Classic Glazed Beef & Pork Meatloaf
Ultra-tender homestyle meatloaf brushed with a sticky, sweet-tangy brown sugar cider glaze.
In a nutshell: This authentic american classic glazed beef & pork meatloaf comes together in just 80 mins using simple whole ingredients. The chef's secret is to Soaking panko breadcrumbs in milk creates a panade that locks moisture into the meat prote. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
The gold standard of homestyle comfort food! A balanced, juicy blend of ground beef and ground pork is seasoned with sweet sautéed onions, garlic, Worcestershire, fresh herbs, and milk-soaked panko breadcrumbs. Shaped by hand and baked on a flat sheet pan, it's crowned with a caramelized sweet cider tomato glaze that turns sticky and golden in the oven.
Key Equipment
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- Rimmed Baking Sheet & Parchment Paper
- Small Sauté Pan
- Large Mixing Bowl
- Instant-Read Digital Meat Thermometer
Chef's Pro-Tips
- The Panade Technique: Soaking panko breadcrumbs in milk creates a panade that locks moisture into the meat protein structure, preventing dryness and ensuring tender, melt-in-your-mouth slices.
- Bake Free-Form on a Sheet Pan: Baking in a loaf pan traps rendered fat and steams the exterior. Shaping free-form on a flat parchment-lined baking sheet allows maximum surface area for caramelization and crisp glaze edges.
- Rest for 10-15 Minutes Before Slicing: Slicing straight out of the oven causes juices to flood out onto the board. A 10-15 minute rest allows the juices to settle and redistribute throughout the meat.
Ingredients
8
servings
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1 ½ lbs ground beef (80/20 or 85/15), for flavor and juiciness
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½ lb ground pork, adds tender texture and sweetness
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1 cup panko breadcrumbs
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½ cup whole milk, for the panade
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1 medium yellow onion, finely diced and sautéed in 1 tbsp butter
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3 cloves fresh garlic, minced
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2 large eggs, lightly beaten
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2 tbsp Worcestershire sauce
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2 tbsp fresh Italian parsley, finely chopped
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1 tsp Italian seasoning
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1 tsp kosher salt & ½ tsp black pepper
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½ cup ketchup, for glaze
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2 tbsp brown sugar, packed, for glaze
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1 tbsp apple cider vinegar, for glaze
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½ tsp Dijon mustard, for glaze
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Step-by-Step Instructions
Prep Oven, Panade & Sauté Onion
Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. In a small bowl, combine panko breadcrumbs and milk; let sit for 5 minutes so crumbs absorb the liquid. Sauté the diced onion in 1 tablespoon butter over medium heat for 5 minutes until soft and translucent; set aside to cool slightly.
Gently Combine Meatloaf Mixture
In a large mixing bowl, combine ground beef, ground pork, milk-soaked breadcrumbs, sautéed onion, minced garlic, beaten eggs, Worcestershire sauce, chopped parsley, Italian seasoning, salt, and pepper. Use clean hands to mix gently just until ingredients are evenly distributed—avoid over-mixing or compressing the meat tightly.
Shape Loaf & Whisk Sweet Cider Glaze
In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Turn the meat mixture out onto the parchment-lined baking sheet and shape with your hands into a free-form 9x5-inch loaf with smooth, rounded edges. Brush half of the glaze evenly over top and sides.
Bake, Glaze Again & Rest
Bake uncovered at 375°F for 40 minutes. Remove from oven and brush the remaining glaze evenly over the top. Return to oven for another 15-20 minutes until an instant-read thermometer inserted into the center reads 160°F (71°C). Let the meatloaf rest on the counter for 10-15 minutes before slicing into thick slabs.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Baking on a flat sheet pan exposes the sides to hot circulating oven air, creating a delicious caramelized crust. A loaf pan traps rendered fat and steam, boiling the sides of the loaf.
Two rules: 1) Always use a panade (milk-soaked breadcrumbs) to bind moisture. 2) Mix gently with your hands and stop as soon as combined. Compacting meat too tightly creates dense, rubbery meatloaf.
Store sliced meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in a hot skillet with a dab of butter for 2-3 minutes per side for crispy edges, or make classic cold meatloaf sandwiches!
Yes! Cool completely, wrap individual slices in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge and reheat in the microwave or oven.
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