This Christmas Meatloaf brings festive flair to a beloved comfort classic. It’s juicy, packed with holiday flavors like cranberries and rosemary, and finished with a sweet-tart maple glaze. This elegant yet easy centerpiece is perfect for your holiday table.
Craving a delicious Christmas Meatloaf? You've come to the right spot! From Meatloaf Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Christmas Meatloaf
- Festive classic twist: All the cozy comfort of meatloaf with holiday cranberries and rosemary.
- Irresistible glaze: A sticky, glossy mix of ketchup, maple, and balsamic bakes into a caramelized crust.
- Moist & tender: Milk-soaked breadcrumbs and grated onion ensure juicy, flavorful slices.
- Deceptively easy: Just mix, shape, glaze, and bake for a stress-free holiday main.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely grated
- 2 garlic cloves, minced
- 100 g fresh breadcrumbs
- 120 ml whole milk
- 1 kg ground meat blend (I use 50% beef, 50% pork)
- 2 large eggs, lightly beaten
- 75 g dried cranberries, roughly chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 2 tsp Worcestershire sauce
- 1½ tsp salt
- 1 tsp black pepper
- For the Glaze: 150 g ketchup, 60 ml pure maple syrup, 1 tbsp balsamic vinegar
Tools: A large mixing bowl, a standard loaf pan (approx. 23 x 13 cm / 9 x 5 inch), a small bowl for the glaze, a skillet
Notes: Don’t skip grating the onion—it melts into the meatloaf, adding moisture without crunchy bits. The beef and pork blend adds robust flavor and tenderness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 26 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Why grate the onion? Grating the onion, rather than dicing it, releases its juices which get absorbed into the meat. This is a secret weapon for an incredibly moist loaf, and it ensures no one bites into a sharp piece of raw onion.
- Don’t use lean meat. For the best texture and flavor, you need a good amount of fat. A blend of beef and pork with around 15-20% fat content is ideal. Lean meat will result in a dry, crumbly meatloaf, and we don’t want that on Christmas.
- Soak your breadcrumbs. This mixture, called a panade, is non-negotiable. It acts as a binder and, more importantly, keeps the protein strands in the meat lubricated and tender. It’s the difference between good meatloaf and great meatloaf.
- Fresh herbs make a difference. While dried herbs can work in a pinch, the bright, aromatic quality of fresh rosemary and parsley really sings here and gives it that festive lift. It’s worth the small extra effort.
How to Make Christmas Meatloaf
Step 1: Preheat your oven to 190°C (375°F). Then, let’s build our flavor base. Heat the olive oil in a small skillet over medium heat. Add the grated onion and minced garlic, and cook for just 4-5 minutes, until they’re soft and fragrant but not browned. You’re just taking the raw edge off. Set this aside to cool slightly while you prepare the rest. This little step deepens the overall flavor so much.
Step 2: In your large mixing bowl, combine the fresh breadcrumbs and milk. Stir it together and let it sit for a few minutes until the milk is fully absorbed. You’ll see it turn into a thick, pasty mixture—this is your panade, and it’s the key to tenderness. Now, add the slightly cooled onion and garlic mixture to the bowl.
Step 3: To the same bowl, add the ground meat, beaten eggs, chopped cranberries, parsley, rosemary, Worcestershire sauce, salt, and pepper. Now, for the most important part: mixing. Use your hands! It’s the best tool for the job. Gently mix everything until it’s just combined. Don’t overwork it—squeezing and compacting the meat will make the final loaf tough. You just want to see no more streaks of plain meat or breadcrumbs.
Step 4: Transfer the meat mixture to your loaf pan. Don’t press it down too hard; just gently pat it into an even layer. Now, make the glaze. In a small bowl, whisk together the ketchup, maple syrup, and balsamic vinegar until smooth. Pour about two-thirds of this glaze over the top of the meatloaf and use a spoon or brush to spread it evenly, making sure to get it into all the corners.
