Description
This classic meatloaf recipe delivers a moist, flavorful loaf featuring a blend of ground beef and pork, finely diced onions, and a tangy homemade glaze. Baked to perfection with a three-step glazing process, it results in a deliciously tender meatloaf with a beautifully caramelized crust that’s perfect for family dinners.
Ingredients
Scale
Meatloaf Mixture
- 1 cup breadcrumbs
- 1/3 cup milk
- 2 pounds 80/20 ground beef (or 1 pound lean ground beef and 1 pound ground pork)
- 1 medium onion, very finely diced (about 1 cup)
- 2 tablespoons ketchup
- 2 large eggs
- 2 teaspoons Worcestershire sauce
- 2 tablespoons finely chopped parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
Glaze
- 3/4 cup ketchup
- 2 tablespoons brown sugar (or more to taste)
- 2 teaspoons apple cider vinegar (or to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil to make cleanup easier.
- Prepare breadcrumbs: In a large mixing bowl, combine the 1 cup breadcrumbs and 1/3 cup milk. Let this mixture sit for 5 to 10 minutes so the breadcrumbs absorb the milk and soften, creating a moist base for the meatloaf.
- Combine ingredients: Add the ground meat, finely diced onion, 2 tablespoons ketchup, eggs, Worcestershire sauce, chopped parsley, Dijon mustard, salt, paprika, and black pepper into the breadcrumb mixture. Use clean hands to gently mix everything until just combined—take care not to overmix to keep the meatloaf tender but ensure it holds together well.
- Shape meatloaf: Transfer the meat mixture onto the prepared baking sheet. Shape it into a free-form loaf approximately 9 inches long and 4 inches wide, maintaining an even thickness throughout for uniform cooking.
- Prepare glaze: In a small bowl, whisk together 2/3 cup of ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth. This glaze will add a flavorful, tangy topping that caramelizes during baking.
- Initial baking and glazing: Brush about one-third of the glaze evenly over the top of the meatloaf. Bake in the 350°F oven for 30 minutes. Then remove the meatloaf and brush another third of the glaze over the top and sides.
- Continue baking: Return the meatloaf to the oven and bake for an additional 10 minutes. Remove from oven again, apply the remaining glaze over all sides, then increase the oven temperature to 400°F (200°C).
- Final bake: Bake the meatloaf for another 10 to 15 minutes, until an internal temperature of 160°F (71°C) is reached and the glaze is nicely caramelized.
- Rest and serve: Remove the meatloaf from the oven and let it rest on the baking sheet for 10 to 15 minutes to allow juices to redistribute. Slice into 8 generous portions and serve warm, optionally drizzling pan juices over the slices for extra flavor.
Notes
- Using a mix of ground beef and ground pork adds extra moisture and flavor, but you can use all beef if preferred.
- Letting the meatloaf rest after baking is important to keep it juicy and easier to slice.
- Adjust the sweetness and tanginess of the glaze by modifying brown sugar and apple cider vinegar amounts to your taste.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Ensure the meat mixture is not overworked to prevent a dense, tough texture.
