Our Favorite Meatloaf
By á-4084
Savory, tender, and juicy meatloaf that keeps its shape perfectly when sliced. Serve warm with a side of mashed potatoes and string beans for an easy dinner or cold in a meatloaf sandwich. No matter how you slice or serve it, it's delicious!
Ingredients
- 1 cup fine fresh breadcrumbs (from 6 slices firm white bread; see Note below)
- 1/3 cup whole milk
- 1 medium onion, coarsely chopped
- 1 celery stalk, coarsely chopped
- 4 garlic cloves
- 2 tablespoons neutral vegetable oil, such as grapeseed
- 2 1/4 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 3 tablespoons Worcestershire sauce
- 1 1/2 pounds ground beef chuck
- 1/2 pound ground pork
- 2 large eggs
- 1/2 cup ketchup, divided, plus more for serving
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9-inch shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
Pulse onion, celery, and garlic in a food processor until finely chopped. Alternatively, you can finely chop by hand.
Heat oil in a large skillet over medium. Add onion mixture, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 teaspoon salt and 1 teaspoon pepper, then mix with your hands to combine.
Pack meatloaf mixture into a long, approximately 5-inch wide loaf on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60 to 75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
Make ahead:
Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
Note:
To make fine fresh breadcrumbs, preheat oven to 300°F. Place 6 slices white sandwich bread on a wire rack set into a baking sheet. Bake until completely dry and just beginning to turn golden, 15 to 20 minutes. Allow to cool slightly, then pulse in a food processor until fine crumbs form.
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