Meatloaf is one of the most-searched American dinner recipes and one where the quality of the fat matters significantly. The combination of 80/20 ground beef and ground pork produces the correct texture — neither dry nor greasy — because the pork fat bastes the beef from within during the bake. The tallow-greased pan creates a crust on the outside.
The glaze is a ketchup reduction applied in two stages: once before baking and once twenty minutes before the end. The first application caramelises into the surface. The second stays glossy and tangy on top. This is not a ketchup-as-sauce approach — it is a proper lacquer applied in layers.
American Meatloaf Recipe
Ingredients
- 700g (1.5 lb) ground beef, 80/20 fat ratio
- 300g (10 oz) ground pork
- 1 medium onion, finely grated
- 3 garlic cloves, minced
- 2 large eggs, beaten
- 80ml (⅓ cup) whole milk
- 60g (½ cup) plain dry breadcrumbs
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1½ tsp sea salt
- 1 tsp black pepper
- 1 tbsp beef tallow for greasing
- Glaze: 4 tbsp ketchup, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp Worcestershire sauce
Method
- Preheat oven to 180°C (350°F). Grease a 23×13cm loaf tin or a rimmed baking sheet with tallow.
- Combine the ground beef, pork, grated onion, garlic, eggs, milk, breadcrumbs, Worcestershire, thyme, salt, and pepper in a large bowl. Mix with your hands until just combined. Do not overwork — overmixing makes meatloaf dense and tough.
- Transfer to the prepared tin or shape into a free-standing loaf approximately 22×10cm on the baking sheet. Free-form produces more crust.
- Whisk together all glaze ingredients. Brush half the glaze over the top and sides of the loaf.
- Bake for 45 minutes. Remove from oven and brush the remaining glaze over the top.
- Return to oven for 20–25 minutes until the internal temperature reaches 70°C (160°F) and the glaze is caramelised.
- Rest for 10 minutes before slicing — this allows the juices to redistribute. Slice with a sharp knife in generous portions.
Why combine beef and pork?
Pork fat is softer and bastes the beef from within during cooking, preventing the loaf from drying out. All-beef meatloaf tends to be denser and drier. The pork is not detectable in the finished dish.
Is this seed oil free?
Yes. Tallow, beef, pork, eggs, milk, and breadcrumbs contain no seed oils. Check your ketchup label — most US brands are clean but some premium brands add oils.
Can I make it ahead?
Meatloaf refrigerates beautifully for 4 days and slices better cold. Make it Sunday and eat through the week.
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