Description
Classic comfort food featuring a blend of ground beef and pork, flavorful vegetables, and a tangy-sweet glaze.
Ingredients
Scale
- 2 pounds ground beef (80/20 blend)
- 1 pound ground pork
- 1 cup finely diced yellow onion
- 1 cup finely diced celery
- 1 cup finely diced green bell pepper
- 2 cloves garlic, minced
- 1 cup breadcrumbs (plain or Italian seasoned)
- 1/2 cup milk (whole milk or 2%)
- 2 large eggs, lightly beaten
- 1/4 cup Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon dried Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup ketchup
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
Instructions
- Preheat: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
- Sauté Vegetables: In a skillet over medium heat, sauté onion, celery, and green bell pepper until softened (5-7 minutes). Add garlic and cook for 1 minute until fragrant. Let cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk together milk, eggs, Worcestershire sauce, and Dijon mustard.
- Add Dry Ingredients: Add breadcrumbs, Italian seasoning, smoked paprika, garlic powder, onion powder, black pepper, and salt to the wet ingredients. Stir until just combined.
- Combine Everything: Add ground beef, ground pork, and sautéed vegetables to the bowl. Gently mix with your hands until just combined. Do not overmix.
- Shape Meatloaf: Transfer mixture to the prepared loaf pan and press down evenly.
- Prepare Glaze: In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard.
- Apply First Glaze Layer: Spread half of the glaze over the top of the meatloaf.
- Bake: Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
- Apply Second Glaze Layer: Remove from oven and spread remaining glaze over the top. Return to oven and bake for another 10-15 minutes, or until glaze is bubbly and caramelized.
- Rest: Remove from oven and let rest for at least 10-15 minutes before slicing and serving. Tent loosely with foil.
Notes
- Don’t overmix the meatloaf mixture, or it will be tough.
- Use a meat thermometer to ensure the meatloaf is cooked through.
- Let the meatloaf rest before slicing to allow the juices to redistribute.
- Sautéing the vegetables beforehand mellows out their flavor.
- Feel free to adjust the seasonings to your liking.
- Meatloaf freezes well, cooked or uncooked.
- Prep Time: 20 minutes
- Cook Time: 70 minutes