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Gordon Ramsay Meatloaf

Gordon Ramsay meatloaf is a restaurant-quality, free-form loaf seared on all sides and lacquered with a sweet-tangy ketchup balsamic glaze. Juicy, sliceable meatloaf with a deeply browned exterior and an internal temperature target of 160°F.
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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 base
  • 1.5 lb ground beef
  • 0.5 lb ground pork
  • 1 cup fresh breadcrumbs
  • 2 eggs
  • 0.25 cup whole milk
  • 1 onion, finely diced and sautéed
  • 4 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh parsley, chopped
  • 0.25 tsp Salt to taste
  • 0.25 tsp coarse black pepper to taste
  • 2 tbsp olive oil (for searing)
Lacquered glaze
  • 0.25 cup ketchup
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat 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.
Shape and sear
  1. Shape mixture into a tight, free-form loaf.
  2. Heat olive oil in an oven-safe skillet over medium-high heat and sear meatloaf on all sides until deeply browned, about 2 minutes per side, with a dark caramelized exterior.
Glaze and roast
  1. Mix ketchup, balsamic vinegar, and brown sugar, then brush the glaze over the top so it coats the surface.
  2. Transfer skillet to the oven and roast for 60–70 minutes until the internal temperature reaches 160°F.
  3. Rest the meatloaf for 15 minutes before slicing so the juices settle and the center stays moist.

Notes

For maximum juiciness, don’t overmix—stop as soon as the meat and binders come together. Refrigerate leftovers in an airtight container up to 4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes (up to 2 months), thaw overnight in the fridge. For a lower-sodium option, use low-sodium Worcestershire sauce and reduce added salt accordingly.