Ingredients
Equipment
Method
- Combine the fresh breadcrumbs, heavy cream, and whole milk in a small bowl and let them sit for 5 minutes to soak.
- Preheat your oven to 350 degrees Fahrenheit.
- Add the ground beef, ground pork, egg, kosher salt, black pepper, garlic powder, and onion powder to a large mixing bowl. Mix just until combined, being careful not to overwork the mixture.
- Pour the soaked breadcrumb mixture into the bowl with the meat and fold everything together gently with a wooden spoon until evenly distributed.
- Add 2 tablespoons of ketchup to the meat mixture and fold it in until just combined.
- Press the mixture into a 9 by 5 inch loaf pan, smoothing the top with your spatula for even shaping.
- Whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small saucepan over low heat until smooth. Spread this glaze evenly over the top of the meatloaf.
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a meat thermometer inserted into the center reads 160 degrees Fahrenheit.
- Remove the meatloaf from the oven and let it rest in the pan for 5 minutes before turning it out onto a serving platter and slicing.
Notes
Don't skip the breadcrumb soaking step as this is what separates this elegant version from standard meatloaf and keeps it incredibly moist. Use a meat thermometer to check doneness instead of relying on time alone. Mix the meatloaf gently to avoid developing a dense, tough texture. Let the baked meatloaf rest for a few minutes before slicing so the juices stay inside. Store cooled meatloaf in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.