In our house, meatloaf meant Sunday. Grandma would start early, dicing onions and whisking eggs, while telling stories about how meatloaf helped feed big families during hard times. Her recipe was moist, never dry, with a sweet glaze that caramelized just right on top. Served with mashed potatoes and green beans, it was comfort food at its best.
Ingredients:
- 1 lb ground beef
- 1/2 lb ground pork (adds richness and tenderness)
- 1 onion, very finely chopped
- 2 garlic cloves, minced
- 1 cup fresh breadcrumbs (or panko)
- 1 large egg
- 1/2 cup whole milk
- 1 tbsp Worcestershire sauce
- 1/4 cup ketchup (plus 1/4 cup more for glaze)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine ground beef, ground pork, chopped onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, salt, pepper, and oregano. Mix with clean hands or a spoon until just combined—don’t overwork it.
- Shape the mixture into a loaf and place in the prepared pan.
- Spread the remaining 1/4 cup of ketchup on top for a sweet, sticky glaze.
- Bake uncovered for about 1 hour, or until internal temperature reaches 160°F (70°C). The glaze should be bubbling and slightly browned.
- Let the meatloaf rest for 10 minutes before slicing, allowing the juices to redistribute.
Why this dish stands out: It’s humble, hearty, and packed with flavor. The blend of beef and pork ensures tenderness, while the simple glaze brings a touch of nostalgia. Leftovers make incredible sandwiches, too—just ask anyone who grew up on grandma’s meatloaf.
