Classic Beef and Pork Meatloaf
Sub barbecue sauce for worstiseaster Dijon and brown sugar 1/4 cup.
Ingredients
- 1 poundground beef
- 1 poundground pork
- 1 cupritz crackers, crushed
- 2 largeeggs
- ½ cupketchup
- ½ cupmilk
- 0dijon mustard
- 0worcestershire sauce
- ⅓ cupyellow onion, diced
- 1 teaspoonsalt
- ½ teaspoonground black pepper
- ½ teaspoongarlic powder
- ¼ cupketchup
- 0brown sugar
- 1 teaspoonwhite vinegar
- 1 teaspoongarlic powder
- ½ teaspoononion powder
- ¼ teaspoonsalt
- ¼ teaspoonground black pepper
- ¼Barbecue sauce
Directions
- 1
Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or foil and place on a rimmed baking sheet.
- 2
In a large bowl combine all meatloaf ingredients together. Knead together with your hands to mix until just combined.
- 3
Press the meat mixture into the prepared pan and use a rubber spatula to press it in evenly.
- 4
Bake uncovered for 45 minutes.
- 5
As you approach the 45 minute mark, mix together glaze ingredients in a small bowl.
- 6
Remove the meatloaf from the oven and carefully drain any grease if necessary. (A turkey baster is good for this.)
- 7
Spoon half the glaze over the meatloaf, being sure not to touch the spoon to the half-cooked meatloaf so you don’t cross-contaminate the glaze.
- 8
Return the meatloaf to the oven and bake for an additional 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- 9
Let meatloaf sit 15 minutes before slicing and serving. Serve with remaining glaze for dipping.