This is my go-to meatloaf recipe when I just want the old-fashioned meatloaf flavors. This is great paired with traditional mashed potatoes and a green vegetable. And it makes really great leftovers!
TIPS: The bacon is totally optional on the top. I actually prefer mine just with the ketchup/chili sauce mixture brushed on top. If you want your meatloaf spicier, you can use more chili sauce and less ketchup inside or brushed on top. Like any meatloaf you can divide the meat up into individual loaves if you prefer, or you can bake it in a higher sided baking dish, it just won’t brown as much on the sides.
Pam’s Classic Meatloaf
Ingredients
- 1 Tbsp vegetable or olive oil
- 3/4 C onions chopped
- 1-2 garlic cloves minced
- 1 1/2 lbs ground beef (80-90%)
- 3/4 lb ground pork
- 1/2 C ketchup (plus 2 Tbsp)
- 1/4 C Heinz chili sauce divided
- 1 large egg beaten
- 1 Tbsp dijon mustard
- 1 1/2 tsp Worcestershire sauce
- dash hot sauce
- 3/4 C plain breadcrumbs
- 1 1/2 tsp kosher salt
- 3/4 tsp pepper
- 1/4 C parsley chopped (optional)
- 8 slices raw bacon (optional)
Instructions
- Preheat oven to 350 degrees. Grease a large baking sheet with cooking oil or line it with parchment or tinfoil.
- In a small skillet, heat the oil and sauté the onions for about 5 minutes, until translucent. Stir in garlic and cook about 30 seconds, just until fragrant. Remove quickly from heat and let cool.
- In a large bowl, put the beef and pork in breaking up with your hands. Add ketchup, egg, dijon, Worcestershire, hot sauce, breadcrumbs, 2 Tbsp chili sauce, salt and pepper. Add the onion mixture and gently mix it all together with a large spoon or your hands. Do not overwork it, just mix until combined. Add parsley if using and mix in.
- Dump meat mixture onto baking sheet and form a large loaf, like a thick oval bread loaf shape, pressing meat together to hold. Brush the top of the meatloaf with a mixture of half ketchup and half chili sauce (about 2 Tbsp of each mixed together, then brushed on top). If using the bacon, wrap the bacon slices over the top, tucking the ends under the loaf. Rest in the refrigerator for at least an hour (but can rest all day) covered in plastic wrap.
- Remove plastic wrap and bake for 50-60 minutes, until well browned and is at least 160 degrees in the middle. Let rest for 15 minutes before serving.
- Enjoy!