Mom's Meatloaf


This homey meatloaf recipe gets its rich flavor from a blend of beef, veal, and pork, not to mention the chopped bacon added to the mix.

Photo: © Fredrika Stjärne
Active Time:
30 mins
Total Time:
1 hrs 40 mins
4 to 6

This is a classic meatloaf recipe taken to the next level. The blend of beef, pork, and veal gives it lots of richness and flavor from the fatty meat, while the chopped bacon added to the mix lends it a smoky touch. As well, the Worcestershire sauce, fresh thyme, Dijon mustard, and chopped garlic ensure each bite is extra savory. The sauce is simple — just ketchup, brown sugar, and a pinch of cayenne pepper — but it rounds out the flavors of the meatloaf nicely after it bakes in the oven.

Another reason this recipe stands out is that the developer who came up with it, Melissa Rubel Jackson, designed it to create leftovers that you can repurpose into a whole new recipe. If you like, serve half of the meatloaf one night and save the rest to make Spicy Sloppy Joes later in the week. Or, simply turn leftovers into meatloaf sandwiches on crusty bread rolls with a smear of Dijon mustard.


  • 1 tablespoon extra-virgin olive oil

  • 1 medium onion, cut into 1/4-inch dice

  • 2 garlic cloves, minced

  • 1 cup fresh breadcrumbs

  • 1/4 cup plus 2 tablespoons whole milk

  • 1/4 cup plus 2 teaspoons ketchup, divided

  • 1 egg, lightly beaten

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon chopped fresh thyme

  • 1 tablespoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon Dijon mustard

  • 2 slices of bacon, cut into 1/2-inch pieces

  • 1 pound ground beef chuck

  • 1/2 pound ground veal

  • 1/2 pound ground pork

  • 1 tablespoon dark brown sugar

  • Pinch of cayenne pepper


  1. Preheat oven to 375°F. Heat olive oil in a medium skillet over medium heat. Add onion and garlic to pan and cook until softened, about 5 minutes. Remove pan from heat and let stand until cooled to room temperature, about 15 minutes.

  2. In a large bowl, mix breadcrumbs with milk until crumbs are evenly moistened. Add onion mixture, 2 teaspoons of the ketchup, egg, Worcestershire sauce, thyme, salt, black pepper, and mustard and mix until blended.

  3. In a food processor, pulse bacon until finely chopped; add it to breadcrumb mixture. Add ground beef, veal, and pork and mix gently with your hands until evenly combined.

  4. Form mixture into a 9-by-5-inch loaf and place in a medium roasting pan. In a small bowl, mix remaining 1/4 cup of ketchup with brown sugar and cayenne. Spread ketchup mixture on top of meatloaf. Bake for about 1 hour and 10 minutes, until glaze is browned and an instant-read thermometer inserted in center of meatloaf registers 160°F. Let meatloaf rest for 10 minutes. Cut into slices and serve.

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