Classic Homestyle Meatloaf Tips (Print-Friendly Version)

Tender, savory meatloaf featuring beef, pork, herbs, and a sweet tomato glaze. True comfort food with a classic touch.

# What You'll Need:

→ Aromatics

01 - 3 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 1 stalk celery, finely chopped
04 - 3 cloves garlic, finely chopped
05 - 1 teaspoon dried thyme

→ Flavor Enhancers

06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon reduced-sodium soy sauce
08 - 1 tablespoon tomato paste
09 - 1 tablespoon Worcestershire sauce

→ Binders

10 - 2 large eggs
11 - 120 milliliters whole milk
12 - 1/2 teaspoon unflavored powdered gelatin
13 - 60 grams ground Saltines (from about 3/4 sleeve)

→ Proteins

14 - 680 grams ground beef (80% lean)
15 - 225 grams ground pork

→ Seasoning

16 - Kosher salt
17 - Freshly ground black pepper

→ Glaze

18 - 240 milliliters ketchup
19 - 2 tablespoons brown sugar

→ Optional Garnish

20 - Chopped fresh thyme, for serving

# How to Make It:

01 - Preheat oven to 175°C. In a medium skillet over medium heat, melt butter. Add onion and celery; cook, stirring frequently, until softened and translucent, 10 to 15 minutes. Add garlic and thyme, sauté until fragrant, about 1 minute. Remove skillet from heat.
02 - Stir Dijon mustard, soy sauce, tomato paste, and Worcestershire sauce into the aromatics. Transfer mixture to a medium bowl and set aside to cool slightly.
03 - In a large bowl, lightly beat eggs. Add milk and mix well. Evenly sprinkle powdered gelatin over mixture and let stand for 5 minutes to bloom gelatin.
04 - Add ground beef, ground pork, ground Saltines, and the cooled aromatic mixture to the bowl. Season generously with kosher salt and freshly ground black pepper. Gently mix using hands or a spatula until fully incorporated and slightly tacky.
05 - In a small bowl, stir together the ketchup and brown sugar until thoroughly combined.
06 - Transfer half of the meat mixture into a 23 x 13 centimeter loaf pan, pressing to eliminate air pockets. Evenly spread half of the ketchup glaze over the surface. Layer remaining meat mixture, smoothing the top. Spread the rest of the glaze evenly over the top.
07 - Place pan in preheated oven. Bake until an instant-read thermometer inserted into the center registers 71°C, approximately 40 to 50 minutes.
08 - Set broiler to high. Broil meatloaf until the glaze is caramelized and the top develops browned spots, 2 to 3 minutes. Monitor closely to prevent burning.
09 - Remove meatloaf from oven. Let rest in the pan for 15 minutes. Carefully drain excess fat, unmold onto a cutting board, and garnish with chopped thyme if desired. Slice and serve warm.

# Additional Tips:

01 - Cook onions and celery fully for best flavor; undercooking results in harshness rather than sweetness.
02 - A loaf pan ensures crisp edges and preserves structure.
03 - Always use an instant-read thermometer to verify internal temperature instead of relying only on time.
04 - Mix meat gently until just combined to prevent a dense or crumbly texture.
05 - Cooled leftovers may be wrapped and refrigerated up to 3 days, or frozen up to 1 month.

Return