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Homemade Meatloaf Recipe – Easy Classic Dinner with Tangy Glaze

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This cozy homemade meatloaf is a classic comfort food featuring a blend of ground beef and pork, simple pantry ingredients, and a tangy tomato glaze. It’s moist, flavorful, and perfect for family dinners, meal prep, or potlucks.

Ingredients

Scale
  • 1 lb ground beef (80/20 for best flavor and moisture)
  • 1 lb ground pork (can substitute with more beef or turkey)
  • 1 cup breadcrumbs (plain or Italian-style; panko works for extra lightness)
  • 2 large eggs, room temperature
  • 1 small onion, finely chopped (about 3/4 cup)
  • 2 cloves garlic, minced
  • 1/2 cup milk (whole or 2%; non-dairy alternatives work fine)
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme or Italian seasoning (optional)
  • 1/2 tsp smoked paprika (optional)
  • 2/3 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Pinch of black pepper (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Finely chop onion and mince garlic. Measure out breadcrumbs, milk, and seasonings.
  3. Let eggs sit out for 5 minutes to reach room temperature.
  4. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, onion, garlic, milk, Worcestershire sauce, salt, pepper, thyme, and smoked paprika.
  5. Gently mix until just combined. Do not overwork.
  6. Transfer mixture to a 9×5-inch loaf pan, pressing lightly to fit. Smooth the top.
  7. If using a baking sheet, shape a rough loaf and place on a parchment-lined tray.
  8. Make a shallow trench along the top for extra glaze to pool.
  9. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and a pinch of pepper.
  10. Spoon half the glaze evenly over the meatloaf. Reserve the rest for basting or serving.
  11. Optional: Sprinkle extra black pepper or paprika on top.
  12. Bake for 60–75 minutes, until internal temperature reaches 160°F (71°C). Tent with foil after 45 minutes if edges brown too quickly.
  13. If excess liquid accumulates, drain off fat halfway through baking.
  14. Remove from oven and let rest in pan for 10 minutes.
  15. Run a knife around the edges, gently lift out or invert onto a cutting board.
  16. Slice into thick pieces (about 1-inch). Serve with extra glaze on top.

Notes

For gluten-free, swap breadcrumbs for crushed gluten-free crackers or oats. Add grated carrot or zucchini for extra veggies. Use a thermometer for doneness (160°F). Let meatloaf rest before slicing for best texture. Leftovers freeze well and taste even better the next day.

Nutrition

Keywords: meatloaf, classic meatloaf, comfort food, dinner, beef, pork, tangy glaze, easy meatloaf, family recipe, meal prep

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