Can Recipe

Prep

Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or a small cylindrical can-shaped mold with 1 tsp neutral oil. Line the pan with parchment if you prefer easy removal.

Soak Breadcrumbs

In a small bowl combine 0.75 cup fresh breadcrumbs with 0.25 cup whole milk. Stir and let sit for 3–5 minutes until breadcrumbs absorb the milk and become soft.

Mix Vegetables and Seasoning

In a large bowl add 0.5 cup finely chopped onion and 0.25 cup finely grated carrot. Add 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried thyme, and 0.5 tsp garlic powder. Stir to combine so the vegetables are evenly coated with the seasonings.

Combine Meats and Binder

Add 1 lb ground beef and 0.5 lb ground pork to the bowl with the seasoned vegetables. Pour in the breadcrumb-milk mixture, 1 large egg, 1 tbs Worcestershire sauce and 1 tsp Dijon mustard. Using clean hands or a sturdy spoon, gently mix until ingredients are evenly combined. Avoid overworking — mix just until uniform for a tender texture.

Shape

Transfer the meat mixture into the prepared loaf pan or can-shaped mold. Press gently and evenly to remove large air pockets and create a compact, even surface. If making a filled 'can', use a spatula to create a shallow channel down the center and smear 1 tsp coarse mustard or a spoonful of the glaze into the channel, then cover with more meat mixture so the filling is enclosed.

Glaze

In a small bowl whisk together 3 tbs ketchup, 1 tbs brown sugar and 1 tsp apple cider vinegar. Brush half the glaze evenly over the top of the meatloaf before baking; reserve the rest to brush near the end of baking for a glossy finish.

Bake

Place the pan on a rimmed baking sheet to catch any drips and bake in the preheated 350°F oven for 45–55 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C). About 10 minutes before the end of baking, brush the reserved glaze over the top and return to the oven to set.

Rest and Unmold

Remove the loaf from the oven and let it rest in the pan for 10–15 minutes. This resting period helps the ‘can’ hold its shape. Run a thin spatula around the edges and invert onto a cutting board or slice directly in the pan. Slice into 6–8 thick slices.

Transfer slices to a platter and sprinkle with 1 tbs chopped fresh parsley. Serve with pickles or pickled vegetables (0.25 cup) on the side for contrast. Leftovers keep tightly wrapped in the refrigerator for up to 4 days and can be gently reheated in a 300°F oven until warmed through.