Meatloaf Recipe

Preheat

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil or parchment, or lightly oil a 9x5-inch loaf pan.

Soak breadcrumbs

In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk and become a paste.

Sauté aromatics

Heat the olive oil in a small skillet over medium heat. Add the finely chopped onion and a pinch of salt. Sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Combine

In a large mixing bowl, add the ground beef and ground pork. Add the soaked breadcrumbs (including any remaining milk), sautéed onion and garlic, chopped parsley, egg, Worcestershire sauce, Dijon mustard, salt, pepper, and dried thyme. Using clean hands or a sturdy spoon, gently mix until just combined — avoid overworking the meat which can make the loaf dense.

Shape

Transfer the mixture to the prepared baking sheet or loaf pan. Shape into a uniform loaf about 9x5 inches if using a pan, or form a freeform loaf on the sheet. Smooth the top with a spatula or wet hands to remove major cracks.

Prepare glaze

In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and hot sauce (if using) until smooth.

Apply glaze and bake

Spread about two-thirds of the glaze over the top of the shaped meatloaf. Reserve the remainder for later. Place the meatloaf in the preheated oven and bake for 35 minutes.

Finish baking

Remove the meatloaf from the oven after 35 minutes, brush with the remaining glaze, and return to the oven. Continue baking until the internal temperature reaches 160°F (71°C), about an additional 15–25 minutes depending on thickness. Total bake time should be about 50–60 minutes.

Rest and serve

Remove the meatloaf from the oven and let rest for 10–15 minutes before slicing — this helps it hold together. Slice into 8 equal pieces and serve warm with any pan juices or extra glaze on the side.