Meatloaf Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly oil a 9x5-inch loaf pan or line it with parchment, or shape the meatloaf freeform on a rimmed baking sheet.

Sauté onion

Heat 1 tsp olive oil in a small skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.

Mix meatloaf

In a large bowl combine ground beef and ground pork. Add the cooled onion and garlic, breadcrumbs, milk, egg, Worcestershire sauce, chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Using clean hands or a fork, gently mix until just combined — avoid overworking to keep meatloaf tender.

Shape and bake

Transfer mixture into the prepared loaf pan or form into a loaf on a lined baking sheet, smoothing the top. Bake uncovered in the preheated oven for 40 minutes before glazing.

Make glaze

While the meatloaf bakes, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and optional hot sauce in a small bowl until smooth.

Glaze and finish baking

After 40 minutes of baking, remove meatloaf from oven. Spoon or brush about two-thirds of the glaze evenly over the top of the loaf. Return to oven and bake an additional 15–20 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). In the last 2–3 minutes, brush remaining glaze on top for a glossy finish. Remove from oven and let rest 10 minutes before slicing.

Cook potatoes

While the meatloaf bakes (or in a separate pot), place diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash and finish

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Add warmed milk, butter, 1/4 tsp black pepper, and remaining 1/4 tsp salt (adjust to taste). Mash with a potato masher or ricer until smooth and creamy. Stir in chopped chives or parsley if using. Keep warm until ready to serve.