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a rectangular beef-and-pork meatloaf with a thin glossy red ketchup top and two tender slices cut from one end on a plain platter, with no other food or garnish
Andre Lewis

Ketchup-Glazed Meatloaf

A beef-and-pork blend gives this ketchup loaf a softer bite than an all-beef version, while torn bread soaked in milk disappears into the interior instead of leaving dry crumbs around the slice. The loaf pan supports the tender mixture, and the late vinegar-sharpened ketchup coating stays bright and tangy without the heavy brown-sugar layer that can turn the top into candy before the middle is ready.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 85% lean ground beef
  • 1/2 lb ground pork
  • 3 oz soft white sandwich bread crusts removed and torn
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/2 cup finely grated onion with its juices
  • 1 tbsp Worcestershire sauce
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup ketchup
  • 1 tbsp apple cider vinegar
  • 1 tsp prepared yellow mustard
  • 1 tsp neutral oil for pan

Method
 

  1. Heat the oven to 375°F. Oil a 9-by-5-inch metal loaf pan and line it with a parchment sling.
  2. Soak bread in milk for 5 minutes and mash to a paste. Stir in eggs, onion, Worcestershire, salt and pepper.
  3. Fold beef and pork into the bread mixture with a fork and clean hands just until combined. Transfer to the pan and level gently without pressing hard.
  4. Bake for 45 minutes. Stir ketchup, vinegar and mustard together, then spread over the loaf.
  5. Bake for 20 to 30 minutes more until the center reaches 160°F. Rest in the pan for 10 minutes.
  6. Lift carefully with the sling, letting excess pan juices drain back into the pan, and cut into 8 slices.