Clyde’s Meatloaf is a comforting, home-style dish that combines juicy ground beef chuck with a unique blend of rolled oats, sweet honey, and whole milk for a tender texture. Sautéed onions and garlic add savory depth, while grated carrots bring a subtle sweetness and extra moisture to every bite. Finished with a tangy ketchup and dry mustard glaze, this meatloaf bakes to golden perfection, making it an ideal centerpiece for a hearty family dinner. Serve it alongside mashed potatoes.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsPro Tips
- Check Doneness: Use a meat thermometer to ensure the internal temperature reaches 160℉ (71℃) to avoid undercooking.
- Avoid a Dense Loaf: Don’t overmix the meat mixture—stop once the ingredients are just combined to keep the texture tender.
- Draining Fat: When tipping the pan to remove excess fat, hold the meatloaf in place with a spatula to prevent it from sliding out. Alternatively, use a turkey baster to suction out the liquid.
- Make Ahead: Prepare the meat mixture up to Step 3, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the initial baking time if starting cold.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat slices in the oven at 350℉ (175℃) for 15-20 minutes.
Optional Variations:
- Spicy Kick: Add 1 teaspoon of smoked paprika or a pinch of cayenne pepper to the meat mixture for a subtle heat.
- Cheesy Twist: Mix in ½ cup shredded cheddar cheese with the meat mixture, or top the glaze with cheese during the last 5 minutes of baking.
- Veggie Boost: Replace the carrots with grated zucchini (squeezed dry) or finely chopped bell peppers for a different flavor profile.
- Glaze Swap: Substitute the ketchup-mustard glaze with a mix of ¼ cup barbecue sauce and 1 tablespoon brown sugar for a smokier, sweeter finish.
Ingredients
Directions
- Prepare the Oatmeal Mixture: In a large mixing bowl, combine the rolled oats, honey, and milk. Stir well to ensure the oats are fully coated. Let the mixture sit at room temperature for 30 minutes to soften the oats and allow them to absorb the liquid. Meanwhile, preheat your oven to 375℉ (190℃).
- Cook the Aromatics: Heat the vegetable oil in a medium sauté pan over medium heat. Add the finely chopped onions and minced garlic, seasoning with a pinch of salt and a few grinds of black pepper. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and slightly softened. Remove from heat and let cool slightly.
- Mix and Shape the Meatloaf: Add the sautéed onion-garlic mixture to the oatmeal mixture in the bowl. Add the ground beef chuck, grated carrots, another pinch of salt, and a generous amount of black pepper (about ½ teaspoon or to taste). Mix thoroughly with your hands or a sturdy spoon until all ingredients are evenly combined. Transfer the mixture to a 9 x 5 x 3-inch nonstick loaf pan, pressing it down gently to fill the pan evenly. (If using a regular loaf pan, lightly grease it with oil or cooking spray to prevent sticking.) Place the loaf pan on a rimmed baking sheet to catch any drips during baking.
- Bake the Meatloaf (First Stage): Bake in the preheated oven for 50 minutes. The meatloaf should start to firm up and release some fat and juices. Remove from the oven and carefully tilt the loaf pan over a heat-safe container to drain off excess fat and liquid (use oven mitts to avoid burns). Then, gently turn the meatloaf out onto the baking sheet. Flip it right side up so the top remains intact.
- Add the Topping and Finish Baking: In a small bowl, mix the ketchup and dry mustard until smooth. Spread this glaze evenly over the top of the meatloaf. Return the meatloaf (now on the baking sheet) to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160℉ (71℃) for safe consumption. The glaze should be slightly caramelized.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This helps the juices redistribute, making it easier to cut clean slices. Serve warm with your favorite sides, such as mashed potatoes or steamed vegetables.
Comments
Did you forget to include the onions in the list of ingredients?
Thanks for your comment. It should be 1 cup chopped onion.