Classic Meatloaf with Tangy Glaze Recipe

Ingredients

• 500 g Ground beef (80/20)
• 250 g Ground pork
• 3/4 cup Breadcrumbs
• 1/3 cup Milk
• 2 Eggs
• 1 Onion, finely diced
• 3 cloves Garlic, minced
• 2 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/3 cup Ketchup (for glaze)
• 2 tbsp Brown sugar (for glaze)
• 1 tbsp Apple cider vinegar (for glaze)

Instructions

1. 1

   Preheat oven to 180°C (350°F). Soak breadcrumbs in milk for 5 minutes (this is the secret to tender meatloaf — a panade).

2. 2

   Mix beef, pork, soaked breadcrumbs, eggs, onion, garlic, Worcestershire, thyme, salt, and pepper. Use your hands but don't over-mix (compacting makes it dense).

3. 3

   Shape into a loaf on a parchment-lined sheet pan (free-form — not in a loaf pan, so the edges get caramelized).

4. 4

   Mix glaze: ketchup, brown sugar, and apple cider vinegar. Brush half over the meatloaf.

5. 5

   Bake 45 minutes. Brush with remaining glaze. Bake 15 more minutes until internal temp reaches 71°C (160°F).

6. 6

   Rest 10 minutes before slicing (the juices redistribute — skip this and it'll be dry). Slice into thick pieces.