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Pioneer Woman's Meatloaf

Pioneer Woman meatloaf delivers dense, moist, deeply seasoned comfort meatloaf with a sticky ketchup and brown sugar glaze. Baked until the center reaches 160°F, then rested for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lb ground beef
  • 0.5 lb ground pork
  • 1 cup plain breadcrumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 0.5 cup onion, grated
  • 4 garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme
  • 0.25 Salt to taste
  • 0.25 black pepper to taste
Ketchup and brown sugar glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard
  • 0.1 Worcestershire dash

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the meatloaf releases cleanly.
  2. Combine ground beef, ground pork, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, fresh thyme, salt, and black pepper in a large bowl, mixing just until no dry bits remain.
  3. Press the mixture into the loaf pan and smooth the top for even baking.
Make and apply the glaze
  1. Mix the ketchup, brown sugar, mustard, and a dash of Worcestershire, then spread half over the top of the loaf.
Bake and finish
  1. Bake at 350°F for 55 minutes, then spread the remaining glaze over the loaf.
  2. Bake for 15 more minutes at 350°F until the internal temperature reaches 160°F and the glaze looks dark and set.
  3. Rest the meatloaf for 10 minutes before slicing so the juices settle and the slices stay intact.
Serve
  1. Slice and serve with mashed potatoes and green beans.

Notes

For the best texture, mix the meat just until combined—overmixing can make the loaf dense. Refrigerate leftovers in an airtight container for up to 4 days; freeze sliced meatloaf (yes) for up to 2 months and reheat until hot. For a lighter option, use 90% lean ground beef and lean ground pork to reduce fat while keeping the same glaze.