Get ready to dive into the comfort food hall of fame with this meatloaf recipe that combines ground beef and pork for an unforgettable flavor explosion.
Why This Recipe Works
- The combination of ground beef and pork offers a perfect balance of flavor and moisture, ensuring your meatloaf is never dry.
- Incorporating breadcrumbs soaked in milk (a.k.a. a panade) keeps the meatloaf tender and juicy.
- A glaze made from ketchup, brown sugar, and vinegar adds a sweet and tangy finish that complements the savory meat perfectly.
- Baking the meatloaf on a rack allows excess fat to drain, resulting in a better texture and flavor.
- Letting the meatloaf rest before slicing ensures it holds together beautifully, making for picture-perfect servings.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 large egg, beaten
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Equipment Needed
- Mixing bowl
- Loaf pan or baking sheet
- Cooling rack (if using a baking sheet)
- Measuring cups and spoons
- Aluminum foil
Instructions
Step 1: Prepare the Panade
In a small bowl, combine the breadcrumbs and milk. Let this mixture sit for about 5 minutes until the breadcrumbs have absorbed all the milk. This panade is the secret to keeping your meatloaf moist and tender.
Step 2: Mix the Meatloaf Ingredients
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten egg, diced onion, minced garlic, Worcestershire sauce, salt, and pepper. Use your hands to mix everything together gently but thoroughly. Overmixing can lead to a tough meatloaf, so stop as soon as everything is evenly distributed.
Step 3: Shape and Bake the Meatloaf
Preheat your oven to 350°F. Transfer the meat mixture to a loaf pan or shape it into a loaf on a baking sheet lined with foil and fitted with a cooling rack. If using a baking sheet, the rack allows fat to drain away. Bake for about 1 hour.
Step 4: Prepare the Glaze
While the meatloaf bakes, whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl. After the meatloaf has baked for 45 minutes, brush the glaze over the top and return it to the oven for the final 15 minutes.
Step 5: Rest and Serve
Once the meatloaf reaches an internal temperature of 160°F, remove it from the oven and let it rest for at least 10 minutes before slicing. This rest period allows the juices to redistribute, ensuring each slice is moist and holds together well.
Tips and Tricks
For an even more flavorful meatloaf, consider sautéing the onions and garlic before adding them to the meat mixture. This step removes their raw edge and mellows their flavor. Another pro tip is to use a meat thermometer to check for doneness; guessing can lead to overcooking. Lastly, if you’re short on time, you can skip the panade, but your meatloaf might not be as tender.
Recipe Variations
- Swap out the ketchup glaze for a barbecue sauce glaze for a smokier flavor.
- Add diced bell peppers or mushrooms to the meat mixture for extra vegetables.
- For a spicy kick, mix in some diced jalapeños or a teaspoon of chili powder.
- Use ground turkey or chicken instead of beef and pork for a lighter version.
- Incorporate cheese into the meat mixture or top the meatloaf with cheese during the last few minutes of baking for a cheesy twist.
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture up to a day in advance and keep it covered in the refrigerator until you’re ready to bake. Alternatively, you can bake the meatloaf, let it cool completely, and then refrigerate or freeze it for later. Just be sure to reheat it thoroughly before serving.
What’s the best way to store leftovers?
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap slices individually and freeze them for up to 3 months. Reheat in the oven or microwave until warmed through.
Can I use all beef or all pork instead of a mix?
Yes, you can use all beef or all pork if you prefer. Keep in mind that all beef might be a bit denser, while all pork could be richer. The combination offers the best of both worlds, but feel free to experiment based on your preferences.
Summary
This meatloaf recipe, with its perfect blend of ground beef and pork, is a guaranteed crowd-pleaser. Moist, flavorful, and topped with a sweet and tangy glaze, it’s comfort food at its finest. Whether you’re serving it for a weeknight dinner or a special occasion, this meatloaf is sure to impress.