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Gordon Ramsay Meatloaf

Gordon Ramsay meatloaf made in a restaurant-quality style: a free-form loaf seared on all sides, then oven-roasted with a lacquered ketchup-balsamic glaze. Juicy, tightly packed meatloaf with a deeply browned exterior and a tender interior slice.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 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 garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp salt and coarse black pepper to taste
  • 2 tbsp olive oil (for searing)
Glaze
  • 0.25 cup ketchup
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar

Equipment

  • 1 cast iron skillet

Method
 

Prepare and shape
  1. Preheat oven to 350°F.
  2. Mix ground beef, ground pork, breadcrumbs, eggs, whole milk, sautéed onion, garlic, Worcestershire sauce, Dijon mustard, thyme, parsley, salt, and coarse black pepper until just combined, with an even texture throughout.
  3. Shape the mixture into a tight, free-form loaf so it holds together when lifted.
Sear, glaze, and roast
  1. 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, watching for a dark caramelized crust.
  2. Mix the glaze ingredients (ketchup, balsamic vinegar, and brown sugar) and brush the glaze over the top so it coats evenly.
  3. Transfer the skillet to the oven and roast for 60–70 minutes at 350°F until the internal temperature reaches 160°F, looking for a set center and glossy, lacquered surface.
Rest and slice
  1. Rest the meatloaf for 15 minutes before slicing to let the juices redistribute, then cut thick slices and serve.

Notes

For the juiciest, restaurant-style slice, pack the loaf firmly but don’t overmix—stop when the ingredients are evenly combined. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (slice after thawing if you can) for best texture. For a lower-fat option, swap some of the ground beef for leaner ground turkey or use a higher-percentage lean beef while keeping the pork for tenderness.