Ingredients:

  • 5 lbs Ground Beef (80/20 blend)
  • 5 lbs Ground Pork
  • 1 Tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 1/2 cup Celery, finely diced
  • 2 cloves Garlic, minced
  • 1/2 cup Quick Cooking Oats
  • 1/3 cup Whole Milk
  • 1 Large Egg, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • 2 Tbsp Fresh Parsley, chopped
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup Ketchup (for Glaze)
  • 2 Tbsp Brown Sugar, packed (for Glaze)
  • 1 Tbsp Apple Cider Vinegar (for Glaze)
  • 1 tsp Yellow Mustard (for Glaze)

Instructions:

  1. Prepare the Glaze: Whisk together the ketchup, brown sugar, apple cider vinegar, and yellow mustard in a small bowl. Set aside.
  2. Sauté Aromatics: Melt butter in a small skillet over medium heat. Add onion and celery and sauté gently until soft and translucent (about 5-7 minutes). Add the minced garlic during the last minute.
  3. Crucially, Cool the Aromatics: Transfer the cooked vegetables to a plate and spread them out. Allow them to cool completely before proceeding—hot ingredients will prematurely set the raw meat protein.
  4. Activate the Binder: While the aromatics cool, combine the Quick Oats and Whole Milk in a small bowl. Stir briefly and allow to sit for 5 minutes to fully hydrate the oats.
  5. Combine Wet Ingredients: In a large mixing bowl, whisk together the activated oats/milk mixture, the egg, Worcestershire sauce, Dijon mustard, salt, pepper, dried thyme, and fresh parsley.
  6. Add Cooled Aromatics and Meat: Add the cooled sautéed vegetables, the ground beef, and the ground pork to the wet mixture.
  7. Mix Gently: Use your hands (or a wooden spoon) to combine the ingredients. Mix only until they are just combined and no large pockets of raw meat remain. Overmixing causes tough meatloaf.
  8. Shape and Pan: Preheat oven to 375°F (190°C). Lightly grease a 9 x 5 inch loaf pan. Press the meat mixture into the pan, ensuring the top is relatively smooth.
  9. Initial Bake: Bake the meatloaf, uncovered, for 30 minutes to allow the structure to set.
  10. Glaze Application: Remove the loaf from the oven. Brush half of the prepared Glaze evenly over the surface of the loaf.
  11. Final Bake: Return the loaf to the oven for an additional 35–45 minutes, or until the internal temperature, checked with a digital thermometer inserted into the thickest part, reads 160°F (71°C).
  12. Rest (Essential): Remove the meatloaf from the oven. Brush the remaining Glaze over the top. Tent loosely with foil and rest for 10 minutes before slicing. This allows the juices to redistribute for a moist result.