Meatloaf with Sun Dried Tomatoes
Elevate the classic comfort food with this flavorful Meatloaf with Sun-Dried Tomatoes recipe! Made with a savory blend of ground beef and pork, this dish is infused with the rich, tangy sweetness of sun-dried tomatoes and balanced by aromatic garlic and fresh parsley. A breadcrumb-and-milk mixture ensures a tender and moist texture, while the bold glaze made with ketchup, brown sugar, and Dijon mustard adds the perfect finishing touch. Easy to prepare and baked to perfection, this hearty meatloaf pairs beautifully with roasted vegetables or creamy mashed potatoes for a satisfying family dinner. Ready in just over an hour, this recipe is a modern twist on tradition that's sure to become a household favorite! Perfect for food lovers seeking recipes with bold flavors, quick prep times, and comforting appeal.
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Recipe Information
Ingredients
- 1.5 pounds ground beef (80% lean)
- 0.5 pounds ground pork
- 0.5 cups sun-dried tomatoes (packed in oil, drained and chopped)
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 0.75 cups breadcrumbs (regular or panko)
- 0.25 cups milk
- 2 large eggs (lightly beaten)
- 2 tablespoons Worcestershire sauce
- 0.25 cups fresh parsley (chopped)
- 1.5 teaspoons salt
- 0.75 teaspoons black pepper
- 0.5 cups ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the liquid and form a paste.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, onion, garlic, sun-dried tomatoes, eggs, Worcestershire sauce, parsley, salt, and black pepper. Mix gently with your hands until just combined. Overmixing can result in a dense meatloaf.
Shape the mixture into a loaf and place it on the prepared baking sheet. Alternatively, press the mixture into the loaf pan for a more traditional shape.
In a separate small bowl, whisk together the ketchup, brown sugar, and Dijon mustard to make the glaze.
Spread half of the glaze evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 50 minutes. Remove it from the oven, spread the remaining glaze on top, and return it to the oven for an additional 10 minutes, or until the internal temperature reaches 160°F (71°C).
Allow the meatloaf to rest for 10 minutes before slicing. Serve warm with your favorite side dishes and enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 10.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 708 mg | 15% | |
*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.
