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Pioneer Woman's Meatloaf

Pioneer Woman meatloaf with a dense, moist beef-and-pork loaf baked until sliceable and deeply seasoned. Finished with a ketchup and brown sugar glaze that turns dark, sticky, and caramelized.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lb ground beef
  • 0.5 lb ground pork
  • 1 cup plain breadcrumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 0.5 cup onion, grated
  • 4 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme
  • 0.5 tsp Salt to taste
  • 0.5 tsp black pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard
  • 0.125 tsp Worcestershire dash

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set it aside so the pan is ready to fill.
  2. Combine ground beef, ground pork, plain breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, fresh thyme, Salt, and black pepper in a large bowl, mixing just until evenly combined. Do not overmix for a dense, moist loaf.
  3. Press the mixture into the loaf pan and smooth the top. Create an even surface so the glaze spreads well.
Bake with glaze
  1. Mix ketchup, brown sugar, mustard, and Worcestershire, then spread half of the glaze over the top. Look for a complete, glossy coating.
  2. Bake for 55 minutes at 350°F. Continue until the top looks set and the edges start to deepen.
  3. Spread the remaining glaze over the loaf and continue baking for 15 more minutes at 350°F. Bake until the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing. The loaf should firm up and the juices should redistribute.
  2. Slice and serve. Pair with mashed potatoes and green beans.

Notes

Pro tip: keep mixing brief—overmixing can make the loaf tough instead of tender. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze for up to 2 months (thaw overnight in the fridge). For a lighter option, use 90% lean ground beef and lean ground pork while keeping the same glaze.