13 Savory Meatloaf Recipes Without Ketchup

Many home cooks want meatloaf recipes that skip the ketchup topping.

These versions use herbs, cheese, mustard, and other savory ingredients instead.

You will find ideas made with ground beef, turkey, or pork.

Each one lists simple steps and items you likely have on hand.

They work well for weeknight dinners or meal prep.

Helpful Tips Before You Start

These tips will help you create moist savory meatloaf without using ketchup.

Choose a flavorful glaze

Brush the top with barbecue sauce, mustard, or a mix of tomato paste and Worcestershire sauce before baking. This adds color and taste without the sweetness of ketchup.

Add moisture with vegetables

Grate onions, carrots, or zucchini and mix them into the meat. These ingredients release liquid during cooking and keep the loaf from drying out.

Use the right binders

Combine eggs with breadcrumbs, oats, or crushed crackers to hold everything together. This helps the meatloaf slice cleanly after it cools.

Season boldly

Increase herbs, garlic, and spices since ketchup usually provides some flavor balance. Taste a small cooked portion of the mixture to adjust salt and pepper before shaping the loaf.

Rest before slicing

Let the meatloaf sit for 10 minutes after baking. This step keeps the juices inside so each slice stays intact.

Classic Beef Meatloaf with Worcestershire Glaze

This beef meatloaf skips ketchup entirely and relies on Worcestershire sauce for its savory depth. The glaze adds a tangy, slightly sweet finish that browns well in the oven. It pairs easily with mashed potatoes or green beans for a straightforward dinner.

The meat stays tender thanks to milk and egg, while the onion and thyme keep the flavor balanced. Worcestershire appears both in the mix and on top, so every bite tastes consistent without extra sauces.

Classic Beef Meatloaf with Worcestershire Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground beef
• ¾ cup breadcrumbs
• 1 large egg
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup milk
• 3 tablespoons Worcestershire sauce, divided
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon brown sugar

fremgangsmåte

 

• Heat the oven to 375°F and lightly grease a loaf pan or line a baking sheet with parchment.
• In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, milk, 2 tablespoons of the Worcestershire sauce, thyme, salt, and pepper. Mix gently with your hands until just combined.
• Transfer the mixture to the prepared pan and shape it into a firm loaf.
• In a small bowl, stir together the remaining 1 tablespoon Worcestershire sauce and the brown sugar until the sugar dissolves.
• Bake the meatloaf for 45 minutes, then brush the glaze evenly over the top.
• Return it to the oven and bake 15 minutes more, or until the internal temperature reaches 160°F. Let the loaf rest 10 minutes before slicing.

merknader

Mix the meat just until it holds together to avoid a dense texture. The glaze thickens as it bakes, so apply it only after the first 45 minutes to prevent burning. Leftovers reheat well in a covered skillet over low heat with a splash of broth to keep the slices moist.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Loaf Pan, Baking Sheet, Pastry Brush

Italian Sausage and Mozzarella Meatloaf

This meatloaf brings bold Italian flavors to the table with spicy sausage and pockets of melted mozzarella. It works well for weeknight dinners when you want something hearty but different from classic versions. The texture stays moist inside with a lightly browned crust on the outside.

The herbs and garlic give it a savory depth that pairs nicely with simple sides like roasted vegetables or a green salad.

Italian Sausage and Mozzarella Meatloaf

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground Italian sausage
• 1 cup shredded mozzarella cheese
• 1/2 cup Italian breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a loaf pan.
• In a large bowl, combine the ground Italian sausage, shredded mozzarella, Italian breadcrumbs, egg, milk, chopped onion, minced garlic, oregano, salt, and black pepper.
• Mix the ingredients by hand until evenly distributed but do not overwork the mixture.
• Transfer the mixture to the prepared loaf pan and press it into an even shape.
• Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees.
• Remove from the oven and let the meatloaf rest for 10 minutes before slicing.
• Sprinkle with chopped fresh parsley just before serving.

merknader

Cube the mozzarella instead of shredding it if you want larger pockets of cheese in each slice. Leftovers reheat well in a skillet over medium heat to keep the crust crisp. This version tastes best with a side of marinara for dipping rather than any tomato-based topping baked on top.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Loaf Pan, Oven

Greek Feta Spinach Meatloaf with Lemon Oregano

This meatloaf combines ground beef with spinach and feta for a Mediterranean style dish. Lemon zest and oregano bring bright herbal notes that balance the savory meat without any heavy sauce.

