Meatloaf Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly oil a 9x5-inch loaf pan or line a baking sheet with parchment and set a rimmed baking sheet nearby if you prefer a free-form loaf.

Soak breadcrumbs

In a small bowl, combine the milk and breadcrumbs. Stir and let sit 5 minutes until the crumbs have absorbed the milk and become a soft paste. This keeps the meatloaf moist.

Sauté aromatics (optional)

Heat 1 tsp oil in a small skillet over medium heat. Add the diced onion and cook, stirring, until translucent and just beginning to brown, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly. (If you prefer raw onion in the mixture you may skip this step.)

Mix meatloaf

In a large bowl place the ground beef and ground pork. Add the soaked breadcrumbs (including any remaining milk), the cooked onion and garlic (or raw onion if not sautéed), the egg, Worcestershire sauce, chopped parsley, salt, black pepper, and dried thyme. Using your hands or a spoon, mix gently until just combined — avoid overworking the mixture to keep the loaf tender.

Shape and transfer

Transfer the mixture to the prepared loaf pan and press lightly to form an even loaf; leave a little space at the top of the pan. If shaping free-form on a sheet, shape into a compact loaf about 9x5 inches and place on the prepared baking sheet.

Make glaze

In a small bowl combine the 1/2 cup ketchup, 2 Tbsp brown sugar, and 1 tsp Dijon mustard. Stir until smooth and glossy.

Glaze the meatloaf

Spread about two-thirds of the glaze evenly over the top of the meatloaf, reserving the rest for later. This will caramelize while baking.

Bake

Place the loaf in the preheated oven. Bake at 375°F (190°C) for 45–55 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C). If the top is browning too quickly, loosely tent with foil for the last 10–15 minutes.

Finish with remaining glaze

Remove the meatloaf from the oven when it reaches 160°F. Brush the reserved glaze over the top. Return to the oven for 3–5 minutes to set the glaze. (If you prefer a thicker set glaze, broil 1–2 minutes while watching closely, but be careful not to burn.)

Rest and serve

Let the meatloaf rest in the pan or on the sheet for 10 minutes before slicing — this helps it hold together and redistribute juices. Slice into 8 even slices and serve warm. Leftovers keep well refrigerated for 3–4 days.