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This meatloaf hits the right balance between sweet and the savory, and makes a delicious weeknight supper.

I’ll admit: I do not like the word “meatloaf.” Weirdly, I don’t like the word “meat,” nor do I like “loaf,” and therefore I definitely don’t like the two words put together.

What I do like is a great slice of the thing we call meatloaf, and that is why I’m grateful for this “Our Favorite Meatloaf” recipe from Epicurious. As they report, “This ultimate meatloaf recipe took rounds and rounds of testing to get just right.” And just right it is, with just enough finely chopped veggies, just enough sweet to the savory, and just enough ground pork to ground beef. This is a meatloaf that makes a delicious weeknight supper – serve it with roasted green beans and a salad for a meal that tastes like home. Just as yummy, have a slice cold from the fridge for lunch, on its own or as a sandwich. 

You don’t have to like the name to like this meatloaf. 

Epicurious’ “Favorite Meatloaf”
Very slightly adapted

2 slices white bread
⅓ cup whole milk
2 tablespoons olive oil
1 medium onion, finely chopped
1 celery stalk, finely chopped
½ cup chopped flat-leaf parsley, plus more for garnish
3 garlic cloves, minced
2 ¼ teaspoons kosher salt, divided
1 ½ teaspoons freshly ground pepper, divided
3 tablespoons Worcestershire sauce
1 pound ground beef chuck, preferably 20% fat
1 pound ground pork
2 large eggs, beaten
½ cup ketchup, divided, plus more for serving

Preheat the oven to 350 degrees. Line a rimmed baking sheet or 13-by-9-inch shallow baking dish with foil. 

Place the bread and milk in a large bowl, making sure the bread is soaking up all the milk.

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, parsley, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes. Remove from the heat and stir in the Worcestershire. Break the bread up with your fingertips so that there are no clumps, then add the vegetables to the milk-soaked bread. Add the beef, pork, eggs, ¼ cup ketchup, 1 ½ teaspoons salt, and 1 teaspoon pepper. Use your fingers to mix everything together, being careful not to mash it.

Transfer the mixture to the prepared baking sheet and form a long loaf that is approximately 5 inches wide. Brush the top with ¼ cup ketchup. Bake for 60 to 75 minutes, or until an instant-read thermometer registers 155 degrees. Let the meatloaf rest for 15 minutes before slicing. Sprinkle with parsley and serve with ketchup on the side.

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