1953 Meatloaf
Step back in time with the nostalgic comfort of this 1953 Meatloaf recipe, a timeless classic that’s as hearty as it is flavorful. Featuring a blend of ground beef and pork, this retro-inspired dish is infused with savory notes of garlic, Worcestershire sauce, and paprika, balanced by the subtle sweetness of a tangy ketchup-brown sugar glaze. With moist breadcrumbs and milk binding the ingredients together, every bite is tender and packed with homemade goodness. Perfectly caramelized in the oven, this vintage meatloaf is ideal for family dinners or weekly meal prep. Serve it with traditional sides like creamy mashed potatoes or crisp green beans to complete the old-fashioned experience. Easy to prepare, comforting to eat, and steeped in history, this recipe is sure to become a mainstay in your kitchen.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 0.5 pounds ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 0.75 cup milk
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 0.25 cup ketchup
- 1 teaspoon yellow mustard
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons brown sugar (for glaze)
- 0.5 cup ketchup (for glaze)
- 1 teaspoon apple cider vinegar (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, milk, eggs, Worcestershire sauce, ketchup, mustard, salt, black pepper, and paprika.
Mix the ingredients thoroughly but gently with your hands or a spoon until everything is just combined. Avoid over-mixing, as this can make the meatloaf dense.
Transfer the mixture into the prepared loaf pan and press it down gently to form an even loaf shape.
In a small bowl, whisk together the brown sugar, ketchup, and apple cider vinegar to make the glaze.
Spread half of the glaze over the top of the meatloaf using a spoon or brush, reserving the remainder for later.
Bake the meatloaf in the preheated oven for 45 minutes. Remove it briefly, spread the remaining glaze over the top, and return it to the oven.
Continue baking for another 15 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the glaze is caramelized.
Let the meatloaf rest in the pan for 10 minutes before slicing. This helps retain its juices.
Serve warm, accompanied by classic sides like mashed potatoes, green beans, or a simple salad.
Nutrition Facts
Calories |
3689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1195 mg | 398% | |
| Sodium | 7781 mg | 338% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 83.5 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 582 mg | 45% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3324 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
