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Gordon Ramsay Meatloaf

Gordon Ramsay meatloaf delivers a restaurant-quality free-form loaf with a lacquered ketchup-balsamic glaze and a deeply browned sear. Roast until juicy at 160°F, then rest before slicing for clean, tender slices.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
rest 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ground beef
  • 0.5 lb ground pork
  • 1 cup fresh breadcrumbs
  • 2 eggs
  • 0.25 cup whole milk
  • 1 large onion finely diced and sautéed
  • 4 cloves garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh thyme chopped
  • 2 tbsp fresh parsley chopped
  • 1 salt to taste
  • 1 coarse black pepper to taste
  • 2 tbsp olive oil for searing
  • 0.25 cup ketchup glaze
  • 1 tbsp balsamic vinegar glaze
  • 1 tbsp brown sugar glaze

Equipment

  • 1 cast iron skillet

Method
 

Roast and glaze
  1. Preheat the oven to 350°F.
  2. Mix ground beef, ground pork, fresh breadcrumbs, eggs, whole milk, sautéed onion, minced garlic, Worcestershire sauce, Dijon mustard, chopped thyme, chopped parsley, salt, and coarse black pepper until just combined.
  3. Shape the mixture into a tight, free-form loaf.
  4. Heat olive oil in an oven-safe skillet over medium-high heat and sear the meatloaf on all sides until deeply browned, about 2 minutes per side, with a dark caramelized crust forming.
  5. Mix ketchup, balsamic vinegar, and brown sugar for the glaze, then brush it over the top so it coats evenly.
  6. Transfer the skillet to the oven and roast for 60–70 minutes, until the internal temperature reaches 160°F and the glaze turns lacquered and glossy.
  7. Rest the meatloaf for 15 minutes before slicing so the juices settle and the center stays moist.

Notes

For the most even browning, keep the loaf compact and avoid pressing it too tightly—aim for a cohesive shape that still has steam space. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 325°F oven until warmed through. Freezing is yes: freeze sliced portions in a sealed container for up to 2 months and thaw in the fridge. For a lighter swap, use half lean ground beef (or lean beef plus a smaller amount of pork) while keeping the glaze the same.