Tender, juicy, and irresistibly hearty—this classic meatloaf brings back everything you love about timeless home-cooked comfort food. Simple pantry-staple ingredients, a glossy sweet-tangy ketchup glaze, and foolproof technique deliver restaurant-quality results with just 10-minute prep and under-an-hour bake time. Perfect for family-style Sunday dinners or easy weeknight slices that reheat beautifully.
Why This Meatloaf Works Every Time
The 50/50 beef-pork blend delivers rich beefy flavor with pork’s superior moisture retention and fat distribution to prevent dryness. Panko breadcrumbs absorb juices without creating dense texture, while the milk-egg panade binds tenderly through protein coagulation. Aromatics like sautéed onion, garlic, and optional bell pepper release sweetness gradually, and Worcestershire adds deep umami nostalgia. Dual-stage glazing seals juices first, then builds caramelized mahogany crust—reaches safe 160°F internally every time for juicy perfection.
Ingredients
Meat mixture
- 1 lb ground beef (80/20 fat ratio for optimal flavor and moisture)
- 1/2 lb ground pork (adds tenderness and even fat distribution)
- 1 small onion, finely diced (1/2 cup—removes raw sharpness when cooked)
- 2 cloves garlic, minced (sweetens beautifully during baking)
- 1/2 cup finely chopped red bell pepper (optional—adds color, moisture, mild sweetness)
Binder
- 3/4 cup panko breadcrumbs (light and absorbent—prevents dense texture)
- 2 large eggs, beaten (creates tender structure through coagulation)
- 1/3 cup whole milk (hydrates panko into moisture-locking panade)
- 2 tbsp Worcestershire sauce (umami depth and acidity balance)
- 1 tsp kosher salt (essential seasoning foundation)
- 1/2 tsp black pepper (mild heat contrast)
- 1 tsp dried thyme or Italian seasoning (herbal complexity)
Glaze
- 1/2 cup ketchup (sweet-tangy caramelized base)
- 2 tbsp brown sugar (triggers glossy caramelization)
- 1 tbsp Dijon mustard (emulsifies for smooth cling)
- 1 tsp apple cider vinegar (brightness and balance)
Equipment You’ll Need
- Large mixing bowl (for gentle folding without overmixing)
- 8.5×4.5-inch metal loaf pan OR parchment-lined rimmed baking sheet
- Liquid/dry measuring cups + spoons (precise ratios essential)
- Digital meat thermometer (160°F target ensures perfection)
- Pastry brush or spoon (for even glaze application)
Step-by-step Instructions
Step 1: Prep the Ingredients
Preheat oven to 350°F (175°C) with rack in lower third for even heat. Line loaf pan with parchment overhang OR prepare baking sheet with parchment sling. Finely dice onion and optional bell pepper to 1/4-inch pieces for uniform cooking, mince garlic. Whisk eggs with milk until smooth, measure panko and seasonings into bowls—this mise en place prevents overmixing. Chill meats 15-20 min for easier handling.
Step 2: Mix the Meat
In large chilled bowl, break up ground beef and pork into pea-sized crumbles with fingers. Sprinkle onion, garlic, bell pepper evenly over meat. Add panko, egg-milk mixture, Worcestershire, salt, pepper, thyme. Fold gently from bottom up, rotating bowl 90° each fold—mix just 25-30 seconds until tacky and holds shape when squeezed. Overmixing develops tough proteins.
Step 3: Shape the Loaf
Transfer mixture to prepared pan, pressing gently into corners OR mound into 9×5-inch loaf on sheet with 2-inch height max and tapered ends. Smooth top with wet hands/spatula, create 1/4-inch center dome for fat runoff. Loaf pan yields moist slices; free-form gives crispy edges—both bake identically.
Step 4: Make the Glaze
Whisk ketchup, brown sugar until dissolved, then Dijon mustard to emulsify, and vinegar for tang—taste for sweet-tangy balance with mustard edge. Divide glaze: 1/3 for initial coat, rest for mid-bake refresh. This builds glossy caramelized crust without soggy interior.
Step 5: Bake the Meatloaf
Brush thin layer of 1/3 glaze over entire loaf surface and edges. Bake 45 minutes on center rack, rotating halfway for even browning. Remove, apply remaining glaze evenly, return for 15 more minutes or until thermometer reads 160°F in thickest center—carryover cooking finishes it perfectly.
Step 6: Rest and Slice
Rest on wire rack 10-15 minutes to redistribute juices—essential for moist slices. Use parchment handles to lift from pan if needed. Slice into 8 thick 1-inch pieces with serrated knife using gentle sawing motion for clean edges that hold shape beautifully.
Flavor Variations
- Stir in 1/4 cup grated Parmesan or shredded cheddar for cheesy richness.
- Add 2 tbsp chopped fresh parsley or basil right before mixing for herbal brightness.
- Tex-Mex twist: 1/2 cup corn kernels + 1 tsp chili powder; swap glaze for honey-mixed salsa.
Make Ahead & Freeze
Assemble unglazed loaf in freezer pan, wrap tightly, freeze up to 3 months—thaw overnight in fridge before glazing and baking (add 5-10 min). Freeze cooked leftovers sliced between parchment; reheat foil-wrapped at 350°F for 10-12 minutes until hot through.
Serve With
Pair with creamy mashed potatoes and steamed green beans, or creamy polenta with roasted carrots. Spoon pan drippings or extra glaze over slices for maximum flavor. About 230 kcal per medium slice—lean on vegetables for balanced plate.
Quick FAQ
All beef? Works but pork adds crucial fat—use 80/20 minimum to avoid dryness.
Why panko? Airy texture absorbs moisture better than dense breadcrumbs for tender results.
Skip glaze? Possible but loses classic sweet-tangy caramelized crust everyone loves.
Hard crust? Tent foil first 30 minutes, uncover for glazing and final browning.
Best pan? Loaf pan for uniform moist slices; sheet pan for extra crispy edges.
Healthy swap? Use ground turkey (93/7) + extra bell pepper; glaze stays the same.
