Meatloaf Plain and Simple as it Should Be

Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

Meatloaf Plain and Simple as it Should Be

Servings: 8

Prep time: 25 minutes


  • 1 cup / fine fresh breadcrumbs

    To make fine fresh breadcrumbs, preheat oven to 300°F. Place 6 slices white sandwich bread on a wire rack set into a baking sheet. Bake until completely dry and just beginning to turn golden, 15–20 minutes. Allow to cool slightly, then pulse in a food processor until fine crumbs form.
  • 1/3 cup / whole milk
  • 1 medium / onion coarsely chopped
  • 1 stalk / celery coarsely chopped
  • 4 cloves / garlic
  • 2 Tablespoons / neutral vegetable oil such as grapeseed
  • 2 1/4 teaspoons / kosher salt divided
  • 1 1/2 teaspoons / freshly ground black pepper divided
  • 3 Tablespoons / Worcestershire sauce
  • 1 1/2 pounds / ground beef chuck preferably 20% fat
  • 1/2 pound / ground pork
  • 2 large eggs
  • 1/2 cup / ketchup divided, plus more for serving


  1. Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
  2. Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
  3. Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
  4. Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.