Classic Meatloaf
A moist, tender meatloaf glazed with a tangy ketchup topping — comforting, familiar, and easy to soften further for gentler diets.
6 · Soft & Bite-Sized
Tender, moist bite-sized pieces that break apart under a fork without needing a knife. Some chewing is required, but nothing should be tough, fibrous, or dry.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 6 (Soft & Bite-Sized) — soft & bite-sized, easy to chew — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 2 large Eggs
- 1 medium Yellow onion, cut into quarters
- 1 medium Carrot, peeled and cut into large chunks Large only because they go into a food processor next — they end up finely ground into the loaf
- 1 Celery stalk, cut into large chunks Also processed fine; no celery strings survive into the finished loaf
- 1 clove Garlic, peeled
- 1 1/2 lbs Ground meat Preferably a combination of beef, pork, and veal, or turkey 93/7
- 3/4 cup Dried bread crumbs
- 1/4 cup Fresh parsley, chopped Extra for garnish if desired
- 1/4 cup Milk
- 1/4 cup Ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Kosher salt
- 1/2 tsp Black pepper, coarsely ground
- 1/4 cup Ketchup For the glaze
- 2 tbsp Brown sugar, packed For the glaze
- 1 tbsp Red wine vinegar For the glaze
Instructions
Preheat the oven to 350°F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.
In a large bowl, lightly beat the two eggs.
Place the onion, celery, carrot, and garlic in a food processor and pulse until finely chopped — about 1 cup of mixture. Add it to the bowl with the eggs.
Add the ground meat, bread crumbs, parsley, milk, ketchup, Worcestershire sauce, salt, and pepper. Mix to combine using your hands; don't over-mix. Press lightly into the prepared pan.
In a small bowl, combine the ketchup, brown sugar, and red wine vinegar for the glaze. Brush the meatloaf with half of the glaze and bake for 35 minutes.
Brush with the remaining glaze and return to the oven for another 55 minutes, or until the middle of the loaf reaches at least 165°F on an instant-read thermometer and the loaf is completely fork-tender all the way through. Internal temperature will keep rising slightly as it rests.
Let the meatloaf rest for 15 minutes before removing from the pan or slicing.
Serving Tips
Important Guidance
- One serving is 2 slices. Because it's ground meat, this loaf is naturally soft with no whole muscle fibers to chew through — mash a slice with a fork and a spoonful of extra glaze for an easy Level 5.
- For a faster alternative, shape the mixture into 6 mini loaves on a rimmed baking sheet and bake at 400°F for about 25 minutes, checking for a 165°F internal temperature.
- Don't over-mix the meat mixture — over-working it makes the finished loaf denser and tougher to break apart, which works against soft-texture goals.
- Serve with extra glaze or a light gravy spooned over each slice to keep it moist for easier swallowing.
Nutrition Facts
Per serving (2 slices), calculated with ground beef. This is one of 5 servings.
Dietary Notes
Can be made with any single ground meat or a combination — the nutrition above is calculated using ground beef. Not gluten-free as written; use gluten-free bread crumbs to adapt.