Tracy’s Famous Meatloaf (The Only One You’ll Ever Need)

Let’s talk meatloaf. Yes, meatloaf. That humble, retro classic your mom probably made in the ’80s with a soup packet and a prayer. This is not that meatloaf.

This is the meatloaf people request. Dream about. Talk about in group texts. It’s the recipe that gets top billing on our annual family vacation menu—my sister-in-law doesn’t even say hello anymore. She just walks in and asks, “Is Tracy making meatloaf?”

I’ve been making this version for nearly 20 years. It’s deeply flavourful, impossibly moist, and yes—it will ruin all other meatloaf for you. Credit where it’s due: the original inspiration came from Bobby Flay’s “Roasted Vegetable Meatloaf with Balsamic Glaze” but over the years I’ve made it my own.

There are a few key steps you can’t skip, and I will come for you if you do. They are what takes this from “meh” to “I had seconds and unbuttoned my jeans.”

Let’s get into it.

Tracy’s Famous Meatloaf Recipe

📌 Serves 6 adults
⏱ Total time: About 1 hour and 40 minutes (worth every minute I promise)

What You’ll Need:

• 1 medium finely chopped onion (Vidalia if you’ve got it)
• 1.5 cups coarse grated zucchini
• 1 cup finely chopped red pepper (yellow is fine too—green is a hard no)
• 4 cloves pressed garlic (jarred is acceptable in emergencies, but fresh is better)
• 1 tbsp olive or avocado oil
• 1 lb lean ground beef
• 1 lb lean ground pork
• 1 lb ground veal
• 2 eggs, lightly whisked
• 1.25 cups Panko breadcrumbs (do not substitute—you’ll regret it)
• ¾ cup coarse grated fresh Parmesan (non-negotiable)
• 1 tsp chopped fresh thyme (half if using dried, but fresh is best)
• ¼ cup chopped fresh parsley (skip it if it’s not fresh—dried does nothing here)
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup ketchup, divided
• ¼ cup balsamic vinegar, plus 2 tbsp

How to Make It:

1. Preheat your oven to 400°F. I use the roast setting, because it gives a slightly crispier top. You want that.
2. In a large skillet over medium heat, sauté the onion, red pepper, garlic, and zucchini in the oil for about 10 minutes, until soft and fragrant. Set aside to cool.
3. In a large mixing bowl, add: all the meat, eggs, Panko, Parmesan, herbs, salt, pepper, ½ cup of the ketchup, and 2 tbsp of balsamic. Then—and this part is crucial—take your rings off, wash your hands well, and get in there and mix it well with your hands.
4. Add your cooled veggie mixture, including any liquid, and mix again until well combined.
5. Line a sheet pan (parchment or foil—trust me, your pan will thank you). Dump your mixture onto the pan and form into a free-form loaf. No loaf pans allowed. This is part of the magic—more glaze coverage, less grease puddling. Bake for 40 minutes.
6. Meanwhile, stir together the remaining ½ cup ketchup and ¼ cup balsamic. At the 40-minute mark, slide the rack out, pour the glaze over the top of your meatloaf, and spread it lovingly all over, including down the sides.
7. Bake for another 20 minutes, then check the internal temp with a meat thermometer. You’re looking for 165°F, but no higher than 175°F. Dry meatloaf is a crime against dinner.
8. Let it rest for 10 minutes. This is non-negotiable—cut too early and you’ll lose all those glorious juices.
9. Slice and serve. I usually plate it with buttery mashed potatoes and sautéed green beans, but you do you. It also pairs really nice with my equally famous Caesar Salad Recipe.

Pro Tips & Notes from the Test Kitchen (a.k.a. My House)

• In a rush? Split the mixture into two loaves and bake for about 40 minutes total (still checking that 165°F internal temp).
• Bobby Flay adds ¼ tsp red pepper flakes to both the veggie mix and glaze. I skip it—personal preference—but if you like a little heat, it’s a tasty addition.
• For extra depth, I’ve started subbing Nona’s Balsamic Glaze for the balsamic vinegar. It’s a bit thicker, a bit sweeter, and people go bananas for it.
• And seriously: don’t use a loaf pan. The glaze caramelizes better on a free-form loaf, and the fat drains off instead of pooling. This isn’t your mother’s meatloaf.

Final Thoughts

This meatloaf is one of those recipes that earns you a reputation—the good kind. It’s hearty, elegant in its own rustic way, and guaranteed to turn even the most skeptical meatloaf critic into a believer.

It’s perfect for family dinners, cozy weekends, or when you just want to serve something that says, “I care enough to mix three kinds of ground meat with my bare hands.”

Enjoy—and let me know if your guests start requesting it by name too.

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