Description
This classic Christmas Meatloaf is a comforting and flavorful holiday dish made with a blend of ground beef and pork, seasoned with herbs and baked to perfection. Its juicy texture combined with a savory ketchup glaze on top makes it a festive centerpiece that brings warmth and nostalgia to your holiday table.
Ingredients
Scale
Meatloaf
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 1 egg
- 1/4 cup ketchup
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
For Topping
- Additional ketchup, as desired
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the meatloaf.
- Combine ingredients: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, chopped onion, minced garlic, chopped parsley, egg, ketchup, salt, pepper, and thyme, ensuring all ingredients are evenly distributed.
- Mix thoroughly: Mix all the ingredients well until they are fully integrated, using your hands or a spoon for better texture.
- Shape the loaf: Form the meat mixture into a loaf shape and place it into a baking dish, ensuring it holds firm.
- Add ketchup topping: Spread a layer of additional ketchup on top of the meatloaf for extra flavor and moisture, if desired.
- Bake the meatloaf: Place the baking dish in the preheated oven and bake for about 1 hour, or until the meatloaf is cooked through and an internal temperature of 160°F (71°C) is reached.
- Rest before slicing: Remove the meatloaf from the oven and let it rest for 10 minutes to allow the juices to settle. Slice and serve warm for best flavors.
Notes
- Make sure to mix the meat mixture gently to avoid a dense meatloaf texture.
- Use a meat thermometer to ensure the meatloaf is safely cooked.
- You can customize the seasoning with your favorite herbs such as rosemary or sage.
- Resting the meatloaf before slicing helps keep it moist and prevents crumbling.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
