Ingredients
- Ground Beef (80/20 blend):Â The star of the show! The 80/20 blend ensures a good balance of flavor and fat for a juicy meatloaf.
- Ground Pork:Â Adds richness, moisture, and incredible depth of flavor that complements the ground beef beautifully.
- Breadcrumbs (Panko or Regular):Â Acts as a binder, absorbing moisture and keeping the meatloaf tender. Panko breadcrumbs offer a slightly coarser texture.
- Milk:Â Moistens the breadcrumbs and helps create a softer, more tender meatloaf texture.
- Onion (Yellow or White), finely diced:Â Provides a savory base flavor and aromatic depth.
- Green Bell Pepper, finely diced:Â Adds a subtle sweetness and a touch of freshness, along with a pop of color.
- Garlic, minced:Â Essential for that classic savory meatloaf flavor.
- Eggs: Acts as a binder, holding all the ingredients together and contributing to the meatloaf’s structure.
- Ketchup:Â Adds sweetness, tanginess, and moisture to the meatloaf mixture and forms the base of the delicious glaze.
- Worcestershire Sauce:Â A secret ingredient that enhances the savory flavors with its umami-rich depth.
- Dijon Mustard:Â Adds a subtle tang and complexity that cuts through the richness of the meatloaf.
- Dried Thyme:Â Provides a warm, earthy, and slightly minty herb flavor that complements the meatloaf beautifully.
- Dried Oregano:Â Adds a slightly pungent and peppery flavor that enhances the savory notes.
- Salt:Â Essential for seasoning and bringing out the flavors of all the ingredients.
- Black Pepper:Â Adds a touch of spice and enhances the overall flavor profile.
- Brown Sugar: Adds sweetness to the glaze, balancing the tanginess of the ketchup and creating a caramelized finish.
Instructions
- Preheat Your Oven and Prepare a Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or a baking sheet. If using a baking sheet, shape the meatloaf into a loaf shape by hand. Using a loaf pan will give you a more traditional, uniform shape.
- Soak the Breadcrumbs:Â In a large bowl, combine the breadcrumbs and milk. Let this mixture sit for about 5-10 minutes. This allows the breadcrumbs to absorb the milk and soften, which is crucial for a tender meatloaf.
- Sauté the Vegetables (Optional but Recommended): While the breadcrumbs are soaking, heat a tablespoon of olive oil or cooking oil in a skillet over medium heat. Add the diced onion and green bell pepper and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Sautéing the vegetables beforehand mellows their flavor and prevents them from being crunchy in the final meatloaf. Allow the vegetables to cool slightly before adding them to the meat mixture.
- Combine the Meat and Vegetables: In the bowl with the soaked breadcrumbs, add the ground beef, ground pork, sautéed vegetables (if using), eggs, ketchup, Worcestershire sauce, Dijon mustard, dried thyme, dried oregano, salt, and black pepper.
- Gently Mix the Ingredients:Â Using your hands or a large spoon, gently mix all the ingredients together until just combined. Be careful not to overmix the meatloaf mixture. Overmixing can result in a tough and dense meatloaf. You want to mix it just enough to ensure everything is evenly distributed.
- Shape the Meatloaf: Transfer the meatloaf mixture to the prepared loaf pan or baking sheet. Gently shape it into a loaf shape, ensuring it’s evenly formed. If using a baking sheet, try to make it about 1.5-2 inches thick for even cooking.
- Prepare the Glaze:Â In a small bowl, whisk together the ketchup and brown sugar for the glaze.
- Glaze the Meatloaf:Â Spread the ketchup glaze evenly over the top of the meatloaf.
- Bake the Meatloaf: Place the meatloaf in the preheated oven and bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer inserted into the center of the meatloaf to check for doneness. The juices should run clear when pierced with a fork.
- Rest Before Slicing:Â Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meatloaf, resulting in a more tender and flavorful final product. Resting also makes it easier to slice without the meatloaf crumbling.
- Slice and Serve: Slice the meatloaf into even slices and serve hot. Enjoy your delicious and juicy homestyle meatloaf!
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Protein: 25g