Make Ahead

Oliver Clark's Meatloaf

January  8, 2010
9 Ratings
Photo by Julia Gartland
Author Notes

One of my New Year's resolutions this year was to cook simpler food more often. This was great news for my fiancé, who is a real meat-and-potatoes guy. Knowing that my fiancé's mother's meatloaf is pretty much his favorite meal in the world made me more than a little nervous, so just to be safe, I turned to a recipe written up by Jonathan Reynolds in an article about his friend, the actor (and excellent home cook) Oliver Clark. The resulting meatloaf was certainly the most tender and juicy of its kind that I have ever produced, and I was assured that it almost—but not quite—lived up to my future mother-in-law's famous version. —Merrill Stubbs

  • Serves 6 to 8
Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • Salt
  • 6 cloves garlic, finely chopped
  • 1 pound ground chuck
  • 1 pound ground pork
  • 1 pound ground veal
  • 1/2 cup dry bread crumbs
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried basil
  • 1 pinch cayenne
  • 1 teaspoon Dijon mustard
  • 1/3 cup grated Parmesan
  • 3 tablespoons ketchup, plus more for glazing
  • 1 tablespoon mayonnaise
  • 2 tablespoons crème fraîche (or whipped cream cheese)
  • 3 large eggs, lightly beaten
In This Recipe
Directions
  1. Heat the oven to 350°F. In a medium sauté pan, warm the olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly caramelize, about 5 minutes. Add the garlic and continue to cook until both the onion and garlic are soft and golden brown (be careful not to burn the garlic), about another 5 minutes. Set aside to cool while you prepare the rest of the ingredients.
  2. In a large bowl, combine the rest of the ingredients except for the eggs. Add a few good pinches of salt. Then, as Jonathan Reynolds recommends, "paw at it with two forks, combining thoroughly but not overmixing." Gently stir in the eggs and the browned onions and garlic, mixing just until combined.
  3. Gently shape the mixture into a rough football and nestle it snugly into a loaf pan, patting it down so the top is fairly flat. Bake in the middle of the oven for 40 minutes, then brush the top lightly with ketchup and return to the oven for 10 to 20 more minutes. The meatloaf is done when the internal temperature reaches about 145°F. Let the meatloaf rest for about 10 minutes before slicing and serving.

See what other Food52ers are saying.

  • mrslarkin
    mrslarkin
  • JenOzmun2010
    JenOzmun2010
  • Marley
    Marley
  • meme shebroe
    meme shebroe

9 Reviews

Marley December 12, 2020
This was delicious. I used 2 parts ground grass fed beef to 1 part pastured pork. Subs for herbs 1/2 tsp fresh thyme, 1 tsp homemade pesto, two pinches powdered porcini, omitted cayenne, 10 grinds black pepper, homemade whole wheat breadcrumbs, buttermilk instead of creme fraiche, primal kitchen ketchup. Served with roasted potatoes celery root onion and kale, place a slice of meatloaf on chopped spinach drizzled with aged balsamic then spooned over some cooking juices. Aged balsamic a lovely sweet tangy flavor pairing. Overall mine needed to bake about 20 mins extra to reach 140 internal temp.
 
meme S. September 17, 2019
From MINOUCHKA to Dickensonsthedog -- Yes I did make this lovely meatloaf with part ground beef and part ground turkey, and it turned out great. However all ground turkey it was good but a bit dry no matter what I did -- adding more eggs, bread cubs au lieu of bread crumbs, and a bit more of the liquid ings., it turned out always good but not as moist. Another time I made it with two (2) part ground turkey and one (1) part lean ground pork, plus the rest of the recipe ing., et Voila --- it was delicious, less calories (I think), and Oh Soooo Good! Good luck!

Meme

 
dickensthedog September 17, 2019
Thank you so much!! I will definitely follow your lead on this one : )
 
dickensthedog September 17, 2019
Has anyone made this with either part or all ground turkey? Thanks!
 
meme S. February 4, 2018
MINOUCHKA -- I too, use bread soaked in milk au lieu of dry bread crumbs. And au lieu of dried basil and thyme, I use 1/2 tsp. of Italian seasoning dried leaves, or more to taste. This recipe is always my go-to, and always be a winner. MM-GOOD!
 
mrslarkin May 7, 2017
Ive Made this meatloaf many times. It's delicious. Easily adaptable. We love it!
 
ghainskom October 21, 2014
Nice with potatoes and vegetables.
 
ghainskom July 30, 2014
Made this yesterday. It was a rather spontaneous decision so I did with what I had: half/half chuk/pork, shallots for onion, breadcrumbs from rest of the 4-hour baguette (https://food52.com/blog/10044-dan-leader-s-4-hour-baguette), dried oregano instead of dried thyme, and goat cheese instead of creme fraiche. Boy I think it's time to grocery shop. But the meatloaf was TDF and a hit by the kids too. Will do it again for sure! We hat patatas bravas (https://food52.com/recipes/24321-patatas-bravas) on the side too, which was a good match.
 
JenOzmun2010 December 9, 2013
"Wow" is what my husband said. That's pretty good actually. :-) Really, really good. Followed it to the letter and it is really good.