Classic Meatloaf

• 1½ lb meatloaf mix (pork, veal, and beef)
• mirepoix (carrots, celery, onions), finely chopped
• olive oil
• ¾ cup seasoned breadcrumbs
• ¾ cup whole milk
• 1 teaspoon salt
• garlic powder
• pepper
• 3 splashes Worcestershire sauce
• 1 egg
• ¼ cup ketchup
• ⅛ cup light brown sugar
• splash apple cider vinegar
• 1 teaspoon honey

Preparation

1. Step 1

   0:22
   Sauté the mirepoix in olive oil over medium heat for 5 to 10 minutes until softened and translucent, adding a pinch of salt to draw out moisture.
2. Step 2

   0:40
   Remove the vegetables from the heat and let them cool.
3. Step 3

   1:27
   In a bowl, combine the breadcrumbs and milk. Let the mixture hydrate for 1 to 2 minutes until it reaches a wet sand consistency.
4. Step 4

   1:40
   Add salt, garlic powder, pepper, Worcestershire sauce, and the egg to the panade mixture.
5. Step 5

   2:29
   Stir the cooled vegetables into the panade mixture.
6. Step 6

   3:01
   Add the meat to the panade mixture and gently fold together by hand until combined, being careful not to overwork the meat.
7. Step 7

   3:06
   Grease a loaf pan and pack the meat mixture firmly into it.
8. Step 8

   3:09
   Flip the meatloaf out of the pan onto a parchment-lined or silicone-lined baking sheet.
9. Step 9 · 325°F / 163°C

   3:25
   Smooth the sides of the loaf and bake in a preheated oven at 325 F for 15 minutes.
10. Step 10

    5:21
    While the meatloaf bakes, whisk together ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, and honey to create the glaze.
11. Step 11

    5:21
    After the initial 15 minutes, brush a thin layer of the glaze over the meatloaf and return to the oven for 15 minutes.
12. Step 12 · 150°F / 66°C

    5:38
    Apply a thicker coat of the remaining glaze over the entire loaf and continue baking until the internal temperature reaches 150 F to 155 F.
13. Step 13

    6:15
    Remove from the oven and let the meatloaf rest for 10 to 15 minutes before slicing and serving.