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–+ servings
Close up shot of slices of classic meatloaf on a plate with potatoes and beans
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Classic Meatloaf Recipe

Retro revival of a succulent loaf of juicy beef and pork, emboldened with herbs and smoky paprika with a generous glaze of ketchup.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Dinner
Cuisine: American
Keyword: classic meatloaf recipe
Servings: 8 people
Author: Julia Frey of Vikalinka

Ingredients

  • 1 tbsp This is an affiliate link.olive oil
  • 2 medium onions chopped
  • 1 tsp This is an affiliate link.smoked paprika I used Spanish paprika
  • 1 tsp dried thyme or 3 sprigs fresh thyme, leaves only
  • 1 1/2 tsp dried coriander
  • 3 cloves garlic
  • 450g / 1 lbs ground beef 5% or higher
  • 450g / 1 lbs ground pork 10% fat
  • 2 eggs
  • 80g / 1 cup breadcrumbs I used panko breadcrumbs
  • 1 tbsp This is an affiliate link.Worcestershire sauce
  • 125g / 1/2 cup ketchup
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 60ml / 1/4 cup water

For the glaze

  • 80g / 1/3 cup ketchup
  • 3 tsp brown sugar
  • 1/2 - 1 tsp This is an affiliate link.Gochujang paste (optional) or 1/2 tsp smoked paprika
  • 1 tsp apple cider vinegar

Instructions

  • Preheat the oven to 190C/375F
  • Heat the olive oil in a frying pan and sauté the chopped onions over low heat for 10 minutes, then add the smoked paprika, thyme and dried coriander together with the minced garlic and sauté for 30 seconds longer. If the spices are sticking to the bottom, deglaze with a tablespoon of water and scape the bottom to release the burnt bits, take off the heat and cool.
  • In a large bowl combine the ground beef and pork, beaten eggs, breadcrumbs, Worcestershire sauce, ketchup, black pepper and salt. Then add the spiced sautéed onions and garlic, water and mix to combine. Pack the mixture into a loaf pan. Press down to avoid air bubbles.
  • In a small bowl mix the ingredients for the glaze. Divide in half and brush one half on the top of the meatloaf. Bake in the oven for 1 hour or until the internal temperature is 70C/160F. Brush the remaining half of the glaze and let it rest for 15-20 minutes. Slice and serve.

Nutrition

Calories: 296kcal | Carbohydrates: 19g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1008mg | Potassium: 561mg | Fiber: 1g | Sugar: 9g | Vitamin A: 384IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 4mg