Oven Classic Meatloaf
Tender old-school meatloaf with a sticky ketchup glaze that makes the whole house smell like Sunday dinner.
Meatloaf (Classic 2 lb Loaf)
2 lb loaf (beef/pork mix) shaped in 9×5 loaf pan or free-form on sheet pan, topped with ketchup glaze
oven Timer
Set for 55 mins @ 350°F (177°C)
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Mix 2 lbs ground beef and pork with breadcrumbs, egg, onion, garlic, Worcestershire, and seasonings.
Shape into a loaf on a lined sheet pan or press into a loaf pan.
Bake at 350°F for 40 minutes, then spread ketchup glaze on top.
Bake 15 minutes more until glaze is sticky and internal temp hits 160°F; rest 10 minutes before slicing.
Step-by-Step Guided Instructions
Preheat oven to 350°F. In a large bowl combine 1.5 lbs ground beef, 0.5 lb ground pork, 3/4 cup plain breadcrumbs, 1 large egg beaten, 1/3 cup whole milk, 1/2 cup finely diced onion, 2 cloves minced garlic, 1 tbsp Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with your hands until just combined.
Do not overmix or the meatloaf will be dense and tough. Mix just until ingredients are incorporated.
Turn the mixture onto a foil-lined rimmed sheet pan and shape into a rectangular loaf about 9 inches by 5 inches and 3 inches tall. Bake at 350°F for 40 minutes.
Baking on a sheet pan instead of a loaf pan lets the fat drain away and gives you more caramelized surface area.
While meatloaf bakes, mix 1/3 cup ketchup, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar for the glaze. After 40 minutes remove meatloaf and spread the glaze evenly over the top and sides. Return to oven and bake 15 minutes more until the glaze is sticky and bubbly and internal temperature reaches 160°F.
The brown sugar in the glaze caramelizes into a sweet tangy crust that is the best part of the whole meatloaf.
Remove from oven and let the meatloaf rest for 10 minutes before slicing. This allows it to firm up so slices hold together. Cut into 1-inch thick slices and serve.
If you slice too early the meatloaf falls apart. Ten minutes of patience is the difference between a slice and a crumble.
Meatloaf is the hill I will die on. Every dad needs a signature meatloaf. The secret is the beef and pork blend for flavor plus the milk-soaked breadcrumbs for tenderness. And that ketchup glaze is non-negotiable. If someone tells you to skip the ketchup glaze they are not your friend.
Already a kid favorite. Slice into thick pieces and serve with a pool of extra ketchup. Meatloaf sandwiches the next day are even better.
- Mashed potatoes and gravy
- Steamed green beans
- Buttered corn on the cob
Reheat slices in a 325°F oven covered with foil for 10 minutes or until warmed through.