Meatloaf is one of our all time favorite dinners, especially during the colder months. It’s hearty and filling and it’s absolutely delicious. There are generally two camps when it comes to meatloaf – gravy people and ketchup people. We are definitely ketchup people, and we like to make a spicy glaze that gets baked onto the top of the loaf so it has a little kick to it. Our recipe is pretty straightforward –
- 1 pound ground beef
- 1 pound ground pork
- 1 cup of crushed crispy rice cereal (if you’re gluten-free Malt-O-Meal makes a gluten-free-friendly version without malt syrup)
- 1 egg
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Mix all of the ingredients together until well combined. Form into a loaf shape on a sheet pan. I like to make a squat loaf that’s only about an inch and a half high to maximize the surface area that gets glazed. A lot of people bake their meatloaves in rectangular bread pans, but I find that they turn out too greasy that way since it basically sits in it’s own oils while it bakes. Baking on a sheet pan prevents this.
Put the meatloaf in a preheated 400 degree oven and bake for 20 minutes before applying the first coat of ketchup glaze, which is made by combining the following –
- 1 1/2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 teaspoon (or to taste) chipotle powder
Brush on a third of the glaze to start with. The meatloaf will need to bake for close to an hour, so every 20 minutes apply another coat of glaze. “Shellac-ing” the meatloaf with the glaze really builds up a nice top and improves the flavor.
We like to serve our meatloaf with mashed potatoes and some kind of green veg on the side, but you can choose anything to go with it – it’s a versatile main dish that pairs well with a variety of things.