Meat Ralf Makeover
Revamp your classic comfort food routine with this irresistible Meat Ralf Makeover! This upgraded meatloaf recipe combines ground beef and pork for a perfectly tender and flavorful base, while a tangy, caramelized glaze made with ketchup, brown sugar, and apple cider vinegar takes it to the next level. Finely diced onions, minced garlic, and a hint of Worcestershire sauce elevate each bite with layers of savory goodness. Easy to prep in just 15 minutes, this family-friendly dish bakes to perfection with a golden finish and pairs beautifully with mashed potatoes or roasted vegetables. Whether for a hearty weeknight dinner or a crowd-pleasing Sunday supper, the Meat Ralf Makeover is a timeless classic reimagined!
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Recipe Information
Ingredients
- 1 pound ground beef (85% lean)
- 0.5 pound ground pork
- 0.75 cup bread crumbs
- 0.5 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat the oven to 350°F (175°C). Line a baking tray with foil and lightly grease it to prevent sticking.
In a large bowl, combine the ground beef, ground pork, bread crumbs, milk, egg, Worcestershire sauce, diced onion, minced garlic, salt, and black pepper. Mix gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatloaf tender.
Shape the meat mixture into a loaf on the prepared baking tray. Aim for an even thickness so it cooks uniformly.
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make the glaze.
Brush half of the glaze over the top and sides of the meatloaf.
Bake in the preheated oven for 40 minutes. Then, remove the meatloaf and brush the remaining glaze over the top.
Return the meatloaf to the oven and bake for an additional 10 minutes, or until the internal temperature of the loaf reaches 160°F (71°C).
Let the meatloaf rest for 5-10 minutes before slicing to ensure it holds its shape.
Garnish with chopped parsley before serving, if desired.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 4271 mg | 186% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 55.9 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 500 mg | 38% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1833 mg | 39% | |
*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.
