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Sliced meatloaf topped with caramelized ketchup glaze, served with mashed potatoes and green beans on a rustic wooden table

Great Meat Loaf

This Great Meat Loaf is the ultimate comfort food—moist, flavorful, and packed with rich savory notes. Whether you’re serving it fresh from the oven or enjoying the leftovers in a sandwich the next day, this classic dish never disappoints. Using a perfect blend of beef and pork, a milk-soaked breadcrumb panade, and a tangy-sweet ketchup glaze, this meatloaf is tender, juicy, and holds together beautifully with every slice.

  • Total Time: 1 hour 20 minutes
  • Yield: 6–8 servings 1x

Ingredients

Scale

For the Meatloaf:

  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • 1 cup fresh breadcrumbs
  • ⅓ cup whole milk
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 large eggs
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (or 1 tsp dried)
  • 1 tablespoon olive oil

For the Glaze:

  • ⅓ cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard

Instructions

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
  • Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5–10 minutes to absorb.
  • Cook the aromatics: Heat olive oil in a skillet over medium heat. Sauté onions for 5–7 minutes until softened. Add garlic and cook for 1 more minute. Let cool slightly.
  • Mix the meatloaf: Add the cooled onions, garlic, Worcestershire sauce, ketchup, parsley, salt, and pepper to the breadcrumb mixture. Stir well. Add the eggs and mix. Finally, add the ground beef and pork. Mix gently by hand until just combined—do not overmix.
  • Shape the loaf: Transfer the mixture to the prepared baking sheet. Shape into a loaf (about 9×5 inches) by hand.
  • Prepare the glaze: In a small bowl, mix ketchup, brown sugar, and mustard. Spread evenly over the top of the meatloaf.
  • Bake: Bake for 55–65 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing.

Notes

  • For extra moisture, add a tablespoon of sour cream or Greek yogurt to the meat mixture.
  • Avoid overmixing to keep the texture tender.
  • Letting the meatloaf rest before slicing ensures juices are reabsorbed.
  • Use a meat thermometer for accuracy.
  • Add a pinch of cayenne pepper to the glaze if you like a hint of heat.
  • Author: Delishing recipes
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Kosher

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of loaf)
  • Calories: 370
  • Sugar: 5g
  • Sodium: 520mg
  • Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 110mg

Keywords: Great meat loaf, classic meatloaf recipe, moist meatloaf, homemade meatloaf, comfort food, beef and pork meatloaf, easy dinner recipe, meatloaf with glaze