Meatloaf Dinner Recipe

Prep and combine

Preheat oven to 375°F (190°C). In a small skillet, heat 1 teaspoon vegetable oil over medium and sauté the diced onion until translucent, about 4–5 minutes; add minced garlic for the last 30 seconds and remove from heat to cool slightly. In a large bowl, whisk the egg with milk, then stir in breadcrumbs, cooked onion/garlic, Worcestershire sauce, tomato paste, chopped parsley, salt, and pepper until combined.

Mix meat

Add the ground beef and ground pork to the bowl. Using your hands or a spatula, gently combine until just evenly mixed; avoid overworking which can make the meatloaf dense.

Shape and glaze

Transfer the mixture to a parchment-lined or lightly oiled 8x5-inch loaf pan (or shape into a free-form loaf on a rimmed baking sheet). Smooth the top. In a small bowl combine ketchup, brown sugar, and apple cider vinegar; spread the glaze evenly over the top of the loaf.

Bake

Bake in the preheated oven until internal temperature reaches 160°F (71°C), about 45–55 minutes depending on loaf size. If the glaze starts to darken too quickly, loosely tent with foil for the last 10–15 minutes. Remove loaf from oven, let rest 10 minutes before slicing.

While the meatloaf bakes, place the peeled, cut potatoes in a pot and cover with cold water by 1 inch. Add 1/4 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain potatoes thoroughly and return to warm pot off the heat for 1–2 minutes to allow excess moisture to evaporate. Mash with a potato masher or ricer until mostly smooth.

Warm the milk (microwave or small saucepan) and add butter to the potatoes. Stir and mash to combine until creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust seasoning. Keep warm covered until serving.

When meatloaf has about 10 minutes left, melt 1 tablespoon butter in a medium skillet over medium heat. Add frozen corn and sauté, stirring occasionally, until heated through and slightly tender, about 4–6 minutes.

Season with 1/4 teaspoon salt and a pinch of black pepper. Keep warm until plating.

In a small saucepan over medium heat, melt 1 tablespoon butter. Stir in 1 teaspoon flour and cook, whisking, 1 minute to make a light roux (blonde). Slowly whisk in the red wine (if using) and simmer 1–2 minutes to reduce slightly.

Whisk in the beef stock gradually, bring to a gentle simmer and reduce until slightly thickened and glossy, about 5–8 minutes. Stir in 1/2 teaspoon Worcestershire sauce and season with 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust seasoning. Keep warm until serving; the sauce will thicken slightly as it cools.

If you prefer a richer glaze, finish off by whisking in an additional 1/2 tablespoon cold butter off heat for shine.