Classic American Meatloaf

A Midwestern comfort classic, American meatloaf grew from thrifty home kitchens that stretched ground meat into a hearty family loaf. This version blends beef and pork with milk-softened breadcrumbs, then bakes under a tangy ketchup finish.

Serves 6 · 20 min prep · 60 min cook

Estimate for one serving

• 425 cal
• 29g protein
• 23g carbs
• 24g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb ground beef (80/20)
• 1/2 lb ground pork
• 1 medium yellow onion, finely minced
• 2 garlic cloves, minced
• 1 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 1/3 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup ketchup (for glaze)
• 2 tbsp packed light brown sugar
• 1 tbsp yellow mustard
• 1 tsp apple cider vinegar
• 1 tsp neutral oil or soft butter (for pan)

Instructions

1. 1Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan or a rimmed baking sheet so the loaf releases cleanly.
2. 2Stir the breadcrumbs into the milk in a small bowl and let them soak until the crumbs are fully softened, about 5 minutes.
3. 3Warm a skillet over medium heat with a film of oil. Cook the minced onion, stirring, until translucent and sweet-smelling, 5 to 7 minutes. Stir in the garlic for the last 60 seconds, then scrape the mixture onto a plate to cool slightly.
4. 4In a large mixing bowl combine the ground beef, ground pork, soaked breadcrumbs, eggs, ketchup, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and the cooled onion-garlic mixture.
5. 5Mix gently with clean hands only until the ingredients look evenly distributed—stop as soon as the pink meat turns uniform. Overworking packs the loaf tight and dry.
6. 6Transfer the mixture to the prepared pan and pat into an even loaf, or shape a free-form loaf about 9 inches long on the baking sheet, tucking the sides neat so it cooks evenly.
7. 7Whisk the glaze ketchup with the brown sugar, mustard, and vinegar until smooth and glossy.
8. 8Brush roughly half the glaze over the top and sides of the loaf in a thin, even coat.
9. 9Bake on the center rack for 40 minutes. The edges should begin to brown and the glaze will look set.
10. 10Brush on the remaining glaze. Continue baking until an instant-read thermometer inserted in the center reads 160°F, 15 to 25 minutes more depending on loaf shape.
11. 11Remove the pan from the oven and let the meatloaf rest 12 to 15 minutes so the juices redistribute; the internal temperature will climb a few degrees.
12. 12Loosen the sides with a thin spatula if using a loaf pan, tip out onto a board, and slice into six thick portions. Serve hot with mashed potatoes and pan drippings or extra warm ketchup if you like.