Classic Meatloaf

This juicy and flavorful classic meatloaf recipe is made with ground beef and ground pork then baked with a tangy and sweet glaze topping. Comforting and so delicious!

I had a craving for comfort mood on a recent rainy day, so I made meatloaf, mashed potatoes, and green beans for dinner. This may be the best classic meatloaf recipe I’ve made! Tender, juicy, flavorful, and delicious! I cooked it in a free-form shaped loaf on a baking sheet so the whole meatloaf gets caramelized while it cooks, instead of steaming in its juices in a loaf pan (a tip I learned from a Cook’s Illustrated turkey meatloaf years ago). This tasty meatloaf was a hit with all of us, especially me!

Classic Meatloaf

Meatloaf:

• 3/4 cup panko breadcrumbs
• 1 med onion, finely grated
• 1 lb ground beef, 85% or 90% lean
• 1 lb ground pork
• 1/3 cup milk
• 2 large eggs, well beaten
• 3 garlic cloves, minced
• 3 tbsp ketchup
• 1 tbsp fresh parsley, finely chopped, plus more for garnish
• 1 ½ tsp Italian seasoning
• ½ tsp ground paprika
• Sea salt and freshly ground pepper, to taste
• Pinch of crushed red pepper flakes, to taste

Sauce:

• 3/4 cup ketchup
• 1-2 tbsp brown sugar, to taste
• 1-2 tsp white vinegar, to taste
• ½ tsp garlic powder
• ¼ tsp onion powder
• Sea salt and freshly ground pepper, to taste

Preheat oven to 375 degrees. Line a baking sheet with tin foil then place a piece of parchment paper on top. Side Note: This will make clean-up much easier!

Prepare the crumbs by combining the panko crumbs and grated onion in a large bowl; mix well.  Side Note: This helps flavor and moisten the panko crumbs.  

Prepare the meatloaf by adding the ground beef, ground pork, milk, beaten eggs, garlic, ketchup, parsley, Italian seasoning, paprika, sea salt, black pepper, and crushed red pepper, to taste; mix until just combined–try not to overmix.

Press the mixture together into a compact mass, then turn it out onto the parchment paper lined baking sheet. Using your hands, press the meat into an evenly thick loaf about 2 inches tall. Side Note: You can also cook it in a large loaf pan, but it may take longer. 

Make the sauce by combining the ketchup, brown sugar, white vinegar, garlic powder, onion powder, sea salt, and freshly cracked pepper, to taste.

Bake the meatloaf for 45 minutes.

Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer.

Remove from the oven and sprinkle the top with chopped parsley, if desired. Allow the meatloaf to rest for 10-15 minutes before slicing. Drizzle with baking juices from the baking sheet, if desired. Serve with extra glaze and enjoy.