It suits weeknight meals or casual gatherings when you want something straightforward but flavorful. The spinach adds moisture while the feta creates small tangy pockets in every slice.

Greek Feta Spinach Meatloaf with Lemon Oregano

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Place the ground beef, spinach, feta cheese, breadcrumbs, egg, onion, garlic, lemon zest, lemon juice, oregano, salt, and pepper in a large mixing bowl.
• Mix everything together with your hands until the ingredients are evenly distributed.
• Shape the mixture into a loaf about 8 inches long on the prepared baking sheet.
• Brush the top and sides of the loaf with the olive oil.
• Bake for 45 to 50 minutes until the internal temperature reaches 160°F.
• Remove from the oven and let the meatloaf rest for 10 minutes before slicing.

merknader

Squeeze the spinach well after chopping to remove excess water and prevent a soggy texture. The feta already adds salt, so taste the mixture before adding the full teaspoon if your cheese is very salty. Leftovers reheat nicely in a 350°F oven for 10 minutes to keep the crust from softening.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet, Loaf Pan

Asian Ginger Scallion Meatloaf with Soy Glaze

This meatloaf brings bright ginger and scallion flavor to a classic dish without any ketchup. It works well for weeknight dinners when you want something a little different from traditional versions, and the soy glaze adds a savory finish that pairs nicely with rice or steamed vegetables.

The texture stays tender from the egg and breadcrumbs while the ginger gives a gentle heat. Scallions throughout the mix and on top keep the flavors fresh and balanced.

Asian Ginger Scallion Meatloaf with Soy Glaze

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 4 scallions, finely chopped (reserve 2 for garnish)
• 3 tablespoons minced fresh ginger
• 2 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil

fremgangsmåte

 

• Preheat the oven to 375 degrees F. Line a loaf pan with parchment paper.
• In a large bowl, combine the ground beef, 2 chopped scallions, 2 tablespoons of the minced ginger, the garlic, panko breadcrumbs, egg, and 2 tablespoons of the soy sauce. Mix gently with your hands until just combined.
• Press the mixture into the prepared loaf pan and smooth the top. Bake for 45 minutes.
• While the meatloaf bakes, make the glaze. In a small saucepan, stir together the remaining 2 tablespoons soy sauce, honey, rice vinegar, sesame oil, and the remaining 1 tablespoon minced ginger. Bring to a simmer over medium heat and cook for 3 to 4 minutes until slightly thickened.
• Remove the meatloaf from the oven and brush the glaze evenly over the top. Return to the oven for 10 more minutes. Let rest for 5 minutes, then sprinkle with the remaining 2 chopped scallions before slicing.

merknader

Mix the meat gently to avoid a dense texture. The glaze thickens quickly, so watch it closely and remove it from the heat as soon as it coats the back of a spoon. Leftovers reheat well in a 350 degree F oven with a little extra glaze brushed on top.

Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Loaf Pan, Small Saucepan

Mexican Chorizo and Corn Meatloaf

This meatloaf pairs spicy Mexican chorizo with sweet corn for a simple weeknight meal. The corn keeps the loaf moist while the chorizo brings bold flavor without any extra sauce.

It suits casual family dinners or casual gatherings when you want something hearty with a touch of heat. The result is a tender slice with visible corn kernels and a savory, spiced taste.

