We’re preparing my family’s classic meatloaf recipe, a simple, affordable, and high-protein dish that is perfect for anyone, especially new or novice cooks. This meatloaf is a pared-down version of other recipes you might see, without ingredients like milk and extra vegetables, but it doesn’t miss a thing. I’ll guide you through each step, from mixing the ground chuck and pork with simple ingredients like onions, breadcrumbs, and eggs, to shaping the loaf and baking it to perfection. We’ll also make a simple, delicious glaze with ketchup, mustard, and brown sugar to add a bright, classic finish. The video demonstrates how to get a beautifully cooked, moist meatloaf that stands on its own and isn’t tough or dense, making it the perfect budget-friendly meal to get out from underneath those expensive restaurant and takeout expenses. Remember to like and subscribe for more easy recipes!
Special Equipment:
Baking tray with inset cooking rack, bread pan, plastic wrap
Ingredients:
For the Meatloaf:
- 1 lb ground beef (93% lean is recommended)
- 1 lb ground pork (as lean as possible)
- 1/2 large onion or 1 small onion, chopped
- 3-4 tablespoons Worcestershire sauce
- 3-5 minced garlic cloves
- 1 cup plain or Italian breadcrumbs
- 2 eggs
- 1 teaspoon kosher salt
- 3/4 to 1 teaspoon black pepper
For the Glaze:
- 1/3 cup ketchup
- 1 tablespoon prepared mustard powder
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
Directions:
Prepare the mixture: In a large mixing bowl, combine the ground beef and ground pork. Add the chopped onion, minced garlic, breadcrumbs, eggs, salt, and pepper.
Mix gently: To avoid a tough meatloaf, gently toss and pull the ingredients together instead of squeezing or mashing. The goal is to separate the meat and get all the ingredients evenly mixed without compacting the loaf. The eggs will act as a binder to hold the loaf together during cooking.
Form the loaf: Place the mixture into a loaf dish lined with plastic wrap, or directly onto a rack placed on a baking pan. The rack allows excess fat to drain off, preventing the meatloaf from becoming “soupy”.
First bake: Preheat your oven to 375°F. Place the meatloaf in the oven on the center rack and bake for 20 minutes. This first stage allows the meatloaf to set.
Prepare the glaze: While the meatloaf is baking, mix the ketchup, prepared mustard, brown sugar, and Worcestershire sauce in a bowl.
Glaze and second bake: After 20 minutes, remove the meatloaf from the oven. It should be lightly browned on the outside. Liberally apply the glaze to all sides of the loaf.
Final cooking stage: Insert a food thermometer into the center of the meatloaf. Return it to the oven and continue baking until the internal temperature reaches 145°F, which is the safe eating temperature for pork. This will likely take an additional 40 minutes, but check it periodically.
Rest and serve: Once cooked, remove the meatloaf from the oven and let it cool for a few minutes. Then, slice and serve.
