Alli's Meatloaf

Well, after four whole weeks of being constantly on the go, Anthony and I were practically begging for a big, cozy plate of warm comfort food!

I pulled out my trusty big blue recipe book to whip up my go-to meatloaf, only to realize it called for one of those pre-packaged seasoning mixes—and my pantry was totally empty! So, I decided to wing it and blend up my own spices with what I had on hand... and oh boy, did it ever turn out delicious!

Now, here’s a quick little kitchen hack for y'all: I also ran out of breadcrumbs! But I had a loaf of bread that was—shall we say—a little squished from our road trip. I just slow-toasted those slices in the oven, let them cool, and gave them a quick pulse in the food processor. Voila! Homemade breadcrumbs! I even had enough left over to pop into a freezer bag for my next emergency.

The one secret trick I made sure to steal straight from my mom’s original recipe is using a combo of ground beef and ground pork. It makes the meatloaf so tender, juicy, and insanely moist! Anthony and I were both so eager to dive right in that I completely forgot to snap a picture for y'all. But don't you worry, I’ll be sure to update this post with photos the next time we indulge!

🍽️ Alli’s Ultimate Comfort Meatloaf

Hey y'all! If you’re looking for a savory, juicy, down-home meatloaf that comes together with simple, delicious ingredients, this recipe is a winner every single time. Combining ground beef and pork keeps it super moist, while the quick-sautéed veggies add tons of flavor without any crunch.

📝 Ingredients

The Meatloaf Base

1 tbsp Avocado oil (or any neutral oil)
1 medium Yellow or white onion, finely diced
2 stalks Celery, finely diced
3 cloves Garlic, minced (or more if you love garlic!)
1 lb Ground beef (90/10 lean)
1 lb Ground pork
1 cup Unseasoned plain breadcrumbs
2 large Eggs (room temperature)
1/2 cup Milk (room temperature)
1 tbsp Worcestershire sauce
1 tbsp Yellow mustard
1 tsp Kosher salt
1 tsp Freshly ground black pepper
1 tsp Dried thyme

The Tangy Sweet Glaze

3 tbsp Ketchup
2 tbsp Brown sugar
1 tbsp Apple cider vinegar
1 tbsp Yellow mustard

🍳 Step-by-Step Instructions

Prep & Pre-heat: Preheat your oven to 375°F (190°C). Lightly grease a $9\times5$-inch loaf pan or line a rimmed baking sheet with parchment paper.
Sauté the Veggies: Heat the avocado oil in a skillet over medium heat. Add the diced onion and celery, cooking for about 4–5 minutes until soft. Stir in the minced garlic and cook for another 60 seconds until fragrant. Remove from heat and let the veggies cool slightly so they don't cook the raw eggs later!
Mix the Wet & Seasonings: In a small bowl or measuring cup, whisk together the milk, eggs, Worcestershire sauce, yellow mustard, kosher salt, black pepper, and dried thyme.
Combine the Meatloaf: In a large bowl, place the ground beef, ground pork, breadcrumbs, sautéed veggies, and the milk/egg mixture. Gently mix everything together with your hands or a fork just until combined. (Pro-tip: Don't overwork the meat, or the meatloaf will get tough!)
Shape & First Bake: Transfer the mixture into your prepared loaf pan or form a log shape on your baking sheet. Bake uncovered for 40 minutes.
Glaze & Finish: While it bakes, stir the glaze ingredients together in a small bowl (ketchup, brown sugar, apple cider vinegar, and mustard). After 40 minutes, spread the glaze evenly over the top of the meatloaf. Return it to the oven for another 15–20 minutes, or until an internal meat thermometer reads 160°F (71°C).
Rest & Serve: Let the meatloaf rest for 10 minutes before slicing so all those delicious juices stay right where they belong!

📊 Nutritional Information & Macros

Calculations are based on standard ingredient brands and split evenly into 8 generous servings.

Per Serving (1/8th of loaf):

Calories: ~325 kcal
Protein: ~24 g
Total Fat: ~18 g
- Saturated Fat: ~6 g
Total Carbohydrates: ~17 g
- Dietary Fiber: ~1 g
- Sugars: ~7 g
Sodium: ~520 mg