Mexican Chorizo and Corn Meatloaf

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 8 oz Mexican chorizo
• 8 oz ground beef
• 3/4 cup corn kernels
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Monterey Jack cheese

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a loaf pan.
• In a large bowl, combine the Mexican chorizo, ground beef, corn kernels, breadcrumbs, egg, onion, garlic, cilantro, cumin, chili powder, salt, and black pepper.
• Add the shredded Monterey Jack cheese and mix gently with your hands until just combined.
• Transfer the mixture to the prepared loaf pan and press it evenly into shape.
• Bake for 50 to 55 minutes until the internal temperature reaches 160°F.
• Remove from the oven and let the meatloaf rest for 10 minutes before slicing.

merknader

Let the meatloaf rest the full 10 minutes so the corn and cheese stay evenly distributed in each slice. If the chorizo is very spicy, you can reduce the chili powder by half. Leftovers reheat well in a skillet over medium heat to keep the edges crisp.

Course: Main Course
Cuisine: Mexican
Equipment: Large mixing bowl, loaf pan, oven

Wild Mushroom and Thyme Meatloaf

This meatloaf brings earthy mushrooms and fresh thyme together for a savory twist that feels comforting yet refined. It works well for weeknight dinners or weekend meals when you want something hearty without relying on tomato flavors. The texture stays moist from the mushrooms while the thyme adds a steady herbal note throughout each slice.

Wild Mushroom and Thyme Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 8 ounces mixed wild mushrooms, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 1 large egg
• 2 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

fremgangsmåte

 

• Heat the olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms release their liquid and the mixture turns golden, about 8 minutes. Stir in the thyme leaves and cook for 1 minute more. Remove from heat and let cool slightly.
• Place the ground beef in a large mixing bowl. Add the cooled mushroom mixture, breadcrumbs, egg, salt, and pepper. Mix with your hands until the ingredients are evenly combined.
• Transfer the mixture to a loaf pan and press it down firmly to remove air pockets. Bake at 375 degrees Fahrenheit for 50 to 55 minutes until the internal temperature reaches 160 degrees Fahrenheit.
• Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing.

merknader

Chop the mushrooms small so they blend evenly into the meat and release moisture during baking. Leftovers reheat well in a covered skillet over low heat to keep the slices from drying out. Fresh thyme works best here. Dried thyme can turn bitter if used in the same amount.

Course: Main Course
Cuisine: American
Equipment: Large skillet, Mixing bowl, Loaf pan

Bacon-Wrapped Meatloaf with Brown Sugar Mustard

This bacon-wrapped meatloaf delivers a smoky outer layer that contrasts with the tender beef inside. The brown sugar mustard glaze provides a balanced sweet and tangy coating without any tomato-based sauce.

It suits weeknight meals or relaxed weekend dinners when you want something hearty yet straightforward. The bacon keeps the meat moist while the glaze sets into a light crust on top.

Bacon-Wrapped Meatloaf with Brown Sugar Mustard

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 8 slices bacon
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Dijon mustard, divided
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, 1 tablespoon Dijon mustard, salt, and pepper. Mix gently until the ingredients are evenly distributed.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet.
• Lay the bacon slices over the top and sides of the loaf, tucking the ends underneath to secure them.
• In a small bowl, stir together the brown sugar and remaining 1 tablespoon Dijon mustard until smooth. Spread this mixture evenly over the bacon-wrapped loaf.
• Bake for 50 to 60 minutes until the internal temperature reaches 160 degrees and the bacon looks crisp. Let the meatloaf rest for 10 minutes before slicing.

merknader

Use thin-sliced bacon so it cooks through without leaving the meat underdone. If the glaze starts to darken too quickly, loosely tent the loaf with foil for the last 15 minutes. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the bacon from turning soggy.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Small Bowl

Blue Cheese Caramelized Onion Meatloaf

This meatloaf pairs the sharp bite of blue cheese with sweet, slow-cooked onions for a savory twist on the usual loaf. It makes a solid choice for weeknight dinners when you want something hearty yet a little different from standard versions.

The finished dish has a moist texture with pockets of melted cheese and soft onion throughout. It holds up well as a main dish alongside simple sides like roasted vegetables or mashed potatoes.

