Classic Meatloaf
3 slices white sandwich bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
coarse salt and ground pepper
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
2. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper. Add bread-milk mixture, and mix very gently with a fork (do not over mix).
3. Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
4. Bake, brushing twice with remaining 1/4 cup ketchup during baking, until instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.
This meatloaf was the absolute best one that I ever have made. There were NO leftovers from this one and I think they wish I had doubled the recipe. I think next time, I will.