Our Favorite Meatloaf
A classic, hearty meatloaf made with a blend of ground beef and pork, enriched with fresh breadcrumbs, vegetables, and topped with ketchup. Perfect for family dinners and even better as leftovers.
Ingredients
- •1 cup fresh breadcrumbs
- •1 medium onion
- •1 stalk celery
- •4 cloves garlic
- •2 tablespoons neutral vegetable oil
- •2¼ teaspoons kosher salt
- •1½ teaspoons black pepper
- •3 tablespoons Worcestershire sauce
- •1½ pounds ground beef chuck
- •½ pound ground pork
- •2 large eggs
- •½ cup ketchup
- •divided
- •plus more for serving
Cooking Instructions
- 1.
Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
10 min
- 2.
Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
5 min
- 3.
Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 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 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
10 min
- 4.
Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape 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, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
90 min
- 5.
Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
