Description
A juicy, flavorful meatloaf made with a mix of ground beef and pork, soaked breadcrumbs, and a tangy-sweet glaze. This family favorite is easy to make, freezes well, and delivers a comforting, diner-quality taste.
Ingredients
Scale
- 2 pounds (900g) 80/20 ground chuck
- 1 pound (450g) ground pork
- 1/2 cup (120ml) whole milk
- 1 cup (100g) plain breadcrumbs (Panko or regular)
- 2 large eggs, room temperature
- 1 medium yellow onion, finely diced (about 150g)
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (120g) ketchup
- 1 tablespoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon butter or oil (for sautéing)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper.
- In a small saucepan, heat butter or oil over medium heat. Sauté diced onion with a pinch of salt for 5-6 minutes until soft. Add garlic in the last minute. Remove from heat and let cool completely.
- In a small bowl, combine milk and breadcrumbs. Stir and let sit for 5 minutes to form a paste (panade).
- In a large mixing bowl, combine ground beef, ground pork, cooled onion mixture, eggs, Worcestershire sauce, Dijon mustard, parsley, salt, and pepper. Add the breadcrumb mixture.
- Gently mix ingredients by hand until just incorporated. Do not overmix to avoid a tough texture.
- Transfer mixture to the prepared loaf pan, pressing down gently. Make a slight indentation in the center with your thumb.
- In a small bowl, whisk together apple cider vinegar, brown sugar, ketchup, yellow mustard, garlic powder, and smoked paprika to make the glaze.
- Bake the loaf for 30 minutes. Remove from oven and spread glaze evenly over the top.
- Return to oven and bake for another 15-20 minutes, until internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.
- Lift loaf out using parchment paper, slice into thick pieces, and serve with extra glaze.
Notes
Use 80/20 ground beef for moisture and flavor; lean meat will result in a dry loaf. Do not overmix the meat to prevent a tough texture. Letting the meatloaf rest for 10 minutes is crucial to keep it juicy. The glaze should be added halfway through baking to prevent burning. This recipe freezes well raw or cooked.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8
- Calories: 380
- Sugar: 14
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 18
- Protein: 28
Keywords: meatloaf, ground beef, ground pork, sweet glaze, family dinner, comfort food, easy recipe, meal prep