This is exactly what I wanted and exactly what I got! No frills, no cheese hidden inside, no complicated sauce. Just a proper old-school meatloaf, and it’s delicious. Put it on the table with some vegetables on a Tuesday night and everybody is happy. People are wary of meatloaf because they’ve eaten dry, bland ones. This one isn’t, and you’re about to see why.<\/p>\n
Breadcrumbs soaked in milk before they go into the meat isn’t a way of stretching the recipe. It’s technique. The swollen starch traps water and stops the meat proteins from binding too tightly, so the texture stays tender instead of tightening up like an overworked meatball. Add medium ground beef plus pork and you have a meatloaf that doesn’t dry out. Don’t skip this step, and don’t compact the mixture.<\/p>\n
One hour on the nose at my place and it was perfect. But if you own a thermometer, use it: 160\u00b0F in the centre and you’re done guessing. The ketchup glaze comes out properly cooked and glossy, exactly the way it should. And the ten-minute rest before slicing is NOT optional: cut it right away and your loaf falls apart on the plate. Ten minutes, and it slices clean.<\/p>\n","protected":false},"excerpt":{"rendered":"
A classic beef and pork meatloaf that stays juicy thanks to a milk panade. Ketchup glaze, baked in a loaf pan, ready in an hour.<\/p>\n","protected":false},"featured_media":63565,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"best meatloaf recipe classic","_yoast_wpseo_title":"Best Meatloaf Recipe (Classic)","_yoast_wpseo_metadesc":"A classic beef and pork meatloaf that stays juicy thanks to a milk panade. Ketchup glaze, baked in a loaf pan, ready in an hour.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Best Meatloaf Recipe (Classic)","_yoast_wpseo_opengraph-description":"A classic beef and pork meatloaf that stays juicy thanks to a milk panade. Ketchup glaze, baked in a loaf pan, ready in an hour.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[171,167],"sponsorship":[],"class_list":["post-63570","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-meat","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n