Meatloaf Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly oil a standard 9x5-inch loaf pan or line with parchment paper leaving an overhang for easy removal.

Sweat the aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant. Remove from heat and let cool 5 minutes.

Mix meatloaf

In a large bowl combine 1 lb ground beef, 0.5 lb ground pork, 1 large egg, 1 tablespoon milk, 3 tablespoons breadcrumbs, the cooled onion and garlic, 2 tablespoons chopped parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use clean hands or a spatula to gently mix until just combined — avoid overworking to keep the meatloaf tender.

Shape and place in pan

Transfer the mixture to the prepared loaf pan and press gently to form an even loaf. Smooth the top with wet hands or a spatula.

Make the glaze

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 hot sauce (if using) until smooth.

Apply glaze and bake

Spread about two-thirds of the glaze evenly over the top of the raw meatloaf. Reserve the remaining glaze for later. Place the loaf pan on a rimmed baking sheet (to catch drips) and bake in the preheated 375°F (190°C) oven for 45 minutes.

Finish baking

After 45 minutes remove the loaf from the oven and brush the remaining glaze over the top. Return to the oven and bake 10–15 more minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). If desired, broil for 1–2 minutes to caramelize the glaze — watch closely to prevent burning.

Rest and serve

Remove the meatloaf from the oven and let rest in the pan for 10 minutes. Use the parchment overhang or a spatula to lift the loaf onto a cutting board. Slice into 8 slices and serve warm. Spoon any pan juices over slices as desired.