Roast Meat Loaf

This meat loaf gets shaped in a loaf pan for a clean form, then unmolded onto a baking sheet so it roasts free-standing. That means caramelized edges all the way around instead of steaming in its own juices. It’s a small move that makes a big difference.

Quick-cooking oats and milk soak together inside the meat mixture, keeping everything moist and tender. Sharp cold-pack cheese adds a savory tang you can taste in every slice. Savory (or thyme) gives it an herby backbone without being fussy.

The ketchup and brown sugar glaze goes on before baking and turns sticky, sweet, and slightly charred on top. Let it rest 10 minutes before slicing so the juices redistribute and every piece holds together.

Chef Tips

• Pack the meat firmly into the loaf pan. Air pockets cause the loaf to crack and crumble when you unmold it.
• Free-form roasting is the secret to great meat loaf. The exposed surface area means more glaze coverage and a better crust.
• Resting after baking is not optional. Cut too soon and the loaf will fall apart and the juices run everywhere.
• An instant-read thermometer should read 160°F (71°C) in the center when it’s done.

Variations

• Shape the mixture into a ring mold for a meat loaf ring. Fill the center with creamed peas or potato salad for a retro presentation.
• Swap ketchup for barbecue sauce on the glaze for a smokier finish.
• Mix in diced bell pepper or grated carrot for extra vegetables hidden in the loaf.