Description
This moist, old-fashioned meatloaf combines a blend of beef and pork for robust flavor, soaked breadcrumbs for moisture, and a tangy glaze for balance.
Ingredients
Scale
- 900 g ground meat (720 g beef, 180 g ground pork)
- 120 g plain breadcrumbs
- 120 ml milk
- 2 large eggs
- 120 g onion, finely diced
- 2 cloves garlic, minced
- 15 ml Worcestershire sauce
- 10 g Dijon mustard
- 10 g kosher salt
- 1 g freshly ground black pepper
- 120 ml ketchup for glaze
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Heat 15 ml of neutral oil in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Remove from heat and let cool.
- Place breadcrumbs in a bowl and pour milk over them. Stir and let sit for 5 minutes.
- Combine ground meat, soaked breadcrumbs, cooled onions, garlic, eggs, Worcestershire sauce, mustard, salt, and pepper in a large bowl. Mix gently until just combined.
- Transfer meat mixture to a loaf pan or shape into a log on a baking sheet. Mix ketchup, brown sugar, and vinegar; spread half over the loaf.
- Preheat the oven to 180°C (350°F) and bake for 45 minutes. Brush with remaining glaze and bake an additional 10-15 minutes until internal temperature reaches 71°C (160°F).
- Remove from the oven and let rest for 10 minutes before slicing and serving.
Notes
For a gluten-free version, use gluten-free breadcrumbs. Make-ahead option is available; refrigerate formed loaf and bake from cold, adding 10 minutes to cooking time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.8 g
- Protein: 32 g
- Cholesterol: 140 mg