Tom Colicchios Meatloaf
Prep time
Cook time
Total time
This recipe and photo was posted by Cate O’Malley at Paper Palate. Recipe courtesy of People magazine.
Author: Cate O’Malley
Serves: 6 servings
Ingredients
- ½ medium yellow onion, diced
- 1 tbsp. extra-virgin olive oil
- 1 garlic clove, minced
- 2 lbs. ground beef (85% lean)
- 2 large eggs
- ¾ cup fresh bread crumbs [use gluten-free bread to make this a GF meal too]
- 1 tbsp. chopped fresh oregano, or ½ tbsp. dried oregano
- 2 tbsp. Dijon mustard
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 tbsp. ketchup
Instructions
- Preheat oven to 350 degrees.
- In a skillet over medium heat, saute the onion in the oil until golden. Add the garlic and saute for 1 to 2 minutes (be careful not to burn the garlic). Remove from heat and set aside to cool.
- In a bowl, combine beef, eggs, onion, bread crumbs, oregano, mustard, salt and pepper. Form a loaf (approximately 7 x 5 x 3 in. in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake loaf for about 1 hour, until it reaches an internal temperature of 145 degrees.
- Remove and allow to rest slightly, then cut into ½-in. slices.
12 Comments
Yummy, I love to have meatloaf in lunch on weekend. thanks for sharing,
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I made this tonight. I used 1 pound of lean ground turkey and 1 pound of lean ground beef. I also left out the salt and pepper, and used GF bread crumbs and no-salt-added ketchup. My 91 year old Mom does not like meatloaf, but she LOVED this recipe! She even had seconds! The meatloaf was moist and tasty. I made two loaves— doubled the recipe. I sliced and froze the second loaf for easy future meals.
That’s fantastic Rhonda! Awesome that it worked out well for you and we appreciate your feedback.
Made this again today, only made Meat Muffins or Meat Cupcakes (not sure what to call them). Really liked the individual portions. Make a double batch and will freeze the extras. My family loves this recipe – and so do I!
(No salt added, used No Salt Ketchup)
Fabulous! Thanks for sharing this Rhonda.
This is an excellent recipe. I left out the salt, used oats instead of breadcrumbs, and cut the dijon mustard & ketchup by 1/2 as the meal included by 94 year old grandmother who is on a sodium restriction. Thanks for a great recipe.
So glad it worked out, even lower sodium. Thanks for your feedback Cassie!
We can’t do eggs in our family either so I used a “chia egg” in place of the egg, and it came out great! Just grind 1 Tbsp chia seeds and mix with 3 Tbsp warm water. Let stand a few minutes until it’s goopy and egg-like.
Glad it worked out JoLynn! Thanks for sharing your substitution.
I have a question
What can be in place of the egg? My husband can’t eat eggs either.
Thanks!
Linda, I haven’t specifically tested this recipe without egg, so these are merely suggestions as to what might work well:
Flax eggs – ground flax combined with water to make a gelatinous egg-like mixture (could also use chia seeds)
Added moisture – like coconut milk or otherwise to help bind the bread better
Ener-G egg replacer – I know many people use this successfully in meat loaves
Avocado – I often use mashed avocado as a binder in savory foods.
Each egg is about 1/4 cup, so you would want to use roughly that amount for replacement.