Despite its mundane reputation, a moist, well-seasoned meatloaf makes a delicious dinner that's easy to make and always well received. Our old-fashioned recipe is simplicity at its best. We use a combination of lean ground beef and ground pork to produce a moist, tender texture and add just a few simple ingredients to bring out the natural flavors of the meat.
- 1 lb lean ground beef (10% fat)
- 1 lb ground pork
- 1 clove garlic, very finely chopped
- 3 tablespoons onion, finely chopped
- 3 tablespoons celery, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- 1 large egg
- 1/2 cup milk
- 2/3 cup unseasoned dry breadcrumbs
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- Preheat the oven to 350°F.
- Place the beef and pork in a large mixing bowl. Add the garlic, onion, celery and parsley, but don't mix with the meat yet.
- In a separate bowl, whisk the egg and milk together until blended. Add the breadcrumbs, salt and pepper and stir to combine.
- The mixture should blend easily and have a smooth consistency similar to a thick batter. If you feel it's too pasty, add an extra tablespoon or two of milk.
- Add the egg mixture to the meat and combine gently with a wooden spoon or spatula. For best results, don't overdo the mixing.
- Coat a 9-1/2 x 5-1/2-inch loaf pan with nonstick spray and add the meatloaf mixture, tamping it down gently and smoothing the top.
- You can bake your meatloaf in the pan if you like, but we prefer to just use the pan as a mold.
- Line a shallow baking pan with heavy-duty aluminum foil and coat it with nonstick spray. Turn the meatloaf onto the pan and, using your hands, firm and smooth it into shape.
- Bake for 40 minutes, then remove the meatloaf from the oven to glaze the top.
- Combine the ketchup and Worcestershire in a small bowl and brush to cover both the top and sides.
- Bake for an additional 15 to 20 minutes, or until the glaze is set and the meatloaf reaches an internal temperature of 155°F. Allow to rest 5 minutes before slicing.