Blue Cheese Caramelized Onion Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 2 large onions, thinly sliced
• 4 ounces blue cheese, crumbled
• 1/2 cup plain breadcrumbs
• 1 large egg
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Melt the butter in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they turn soft and golden brown.
• Place the ground beef in a mixing bowl. Add the breadcrumbs, egg, minced garlic, thyme, salt, pepper, caramelized onions, and blue cheese. Mix gently with your hands until the ingredients are evenly combined.
• Shape the mixture into a loaf and place it on a baking sheet.
• Bake at 375°F until the internal temperature reaches 160°F and the top is browned.

merknader

Caramelize the onions fully before mixing them in so their sweetness balances the blue cheese without overpowering it. Leftovers reheat well in a covered skillet over low heat to keep the cheese from drying out. If you want a milder blue cheese flavor, swap in a creamy variety like Gorgonzola.

Course: Main Course
Cuisine: American
Equipment: Large skillet, Mixing bowl, Baking sheet

Smoked Paprika Turkey Meatloaf with Dijon

This turkey meatloaf skips the usual ketchup and instead leans on smoked paprika and Dijon mustard for a smoky, tangy flavor. It turns out lighter than beef versions while still feeling hearty and comforting on a cool evening.

The mix of milk and egg keeps the texture moist, and the paprika adds a warm color and depth that works well with simple sides like green beans or roasted potatoes.

Smoked Paprika Turkey Meatloaf with Dijon

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 ½ pounds ground turkey
• ½ cup breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup milk
• 1 tablespoon chopped fresh parsley

fremgangsmåte

 

• Preheat the oven to 375°F. In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, onion, garlic, 1 tablespoon of the Dijon mustard, smoked paprika, thyme, salt, pepper, and milk.
• Mix the ingredients with your hands or a spoon until they are evenly combined but not overworked.
• Shape the mixture into a loaf on a parchment-lined baking sheet or press it into a loaf pan.
• Spread the remaining 1 tablespoon of Dijon mustard evenly over the top of the loaf.
• Bake for 45 to 50 minutes, or until the internal temperature reaches 165°F.
• Remove from the oven and let the meatloaf rest for 5 minutes. Sprinkle with the chopped parsley before slicing.

merknader

Use a light hand when mixing to avoid a dense texture. If you prefer a stronger smoky note, add an extra half teaspoon of smoked paprika to the mix. Leftovers reheat well in a skillet over medium heat with a splash of broth to keep them moist.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Meat Thermometer

Harissa Beef Meatloaf with Roasted Peppers

This meatloaf brings bold North African flavors to a classic comfort dish. Harissa paste gives the beef a smoky heat while roasted peppers add sweetness and moisture. It works well for weeknight dinners or casual gatherings when you want something different from traditional versions.

The texture stays tender inside with a lightly crisp edge from baking. Roasted peppers throughout keep each slice juicy without needing any sauce on top.

Harissa Beef Meatloaf with Roasted Peppers

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1.5 pounds ground beef
• 1/3 cup harissa paste
• 1 cup roasted red peppers, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3/4 cup plain breadcrumbs
• 1 large egg
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a loaf pan with the olive oil.
• In a large bowl, combine the ground beef, harissa paste, chopped roasted red peppers, diced onion, minced garlic, breadcrumbs, egg, cumin, salt, and black pepper. Mix with your hands until the ingredients are evenly distributed.
• Transfer the mixture to the prepared loaf pan and press it down firmly to form an even shape.
• Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees. Let the meatloaf rest in the pan for 10 minutes before slicing.

merknader

Chop the roasted peppers into small pieces so they blend evenly through the loaf. If your harissa is very spicy, start with a smaller amount and taste the raw mixture before adding the full portion. Leftovers reheat well in a skillet over medium heat to keep the edges crisp.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Loaf Pan, Oven

Herb-Crusted Pork and Veal Meatloaf

This meatloaf pairs ground pork with veal for a lighter, tender result that feels a step above everyday versions. The herb crust creates a crisp, fragrant top layer that keeps the dish interesting without any sauce. It suits both weeknight family meals and casual dinners with guests.

