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Pioneer Woman's Homestyle Meatloaf

Pioneer Woman meatloaf is a dense, moist, deeply seasoned farmhouse-style meatloaf baked in a loaf pan and finished with a sticky ketchup-brown sugar glaze. This classic American meatloaf uses beef and pork plus thyme for an extra-savory, sliceable center with a caramelized top.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lb ground beef
  • 0.5 lb ground pork
  • 1 cup plain breadcrumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 0.5 cup onion, grated
  • 4 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme
  • Salt to taste
  • black pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard
  • Worcestershire sauce dash

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Lightly press the pan’s surface with a thin coat so the finished loaf releases cleanly.
Make the meatloaf mixture
  1. Combine ground beef, ground pork, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, fresh thyme, salt, and black pepper in a large mixing area and do not overmix.
  2. Press the mixture into the loaf pan, then smooth the top for even baking.
Add glaze and bake
  1. Mix glaze ingredients and spread half over the top of the meatloaf.
  2. Bake for 55 minutes at 350°F.
  3. After 55 minutes, spread the remaining glaze over the top and bake 15 more minutes until the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices redistribute.
  2. Serve with mashed potatoes and green beans.

Notes

Pro tip: avoid overmixing so the loaf stays tender and dense rather than tough. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze sliced portions up to 2 months. To make it slightly lighter, use 93% lean ground beef and a lean ground pork while keeping the same glaze for that classic flavor.