Homestyle Beef and Parsnip Meatloaf with Tomato Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes rest)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 cup (100 g) finely grated parsnip (about 1 large)
• 1/2 cup (75 g) finely minced onion
• 2 cloves garlic, minced
• 3/4 cup (60 g) panko breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 2 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp chopped parsley (optional)
• 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 1 tsp paprika, 1/2 tsp dried thyme
• Glaze: 1/2 cup (120 g) ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, 1 tsp Dijon

Do This

• 1. Heat oven to 375°F (190°C). Line a sheet pan with foil and lightly oil it.
• 2. Grate parsnip finely; mince onion and garlic.
• 3. Mix breadcrumbs + milk; rest 5 minutes. Whisk in eggs, Worcestershire, Dijon, seasonings, and parsley.
• 4. Gently mix in ground beef, parsnip, onion, and garlic just until combined.
• 5. Shape into a loaf (about 9 x 5 inches) on the pan (or use a 9 x 5-inch loaf pan).
• 6. Stir glaze and spread half on top; bake 40 minutes. Add remaining glaze; bake 15–20 minutes more to 160°F (71°C).
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Moist and tender: Finely grated parsnip melts into the meatloaf, adding moisture and a subtle sweetness.
• Classic comfort flavors: Onion, garlic, Worcestershire, and a ketchup glaze keep it old-school in the best way.
• Reliable and weeknight-friendly: Simple ingredients, straightforward method, and great leftovers.
• Great texture: Breadcrumb-and-milk “panade” keeps the loaf soft without becoming mushy.

Grocery List

• Produce: 1 large parsnip, 1 yellow onion, 1 head garlic, fresh parsley (optional)
• Dairy: milk, 2 large eggs
• Pantry: panko breadcrumbs, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, paprika, dried thyme, neutral oil (for greasing)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for best moisture)
• 1 cup (100 g) parsnip, finely grated (about 1 large parsnip)
• 1/2 cup (75 g) yellow onion, finely minced
• 2 cloves garlic, minced
• 3/4 cup (60 g) panko breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 2 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, finely chopped (optional)
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp paprika (regular or smoked)
• 1/2 tsp dried thyme

Tomato Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard

Optional for Serving

• Mashed potatoes or buttered egg noodles
• Green beans or roasted carrots
• Extra ketchup or hot sauce at the table

Step-by-Step Instructions

Step 1: Prep the oven and pan

Position a rack in the center of the oven and preheat to 375°F (190°C).

Line a rimmed sheet pan with foil (for easy cleanup) and lightly grease it with a small amount of neutral oil. This free-form method lets excess fat drain away for cleaner slices. If you prefer, you can use a 9 x 5-inch loaf pan, but the loaf may sit in more rendered fat.

Step 2: Grate the parsnip and prep the aromatics

Peel the parsnip, then finely grate it using the small holes of a box grater. You want it almost “fluffy” so it disappears into the meat and adds moisture without obvious chunks.

Mince the onion finely and mince the garlic. (If your household dislikes visible onion pieces, you can grate the onion instead; just keep the quantity the same.)

Step 3: Make the breadcrumb-and-milk mixture (panade)

In a large mixing bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes so the crumbs absorb the milk.

Whisk in the eggs, Worcestershire, Dijon, salt, pepper, paprika, thyme, and parsley (if using). This step distributes the seasoning evenly so you don’t have to overmix the meat.

Step 4: Combine gently (do not overmix)

Add the ground beef, grated parsnip, minced onion, and garlic to the bowl.

Using clean hands, mix gently until everything is just combined and you no longer see dry patches of breadcrumbs. Stop as soon as it comes together; overmixing can make meatloaf dense and tough.

Step 5: Shape the loaf

Turn the mixture onto the prepared sheet pan and shape it into an even loaf, about 9 x 5 inches and roughly 2 to 2 1/2 inches tall. Smooth the top and sides so it bakes evenly.

If using a loaf pan, press the mixture in evenly without packing it too tightly.

Step 6: Mix the glaze and apply in two stages

In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, Worcestershire, and Dijon until smooth.

Spread about half the glaze evenly over the top and a little down the sides. Saving the rest for later gives you a shinier, thicker, more classic topping.

Step 7: Bake, glaze again, rest, and slice

Bake for 40 minutes. Remove from the oven and spread the remaining glaze over the top.

Return to the oven and bake for 15 to 20 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Let the meatloaf rest for 10 minutes before slicing. This helps the juices settle so the slices hold together. Slice into 6 thick slices and serve warm.

Pro Tips

• Grate the parsnip finely: Small shreds blend in and add moisture without making the loaf feel “vegetable-y.”
• Don’t skip the rest time: A full 10 minutes makes the difference between clean slices and crumbly slices.
• Use a thermometer: Pull at 160°F (71°C) in the center for safe, juicy meatloaf.
• Free-form loaf = better glaze: On a sheet pan, more surface area caramelizes and the glaze clings nicely.
• Mix gently: Overmixing is the fastest route to a tight, rubbery meatloaf.

Variations

• Half beef, half pork: Replace 1 lb (454 g) of the beef with 1 lb (454 g) ground pork for an even richer, softer texture.
• Smoky BBQ-style topping: Replace the ketchup with 1/2 cup (120 g) BBQ sauce and omit the brown sugar (most BBQ sauce is already sweet).
• Spicier kick: Add 1/4 tsp cayenne to the meat mixture, or stir 1–2 tsp hot sauce into the glaze.

Storage & Make-Ahead

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

Reheat: For best texture, reheat slices in a 350°F (175°C) oven covered with foil for 12–15 minutes, or microwave gently in 30-second bursts until hot.

Make ahead: You can mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate on the pan. For best coverage, apply the glaze right before baking (or apply the first half right before baking and save the second half for the mid-bake glaze).

Freeze: Wrap baked, cooled meatloaf (whole or sliced) tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate per 1/6 of recipe: 430 calories, 29 g protein, 25 g fat, 22 g carbohydrates, 2 g fiber, 8 g sugar, 780 mg sodium.