The interior stays moist while the outside develops a golden crunch from the seasoned breadcrumbs. Fresh herbs give it an aromatic lift that works well with simple sides like roasted potatoes or steamed greens.

Herb-Crusted Pork and Veal Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground pork
• 1 lb ground veal
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 large egg
• 1/2 cup milk
• 1 cup panko breadcrumbs, divided
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and black pepper to taste

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground pork, ground veal, onion, garlic, egg, milk, 1/2 cup panko breadcrumbs, 1 tablespoon parsley, 1 teaspoon thyme, 1/2 teaspoon rosemary, and a pinch of salt and pepper. Mix gently until just combined.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet.
• In a small bowl, stir together the remaining 1/2 cup panko breadcrumbs, remaining parsley, thyme, and rosemary with the olive oil. Press this mixture evenly over the top and sides of the loaf.
• Bake for 45 to 50 minutes, or until the internal temperature reaches 160°F. Let the meatloaf rest for 5 minutes before slicing.

merknader

Press the herb crust firmly so it stays in place during baking. If you want extra crunch on top, switch to the broiler for the final two minutes. Leftovers reheat well in a 350°F oven to keep the crust from softening. You can assemble the loaf and add the crust up to a day ahead, then bake when ready to serve.

Course: Main Course
Cuisine: American
Equipment: Large Mixing Bowl, Baking Sheet

Jalapeño Cheddar Meatloaf

This meatloaf brings together sharp cheddar and fresh jalapeños for a bold, cheesy bite with steady heat throughout. It works well for weeknight dinners when you want something hearty but different from the usual plain loaf. The texture stays moist inside with a lightly browned crust on the outside.

Jalapeño Cheddar Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup shredded cheddar cheese, divided
• 2 fresh jalapeños, finely diced
• 1 small onion, finely chopped
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a loaf pan.
• In a large bowl, combine the ground beef, half the shredded cheddar, diced jalapeños, chopped onion, egg, breadcrumbs, milk, salt, black pepper, and garlic powder.
• Mix everything with your hands or a spoon until the ingredients are evenly distributed.
• Transfer the mixture to the prepared loaf pan and press it down evenly.
• Sprinkle the remaining cheddar cheese over the top.
• Bake for 50 to 55 minutes until the internal temperature reaches 160°F and the cheese on top is melted and golden.
• Let the meatloaf rest for 10 minutes before slicing.

merknader

Use block cheddar and shred it yourself for better melting. If you want less heat, remove the seeds from the jalapeños before dicing. Leftovers reheat well in a skillet over medium heat to keep the crust crisp.

Course: Main Course
Cuisine: American
Equipment: Large Mixing Bowl, Loaf Pan, Knife

French Mustard and Tarragon Meatloaf

This meatloaf pairs sharp Dijon mustard with fresh tarragon for a clean, herbal flavor that feels lighter than traditional versions. It suits family dinners or casual gatherings when you want something savory without the usual sweetness.

The result is a moist loaf with a subtle tang and aromatic notes throughout.

French Mustard and Tarragon Meatloaf

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Rett Main Course

Kategori French

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons Dijon mustard, divided
• 2 tablespoons fresh tarragon, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 350 degrees F and lightly grease a loaf pan.
• In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, 2 tablespoons of the Dijon mustard, tarragon, salt, and pepper.
• Mix the ingredients with your hands until evenly blended, but avoid overworking the meat.
• Transfer the mixture to the prepared loaf pan and press it into an even shape.
• Spread the remaining 1 tablespoon of Dijon mustard over the top of the loaf.
• Bake for 55 to 60 minutes, or until the internal temperature reaches 160 degrees F.
• Remove from the oven and let the meatloaf rest for 10 minutes before slicing.

merknader

Chop the tarragon just before mixing so its flavor stays bright. If the mixture feels too wet, add an extra tablespoon of breadcrumbs. Leftovers reheat well in a skillet over medium heat to keep the edges crisp.

Course: Main Course
Cuisine: French
Equipment: Mixing Bowl, Loaf Pan, Oven