Classic American Meatloaf
Click here to learn about our image policy and how to submit your own!
Depression-era ingenuity meets modern technique in this family dinner champion that proves humble ingredients can create pure satisfaction. Our version combines beef and pork for optimal flavor, uses a milk-soaked bread panade for incredible moisture, and features a tangy ketchup-brown sugar glaze that caramelizes into sweet-savory perfection.
Time & Quantities
Method & Ingredients
Required Equipment: Large mixing bowl, small bowl, rimmed baking sheet, instant-read thermometer
Cooking Method: Roasting
Ingredients
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 2 slices white bread (crusts removed)
- 1/2 cup whole milk,1 large onion (finely diced)
- 2 cloves garlic (minced),1 large egg (beaten)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- For glaze: 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- Tear bread into small pieces and soak in milk for 5 minutes to create a panade - this is the secret to moist meatloaf!
- In a large bowl, combine ground beef and pork. Add the soaked bread mixture (don't drain), diced onion, garlic, beaten egg, Worcestershire sauce, salt, pepper, and thyme.
- Mix gently with your hands just until combined - overmixing leads to tough meatloaf, and nobody wants that!
- Shape into a free-form loaf about 9x5 inches on the prepared baking sheet. This method gives better browning than a loaf pan.
- For the glaze, whisk together ketchup, brown sugar, vinegar, and Dijon in a small bowl.
- Brush half the glaze over the meatloaf, reserving the rest.
- Bake for 45 minutes, then brush with remaining glaze and continue baking for 15-20 minutes until internal temperature reaches 160°F (70°C).
- Let rest for 10 minutes before slicing - this allows juices to redistribute for perfect slices that won't fall apart!
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 4 days. Cold meatloaf makes excellent sandwiches! Reheat slices gently in the oven or microwave.
Make-Ahead & Freezing Tips: Cooked meatloaf freezes well for up to 3 months. Slice before freezing for easy portioning. Thaw overnight before reheating.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 365
- Protein: 28g
- Fat: 20g (Saturated: 8g)
- Carbohydrates: 18g (Fiber: 1g, Sugar: 12g)
- Vitamin A: 8% DV
- Vitamin C: 6% DV
- Calcium: 6% DV
- Iron: 15% DV
Allergen Information: Contains gluten (bread), dairy (milk), eggs
Dietary Information: Not suitable for gluten-free diets due to bread. Can be made gluten-free with gluten-free breadcrumbs.
Serving & Variations
Serving Suggestions: Serve sliced with mashed potatoes and green beans for the classic presentation. The caramelized glaze adds beautiful color and tangy-sweet flavor.
Wine or Drink Pairing: Pair with medium-bodied red wines like Merlot from Washington State or Côtes du Rhône from France. Comfort calls for hearty reds that match the richness.
Possible Recipe Variations: Add grated cheese, diced bell peppers, or herbs like parsley and sage. Turkey meatloaf offers a lighter option, or try a mixture of beef, pork, and veal for ultimate richness.
Additional Notes: The milk-bread panade is crucial for moisture. Free-form shaping creates better texture than using a loaf pan, which can make it steamy.