Meatloaf
This classic meatloaf is tender, juicy, and full of rich, savory flavor. A blend of ground beef and pork keeps it moist, while a sweet and tangy ketchup glaze caramelizes beautifully in the oven
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Servings: 6 people
Equipment
- 1 knife
- 1 cutting board
- 1 medium pan
- 1 large bowl
- 1 loaf pan
Ingredients
Meatloaf
- 1 lb ground beef
- 1 lb ground pork
- 1 tsp olive oil
- 1 medium onion yellow or white (finely chopped)
- 3-4 cloves garlic (minced)
- 2 large eggs
- 2 tbsp ketchup
- 3 tbsp fresh parsley or 1 tsp dried
- ¾ c panko
- 1/3 c half & half or milk
- 1½ tsp italian seasoning
- 1 tsp salt or to taste
- ½ tsp black pepper or to taste
Glaze
- ¾ c ketchup
- 1½ tsp white vinegar
- 2 tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Heat 1 tsp olive oil in a pan on medium heat. Add 1 medium onion, cook 5-7 minutes until onion is soft.
- Heat oven to 350 °F. In a large bowl, combine 1 lb ground beef, 1 lb ground pork, cooked onion, 3-4 cloves garlic, 2 large eggs, 2 tbsp ketchup, 3 tbsp fresh parsley, ¾ c panko, 1/3 c half & half, 1½ tsp italian seasoning, 1 tsp salt, ½ tsp black pepper
- Shape meatloaf with hands, using food prep gloves if desired. Place in a loaf pan leaving a roughly 1 inch space from the walls of the pan so that the meatloaf can cook evenly, and so you have more real estate for sauce later.
- Cook for 40 minutes. While cooking, combine ¾ c ketchup, 1½ tsp white vinegar, 2 tbsp brown sugar, ½ tsp garlic powder, ½ tsp onion powder in a small bowl.
- Remove meatloaf from oven. Cover with glaze, pace back in the oven and cook 20 more minutes. When done cooking, let rest on the counter for 10 minutes to let juices settle before slicing.