Granny's Meatloaf Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper leaving some overhang for easy removal.

Sauté aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced onion and a pinch of salt. Sauté until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool 3–5 minutes.

Mix meatloaf

In a large bowl combine 1 1/4 lb ground beef and 1/4 lb ground pork. Add the sautéed onion and garlic, 3/4 cup plain breadcrumbs, 1/2 cup milk, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 2 tablespoons chopped parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Using clean hands or a spatula, gently mix until just combined — avoid overworking to keep the loaf tender.

Shape and place in pan

Transfer the mixture into the prepared loaf pan and press gently to an even loaf shape, smoothing the top. Alternatively shape the loaf freeform on a rimmed baking sheet for crisper edges.

In a small bowl whisk together 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon ground mustard (if using) until smooth.

Spread about two-thirds of the glaze evenly over the top of the formed meatloaf before baking, reserving the remainder for basting at the end.

Place the glazed meatloaf in the preheated 350°F (175°C) oven on the center rack. Bake uncovered for 45–55 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If edges brown too quickly, loosely tent with foil after 30–35 minutes.

About 10 minutes before the end of baking, remove the loaf briefly and brush the reserved glaze over the top. Return to oven and finish baking until temperature reached.

Once done, remove meatloaf from oven and let rest in the pan for 10–15 minutes to firm up and make slicing easier. Carefully transfer to a cutting board and slice.

Garnish slices with chopped fresh parsley if desired and serve with mashed potatoes or steamed vegetables.