Heirloom Meatloaf

A tangy, tender meatloaf shaped free-form on a sheet pan so it develops a crust on all sides, enriched with sour cream and brightened with tarragon.

Ingredients

• 2 tablespoons canola oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 pounds ground beef (80/20)
• 1 cup full-fat sour cream
• 1 cup panko breadcrumbs
• 2 large eggs, lightly beaten
• 1/2 cup ketchup, plus 1/4 cup for the top
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot (Hungarian) paprika
• 2 tablespoons chopped fresh tarragon
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F and line a rimmed sheet pan with parchment.
2. Heat the oil in a skillet over medium heat and cook the onion until soft and golden, about 8 minutes. Add the garlic and cook 1 minute more, then let cool slightly.
3. In a large bowl, combine the beef, sour cream, panko, eggs, 1/2 cup ketchup, Worcestershire, paprika, tarragon, salt, pepper, and the cooled onion mixture. Mix gently with your hands just until combined.
4. Mound the mixture in the center of the sheet pan and shape it into a loaf about 5 inches wide. Brush the top and sides with the remaining 1/4 cup ketchup.
5. Bake until the meatloaf is browned and registers 155 degrees F at the center, about 1 hour.
6. Rest 10 minutes before slicing so the juices redistribute.

Notes

Adapted from Alex Guarnaschelli’s heirloom meatloaf; she sometimes swaps in creme fraiche or grated Parmesan for the sour cream.