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A delicious Gordon Ramsay Meatloaf, glazed with a sweet and tangy red sauce and garnished with fresh thyme, sliced on a white plate.
Maryam

Gordon Ramsay's Ultimate Meatloaf with Savory Glaze

Elevate your weeknight dinner with this Gordon Ramsay-inspired meatloaf, featuring a rich blend of beef and pork, aromatic vegetables, and a tangy, sweet glaze that promises a truly satisfying meal.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, British
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 lbs ground beef 80/20 chuck
  • 0.5 lbs ground pork
  • 4 oz pancetta diced, or 4 slices thick-cut bacon
  • 1 large yellow onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 4 cloves garlic minced
  • 1/2 cup fresh parsley chopped
  • 1 tbsp fresh thyme leaves chopped
  • 1 tsp fresh rosemary chopped
  • 1 cup Panko breadcrumbs
  • 2 large eggs lightly beaten
  • 1/2 cup whole milk
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil for sautéing (optional, if pancetta renders enough fat)
For the Glaze
  • 1/2 cup ketchup
  • 1/4 cup light brown sugar packed
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

Equipment

  • Large Mixing Bowl
  • 9x5 inch Loaf Pan
  • Large skillet
  • Cutting board
  • Sharp knife
  • Meat thermometer
  • Small Bowl
  • Wire rack (optional, for free-form loaf)

Method
 

  1. Finely dice the yellow onion, carrots, and celery. Mince the garlic cloves. Chop the fresh parsley, thyme, and rosemary.
  2. In a large skillet, cook the diced pancetta over medium heat until crisp. Remove the pancetta with a slotted spoon and set aside, reserving about 1-2 tablespoons of rendered fat in the skillet. If needed, add 1 tablespoon of olive oil. Add the diced onion, carrots, and celery to the skillet and sauté for 8-10 minutes until softened. Add the minced garlic, chopped parsley, thyme, and rosemary, and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the ground beef, ground pork, cooked crisp pancetta, cooled sautéed vegetables, Panko breadcrumbs, lightly beaten eggs, milk, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, salt, and black pepper.
  4. Using your hands, gently mix all ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough. Press the mixture firmly into a 9x5 inch loaf pan. Alternatively, for a free-form loaf, shape it into an oval on a parchment-lined baking sheet placed on a wire rack.
  5. Preheat your oven to 375°F (190°C). In a small bowl, whisk together all the glaze ingredients: ketchup, light brown sugar, apple cider vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce.
  6. Place the meatloaf (in the pan or free-form) into the preheated oven. Bake for 45-50 minutes.
  7. After the initial baking time, carefully remove the meatloaf from the oven. Spread about half of the prepared glaze evenly over the top of the meatloaf.
  8. Return the glazed meatloaf to the oven and continue to bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer in the thickest part of the loaf.
  9. Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result. Slice and serve hot with your favorite sides.

Notes

For an even crispier crust, form the meatloaf free-hand on a baking sheet lined with parchment paper and placed on a wire rack. To prevent drying, ensure you don't overcook. Leftover meatloaf makes excellent sandwiches!