Best Meatloaf

Ingredients

• 450 gground beef
• 280 gground pork
• 1/2 mediumonion, minced
• 2 clovesgarlic, finely minced
• 30 g (1/2 cup)panko (Japanese breadcrumbs)
• 40 gGruyère cheese, grated
• 1 largeegg
• 60 ml (1/4 cup)whole milk
• 30 ml (2 tablespoons)tomato paste
• 15 ml (1 tablespoon)Worcestershire sauce
• 15 ml (1 tablespoon)honey
• 10 ml (2 teaspoons)soy sauce
• 5 ml (1 teaspoon)smoked paprika
• 1/2 teaspoonsalt
• 1/2 teaspoonground black pepper, or to taste
• 5 sprigsfresh thyme, leaves removed and minced
• 170 gthick-cut bacon
• 45 ml (3 tablespoons)ketchup
• 15 ml (1 tablespoon)honey
• 5 ml (1 teaspoon)Worcestershire sauce
• 5 ml (1 teaspoon)Dijon mustard

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Mix the meat

   Put the beef, pork, onion, garlic, panko, Gruyère, egg, milk, tomato paste, Worcestershire sauce, honey, soy sauce, smoked paprika, salt, pepper and thyme in a bowl. Wearing a food-safe glove, knead by hand until evenly combined.

3. 3

   Shape and wrap

   Line a broiler pan with parchment paper. Shape the meat mixture into a loaf on the paper, then arrange the bacon slices over the top, overlapping them slightly.

4. 4

   Bake and glaze

   Bake the meatloaf for 30 minutes. Meanwhile, stir the ketchup, honey, Worcestershire sauce and mustard together in a small bowl.

5. 5

   Finish baking

   Take the meatloaf out of the oven and spread the glaze over it. Return it to the oven for another 20–30 minutes, until an instant-read thermometer registers 71°C (160°F).

6. 6

   Rest and serve

   Remove the meatloaf from the oven and leave it to rest for at least 15 minutes before slicing. Serve with mashed potatoes.

What is American meatloaf?

Meatloaf is a baked dish of seasoned ground meat shaped into a loaf, popular in American home cooking. This version combines beef and pork, then layers on bacon and a honey-ketchup glaze.

Panko, milk and egg help bind the mixture while keeping it tender. Gruyère and thyme add savoury depth without taking over the familiar meatloaf flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 55g protein, 27g carbs, 64g fat.

Beef, pork, bacon and Gruyère provide most of the protein and fat, while panko, milk, honey and the glaze contribute carbohydrates. Serve a slice with a generous helping of vegetables and a moderate portion of mashed potatoes to round out the meal.

Why use two kinds of meat?

Beef and pork: the blend gives the loaf a fuller flavour than either meat alone. The pork also contributes fat, which helps keep the slices moist.

Panko and milk: the crumbs absorb moisture, while the milk softens them. This helps the loaf hold together without becoming dense.

Mixing and shaping

Even mixing: knead the ingredients until they are distributed throughout, but stop once the mixture looks uniform. A food-safe glove makes the hands-on mixing easier.

Bacon layer: overlap the slices across the top so they cover the loaf. The recipe uses a parchment-lined broiler pan to make removal and cleanup easier.

Getting the glaze right

Sweet and tangy: ketchup, honey, Worcestershire sauce and Dijon mustard make a quick glaze. Stir them together while the first bake is underway.

Second bake: spread the glaze over the meatloaf after its initial 30 minutes in the oven. The meatloaf then bakes for another 20–30 minutes.

Checking when it is done

Temperature: check the centre with an instant-read thermometer and look for 71°C (160°F), as specified in the recipe. If it has not reached that temperature, continue baking and check again.

Resting: leave the loaf to stand for at least 15 minutes before slicing. This gives it time to settle so it is easier to cut and serve.

What to serve with it

Mashed potatoes: they are the suggested side and pair well with the glaze. Spoon any juices from the pan over the meatloaf when serving, if desired.

For a more balanced plate, add a green vegetable or a simple salad alongside the potatoes and a slice of meatloaf.

Recipe notes & tips

• Grate the Gruyère finely so it mixes evenly through the meat.
• Remove the thyme leaves from their stems before mincing them.
• Overlap the bacon slices slightly to cover the loaf.
• Use an instant-read thermometer to check the centre of the meatloaf.
• Let the meatloaf rest for at least 15 minutes before slicing.

Variations

• Change the cheese: use another grated cheese in place of Gruyère.
• Adjust the herbs: use another fresh herb in place of thyme.
• Increase the spice: add more smoked paprika to the meat mixture.
• Make the glaze tangier: add a little extra Dijon mustard.
• Serve differently: pair slices with roasted vegetables instead of mashed potatoes.

Common mistakes to avoid

• Overmixing: knead only until the ingredients are evenly combined to avoid a dense loaf.
• Loose shaping: form the mixture into a compact loaf so it holds its shape for slicing.
• Uncovered patches: overlap the bacon slices to cover the top of the meatloaf.
• Guessing doneness: check the centre with an instant-read thermometer for 71°C (160°F).
• Slicing too soon: rest the loaf for at least 15 minutes before cutting.

How to store

Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat slices until piping hot throughout, in the oven or microwave.

Frequently asked questions