Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend is ideal)
  • 0.5 lb (225g) ground pork
  • 0.5 lb (225g) ground veal (optional, can substitute with more beef or pork)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (120g) bread crumbs (panko or regular, plain)
  • 1/2 cup (120ml) milk (whole or 2%)
  • 1 large egg, beaten
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) ketchup (for mixing into the meatloaf)
  • 1/2 cup (120ml) ketchup (for glaze)
  • 2 tablespoons brown sugar (packed, for glaze)
  • 1 tablespoon yellow mustard (for glaze)
  • 1 teaspoon Worcestershire sauce (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine the ground beef, pork, and veal (if using).
  3. Sauté the diced onion and minced garlic in a little olive oil until softened. This adds depth of flavour, but can be skipped. Cool slightly, then add to the meat mixture.
  4. Add the bread crumbs, milk, egg, Worcestershire sauce, Italian seasoning, salt, pepper, and 1/4 cup ketchup to the meat mixture.
  5. Gently mix all ingredients with your hands until just combined. Be careful not to overmix, or the meatloaf will be tough.
  6. Form the mixture into a loaf shape and place it in the loaf pan.
  7. In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce for the glaze.
  8. Spread the glaze evenly over the top of the meatloaf.
  9. Bake in the preheated oven for 60-75 minutes, or until the internal temperature reaches 155°F (68°C).
  10. Let the meatloaf rest for 10-15 minutes before slicing and serving. The internal temperature will continue to rise during resting to the recommended 160°F.