Monday Meatloaf Recipe

Preheat and soften milk

Preheat oven to 375°F (190°C). Pour the milk into a small bowl and let it sit for 2–3 minutes to warm slightly while you prepare other ingredients; this helps the breadcrumbs absorb evenly.

Sauté onion and garlic

Heat 1 teaspoon oil in a small skillet over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool 2–3 minutes.

Combine wet ingredients

In a large mixing bowl, whisk the egg, Worcestershire sauce, Dijon mustard, 2 tablespoons ketchup, and minced parsley. Stir in the warmed milk.

Soak breadcrumbs

Add the breadcrumbs to the milk-and-egg mixture and let sit 2 minutes to absorb, then stir until combined into a loose paste.

Mix meats and season

Add the ground beef and ground pork to the bowl with the breadcrumb mixture. Add the cooled sautéed onion and garlic, salt (1 1/4 tsp), and black pepper (3/4 tsp). Using your hands or a fork, gently mix until just combined — avoid overworking to keep the loaf tender (about 20–30 turns).

Shape the loaf

Transfer the mixture to a parchment-lined or lightly greased loaf pan (8x4 inch or 9x5 inch). Alternatively, shape into a free-form loaf on a rimmed baking sheet. Press gently to form an even loaf about 2–3 inches thick. Smooth the top with wet hands or a spatula.

Bake the meatloaf

Place the loaf in the preheated oven. Bake uncovered at 375°F (190°C) for 35 minutes before glazing. If using a meat thermometer, the internal temperature should be about 150°F (66°C) at this stage.

While the meatloaf bakes for the initial 35 minutes, mix the glaze ingredients in a small bowl: 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce (optional). Stir until smooth.

Remove the meatloaf from the oven after the first 35 minutes. Spoon or brush about two-thirds of the glaze evenly over the top of the loaf, spreading to the edges. Reserve the remaining glaze for serving.

Return the meatloaf to the oven and bake for an additional 15–25 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Total bake time will be about 50–60 minutes depending on loaf size and oven. If the top is browning too quickly, tent loosely with foil.

Once done, remove the pan from the oven and let the meatloaf rest for 10 minutes before slicing. This helps juices redistribute and makes slicing cleaner.

Slice the meatloaf into 6 even slices. Spoon the reserved glaze over the slices or serve it on the side. Garnish with chopped fresh parsley, if using.

Serve warm with mashed potatoes or your preferred side vegetables.