Step 5: Place the loaf pan in the preheated oven and bake for 45 minutes. You’ll start to smell those amazing aromas filling your kitchen. After 45 minutes, carefully remove the meatloaf from the oven and spread the remaining glaze over the top. This two-step glazing ensures a beautiful, thick, caramelized coating. Return it to the oven for another 20-25 minutes.
Step 6: The meatloaf is done when the top is sticky and caramelized, and the internal temperature registers 70°C (160°F) on an instant-read thermometer inserted into the center. This is the most reliable way to know it’s perfectly cooked. Once out of the oven, let it rest in the pan on a wire rack for at least 15 minutes. This allows the juices to redistribute, so it doesn’t fall apart when you slice it.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for 3–4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat in a 175°C (350°F) oven until warmed through for best texture.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are a dream with the rich, savory slices of meatloaf and that sweet glaze.
- Buttery Green Beans with Almonds — A simple, crisp-tender side that adds a beautiful green color to the plate and a nice textural contrast to the soft meatloaf.
- Roasted Honey-Glazed Carrots — Their natural sweetness echoes the maple in the meatloaf glaze, and the caramelized edges from roasting are just divine.
Drinks
- A Bold Pinot Noir — The wine’s bright red fruit notes and earthy undertones complement the savory meat and sweet cranberries without overpowering them.
- Sparkling Apple Cider — A non-alcoholic option that feels celebratory. The bubbles and slight tartness cut through the richness of the dish beautifully.
- A Dark & Stormy Cocktail — The ginger beer and lime offer a zesty, spicy kick that stands up wonderfully to the hearty, festive flavors.
Something Sweet
- Peppermint Cheesecake — A cool, creamy, and refreshing dessert that cleanses the palate after the rich main course and feels quintessentially Christmas.
- Warm Gingerbread Cake — The warm spices of molasses, ginger, and cinnamon are a cozy, familiar finish that continues the holiday theme.
- Classic Vanilla Bean Panna Cotta — Its simplicity and delicate, silky texture are the perfect light ending to a substantial and flavorful meal.
Top Mistakes to Avoid
- Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten up, resulting in a dense, tough, hockey-puck-like texture. Mix gently until just combined—it doesn’t need to be uniform.
- Skipping the rest time. I know it’s tempting to slice right in, but if you cut into the meatloaf straight from the oven, all the precious juices will run out onto the cutting board, leaving you with a drier loaf. Patience is a virtue here.
- Not using a thermometer. Guessing doneness by time or color is a recipe for either undercooked or dry meatloaf. An instant-read thermometer is your best friend for a perfectly juicy result every single time.
- Packing the meat into the pan. Gently transfer and shape the mixture. If you press and compact it, you’re essentially pre-squeezing all the moisture out, and the final texture will be compact and heavy.
Expert Tips
- Tip: For easier cleanup and beautiful, free-form slices, line your loaf pan with parchment paper, leaving an overhang on the two long sides. Once the meatloaf has rested, you can use the parchment as handles to lift the entire loaf out onto a cutting board.
- Tip: If you have the time, cover the mixed meatloaf and refrigerate it for an hour before baking. This helps the flavors meld together more deeply and makes the loaf firmer and easier to slice neatly.
- Tip: For a more complex glaze, add a teaspoon of Dijon mustard or a pinch of smoked paprika. It adds a lovely little background note that makes the sweetness even more interesting.
- Tip: Make a double batch of the glaze and serve the extra on the side. Some people (like me) can never have enough of that sweet and tangy sauce.
FAQs
Can I make Christmas Meatloaf ahead of time?
Absolutely, and it’s a great holiday strategy! You can assemble the entire meatloaf (minus the glaze) up to 24 hours in advance. Just cover the loaf pan tightly with plastic wrap and keep it in the fridge. When you’re ready to bake, let it sit on the counter for about 30 minutes to take the chill off, then glaze and bake as directed. You may need to add a few extra minutes to the baking time.
What can I use instead of dried cranberries?
