Go Back
–+ servings
Classic Meatloaf
Print

Classic Meatloaf

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Large Baking Sheet or Large Loaf Pan
  • Meat Thermometer

Ingredients

Meatloaf:

  • ¾ cup panko breadcrumbs
  • 1 med onion finely grated
  • 1 lb ground beef 85% or 90% lean
  • 1 lb ground pork
  • ⅓ 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:

  • ¾ 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

Instructions

  • 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 prepared 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.
  • Slather half of the sauce evenly on top of the meatloaf; set the remaining sauce aside for later. 
  • 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.