Description
This meatloaf features a savory blend of ground beef and pork, mixed with sautéed vegetables and Italian herbs, topped with a tangy ketchup and mustard glaze. It’s a comforting dish that’s perfect for family dinners, offering a deliciously moist texture and rich flavor in every bite.
Ingredients
Scale
- 1 pound ground beef (80/20 blend for best flavor)
- 1 pound ground pork
- 1 cup breadcrumbs (preferably Italian seasoned)
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 cup shredded provolone cheese
- 1/2 cup ketchup (for topping)
- 1 tablespoon Dijon mustard (for topping)
Instructions
- In a large mixing bowl, combine the ground beef and ground pork.
- Add the breadcrumbs to the meat mixture.
- Pour in the milk.
- Sprinkle in the grated Parmesan cheese.
- In a skillet over medium heat, sauté the chopped onion and green bell pepper in a little olive oil until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Let the sautéed vegetables cool slightly, then add them to the meat mixture.
- Stir in the Worcestershire sauce, salt, black pepper, oregano, thyme, and crushed red pepper flakes (if using). Mix until just combined.
- Fold in the shredded provolone cheese.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease a loaf pan.
- Transfer the meat mixture onto the prepared baking sheet or into the loaf pan, shaping it into a loaf about 2 inches high.
- In a small bowl, mix together the ketchup and Dijon mustard.
- Spread the ketchup mixture evenly over the top of the meatloaf.
- Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C).
- Halfway through the cooking time, baste the meatloaf with the juices that accumulate on the baking sheet.
- Once cooked through, remove from the oven and let it rest for about 10-15 minutes.
- After resting, transfer the meatloaf to a cutting board and slice into thick pieces, about 1 inch wide.
- Serve warm, garnished with additional provolone cheese if desired, alongside mashed potatoes, steamed vegetables, or a fresh salad.
Notes
- For added flavor, consider using fresh herbs instead of dried.
- You can substitute the provolone cheese with mozzarella or cheddar if preferred.
- Leftover meatloaf can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes