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, seasoning blend, and pepper. 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.
Tips for Making This Recipe
We use a combination of lean ground beef and ground pork to produce a moist, tender texture for this meatloaf. You can use all ground beef but make sure it has at least 15% fat content to make up for the extra fat in the ground pork. The 10% lean would likely make a rather dry meatloaf on its own.