Meatloaf is such a delicious comfort food. It’s got lots of flavor, warms you up and fills you up. There are a million different recipes for meatloaf, but we really like this one. We think using the 60/40 blend of ground beef and pork makes for great flavor and texture. The beef adds flavor while the pork adds just enough fat to the mixture to help everything stick together without making the loaf too greasy. If you like, you can use all ground beef. What are your favorite tricks for meatloaf? Let us know in the comments below, we always love trying new variants!
- 2 lb(s) LGCM Ground Beef and Pork Mix (60/40 mix ground beef and pork)
- 2 clove(s) Garlic (minced)
- 1 Egg
- 1 cup(s) Ketchup (divided)
- .75 cup(s) Panko Bread Crumbs
- .75 cup(s) Yellow Onion (one small onion)
- .5 cup(s) Carrot (minced)
- .5 cup(s) Celery (one small carrot)
- 2 Tbsp Worcestershire Sauce (minced)
- 1 Tbsp Salt (one stalk)
- 1 tsp Black Pepper
Add all ingredients except 1/4 cup ketchup to a large mixing bowl and mix together thoroughly. Shape the mixture into a loaf on a rack in an aluminum foil-lined pan or tray. For a perfectly formed loaf, use a loaf pan, but if you don’t mind a little bit of an uneven shape, it’s fine to hand form!
Place into an oven preheated 400ºF and bake for 45 minutes. After 45 minutes, remove from the oven, brush the top with the remaining ketchup, increase temperature to 500ºF and bake for 15 more minutes, until the ketchup is glazed and the internal temperature of the loaf is 160ºF.
Once loaf is done cooking, remove from the oven, let sit for 10 minutes and slice. Serve with mashed potatoes and more ketchup or home style gravy. Enjoy!