Classic Homemade Meatloaf
This classic American meatloaf is tender, flavorful, and topped with a tangy-sweet glaze that caramelizes beautifully in the oven. Made with a blend of ground beef and pork, seasoned with aromatic vegetables and herbs, this comforting dish delivers nostalgic flavors that make it a family favorite for weeknight dinners and Sunday suppers alike.
Equipment
- Large mixing bowl
- 9x5 inch loaf pan or similar size baking dish
- Small skillet for sautéing vegetables
- Measuring cups and spoons
- Small bowl for mixing glaze
Ingredients
For the Meatloaf
- 1 1/2 lbs ground beef 680g, 80/20 blend recommended
- 1/2 lb ground pork 225g
- 1 cup breadcrumbs about 115g, plain or Italian-style
- 1/2 cup whole milk 120ml
- 2 large eggs lightly beaten
- 1 medium yellow onion about 1 cup or 150g, finely diced
- 3 cloves garlic minced
- 1/4 cup fresh parsley about 15g, finely chopped
- 2 tablespoons Worcestershire sauce 30ml
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon dried thyme
- 1 tablespoon olive oil for sautéing
For the Glaze
- 1/2 cup ketchup 120ml
- 2 tablespoons brown sugar packed
- 1 tablespoon apple cider vinegar 15ml
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line a baking sheet with parchment paper.
- Heat olive oil in a small skillet over medium heat and sauté the diced onion for 5-6 minutes until softened. Add garlic and cook for 1 minute more, then set aside to cool slightly.
- In a large bowl, combine breadcrumbs and milk, stirring to form a paste. Let sit for 2-3 minutes to allow breadcrumbs to absorb the liquid.
- Add ground beef, ground pork, eggs, cooled onion mixture, parsley, Worcestershire sauce, salt, pepper, and thyme to the bowl. Mix gently with your hands until just combined, being careful not to overmix.
- Transfer the meat mixture to the prepared loaf pan and shape into a uniform loaf, pressing gently to eliminate air pockets.
- In a small bowl, whisk together ketchup, brown sugar, vinegar, and Dijon mustard until smooth. Spread half of the glaze over the top of the meatloaf.
- Bake for 45 minutes, then brush the remaining glaze over the top and continue baking for 15 minutes more, until the internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 10 minutes before slicing. Serve warm with your favorite sides.
Notes
- Don't overmix the meat mixture - this can result in a dense, tough meatloaf. Mix just until ingredients are combined.
- The breadcrumb and milk mixture (panade) keeps the meatloaf moist and tender throughout baking.
- For a free-form meatloaf with more caramelized surface area, shape the loaf on a parchment-lined baking sheet instead of using a loaf pan.
- Make ahead: Prepare the meatloaf up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate until ready to bake.
- Substitute panko breadcrumbs for a lighter texture, or use crushed crackers like Ritz for added richness.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days and make excellent sandwiches.
- For a spicier version, add 1/2 teaspoon cayenne pepper or 1 tablespoon hot sauce to the meat mixture.
- Using a meat thermometer is the best way to ensure the meatloaf is cooked through without being dry - aim for 160°F internal temperature.
- The glaze can be customized with BBQ sauce, honey mustard, or even a balsamic reduction based on your preference.
- Freeze unbaked meatloaf wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in refrigerator before baking.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 18gProtein: 28gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 680mgPotassium: 520mgFiber: 1gSugar: 8gVitamin A: 6IUVitamin C: 8mgCalcium: 8mgIron: 15mg
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