Granny's Meatloaf Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper; alternatively shape into a free-form loaf on a rimmed baking sheet.

Sauté aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped onion and a pinch of salt; sauté until translucent and beginning to brown, about 5–7 minutes. Add the minced garlic in the last 30 seconds, stir, then remove from heat and let cool slightly.

Soak breadcrumbs

In a medium bowl, combine 0.75 cups milk and 1 cup dry breadcrumbs. Let sit 2–3 minutes until breadcrumbs absorb milk and become a soft paste.

Mix meatloaf

To the breadcrumb mixture add 1.5 lbs ground beef, 0.5 lb ground pork, the sautéed onion and garlic, 2 large eggs, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1.5 teaspoons salt, 1 teaspoon black pepper, 2 tablespoons chopped fresh parsley, and 1/2 teaspoon smoked paprika if using. Using clean hands or a sturdy spoon, gently combine ingredients until just evenly mixed — avoid overworking to keep the meatloaf tender.

Shape and place

Transfer the mixture into the prepared loaf pan and press lightly to remove large air pockets, smoothing the top. If making a free-form loaf, shape into a compact loaf roughly 9x5 inches.

Prepare glaze

In a small bowl whisk together 0.75 cups ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1/2 tablespoon Worcestershire sauce, and 1/2 teaspoon hot sauce if using. Taste and adjust sweetness or tang as desired.

Apply glaze and bake

Spread about two-thirds of the glaze evenly over the top of the meatloaf. Place the loaf in the preheated 350°F oven and bake uncovered for 45 minutes. After 45 minutes, remove from oven and brush the remaining glaze over the top. Return to oven and bake until an instant-read thermometer inserted into the center reads 160°F (about another 15–25 minutes, depending on oven and loaf thickness). Total baking time is typically 60–75 minutes.

Rest

Remove meatloaf from oven and let rest in the pan (or on a cutting board) for 10–15 minutes before slicing. Resting helps the juices redistribute and makes slicing neater.

Slice meatloaf into 8 to 10 servings. Serve with mashed potatoes and steamed green beans or other preferred sides. Leftovers keep well refrigerated for 3–4 days and slice nicely cold for sandwiches.