Dried cherries would be a fantastic substitute, offering a similar sweet-tart profile. If you’re not a fan of fruit in your meatloaf, you could simply omit them or swap in some finely chopped, sautéed mushrooms for an earthy, savory depth. The recipe is wonderfully adaptable.
How should I store and reheat leftovers?
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The best way to reheat is in a 175°C (350°F) oven for about 15-20 minutes, or until warmed through. You can microwave it, but the oven method will help restore the texture of the exterior and keep it from getting rubbery.
Can I freeze this meatloaf?
You sure can! Let the baked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will freeze beautifully for up to 3 months. Thaw in the refrigerator overnight before reheating.
My glaze is too thin. How can I thicken it?
If your glaze seems a bit runny before applying it, you can simmer it in a small saucepan for a few minutes to reduce and thicken it. Let it cool slightly before brushing it on the meatloaf. Alternatively, a tiny pinch of cornstarch mixed with a teaspoon of cold water and then stirred into the glaze over heat will also do the trick quickly.
Christmas Meatloaf
Make a juicy, flavorful Christmas Meatloaf with cranberries and a maple glaze. Perfect for your holiday table! Get the easy, festive recipe now.
Ingredients
For the Meatloaf
-
1 tbsp olive oil
-
1 large yellow onion (finely grated)
-
2 garlic cloves (minced)
-
100 g fresh breadcrumbs
-
120 ml whole milk
-
1 kg ground meat blend (I use 50% beef, 50% pork)
-
2 large eggs (lightly beaten)
-
75 g dried cranberries (roughly chopped)
-
2 tbsp fresh parsley (finely chopped)
-
1 tbsp fresh rosemary (finely chopped)
-
2 tsp Worcestershire sauce
-
1.5 tsp salt
-
1 tsp black pepper
For the Glaze
-
150 g ketchup
-
60 ml pure maple syrup
-
1 tbsp balsamic vinegar
Instructions
-
Preheat your oven to 190°C (375°F). Then, let's build our flavor base. Heat the olive oil in a small skillet over medium heat. Add the grated onion and minced garlic, and cook for just 4-5 minutes, until they’re soft and fragrant but not browned. You’re just taking the raw edge off. Set this aside to cool slightly while you prepare the rest. This little step deepens the overall flavor so much.01
-
In your large mixing bowl, combine the fresh breadcrumbs and milk. Stir it together and let it sit for a few minutes until the milk is fully absorbed. You’ll see it turn into a thick, pasty mixture—this is your panade, and it’s the key to tenderness. Now, add the slightly cooled onion and garlic mixture to the bowl.02
-
To the same bowl, add the ground meat, beaten eggs, chopped cranberries, parsley, rosemary, Worcestershire sauce, salt, and pepper. Now, for the most important part: mixing. Use your hands! It’s the best tool for the job. Gently mix everything until it’s just combined. Don’t overwork it—squeezing and compacting the meat will make the final loaf tough. You just want to see no more streaks of plain meat or breadcrumbs.03
-
Transfer the meat mixture to your loaf pan. Don’t press it down too hard; just gently pat it into an even layer. Now, make the glaze. In a small bowl, whisk together the ketchup, maple syrup, and balsamic vinegar until smooth. Pour about two-thirds of this glaze over the top of the meatloaf and use a spoon or brush to spread it evenly, making sure to get it into all the corners.04
-
Place the loaf pan in the preheated oven and bake for 45 minutes. You’ll start to smell those amazing aromas filling your kitchen. After 45 minutes, carefully remove the meatloaf from the oven and spread the remaining glaze over the top. This two-step glazing ensures a beautiful, thick, caramelized coating. Return it to the oven for another 20-25 minutes.05
-
The meatloaf is done when the top is sticky and caramelized, and the internal temperature registers 70°C (160°F) on an instant-read thermometer inserted into the center. This is the most reliable way to know it's perfectly cooked. Once out of the oven, let it rest in the pan on a wire rack for at least 15 minutes. This allows the juices to redistribute, so it doesn’t fall apart when you slice it.06
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