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. Just made this for my family. My son is allergic to dairy and eggs. Used an egg replacer and it was delicious!! Definitely a keeper!

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

  3. 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.

  4. 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.

  5. 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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