Description

An ultra-juicy classic meatloaf with a brown sugar ketchup glaze that stays tender and moist, perfect for busy weeknights and meal prep.

Ingredients

Scale

2 pounds ground beef (80/20)
1 pound ground pork
1 cup whole milk
2 cups day-old white bread, torn into chunks
2 large eggs
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon dried thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ cup ketchup
¼ cup packed brown sugar
1 tablespoon apple cider vinegar
1 teaspoon yellow or Dijon mustard
½ teaspoon smoked paprika
½ teaspoon garlic powder

Instructions

Preheat oven to 350°F (175°C).
Make the panade: Tear bread into chunks and place in a bowl. Pour milk over bread and let sit for 5 minutes until it forms a mushy paste.
Prep aromatics: Dice the onion and mince the garlic.
Mix the meat: In a large bowl, combine ground beef, ground pork, eggs, salt, pepper, parsley, thyme, Worcestershire sauce, diced onion, and minced garlic. Add the milk-soaked bread mixture. Mix gently by hand until just combined; do not overmix.
Shape the loaf: Transfer the meat mixture to a 9×5 inch loaf pan. Press down firmly but gently to ensure even distribution. Smooth the top.
Make the glaze: In a small saucepan, combine ketchup, brown sugar, apple cider vinegar, mustard, smoked paprika, and garlic powder. Heat over medium-low heat for 2-3 minutes until sugar dissolves and mixture bubbles slightly. Pour into a bowl.
Bake: Place the loaf pan on a baking sheet. Bake for 45 minutes.
Glaze and finish: Remove loaf from oven. Pour half of the glaze over the top, spreading evenly. Return to oven and bake for another 10-15 minutes until glaze bubbles and caramelizes.
Rest: Remove from oven and let rest in the pan for 10 minutes before slicing. Internal temperature should reach 160°F (71°C).

Notes

Do not overmix the meat to avoid a tough texture. Use a thermometer to ensure the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing to retain juices. The glaze should be added in the last 15 minutes of baking to prevent burning. This recipe freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 12
Sodium: 650
Fat: 18
Saturated Fat: 7
Carbohydrates: 22
Fiber: 1
Protein: 28

Keywords: meatloaf, juicy meatloaf, easy dinner, weeknight meals, comfort food, ground beef recipe, brown sugar glaze