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Epicurious’ Favorite Meatloaf
This meatloaf is just right: 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. This recipe is a slightly adapted version of Epicurious’ Favorite Meatloaf recipe.
2 slices white bread
1/3 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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