Sunday Meatloaf
Experience the comforting flavors of "Sunday Meatloaf," a hearty and satisfying dish that's perfect for family dinners or meal prep for the week. Made with a rich blend of ground beef and pork, this classic recipe is elevated with finely chopped onions, minced garlic, and a balanced mix of seasonings like Worcestershire sauce, paprika, and parsley. A homemade sweet and tangy glaze, crafted with ketchup, brown sugar, Dijon mustard, and apple cider vinegar, caramelizes beautifully during baking, adding a flavorful finishing touch. Ready in just 80 minutes, this meatloaf is moist and flavorful, thanks to the addition of milk and breadcrumbs. Serve with creamy mashed potatoes or roasted vegetables for a comforting meal that will quickly become a favorite. Perfect for Sunday suppers or any time you crave a timeless, homestyle dish!
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Recipe Information
Ingredients
- 2 pounds Ground beef (80% lean)
- 0.5 pounds Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 0.5 cup Ketchup
- 2 tablespoons Parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 0.25 cup Ketchup (for glaze)
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, chopped onion, minced garlic, Worcestershire sauce, parsley, salt, pepper, and paprika. Mix until just combined—do not overmix to prevent a dense meatloaf.
Line a baking sheet with aluminum foil or parchment paper. Shape the meat mixture into a loaf approximately 9x5 inches and place it on the prepared sheet.
Prepare the glaze by whisking together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl.
Spread about half of the glaze evenly over the top of the meatloaf, reserving the rest for later.
Bake the meatloaf in the preheated oven for 40 minutes.
After 40 minutes, remove the meatloaf from the oven and spread the remaining glaze on top.
Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the meatloaf moist.
Slice and serve warm with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 54% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.6 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 673 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.
