Classic Homestyle Beef and Pork Meatloaf With Sweet-Tangy Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 1 cup plain breadcrumbs
• 1/2 cup whole milk
• 1 tbsp unsalted butter (or olive oil)
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 lb (80/20) ground beef
• 1 lb ground pork
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup ketchup (for the meatloaf mixture)
• Glaze: 1/2 cup ketchup, 3 tbsp packed light brown sugar, 1 tbsp apple cider vinegar

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil.
• 2) Soak breadcrumbs in milk for 5 minutes.
• 3) Sauté onion in butter 5–7 minutes; add garlic 30 seconds. Cool 5 minutes.
• 4) Gently mix meats + eggs + Worcestershire + salt/pepper + 1/2 cup ketchup + soaked crumbs + cooled onions/garlic.
• 5) Shape into a loaf (about 9 x 5 inches) on the pan. Bake 50 minutes.
• 6) Stir glaze; spread over loaf. Bake 15 minutes more until caramelized and the center hits 160°F (71°C). Rest 10 minutes, slice, serve.

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Why You’ll Love This Recipe

• Classic comfort food: tender, savory, and familiar in the best way.
• Moist (never dry): the milk-soaked breadcrumbs and pork keep the loaf juicy.
• Big homestyle flavor: sautéed onion, garlic, and Worcestershire make it taste slow-cooked without the wait.
• That glaze: sweet-tangy ketchup and brown sugar bakes into a glossy, caramelized top.

Grocery List

• Produce: 1 medium yellow onion, 3 cloves garlic
• Dairy: whole milk, unsalted butter (optional), 2 large eggs
• Meat: 1 lb ground beef (80/20), 1 lb ground pork
• Pantry: plain breadcrumbs, ketchup, Worcestershire sauce, light brown sugar, apple cider vinegar, kosher salt, black pepper

Full Ingredients

Meatloaf

• 1 cup (110 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 tbsp (14 g) unsalted butter (or 1 tbsp olive oil)
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 lb (454 g) ground beef (80/20 preferred)
• 1 lb (454 g) ground pork
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1/2 cup (120 g) ketchup
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Sweet-Tangy Glaze

• 1/2 cup (120 g) ketchup
• 3 tbsp (36 g) packed light brown sugar
• 1 tbsp apple cider vinegar

Optional, for Serving

• Chopped fresh parsley (for a little color)

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Arrange a rack in the center of the oven and preheat to 350°F (177°C). Line a rimmed baking sheet with foil (for easy cleanup). If you have a wire rack that fits the sheet pan, you can set it on top to let excess fat drip away, but it’s optional.

This recipe is designed for a free-form loaf on a sheet pan, which helps the glaze caramelize nicely on all sides.

Step 2: Make the panade (milk-soaked breadcrumbs)

In a medium bowl, combine 1 cup plain breadcrumbs and 1/2 cup whole milk. Stir and let sit for 5 minutes. The mixture should look like thick, wet sand or a soft paste.

This step is one of the biggest keys to a moist, tender meatloaf.

Step 3: Sauté the onion and garlic for deeper flavor

Heat 1 tbsp butter (or olive oil) in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, 5 to 7 minutes.

Add the minced garlic and cook until fragrant, 30 seconds. Scrape the mixture onto a plate to cool for 5 minutes so it doesn’t start cooking the eggs or melting the fat in the meat mixture.

Step 4: Mix the meatloaf gently (no overworking)

In a large bowl, add the ground beef, ground pork, 2 eggs, 2 tbsp Worcestershire sauce, 1/2 cup ketchup, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper.

Add the soaked breadcrumbs and the cooled onion-garlic mixture. Using clean hands, gently mix just until everything is evenly combined. Stop as soon as it looks uniform; overmixing can make meatloaf dense.

Step 5: Shape the loaf

Turn the mixture onto the prepared baking sheet and shape it into a loaf about 9 inches long, 5 inches wide, and roughly 2 to 2 1/2 inches tall. Smooth the top and sides so it bakes evenly and looks tidy.

If you prefer using a loaf pan: press the mixture into a 9 x 5-inch loaf pan. (Note that a pan traps more fat; if you go this route, spoon off excess fat carefully before glazing.)

Step 6: Bake until nearly done

Bake at 350°F (177°C) for 50 minutes.

While it bakes, you’ll see some juices/fat collect around the loaf. That’s normal for a beef-and-pork blend.

Step 7: Glaze and finish until caramelized

In a small bowl, stir together the glaze: 1/2 cup ketchup, 3 tbsp packed light brown sugar, and 1 tbsp apple cider vinegar.

After the first 50 minutes of baking, remove the meatloaf from the oven and spoon off any large pools of fat around the loaf (carefully). Spread the glaze evenly over the top and slightly down the sides.

Return to the oven and bake for 15 minutes more, until the glaze looks glossy and caramelized and an instant-read thermometer inserted into the center reads 160°F (71°C).

Step 8: Rest, slice, and serve

Let the meatloaf rest on the pan for 10 minutes before slicing. This helps the juices redistribute so the slices hold together.

Slice into 8 thick slices. Spoon a little extra glaze from the top over each slice if you like, and sprinkle with parsley for a simple finishing touch.

Pro Tips

• Use a thermometer: Pull the meatloaf at 160°F (71°C) in the center for safe, juicy results.
• Don’t skip cooling the onions: Hot onions can tighten proteins and start cooking the eggs, which affects texture.
• Mix gently and briefly: Overmixing compresses the meat and can lead to a firm, springy loaf.
• Free-form loaf = better glaze: Baking on a sheet pan gives you more surface area for caramelization than a loaf pan.
• Let it rest: The 10-minute rest makes cleaner slices and a noticeably juicier bite.

Variations

• Smokier glaze: Replace 2 tbsp of the ketchup in the glaze with 2 tbsp barbecue sauce. Keep the brown sugar and vinegar the same.
• Spicy-sweet glaze: Add 1/4 tsp cayenne or 1 tsp hot sauce to the glaze.
• Extra-tangy: Add 1 tsp Dijon mustard to the glaze for a sharper bite.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Freeze: Wrap sliced or whole cooled meatloaf tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 15–20 minutes, or until hot. Add a spoonful of ketchup on top before reheating to keep it moist.

Make-ahead option: Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the initial bake time before glazing as needed.

Nutrition (per serving)

Approximate (1 of 8 slices): 430 calories, 28 g protein, 26 g fat, 20 g carbohydrates, 6 g sugar, 760 mg sodium. Values vary by brand and exact fat content of the meats.