This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced. It's perfect warm or served cold in a meatloaf sandwich.
To make fine fresh breadcrumbs, preheat oven to 300°F. Place 6 slices white sandwich bread on a wire rack set into a baking sheet. Bake until completely dry and just beginning to turn golden, 15–20 minutes. Allow to cool slightly, then pulse in a food processor until fine crumbs form.
Recipe information
Total Time
1 hour, 50 minutes
Yield
8 servings
Ingredients
Preparation
Step 1
Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
Step 2
Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
Step 3
Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
Step 4
Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
Do Ahead
Step 5
Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
Recipe notes
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