Zingy Meat Loaf
Elevate your classic comfort food game with this Zingy Meat Loaf recipe, a bold twist on a household favorite! Made with a flavorful blend of ground beef and pork, this moist and tender meatloaf is infused with finely diced onions, garlic, and a tangy kick from Dijon mustard, Worcestershire sauce, and a hint of chili powder. The star of the show is its irresistible glaze—a mouthwatering mix of ketchup, brown sugar, and apple cider vinegar—that caramelizes beautifully as it bakes to golden perfection. Ready in just 20 minutes of prep time and baked to juicy, savory goodness in an hour, this meatloaf delivers a balance of zing and warmth in every slice. Perfect for weeknight dinners or cozy gatherings, serve it with creamy mashed potatoes or roasted vegetables for a meal that's guaranteed to impress.
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 0.5 pound Ground pork
- 0.75 cup Breadcrumbs
- 0.25 cup Milk
- 2 large Eggs
- 0.5 cup Yellow onion, finely diced
- 2 cloves Garlic, minced
- 0.25 cup Ketchup
- 1 tablespoon Prepared Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Brown sugar
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with non-stick spray.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to hydrate.
In a large mixing bowl, combine the hydrated breadcrumbs, ground beef, ground pork, eggs, diced onion, minced garlic, ketchup, Dijon mustard, Worcestershire sauce, chili powder, salt, and black pepper. Use clean hands or a spatula to gently mix until well combined. Avoid overmixing as this can make the meatloaf dense.
Transfer the mixture into the prepared loaf pan, pressing it gently to form an even shape.
In a small bowl, whisk together the remaining ketchup, brown sugar, and apple cider vinegar to create the glaze.
Spread the glaze evenly over the top of the meatloaf.
Bake in the preheated oven for 55-60 minutes or until the internal temperature of the meatloaf reaches 160°F (71°C) when checked with a meat thermometer.
Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing.
Garnish with chopped parsley if desired and serve warm with your favorite side dishes like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 8.4 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 210 mg | 4% | |
*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.
