Meatloaf Haters Meatloaf
Discover a meatloaf recipe even the skeptics will love with "Meatloaf Haters Meatloaf"! This reimagined classic is packed with flavor thanks to a blend of ground beef and pork, finely chopped onion, and the surprising addition of grated carrot for natural sweetness and moisture. Infused with garlic, Worcestershire sauce, Dijon mustard, and herbs, it achieves the perfect balance of savory and tangy. Topped with a glossy glaze made from ketchup, brown sugar, and apple cider vinegar, this tender, juicy meatloaf is anything but boring. With a quick 20-minute prep time and a foolproof baking method, it’s perfect for busy weeknights or family gatherings. Serve with a side of mashed potatoes or green beans for a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1.5 pounds ground beef
- 0.5 pounds ground pork
- 1 medium yellow onion, finely chopped
- 1 medium carrot, grated
- 3 cloves garlic, minced
- 1 cup breadcrumbs
- 0.25 cup milk
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 0.5 cup ketchup
- 2 tablespoons parsley, chopped
- 1 teaspoon thyme, dried
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper, ground
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with foil and lightly grease it.
In a large mixing bowl, combine the ground beef and ground pork.
Add the chopped onion, grated carrot, and minced garlic to the bowl.
In a small bowl, mix the breadcrumbs with the milk, allowing the milk to soak into the crumbs for about 2 minutes.
Add the soaked breadcrumbs to the meat mixture along with the eggs, Worcestershire sauce, dijon mustard, 1/4 cup of ketchup, parsley, thyme, salt, and black pepper.
Using clean hands, gently mix the ingredients together until well combined, being careful not to overwork the meat.
Shape the mixture into a loaf on the prepared baking sheet.
In a small bowl, mix together the remaining 1/4 cup of ketchup, brown sugar, and apple cider vinegar to make the glaze.
Spread the glaze evenly over the top and sides of the meatloaf.
Bake in the preheated oven for 55 to 60 minutes, or until the internal temperature reaches 160°F (71°C).
Allow the meatloaf to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 11.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 506 mg | 11% | |
*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.
