Description
A tender, juicy, and never-dry classic meatloaf featuring a rich blend of ground beef and pork, soaked breadcrumbs for moisture, and a sticky sweet-and-savory brown sugar glaze.
Ingredients
Scale
- 2 pounds (900g) ground beef (80/20 blend)
- ½ pound (225g) ground pork
- 1 cup (240ml) whole milk
- 1 cup (100g) breadcrumbs (panko or regular)
- 2 large eggs
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon dried parsley
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon butter (for sautéing)
- For the Glaze:
- ½ cup (120g) ketchup
- 2 tablespoons (30g) brown sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper.
- Heat butter in a skillet over medium heat. Sauté diced onion for 5-6 minutes until soft and translucent. Add minced garlic in the last minute. Remove from heat and let cool slightly.
- In a large mixing bowl, combine milk and breadcrumbs. Stir and let sit for 5 minutes to form a panade.
- Add ground beef, ground pork, eggs, sautéed onions, garlic, 1 tablespoon Worcestershire sauce, Dijon mustard, dried parsley, salt, and pepper to the bowl.
- Gently mix ingredients by hand until just combined. Do not overmix.
- Transfer mixture to the prepared loaf pan, shaping it into a loaf with a slightly rounded top.
- In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and 1 teaspoon Worcestershire sauce for the glaze.
- Place loaf pan on a sheet pan and bake for 45 minutes.
- Remove from oven, spread glaze evenly over the top, and return to oven for 10-15 minutes until internal temperature reaches 160°F (71°C).
- Let meatloaf rest in the pan for 10 minutes before slicing.
Notes
Do not overmix the meat to avoid a tough texture. Sautéing the onions and garlic first ensures they are soft and sweet rather than harsh. Letting the meatloaf rest for 10 minutes is crucial for retaining juices. The glaze should be added in the last 10-15 minutes of baking to prevent burning.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 1
- Protein: 28
Keywords: meatloaf, classic meatloaf, ground beef recipe, comfort food, dinner ideas, easy dinner, family recipes