Meatloaf IV
If you've got ground beef, whole-wheat bread and grated parmesan cheese, you're most of the way to this beef: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Fish Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 350 F (175 C) and lightly grease a loaf pan or line a baking sheet with parchment.
- Tear the whole-wheat bread into small pieces, place in a large bowl, pour over the milk, and let soak for about 5 minutes until softened into a paste.
- Finely chop the onion and parsley, then add them to the bowl along with the beaten eggs, parmesan, dijon mustard, worcestershire sauce, salt, and black pepper.
- Add the ground beef and mix gently with your hands just until everything is combined, being careful not to overwork the meat or the loaf will turn dense.
- Transfer the mixture to the loaf pan and shape it into an even mound, then spread the ketchup over the top as a glaze.
- Bake for 55 to 65 minutes, until the loaf is firm and the internal temperature reaches 160 F in the center.
- Let the meatloaf rest for 10 minutes so the juices settle, then slice and serve.
You'll use: Oven Β· Pan Β· Baking sheet
Ingredient substitutions
- Milk
- any unsweetened plant milk Β· Β½ cup evaporated milk + Β½ cup water
- Eggs
- ΒΌ cup unsweetened applesauce (baking) Β· 1 tbsp ground flax + 3 tbsp water per egg
- Parmesan
- pecorino Β· grana padano Β· aged asiago
Tips & common questions
How long does Meatloaf IV take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Meatloaf IV is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Hackbraten auf Holzbrett, aufgeschnitten.jpg by Raimond Spekking, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.