf.
Slice and serve warm, optionally garnished with additional fresh rosemary. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.2 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 498 mg | 11% | |
*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.
