American Meatloaf

Ingredients

• •1.5 lbs Ground beef (80/20)
• •0.5 lb Ground pork
• •1 large Yellow onion
• •4 cloves Garlic cloves
• •0.25 cup Fresh parsley
• •0.75 cup Plain breadcrumbs
• •0.5 cup Whole milk
• •2 pcs Large eggs
• •2 tbsp Worcestershire sauce
• •0.5 cup Ketchup
• •3 tbsp Brown sugar
• •1 tbsp Yellow mustard
• •1.5 tsp Salt
• •1 tsp Black pepper
• •1 tsp Smoked paprika
• •2 tbsp Olive oil

Instructions

1. 1

   Preheat oven to 350°F (175°C). Heat olive oil in a large skillet over medium heat. Dice onion finely and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook 1 minute more. Remove from heat and let cool.

   💡 Cooking the onions first releases their sugars and removes the raw bite that would make the meatloaf bitter. Cool completely before adding to meat mixture.

2. 2

   In a large bowl, soak breadcrumbs in milk for 5 minutes until softened. This creates moisture that keeps the meatloaf tender.

   💡 The milk-soaked breadcrumbs act as a binder and buffer - they prevent the meat from becoming dense and rubbery.

3. 3

   Add ground beef and pork to thebreadcrumb mixture. Pour in Worcestershire sauce, add cooked onion/garlic, chopped parsley, salt, pepper, and smoked paprika. Mix gently with hands until just combined - do not overmix.

   💡 Overworking the meat develops gluten and makes the meatloaf tough. Mix until ingredients are evenly distributed, no more.

4. 4

   Transfer meat mixture to a loaf pan (9x5 inch) or shape into a loaf on a baking sheet. Press gently to form and create a slight depression in the top - this helps the glaze adhere and cook evenly.

   💡 A shallow depression in the center ensures even thickness so the middle cooks at the same rate as the edges.

5. 5

   Bake for 55-65 minutes at 350°F. The internal temperature should reach 160°F for medium or 165°F for well-done. The top should be nicely browned.

   💡 An instant-read thermometer is essential. The carryover cooking will raise temperature 5°F after removing from oven.

6. 6

   While meatloaf bakes, make the glaze: combine ketchup, brown sugar, mustard, and 1 tbsp Worcestershire in a small saucepan. Heat over medium until sugar dissolves, about 3 minutes.

   💡 The glaze should be thick enough to coat a spoon. Too thin and it runs off; too thick and it won't spread smoothly.

7. 7

   At the 40-minute mark, remove meatloaf from oven and spread glaze evenly over the top. Return to oven for remaining 15-20 minutes. The glaze should bubble and caramelize.

   💡 Adding glaze halfway through allows it to set and caramelize rather than just melting into the meat. The caramelized edges are where the flavor lives.

8. 8

   Rest meatloaf for 10 minutes before slicing. This allows juices to redistribute - slicing too soon releases all the flavorful juices onto the cutting board.

   💡 The 10-minute rest is crucial. Tent loosely with foil to keep warm. Serve with mashed potatoes and steamed vegetables.