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A traditional family meatloaf, perfectly baked and sliced on a serving platter.

Traditional Family Meatloaf with Savory Glaze

This classic meatloaf recipe features a savory glaze and is perfect for a comforting family meal. Made with a blend of ground beef and pork, it's juicy, flavorful, and easy to prepare.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1 ½ lbs ground beef 80/20 lean
  • ½ lb ground pork optional
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup breadcrumbs panko or plain
  • ½ cup milk whole or 2%
  • 1 large egg lightly beaten
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
Glaze
  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Equipment

  • small skillet
  • large mixing bowl
  • loaf pan (9x5 inches)
  • parchment-lined baking sheet
  • small bowl
  • instant-read thermometer

Method
 

Preparation
  1. Sauté finely chopped onion in a skillet with olive oil until softened, then add minced garlic and cook until fragrant; let cool slightly.
Mixing
  1. Combine ground beef, ground pork, cooled onion and garlic mixture, breadcrumbs, milk, beaten egg, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, and black pepper in a large bowl. Gently mix until just combined, being careful not to overmix.
Shaping and Glazing
  1. Lightly grease a loaf pan or shape the mixture into a free-form loaf on a parchment-lined baking sheet. Whisk together ketchup, brown sugar, and apple cider vinegar for the glaze.
Baking
  1. Preheat oven to 350°F (175°C). Pour half of the glaze over the meatloaf and bake for 45 minutes. Remove from oven, spread remaining glaze, and continue baking for another 15-20 minutes, or until internal temperature reaches 160°F (71°C).
Resting
  1. Let the meatloaf rest for 10-15 minutes before slicing to allow juices to redistribute.

Notes

For best results, use good quality ground beef and pork. Overmixing the meatloaf can result in a dry and tough texture. Resting the meatloaf after baking is crucial for a juicy and tender result.