Ingredients
Meatloaf
1 lb lean ground beef (about 10% fat)
1 lb ground pork
1 clove garlic, very finely chopped
3 tablespoons onion, finely chopped
3 tablespoons celery, finely chopped
3 tablespoons fresh parsley, finely chopped
1 large egg
½ cup milk
⅔ cup unseasoned dry breadcrumbs
2 teaspoons salt
½ teaspoon freshly ground black pepper
Glaze
¼ cup ketchup
1 teaspoon Worcestershire sauce
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly coat a 9½ x 5½-inch loaf pan with nonstick spray and set aside.
Also line a shallow baking pan with heavy-duty aluminum foil and coat it with nonstick spray (this will be used to bake the meatloaf out of the loaf pan for better browning).
Prepare the Meat Mixture
Place the ground beef and ground pork in a large mixing bowl.
Add the garlic, onion, celery, and parsley on top of the meat, but don’t mix everything together yet.
Make the Binder
In a separate bowl, whisk together the egg and milk until well blended.
Add the breadcrumbs, salt, and pepper.
Stir until the mixture is smooth and has a thick, batter-like consistency.
If it feels too stiff or pasty, add an extra tablespoon or two of milk to loosen it slightly.
Combine and Shape
Pour the egg–breadcrumb mixture over the meat and vegetables.
Using a wooden spoon or spatula, gently combine everything until it’s evenly mixed.
Try not to overmix — this helps keep the meatloaf tender.
Add the mixture to the prepared loaf pan, pressing it down gently and smoothing the top.
Turn the loaf out onto the foil-lined shallow baking pan.
Use your hands to firm and smooth it into a neat loaf shape. (The loaf pan is just used as a mold so the meatloaf holds its shape.)
Bake and Glaze
First Bake
Place the baking pan with the meatloaf in the preheated oven.
Bake for about 40 minutes.
Make the Glaze
While the meatloaf bakes, stir together the ketchup and Worcestershire sauce in a small bowl.
Glaze and Finish Baking
After 40 minutes, carefully remove the meatloaf from the oven.
Brush the glaze over the top and sides of the loaf until well coated.
Return to the oven and bake for an additional 15–20 minutes, or until:
The glaze is set and glossy
The meatloaf reaches an internal temperature of about 155°F (it will rise a bit more as it rests)
Rest and Serve
Let the meatloaf rest for about 5–10 minutes before slicing.
Slice into thick pieces and serve warm.
Great sides to serve with this Easy Meatloaf:
Mashed or roasted potatoes
Steamed green beans or mixed vegetables
Roasted carrots or Brussels sprouts
A simple garden salad
Tips for the Best Meatloaf
Don’t overwork the meat mixture — gentle mixing keeps the texture soft and tender.
Baking the meatloaf free-form on a shallow pan (instead of in a deep loaf pan) helps it brown better and reduces excess grease.
If you like a sweeter glaze, add a teaspoon of brown sugar to the ketchup mixture.
Leftovers make amazing meatloaf sandwiches the next day.
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