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Siri's Heart-Shaped Meatloaf
Siri Daly
Nathan Congleton/TODAY
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(79 rated)
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This is a moist meatloaf, light in texture but heavy in flavor and completely nourishing. It is basted during the cooking process with a savory, tangy glaze that keeps the meatloaf tender while giving it a sweet crust. 

Technique tip: Basting the meatloaf as it cooks will help keep it moist and seal in the flavors.

Swap option: For a leaner meatloaf, you can use ground turkey.


    • 1/2 pound ground beef chuck
    • 1/2 pound ground pork
    • 1/2 pound ground veal
    • 1 cup fresh breadcrumbs
    • 1/4 cup whole milk
    • 1 medium yellow onion, diced
    • 1 large egg, lightly beaten
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1½ teaspoons kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon thyme leaves
    • Two 8-ounce cans tomato sauce
    • 3 tablespoons apple cider vinegar
    • 3 tablespoons light brown sugar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons Worcestershire sauce
    • 1/2 cup water (optional)


1. Preheat the oven to 350 F.

2. Combine the ground meats, breadcrumbs, milk, onion, egg, parsley, salt, pepper, thyme and 1/2 cup of the tomato sauce.

3. Shape the mixture into a heart-shaped loaf, and place in a lightly greased rimmed baking sheet (or shallow pan).

4. Stir together the vinegar, brown sugar, mustard, Worcestershire, and remaining tomato sauce. Add water, 1-2 tablespoons at a time, to thin the sauce if necessary. Pour about one-third of the tomato sauce mixture over the top of the meatloaf.

5. Bake until no longer pink in the center, about 1 hour, basting with the remaining tomato sauce mixture every 15 minutes.

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