Classic Glazed Meatloaf

Ingredients

• 1 lb ground beef (85/15)
• 1/2 lb ground pork
• 1 cup plain breadcrumbs
• 2/3 cup whole milk
• 2 large eggs
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 1/2 cup ketchup, divided
• 3 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 350F. Line a rimmed baking sheet with foil or lightly grease a 9x5-inch loaf pan; a baking sheet allows more of the loaf's surface to caramelize.
2. In a small bowl, soak the breadcrumbs in the milk for 5 minutes until softened. This panade keeps the meatloaf moist instead of dry and crumbly.
3. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, onion, garlic, salt, pepper, Worcestershire sauce, and 2 tablespoons of the ketchup.
4. Mix with clean hands just until everything is evenly combined; stop as soon as you no longer see streaks of egg or dry breadcrumbs. Overmixing compacts the meat and makes the loaf dense.
5. Turn the mixture out onto the prepared baking sheet and shape into a loaf roughly 9 inches long, 4.5 inches wide, and 2.5 inches tall, with slightly rounded edges.
6. In a small bowl, whisk together the remaining 6 tablespoons ketchup, brown sugar, and apple cider vinegar to make the glaze. Spread half of the glaze evenly over the top and sides of the loaf.
7. Bake for 40 minutes, then remove from the oven and brush on the remaining glaze. Return to the oven and bake for another 20-25 minutes.
8. Check doneness with an instant-read thermometer inserted into the thickest center of the loaf; because this contains ground pork, it must reach a safe 160F all the way through.
9. Let the meatloaf rest for 10 minutes before slicing; this allows the juices to redistribute so the slices hold together instead of falling apart.
10. Slice into 1-inch thick pieces using a sharp knife and serve warm, spooning any extra pan glaze over the top.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.