Classic Homestyle Comfort Meatloaf
Learn how to make the best classic meatloaf with simple ingredients, perfectly seasoned ground beef, and a savory brown sugar glaze. Quick prep for a comforting weeknight meal.
Ingredients
Meatloaf base
- 1 ½ lbs ground beef chuck
- ½ lb ground pork
- ¾ cup panko breadcrumbs
- ½ cup whole milk
- 1 tbsp water
- 2 large eggs
- 1 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 2 tbsp tomato paste (tubed or from can)
- 1 tbsp Better Than Bouillon beef paste (if you have it)
- 3 cloves garlic, finely diced
Seasoning blend (the flavor)
- ⅓ cup Ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- Note: See cooking tip in the instructions section on adjusting seasonings.
The Glaze
- ½ cup Ketchup
- 2 tbsp brown sugar (packed)
- 1 tsp yellow mustard (or apple cider vinegar)
Instructions
Prep the ingredients
- Add the beef and pork to a large mixing bowl. Mix the meat together until well incorporated.
- Add the panko bread crumbs to a bowl and add the milk and mix until the milk is absorbed by the bread crumbs. Set aside.
- In a bowl, add 1 tbsp Better Than Bouillon beef paste and mix it with 1 tbsp water. Stir to dissolve the paste, then set aside.
- In a measuring cup add the ketchup, Worcestershire sauce, garlic and onion powder and mix together. Set aside
- Finely dice the onion, celery and 3 garlic cloves. In a skillet over medium-low heat, melt the butter. Add the celery and onion and saute until the celery is soft and the onion is translucent. Then add the finely diced garlic and 2 tbsp tomato paste and cook until fragrant. Remove from the heat to cool.
Build the meatloaf
- Add all the prepared ingredients to the meat mixture adding the 2 large eggs, salt and pepper and fold, mixing the meat mixture with the ingredients until well mixed.
- Allow the mixture to rest, enabling the flavors to marry.(If you are doing this in advance, cover the meatloaf mix with plastic wrap and refrigerate.
- When ready to cook, remove from the fridge and allow to come to room temperature before cooking.
Make the glaze
- Add the ketchup, packed brown sugar and mustard (or apple cider vinegar) and stir together.
Cook the meatloaf
- Preheat the oven to 375°F.
- Remove your meatloaf mixture to a parchment paper lined baking sheet and form the meatloaf into a 3 inch thick loaf. (If you like, form 2 equal meatloafs 2 inch thick on the pan. I find doing this, the meatloaf is cooked to the temperature of 160°F. and leaves you a whole meatloaf for another night)
- Place the meatloaf into the oven and bake for 40-45 minutes.
- Remove the meatloaf and add the glaze to the top of the meatloaf and place back in the oven and bake for another 10 minutes to heat and set the glaze and the meatloaf is an internal temp of 165°F.
- Remove the meatloaf and allow it to rest for 10-15 minutes tenting with foil to allow the juices to incorporate into the meat. Then slice and serve.
