Homestyle Beef and Cauliflower Meatloaf with Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb ground beef (85/15)
• 2 cups finely minced cauliflower (about 10 oz florets), minced very small
• 1 tbsp olive oil
• 1 cup finely diced yellow onion
• 2 garlic cloves, minced
• 1/2 cup whole milk
• 1/2 cup plain breadcrumbs
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup (for the meat mixture)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 tbsp chopped fresh parsley (optional)
• Glaze: 1/2 cup ketchup, 2 tbsp packed light brown sugar, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire, 1/2 tsp onion powder, 1/4 tsp black pepper, pinch of salt

Do This

• 1. Heat oven to 375°F. Line a rimmed sheet pan (or rack) with foil/parchment.
• 2. Sauté onion in oil 4 minutes; add cauliflower + garlic and cook 6 minutes; cool 5 minutes.
• 3. Mix milk + breadcrumbs 2 minutes; add eggs, Worcestershire, ketchup, salt, pepper, thyme, paprika.
• 4. Add beef + cooled cauliflower mix; combine gently. Shape a 9 x 5-inch loaf on the pan.
• 5. Bake 45 minutes.
• 6. Brush on glaze; bake 15 minutes more until 160°F in the center.
• 7. Rest 10 minutes, slice, and serve with extra glaze if you like.

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Why You’ll Love This Recipe

• Moist and tender without tasting “vegetable-y”: finely minced cauliflower melts into the meatloaf for a softer, juicier texture.
• Classic comfort food flavor: onion, garlic, Worcestershire, and a sweet-tangy tomato glaze keep it familiar.
• Great for leftovers: slices reheat beautifully for sandwiches, weeknight dinners, and meal prep.
• Simple, home-cook friendly: no fancy tools needed, just basic chopping and mixing.

Grocery List

• Produce: cauliflower (about 10 oz florets), yellow onion (1 medium), garlic (2 cloves), fresh parsley (optional)
• Dairy: whole milk, 2 large eggs
• Meat: ground beef (2 lb, 85/15 preferred)
• Pantry: plain breadcrumbs, ketchup, Worcestershire sauce, light brown sugar, apple cider vinegar, olive oil, kosher salt, black pepper, dried thyme, smoked paprika, onion powder

Full Ingredients

Meatloaf

• 2 lb ground beef (85/15)
• 2 cups finely minced cauliflower (about 10 oz florets), minced very small (smaller than “rice” is ideal)
• 1 tbsp olive oil
• 1 cup finely diced yellow onion (about 1 medium onion)
• 2 garlic cloves, minced
• 1/2 cup whole milk
• 1/2 cup plain breadcrumbs
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 tbsp chopped fresh parsley (optional, but nice)

Tomato Glaze

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper
• Pinch of kosher salt

Optional for Serving

• Mashed potatoes, buttered noodles, or rice
• Green beans, peas, or a simple salad
• Extra ketchup or any leftover glaze

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Arrange a rack in the center of the oven and preheat to 375°F. Line a rimmed sheet pan with foil or parchment (for easier cleanup). If you have an oven-safe wire rack, set it on the pan; it helps the loaf cook evenly and keeps it from sitting in grease.

If you prefer using a loaf pan, lightly grease a 9 x 5-inch loaf pan. (Note: a loaf pan can hold more moisture; a sheet pan gives you slightly more browning.)

Step 2: Cook the onion, cauliflower, and garlic

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the 1 cup diced onion and cook for 4 minutes, stirring occasionally, until it starts to soften.

Add the 2 cups finely minced cauliflower and cook for 5 minutes, stirring often. Add the minced garlic and cook for 1 minute more. You want the mixture tender and fragrant, with some moisture cooked off, but not dry.

Scrape the mixture onto a plate and let it cool for 5 minutes. (This helps keep the fat in the beef from melting too early when you mix.)

Step 3: Make the breadcrumb mixture (panade) for tenderness

In a large mixing bowl, stir together 1/2 cup whole milk and 1/2 cup breadcrumbs. Let sit for 2 minutes so the crumbs hydrate.

Whisk in the 2 eggs, 2 tbsp Worcestershire, 2 tbsp ketchup, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp smoked paprika, and parsley (if using). This seasoned base helps distribute flavor evenly without overworking the meat later.

Step 4: Combine the meat mixture gently and shape the loaf

Add the 2 lb ground beef and the cooled cauliflower-onion-garlic mixture to the bowl.

Using clean hands, mix gently just until everything is evenly combined and you no longer see dry spots. Avoid squeezing or overmixing; too much mixing can make meatloaf dense.

Transfer the mixture to your prepared sheet pan and shape into a neat loaf about 9 inches long x 5 inches wide and about 2 1/2 to 3 inches tall. Smoothing the top helps the glaze coat evenly.

Step 5: Bake the meatloaf (first bake)

Bake at 375°F for 45 minutes. The loaf should look set and lightly browned around the edges, and it will have rendered some juices.

Step 6: Mix the glaze, brush it on, and finish baking

While the meatloaf bakes, stir together the glaze ingredients in a small bowl: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire, 1/2 tsp onion powder, 1/4 tsp black pepper, and a pinch of salt.

After the first 45 minutes, remove the meatloaf from the oven. Brush or spoon on most of the glaze (use it generously on top and slightly down the sides).

Return to the oven and bake for 15 minutes more, or until an instant-read thermometer inserted into the center reads 160°F.

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices stay moist and hold together.

Slice into 8 thick slices. Serve warm with mashed potatoes, green beans, or buttered noodles. If you saved a little glaze, you can warm it briefly and spoon it over slices at the table.

Pro Tips

• Mince the cauliflower very finely: the smaller it is, the more it disappears into the meatloaf and the more tender the texture becomes.
• Cool the cooked vegetables briefly: adding piping-hot veggies can start melting the beef fat, which can make the loaf greasy and dense.
• Don’t overmix: mix just until combined; overmixing can make meatloaf tough.
• Use a thermometer: pull the meatloaf when the center reaches 160°F for the best juicy-but-safe result.
• Free-form loaf = better glaze: shaping it on a sheet pan gives you more surface area for that classic tomato glaze.

Variations

• Half beef, half pork: use 1 lb ground beef plus 1 lb ground pork for a richer, more old-school meatloaf.
• Cheddar-stuffed: press half the mixture into a loaf shape, add 1 cup shredded cheddar down the center, then top with remaining mixture and seal edges before baking.
• Mini meatloaves: divide into 8 mini loaves on a sheet pan and bake at 375°F for 20 minutes, glaze, then bake 10 minutes more (still verify 160°F internal temperature).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered baking dish at 325°F for 15–20 minutes (add a spoonful of water or extra glaze to keep them moist), or microwave gently in 30-second bursts.

Make-ahead: You can assemble and shape the loaf up to 24 hours ahead; cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the initial bake time, and always confirm 160°F in the center.

Nutrition (per serving)

Approximate, based on 8 servings: 340 calories, 27 g protein, 18 g fat, 16 g carbohydrates, 2 g fiber, 7 g sugar, 780 mg sodium.