The all time favorite comfort food! You can’t go wrong with a good basic meatloaf. Add in what you want, we all have our favorite additions. I’ll probably blog about some of my add-in’s later. But right now I want to share a basic recipe, the one I usually make when I’m just needing a meatloaf fix. For years I made my meatloaf the same way my mom did, I never measured anything and just adapted for how much meat I had. When I tried this recipe, it immediately became my favorite.
I always make enough meatloaf so that I have extra for my favorite sandwich and I have been known to make a meatloaf, just to use for sandwiches. Give me a meatloaf sandwich any time and I’m happy. I have formed the meatloaf mixture into patties and grilled them, but it’s just not the same as a true, honest to goodness meatloaf sandwich.
My method of mixing up the meatloaf is a little different that most. I use both my food processor and my big KA mixer. I’m all about easy and fast….get that meatloaf in the oven as quick as possible. At the same time you do have to be careful not to over mix because that can make for a very dense and dry loaf. So, be warned, you need to only mix until the ingredients are mostly combined.
Pinterest Pictures~ these are the best size for pinning on Pinterest.
- 1 medium onion, chopped fine
- 2 medium cloves garlic, chopped fine
- 2 large eggs
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp Dijon mustard
- 2 tsp Worcestshire sauce
- ¼ tsp hot pepper sauce
- ½ Cup whole milk
- 1½ lbs ground chuck
- 1 lb ground pork
- 1½ C fresh bread crumbs
- ⅓ C fresh parsley leaves, minced
- ½ Cup ketchup
- ¼ Cup brown sugar
- 1 tsp Dijon mustard
- 1 Tbsp vinegar
- Preheat the oven to 350°F
- Prepare a 9X5 loaf pan by spraying with baking spray or you can use a sheet pan, lined with parchment paper.
- Combine glaze ingredients in a small bowl.
- In a large bowl (I use my KA mixer bowl for this) combine onion, garlic, eggs, thyme, salt, pepper. Dijon mustard, Worcestershire sauce, hot pepper sauce, milk, bread crumbs and parsley. Stir to combine, I use my mixer, on the slowest setting.
- With the mixer running, add handfuls of meat, alternating beef and pork. Do this quickly so that it is just barely mixed. Alternatley, you can just use your hands or a large fork. It's important that you don't don't over mix.
- Turn the meatloaf mixture out onto a work surface and form into a 9X5 loaf. Place in prepared pan.
- Brush the top of the meatloaf with a small amount of glaze.
- Bake the meatloaf for 1 hour, adding more glaze after it has been in the oven for about 45 min.
- Meatloaf should reach a temperature of about 160°F in the middle.
- Serve with any remaining glaze. I often double the glaze so that I have plenty left to serve.
Recipe adapted from Cooks Illustrated