Classic American Meatloaf with Glaze
A tender, savory beef and pork meatloaf topped with a sweet-tangy ketchup glaze that caramelizes into a sticky crust.
Contains common allergens
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Instructions
- 1
Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment. In a small bowl, soak the panko in the milk for 5 minutes to form a panade, which keeps the loaf moist.
- 2
Saute the onion in a little oil over medium heat until soft and translucent, about 6 minutes, then add the garlic for 30 seconds and let cool slightly.
- 3
In a large bowl, gently combine the beef, pork, soaked panko, cooked onion mixture, eggs, Worcestershire, salt, and pepper using your hands until just mixed; overmixing makes it dense.
- 4
Form the mixture into a loaf about 9 by 5 inches on the baking sheet, shaping it free-form so the edges brown.
- 5
Whisk together the ketchup, brown sugar, and vinegar, then brush half over the loaf. Bake for 35 minutes, brush on the remaining glaze, and bake another 20 to 25 minutes.
- 6
The meatloaf is done when an instant-read thermometer reads 160 degrees F in the center. Rest for 10 minutes before slicing so it holds together.
Plan it in Listahan
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