Classic Meatloaf


The combination of ground beef, ground pork, and ground veal produces a moist and tender traditional meatloaf. A sweet-and-sour glaze made with ketchup and brown sugar is brushed on the meatloaf before it bakes for about one hour 20 minutes. The result is a real comfort food favorite.


  • 3 thick slices white bread, torn into large pieces

  • 2 garlic cloves, chopped

  • 1 medium onion, chopped

  • 1 celery stalk, chopped

  • 1 medium carrot, chopped

  • ½ cup flat-leaf parsley

  • 12 ounces ground beef chuck (90 percent lean), preferably pasture-raised

  • 12 ounces ground pork, preferably pasture-raised

  • 12 ounces ground veal, preferably milk-fed

  • 1 large egg

  • ¾ cup ketchup

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • Coarse salt and freshly ground pepper

  • 2 tablespoons light-brown sugar


  1. Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.

  2. Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.

  3. Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

    classic meat loaf
    Christopher Baker
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