Tom Colicchio’s Meatloaf

5.0 from 2 reviews
Tom Colicchio’s 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.
Serves: 6 servings
  • 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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Remove and allow to rest slightly, then cut into ½-in. slices.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Sunday Morning Coffee: January 28, 2018

  2. 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.

  3. 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.

  4. 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.

    • 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.

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