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Good Housekeeping published a classic meatloaf recipe that serves six and takes 1 hour 5 minutes, including baking. It uses ground beef, panko, onion, parsley and a ketchup, brown sugar and soy sauce glaze; the recipe directs cooks to bake the loaf to 150°F and rest it before slicing.
Good Housekeeping has published a classic meatloaf recipe that makes six servings in about 1 hour 5 minutes, offering home cooks a weekend dinner built around ground beef, a brown-sugar ketchup glaze and straightforward oven cooking. The recipe calls for the loaf to reach 150°F internally before a five-minute rest, and lists about 275 calories per serving.
The meatloaf mixture uses 1½ pounds of ground beef chuck, two eggs, half a cup of panko, one small coarsely grated onion and half a cup of chopped flat-leaf parsley. Balsamic vinegar and reduced-sodium soy sauce season the beef, while salt and pepper provide additional seasoning. The recipe says to stir the panko into the wet ingredients and let it sit for two minutes before adding the onion, parsley and beef.
The glaze combines ketchup, brown sugar and soy sauce. Cooks brush it over a loaf shaped on a foil-lined rimmed baking sheet, then bake at 375°F for 40 to 45 minutes, or until the internal temperature reaches 150°F. The instructions call for a five-minute rest before slicing. The listed total time is 1 hour 5 minutes, which includes preparation and resting as well as baking.
Good Housekeeping’s nutrition estimate per serving is about 275 calories, 14.5 grams of fat, 23.5 grams of protein, 430 milligrams of sodium and 11 grams of carbohydrates. The recipe yields six servings. These figures are presented as estimates by the source and may vary with ingredient brands and portion sizes.
A Weeknight-Style Weekend Dinner
The recipe’s practical value is its combination of familiar ingredients and a defined cooking method: it gives readers a six-serving main dish with a stated oven temperature, cooking window and internal-temperature target. That makes it possible to plan a meal without relying only on appearance to judge doneness. Its listed total time also gives readers a useful estimate for scheduling dinner, though actual cooking time can vary by oven and the loaf’s shape.
The flavor profile is built from common pantry ingredients rather than a complicated sauce. Good Housekeeping describes the mixture of beef, balsamic vinegar, soy sauce, onion and parsley as savory, with the ketchup-and-brown-sugar topping adding a sweet-salty contrast. The publication’s description characterizes the glaze as helping keep the meatloaf moist; that is the recipe’s stated culinary rationale, not a separately tested finding in the supplied material.
The source also offers alternatives for people avoiding soy sauce: gluten-free tamari, which it says is often wheat-free, or coconut aminos, which it describes as slightly sweeter. These are suggestions from the recipe report, not assurances that every product is free of allergens or suitable for every dietary need. Readers should check product labels and account for cross-contact where relevant.
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The Recipe’s Key Cooking Steps
The method begins by heating the oven to 375°F and lining a rimmed baking sheet with foil. While the glaze is mixed separately, eggs, balsamic vinegar, the remaining soy sauce, salt and pepper are whisked in a bowl. Panko is stirred into that mixture and left for two minutes before the grated onion and chopped parsley are added.
The recipe then calls for the beef to be mixed in only until incorporated, before the mixture is shaped into a loaf measuring about 9 by 3½ inches. The loaf is placed directly on the prepared baking sheet, brushed with glaze and baked. The source specifies a thermometer reading of 150°F as its endpoint, followed by a five-minute rest; it does not give additional instructions for storage, freezing or reheating.
For dietary awareness, the ingredients include egg, wheat in panko, soy in the soy sauce and beef. Ingredient labels can differ, particularly for breadcrumbs, sauces and proposed substitutes. The source’s nutrition figures are per serving, but it does not specify the exact weight of each finished portion.
“Yields: 6 serving(s) Total Time: 1 hr 5 mins Cal/Serv: 275”
— Good Housekeeping recipe report
Details the Source Does Not Give
The supplied report does not state its publication date, so the recipe’s timing in relation to other food coverage cannot be established from the material provided. It also offers no reader ratings, test-kitchen comparison, cost estimate or evidence that the recipe has been assessed against other meatloaf methods.
The reported 150°F endpoint is the instruction in the source, but the material does not explain its food-safety rationale or provide separate guidance for different ground-beef products or populations at higher risk from foodborne illness. Readers should consult current food-safety advice from a relevant public-health authority and use a reliable thermometer. The article also does not provide storage or reheating guidance, or clarify whether the proposed alternatives meet a particular person’s dietary requirements.
Cooking and Serving the Loaf
The next step for readers following the recipe is to prepare the glaze and meat mixture, shape the loaf, then bake it while monitoring its internal temperature with a food thermometer. The source advises a five-minute rest before slicing. No later update, additional recipe variation or publication follow-up is included in the supplied report.
Before cooking, readers can check labels for soy, wheat and egg, and choose an alternative sauce only if it suits their dietary needs. Since storage instructions are not supplied, leftovers should be handled according to current food-safety guidance rather than relying on assumptions drawn from the recipe’s cooking steps.
Key Questions
How many servings does the meatloaf recipe make?
Good Housekeeping lists six servings. Its nutrition information is given per serving, though the source does not specify the finished weight of each portion.
How long does the recipe take?
The listed total time is 1 hour 5 minutes. The meatloaf bakes for 40 to 45 minutes at 375°F, then rests for five minutes before slicing.
What temperature does the recipe specify?
The instructions say to bake until the meatloaf’s internal temperature reaches 150°F. Use a reliable food thermometer and consult current food-safety guidance for advice beyond the recipe’s stated instructions.
What can replace soy sauce?
The report suggests gluten-free tamari or coconut aminos. It describes coconut aminos as slightly sweeter and says tamari is often made without wheat; check the specific product label for ingredients and allergen information.
What allergens or dietary ingredients should readers check?
The listed ingredients include egg, panko and soy sauce; standard panko commonly contains wheat, so readers should check its label. The source does not claim the recipe is suitable for any particular allergy or dietary plan.
Source: rss
