Best Meatloaf Recipe (Classic)

  • Preparation 15 min
  • Cooking 1 h
  • Servings 8
  • Freezing Absolutely

Ads

Ingrédients

  • 1 cup (250 ml) plain breadcrumbs
  • ⅓ cup (80 ml) whole milk
  • 2 tbsp (30 ml) olive oil
  • 1 large onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • ¼ cup (60 ml) ketchup
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 ½ tsp (7 ml) Italian seasoning
  • 1 ¼ tsp (6 ml) ground black pepper
  • 2 large eggs
  • 1 lb (450 g) medium ground beef
  • 1 lb (450 g) ground pork

For the glaze

  • ⅓ cup (80 ml) ketchup

Ads

Preparation

  • Preheat the oven to 350°F (175°C). Set a rack in the middle and slide a baking sheet or a piece of foil onto the rack below to catch the fat that drips.
  • In a large bowl, stir the breadcrumbs and milk together. Let them sit until the crumbs have absorbed all the liquid.
  • Heat the olive oil in a skillet over medium heat. Sweat the onion with a good pinch of salt for about 7 minutes, until soft. Add the garlic and cook 1 minute more. Let it cool slightly, then add it to the breadcrumb bowl.
  • Add the ¼ cup of ketchup, the Worcestershire sauce, the Italian seasoning, the pepper and the rest of the salt to the bowl. Mix well.
  • Add the eggs, the beef and the pork. Mix gently with your hands, just until everything is evenly combined. Don’t compact it: overworked meat turns dense and dry.
  • Press the mixture into a 9 x 5 inch loaf pan and smooth the top. Brush evenly with the remaining ⅓ cup of ketchup.
  • Bake for about 1 hour on the middle rack, until a thermometer inserted in the centre reads 160°F (71°C).
  • Let it rest 10 minutes in the pan before slicing. This step isn’t optional: it’s what keeps the loaf from falling apart.