📖 Instructions

1. Preheat your oven to 350°F (175°C). Get that oven nice and toasty – it's meatloaf time!
2. In a large mixing bowl, combine 1.5 pounds of ground beef and 0.5 pounds of ground pork. Make sure they're nicely mixed – no one wants a bite that's all beef or all pork!
3. Add 1 cup of breadcrumbs to the bowl. I prefer panko for a little extra crunch, but regular breadcrumbs work just fine. Sometimes, I will use gluten-free breadcrumbs to make this dish accessible for all
4. Finely dice 1 medium onion and 2 cloves of garlic. Add them to the meat mixture. These aromatics are going to add so much flavor!
5. In a separate small bowl, whisk together 2 large eggs, 1/4 cup of ketchup, 2 tablespoons of Worcestershire sauce, 1 tablespoon of balsamic vinegar, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Don't skip the balsamic vinegar – it's the secret ingredient!
6. Pour the wet ingredients over the meat mixture. Gently mix everything together with your hands until just combined. Be careful not to overmix – that can make the meatloaf tough. Nobody wants that!
7. Line a loaf pan with parchment paper or grease it well. This will make it much easier to remove the meatloaf later.
8. Transfer the meat mixture to the loaf pan and shape it into a loaf. If you have time, let it rest for 10 minutes.
9. In a small bowl, combine 1/2 cup of ketchup, 1 tablespoon of brown sugar, and 1 teaspoon of Dijon mustard. This glaze is going to give the meatloaf a beautiful, tangy finish.
10. Spread the glaze evenly over the top of the meatloaf.
11. Bake in the preheated oven for 60-70 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to be sure – safety first!
12. Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute, making it extra moist and delicious.
13. Slice and serve with your favorite sides, such as mashed potatoes, green beans, or a simple salad. Enjoy!