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Pioneer Woman's Meatloaf (Homestyle with Ketchup-Brown Sugar Glaze)

Pioneer Woman meatloaf gets a dense, moist crumb with a deeply seasoned beef-and-pork base and a sticky ketchup and brown sugar glaze. Bake until the center reaches 160°F, then rest 10 minutes for clean slices.
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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 and black pepper to taste
Ketchup-Brown Sugar Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp mustard
  • Worcestershire

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and loaf pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
Mix the meatloaf
  1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, fresh thyme, and salt and black pepper; mix just until combined and do not overmix.
  2. Press the mixture into the loaf pan and smooth the top for even baking.
Add glaze and bake
  1. Mix the glaze ingredients, then spread half of the glaze over the top.
  2. Bake at 350°F for 55 minutes, then spread the remaining glaze over the loaf for a darker, sticky finish.
  3. Bake 15 more minutes at 350°F until the internal temperature reaches 160°F, indicated by a fully cooked center.
Rest and serve
  1. Rest the meatloaf 10 minutes before slicing so the juices settle and slices hold together.
  2. Serve warm with mashed potatoes and green beans.

Notes

For the most tender texture, mix the meatloaf base only until the ingredients come together—overmixing makes it dense. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat slices in the oven or microwave. Freezing is yes: freeze tightly wrapped slices for up to 2-3 months and thaw overnight in the fridge. For a lighter option, use 90% lean ground beef (and lean ground pork) to reduce fat while keeping the same seasoning and glaze.