Baked Meatloaf Recipe

Preheat

Preheat oven to 375°F (190°C). Line a small rimmed baking sheet with foil or parchment and lightly oil, or use a loaf pan sprayed with cooking spray.

In a small bowl, pour the milk over the breadcrumbs and let sit for 3–5 minutes to soften.

Heat 1 tsp olive oil in a skillet over medium heat. Add the diced onion and celery and cook until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

In a large bowl combine ground beef, ground pork, softened breadcrumbs, sautéed onion mixture, grated Parmesan, egg, Worcestershire sauce, Dijon mustard, chopped parsley, salt, and black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep the loaf tender.

Form mixture into a loaf shape about 8 inches long and 4 inches wide (or press into prepared loaf pan). Place on prepared baking sheet or in pan. Smooth the top.

Glaze

Stir together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Spread about two-thirds of the glaze evenly over the top of the meatloaf, reserving the rest for finishing.

Bake in the preheated oven for 45–55 minutes, until internal temperature reaches 160°F (71°C). After 35 minutes of baking, brush the reserved glaze on and continue baking remaining time.

Remove meatloaf from oven and let rest 10–15 minutes before slicing. Resting helps it hold together and finish cooking gently.

While the meatloaf bakes, make the mushroom sauce. In a skillet over medium-high heat, melt 2 tbsp butter. Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 6–8 minutes.

Add the chopped shallot (or onion) and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Sprinkle 1 tbsp flour over the mushrooms and stir to coat. Cook 1 minute to remove raw flour taste.

Slowly pour in 1 cup beef broth while stirring to deglaze the pan and prevent lumps. Bring to a simmer and scrape up any browned bits from the pan.

Stir in 1/4 cup heavy cream, 1 tsp soy sauce, and thyme. Simmer gently until the sauce reduces and thickens to a smooth, spoonable consistency, about 3–5 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper or to taste.

If you prefer a silkier sauce, strain slightly or blend briefly. Keep warm until meatloaf has rested and is ready to serve.

To serve, slice the meatloaf and spoon warm mushroom sauce over the slices or serve sauce alongside.