Meatloaf No Ketchup
Skip the ketchup but not the flavor with this irresistible Meatloaf No Ketchup recipe! Combining tender ground beef and pork, grated Parmesan cheese, and a medley of classic seasonings, this meatloaf achieves rich, hearty perfection without the typical tomato topping. Instead, a tangy balsamic glaze infused with brown sugar adds a deliciously caramelized finish. Enhanced by sautéed onions and garlic, this dish’s savory depth will impress even the pickiest eaters. Perfect for weeknight dinners or family gatherings, this easy-to-make meatloaf requires just 20 minutes of prep and bakes to mouthwatering perfection in under an hour. Best of all? It pairs beautifully with mashed potatoes, roasted veggies, or a crisp side salad for a truly comforting meal.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 0.5 pounds ground pork
- 1 cups breadcrumbs
- 0.75 cups milk
- 0.5 cups grated Parmesan cheese
- 2 units large eggs
- 1 units yellow onion, finely diced
- 3 units garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoons Dijon mustard
- 2 teaspoons Italian seasoning
- 1 teaspoons paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoons brown sugar
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
While the breadcrumbs are soaking, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, grated Parmesan, eggs, Worcestershire sauce, Dijon mustard, Italian seasoning, paprika, salt, and black pepper. Add the cooked onion and garlic mixture. Use your hands or a spatula to mix until just combined. Avoid overmixing, as this can make the meatloaf tough.
Shape the meat mixture into a loaf shape and place it on the prepared baking sheet, or press it into a loaf pan.
In a small bowl, mix together the balsamic vinegar and brown sugar to create the glaze.
Brush the glaze evenly over the top of the meatloaf.
Bake for 50-60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C). If necessary, tent the meatloaf with foil halfway through baking to prevent the glaze from burning.
Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.5 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 179 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 588 mg | 13% | |
*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.
