Easy Meatloaf Recipe
Stuffed with feta cheese and topped with a delicious sweet and tangy glaze, this is an easy meatloaf recipe that comes together in just a few quick steps! Make-ahead and freezer-friendly.
Servings: 10 Slices
Ingredients
For the Meatloaf
- 2 pounds ground beef chuck
- ½ cup almond meal
- 1 large sweet onion (like Vidalia) grated (use the large holes on a cheese grater to shred the onions)
- 4 cloves garlic minced
- 1 cup crumbled feta cheese
- 2 large eggs beaten
- ½ cup heavy cream
- 2 tablespoons tomato paste
- 2 teaspoons tamari soy sauce
- ¼ cup finely chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper or to taste
For the Ketchup Glaze
- 4 tablespoons tomato paste
- ¼ cup water
- 2 tablespoons white vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper or to taste
- salt and fresh ground black pepper to taste
Instructions
- Get ready to bake. Preheat the oven to 375ºF. Line a rimmed baking sheet or a baking dish with aluminum foil. Set aside. Lightly grease a 9x5 loaf pan with cooking spray and set it aside, too.
- Make the meatloaf mixture. Place the ground meat in a large bowl. Add almond meal, grated onions, minced garlic, feta cheese, eggs, heavy cream, tomato paste, tamari (if using), parsley, thyme, oregano, salt, and pepper; mix it all together with your hands until everything is thoroughly combined.
- Shape the loaf. Transfer the ground meat mixture into the previously prepared loaf pan, pressing the meat down to form a loaf shape. Invert it onto the previously prepared baking sheet and set aside.
- Mix the glaze. In a small mixing bowl, combine tomato paste, water, vinegar, onion powder, garlic powder, mustard powder, cayenne pepper, salt, and black pepper; whisk to combine. If you want a thicker consistency, add more tomato paste. To thin it out, add more water, 1/2 tablespoon at a time.
- Glaze the meatloaf. Spread half of the prepared glaze over the top of the meatloaf; reserve the remaining ketchup for later.
- Bake. Bake the meatloaf for 55 minutes. Remove from the oven and spread the remaining glaze over the meatloaf. Bake for an additional 10 to 15 minutes, or until the middle of the meatloaf reaches 155F on a meat thermometer.
- Rest and serve. Remove the meatloaf from the oven and let it stand for 15 minutes. Cut and serve.
Notes
HOW TO MAKE AHEAD
- Prepare the meatloaf (do not bake), invert it onto a baking sheet or baking dish, cover, and set in the fridge up to 1 day ahead.
- Let stand at room temperature for 20 minutes before baking.
- Stored in airtight containers, cooked meatloaf will last for 4 days in the refrigerator.
- To further extend the shelf life of cooked meatloaf, cut into slices and freeze it in covered airtight containers OR heavy-duty freezer bags.
- You can also wrap it tightly with heavy-duty aluminum foil.
Nutrition
Serving: 1Slice | Calories: 373kcal | Carbohydrates: 6g | Protein: 21g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 622mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 5.3mg | Calcium: 128mg | Iron: 2.8mg
