Meat Loaf

The secret to making a light meat loaf is to handle it as little as possible.

Meat Loaf Meat Loaf
A savory American classic, meat loaf has been around as long as there has been ground meat.
Yield: serves 6-8


  • 3 tbsp. olive oil
  • 2 large onions, finely chopped
  • 2 cloves garlic, peeled and minced
  • 3 lb. ground chuck
  • 1 (8-oz.) can tomato sauce
  • 1 large egg
  • 1 cup fresh bread crumbs
  • Salt and freshly ground black pepper
  • 3 tbsp. ketchup


  1. Heat olive oil in a medium sauté pan over low heat. Add onions and garlic and cook until translucent, about 15 minutes. Let cool.
  2. Preheat oven to 350°. In a large bowl, combine chuck, tomato sauce, egg, bread crumbs, salt and pepper to taste, and half the onion-garlic mixture, and stir just enough to mix.
  3. Place meat in a 3″ × 7″ loaf pan and round the top with your hands to form a crown. Top with remaining onion–garlic mixture and drizzle with ketchup. Bake for 45 minutes. Remove meat loaf from oven and let set about 10 minutes, for easier slicing.