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American · Dinner

Classic glazed meatloaf

Tender free-form beef-and-pork meatloaf with milk-soaked crumbs, deeply softened aromatics, and two layers of tangy brown-sugar tomato glaze.

About 2 hr 10 minTotal
About 1 hr 50 minActive
$$Cost
ModerateDifficulty
Makes 8 servings
Tender sliced beef-and-pork meatloaf with a lacquered tomato glaze and browned free-form edges.

Equipment

  • A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.

Ingredients

1× recipe · Makes 8 servings

  • 1 tablespoon unsalted butter
  • 1 large yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 1 cup fresh breadcrumbs
  • 2/3 cup whole milk
  • 2 large eggs
  • 1 1/2 pounds 80%-lean ground beef
  • 1 pound ground pork
  • 1/2 cup finely grated Parmesan
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 3/4 cup ketchup, divided
  • 2 tablespoons packed brown sugar
  • 1 tablespoon apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Melt butter over medium and cook onion and celery until very soft but not browned, 10 minutes. Add garlic for 30 seconds; spread on a plate and cool. Soak breadcrumbs in milk for 10 minutes.

  2. Whisk eggs in a large bowl. Add beef, pork, Parmesan, salt, pepper, thyme, cooled vegetables, and soaked crumbs. Fold gently with open fingers until just uniform; do not knead.

  3. Shape into a compact 9-by-5-inch free-form loaf on a . Mix ketchup, brown sugar, vinegar, Dijon, and Worcestershire. Brush loaf with one-third of the glaze and bake at 350°F for 40 minutes.

  4. Brush with half the remaining glaze and bake 15 minutes; brush with the rest and continue until the center reaches 160°F, 10 to 20 minutes. Rest 20 minutes before slicing.

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