Dyno Mite Meatloaf
Get ready to elevate your comfort food game with this 'Dyno Mite Meatloaf,' a savory, flavor-packed twist on a classic recipe. Combining a hearty blend of ground beef and pork, this moist and tender meatloaf is infused with sautéed onions, bell peppers, and garlic for a burst of flavor in every bite. A touch of Worcestershire sauce, smoked paprika, and a velvety breadcrumb-milk mixture ensures a perfectly seasoned and juicy texture, while the sweet and tangy glaze made with ketchup, apple cider vinegar, and sugar takes it over the top. With just 20 minutes of prep time and an hour in the oven, this easy meatloaf recipe is a delicious main dish that’s perfect for family dinners or meal prep. Serve slices alongside buttery mashed potatoes or roasted veggies, and watch it disappear from the table!
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Recipe Information
Ingredients
- 2 pounds ground beef (80/20 blend)
- 0.5 pounds ground pork
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 3 cloves garlic cloves, minced
- 0.75 cups breadcrumbs
- 0.5 cups milk
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 0.5 cups ketchup
- 1 tablespoons yellow mustard
- 1 teaspoons smoked paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons white sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons parsley, chopped (optional for garnish)
- 1 tablespoons olive oil, for sautéing
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper or lightly grease it.
In a small skillet, heat olive oil over medium heat. Sauté the diced onion and bell pepper for 3–4 minutes until softened. Add the minced garlic in the last minute, cooking until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, sautéed vegetables, breadcrumbs, milk, eggs, Worcestershire sauce, 1/4 cup of ketchup, mustard, smoked paprika, salt, and black pepper. Mix well with clean hands or a wooden spoon until all ingredients are evenly incorporated.
Shape the mixture into a loaf shape and place it on the prepared baking sheet, or press it into the loaf pan.
In a small bowl, mix the remaining 1/4 cup of ketchup, sugar, and apple cider vinegar. Stir until smooth.
Spread the glaze evenly over the top of the meatloaf.
Bake in the preheated oven for 50–60 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Optional: Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 11.4 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 665 mg | 14% | |
*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.
