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Remember those Sunday dinners where the whole family gathered around the table, the air thick with laughter and the scent of something hearty baking in the oven? That’s the feeling this recipe brings back. It’s more than just a meal; it’s a warm embrace from the past, a tradition passed down through generations, promising comfort with every savory, glazed bite.

Why This Recipe Works

It uses a blend of ground beef and pork for a richer, more complex flavor and juicier texture than beef alone.
The savory-sweet glaze caramelizes into a sticky, irresistible crust that locks in moisture.
Soaking the breadcrumbs in milk creates a panade that ensures the meatloaf stays tender and never dry.
Baking it free-form on a sheet pan allows for maximum glaze coverage and even, beautiful browning all around.

Ingredients

1 ½ pounds ground beef (80/20 blend recommended)
½ pound ground pork
1 cup plain breadcrumbs
¾ cup whole milk
1 large yellow onion, finely diced
2 large eggs, lightly beaten
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ cup ketchup
¼ cup packed light brown sugar
2 tablespoons apple cider vinegar

Equipment Needed

Large mixing bowl
Rimmed baking sheet
Parchment paper
Medium saucepan
Meat thermometer
Mixing spoons

Instructions

Step 1: Prepare the Foundation

Let’s begin by building the heart of our meatloaf. In your large mixing bowl, combine the plain breadcrumbs and whole milk. Gently stir them together and then let this mixture sit for about five minutes. This simple step, creating what’s called a panade, is the secret to a tender loaf. As the breadcrumbs soak up the milk, they’ll form a paste that binds the meat without making it tough, ensuring every slice is moist and succulent. While that rests, take a moment to finely dice your yellow onion and mince the garlic cloves. The aroma of fresh onion always takes me right back to my grandmother’s kitchen, where every meal started with this humble, foundational scent.

Step 2: Mix the Meatloaf

Now, to the bowl with your soaked breadcrumbs, add the ground beef, ground pork, the diced onion, minced garlic, lightly beaten eggs, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and dried thyme. Here’s a tip from my mom: use your hands to mix. It might feel a bit messy, but it’s the best way to evenly distribute all those beautiful flavors without overworking the meat, which can lead to a dense texture. Gently fold and combine everything until just incorporated—you should still see distinct bits of meat and onion. The mixture will be soft and cohesive. This tactile process connects you to the food in a way a spoon never could, making the meal feel truly handmade.

Step 3: Shape and Initial Bake

Preheat your oven to 375°F (190°C). Line your rimmed baking sheet with parchment paper for easy cleanup. Turn the meat mixture out onto the center of the sheet. With clean hands, shape it into a firm, oblong loaf, roughly 9 inches long, 5 inches wide, and 2 inches tall. Pat it gently to smooth the surface. Place the shaped loaf into the preheated oven and bake, uncovered, for 40 minutes. This initial bake sets the structure and starts the cooking process from the outside in. The kitchen will start to fill with that unmistakable, savory fragrance that signals something wonderful is happening.

Step 4: Create and Apply the Glaze

While the meatloaf bakes, let’s make the magic glaze. In a small saucepan over medium heat, combine the ketchup, packed light brown sugar, and apple cider vinegar. Whisk it together and let it simmer gently for about 3-5 minutes, stirring occasionally, until the sugar has fully dissolved and the mixture has thickened slightly into a glossy, smooth sauce. This sweet-and-tangy blend is what creates that iconic, caramelized crust. After the meatloaf’s initial 40 minutes, carefully remove it from the oven. Using a spoon or brush, generously coat the entire top and sides of the loaf with the warm glaze. Tip: Applying the glaze now, rather than at the start, prevents it from burning and allows it to set into a perfect, sticky shell.

Step 5: Final Bake and Rest

Return the glazed meatloaf to the oven. Continue baking for an additional 25 to 30 minutes. The key here is to use a meat thermometer. Insert it into the thickest part of the loaf; it should read 160°F (71°C). The exterior should be deeply browned and the glaze bubbly and caramelized. Once it reaches temperature, take it out and let it rest on the baking sheet for a full 10 minutes before slicing. This resting period is non-negotiable—it allows the juices to redistribute throughout the loaf, so when you cut into it, you get neat, moist slices instead of a crumbly mess. That first perfect slice is worth the wait.

Tips and Tricks

For an even more tender texture, you can pulse fresh bread torn into chunks in a food processor instead of using dry breadcrumbs. If you’re short on time, mix the meatloaf the night before, cover it tightly, and refrigerate; the flavors will meld beautifully. For a crispier exterior, place the shaped loaf under the broiler for the final 2-3 minutes of cooking, watching closely to prevent burning. Leftovers make incredible sandwiches the next day—just slice it cold and layer it on toasted bread with a little extra glaze or some mayo. If you don’t have a rimmed baking sheet, a 9×5-inch loaf pan works, but the free-form method gives you more glorious glaze coverage.

Recipe Variations

BBQ Twist: Replace the ketchup in the glaze with your favorite barbecue sauce and add a teaspoon of smoked paprika to the meat mixture for a smoky, Southern-inspired flavor.
Italian-Style: Swap the thyme for dried oregano and basil, use Italian-seasoned breadcrumbs, and add ½ cup of grated Parmesan cheese to the mix. For the glaze, use ½ cup tomato paste mixed with 2 tablespoons of balsamic glaze.
Turkey Version: For a lighter take, use ground turkey (a mix of dark and light meat works best) and add ¼ cup of grated zucchini to the mixture to keep it moist. The classic glaze works perfectly here too.
Spicy Kick: Add one finely chopped jalapeño (seeds removed for less heat) to the meat mixture and a tablespoon of sriracha or chipotle pepper in adobo sauce to the glaze for a sweet and spicy combination.

Frequently Asked Questions

Q: Can I make this meatloaf ahead of time?
A: Absolutely. You can assemble the raw meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since it will be going into the oven cold.

Q: Why shouldn’t I use a loaf pan?
A: While a loaf pan works, baking it free-form on a sheet pan allows heat to circulate evenly, promoting better browning on all sides and giving you more surface area for that delicious glaze to caramelize.

Q: How do I store and reheat leftovers?
A: Store cooled slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered dish in the oven at 300°F (150°C) until warmed through, or in the microwave with a damp paper towel over it to prevent drying out.

Q: Can I freeze the baked meatloaf?
A: Yes, it freezes beautifully. Let the fully cooked and cooled meatloaf slice completely. Wrap individual slices tightly in plastic wrap and then aluminum foil, or place them in a freezer-safe bag. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

Summary

This baked meatloaf with glaze is a heartfelt tribute to family dinners, combining a juicy, flavorful blend of meats with a sweet and tangy caramelized crust for the ultimate comfort food experience.