Quick Meatloaf Recipe

5 from 5 reviews

This quick cooking meatloaf recipe packs plenty of flavor, and is delicious with an Italian red wine. Recipe adapted from Chef Edward Lee, as it appeared in the Wall Street Journal. Our version is an eggless meatloaf recipe.




  1. Preheat oven to 400 degrees.
  2. Heat the olive oil in a large skillet. Add onions and garlic, cook until the onions have softened, about 5 minutes.
  3. Stir in the bacon and mushrooms, cook until the bacon begins to brown, about 5 minutes.
  4. Transfer the onion mixture to a large bowl. Add the ground beef, bread crumbs, apple sauce, Madeira and 1/4 cup of the ketchup. Season with salt and pepper. With clean hands, mix all the ingredients together until they are well mixed.
  5. Move the meat mixture to a rimmed baking sheet lined with aluminum foil. Pat the mixture into a loaf shape, about 2 1/2 inches thick. Place in the oven to bake.
  6. Prepare the glaze as the meatloaf begins to bake. Combine the remaining 1/4 cup ketchup in a small bowl with the brown sugar and soy sauce, and set aside.
  7. After the meatloaf has baked for 6 minutes, remove from the oven. Brush the glaze over the top of the meatloaf. Return to oven to cook for 20 minutes. After 26 to 30 minutes total cooking time, remove from oven. Check to see that it is cooked through–internal temperature should be 145 to 150 degrees.
  8. Slice the meatloaf, and serve with mashed potatoes and a glass of red wine. Enjoy!


Keywords: meatloaf, quick meatloaf, Italian wine, wine with meatloaf

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