Description
A restaurant-quality meatloaf that’s tender, juicy, and packed with flavor, featuring a delightful glaze and a perfect balance of beef and pork.
Ingredients
- 1 lb ground beef (80/20 blend)
- 1 lb ground pork
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 medium carrot, grated (optional)
- 2 eggs, beaten
- ½ cup milk
- ¾ cup fresh breadcrumbs (panko recommended)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- ¼ cup ketchup (for glaze)
- 1 tablespoon brown sugar (for glaze)
- 1 tablespoon Dijon mustard (for glaze)
- 1 teaspoon Worcestershire sauce (for glaze)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat, sauté diced onion, minced garlic, and grated carrot for 5-7 minutes until softened. Let cool slightly.
- In a large bowl, combine ground beef, ground pork, cooled sautéed vegetables, beaten eggs, milk, breadcrumbs, Worcestershire sauce, Dijon mustard, thyme, salt, and black pepper. Mix gently with hands until combined.
- Transfer mixture to the baking sheet and shape into a loaf approximately 9×5 inches.
- In a small bowl, whisk together the glaze ingredients. Brush half of the glaze over the meatloaf.
- Bake for 40 minutes, then brush with remaining glaze and bake for an additional 10-15 minutes until internal temperature reaches 160°F.
- Let the meatloaf rest on the baking sheet for 10 minutes before slicing.
Notes
Use your hands for mixing to avoid overworking the meat, which can make it tough. Always ensure the center reaches 160°F for safety.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Baking
- Cuisine: British