This Classic Meatloaf Recipe Was Made For Cozy Weekends

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Good Housekeeping published a classic meatloaf recipe that serves six and takes 1 hour 5 minutes from start to finish. It combines ground beef, grated onion, parsley, panko and a soy-seasoned ketchup glaze, with instructions to bake the loaf to 150°F and rest it before slicing.

Good Housekeeping has published a classic meatloaf recipe that makes six servings and takes 1 hour 5 minutes to prepare and cook. The recipe uses ground beef chuck with onion, parsley, panko, balsamic vinegar and soy sauce, finished with a ketchup, brown sugar and soy glaze.

The recipe calls for 1½ pounds of ground beef chuck, two large eggs, half a cup of panko, one small grated onion and half a cup of chopped flat-leaf parsley. The mixture also includes balsamic vinegar, reduced-sodium soy sauce, salt and pepper. Good Housekeeping says the combination gives the beef a savory flavor, while the glaze is intended to help keep the meatloaf moist and add a sweet-salty finish.

To make the glaze, stir together 2 tablespoons of ketchup, 1 tablespoon of brown sugar and 1 teaspoon of soy sauce. Separately, whisk the eggs with balsamic vinegar, the remaining soy sauce, salt and pepper. Stir in the panko and let it sit for two minutes before adding the onion and parsley. The beef is mixed in only until incorporated, then shaped into a loaf measuring about 9 by 3½ inches on a foil-lined, rimmed baking sheet.

The oven should be heated to 375°F. Brush the glaze over the loaf and bake for 40 to 45 minutes, until its internal temperature reaches 150°F, according to the recipe. Let it rest for five minutes before slicing. Good Housekeeping lists about 275 calories per serving, along with 23.5 grams of protein and 430 milligrams of sodium; those figures are estimates for one of the recipe’s six servings.

A Weeknight-Sized Weekend Meal

The recipe offers home cooks a defined plan for a familiar main dish, including a cooking time, serving count and temperature target. Its total time of just over an hour makes it a possible fit for a weekend meal, though the source does not report reader testing, ratings or comparisons with other meatloaf recipes.

Its ingredient list also makes the flavor approach clear: beef provides the base, while balsamic vinegar, soy sauce and parsley season the mixture, and ketchup with brown sugar creates the topping. For readers planning a meal, the six-serving yield and nutrition estimate provide practical details, but the estimate should not be treated as an individualized dietary assessment.

How the Recipe Builds Flavor

In the recipe’s method, panko is briefly soaked in the seasoned egg mixture before the meat is added. The instructions then call for mixing the beef only until combined and shaping it by hand. These are the steps Good Housekeeping provides; the source does not describe them as a tested guarantee of a particular texture.

The glaze uses ketchup, brown sugar and soy sauce, while the meat mixture contains an additional tablespoon of soy sauce. The recipe offers alternatives for people avoiding soy: gluten-free tamari, which it describes as often wheat-free and thicker, darker and milder than soy sauce, or coconut aminos, made from coconut sap and salt and described as slightly sweeter. These alternatives may change the flavor, and the supplied report does not give adjusted quantities or nutrition estimates for substitutions.

““Ground beef mixed with balsamic vinegar, soy sauce, onion, and parsley gives this meatloaf a savory boost.””

— Good Housekeeping recipe description

Details the Source Does Not Give

The supplied report does not provide a publication date, reader reviews or independent testing results. It also does not say how the recipe performs with different oven types, beef fat percentages or ingredient substitutions. The stated cooking time is 40 to 45 minutes, but the recipe directs cooks to use the internal temperature reading—150°F—as the doneness checkpoint.

The nutrition figures are presented as approximate values per serving, and the source does not specify how ingredient brands or substitutions could affect them. It also does not provide a side-dish pairing or storage and reheating instructions. Those points should not be inferred from the recipe details provided.

Follow the Recipe’s Temperature Check

For anyone making the dish, the next steps are to prepare the glaze and meat mixture, shape and bake the loaf, then check its internal temperature and allow it to rest for five minutes before slicing. The stated yield is six servings, and the recipe gives a total time of 1 hour 5 minutes.

No follow-up test, update or additional publication milestone is identified in the supplied source. Readers considering tamari or coconut aminos can use the alternatives noted by Good Housekeeping, while keeping in mind that the report does not specify a substitution ratio or revised nutrition information.

Key Questions

How many servings does the meatloaf recipe make?

Good Housekeeping lists a yield of six servings.

How long does the recipe take?

The stated total time is 1 hour 5 minutes, including 40 to 45 minutes of baking and a five-minute rest.

What temperature should the meatloaf reach?

The recipe instructs cooks to bake the loaf until its internal temperature registers 150°F, then let it rest for five minutes before slicing.

What can replace soy sauce?

Good Housekeeping suggests gluten-free tamari or coconut aminos for people avoiding soy sauce. It notes that these have different flavor and texture characteristics, but does not specify adjusted quantities.

What is in the glaze?

The glaze combines ketchup, brown sugar and soy sauce. The recipe calls for 2 tablespoons of ketchup, 1 tablespoon of brown sugar and 1 teaspoon of soy sauce.

Source: rss