Homestyle Meat Loaf

Mixing ground chuck and ground pork in equal parts gives this meat loaf a richer, juicier result than beef alone. The pork fat keeps everything moist during the long bake, while the chuck brings that beefy flavor you expect from a proper meat loaf. Raw oatmeal instead of breadcrumbs absorbs the meat juices as it cooks, creating a tender crumb that holds together without being dense.

The seasoning is more interesting than the typical ketchup-and-onion-soup packet approach. Allspice, thyme, black pepper, and beef bouillon granules give the loaf a warming, savory depth. The bouillon dissolves into the meat mixture and seasons it from within, so the flavor runs all the way through instead of sitting on the surface.

The optional pan sauce is worth the extra 20 minutes. Drippings from the loaf pan cook with chopped onion, stewed tomatoes, a splash of whiskey, and nutmeg into a chunky, slightly boozy gravy that turns each slice into something more than just meat and bread.

Chef Tips

• Mix with your hands, not a spoon. Hands give you better control and more even distribution without overworking the meat.
• Don’t compact the loaf too tightly in the pan. Packed meat steams instead of baking and comes out rubbery.
• Pour off the drippings for the sauce as soon as the loaf comes out. They solidify fast and are harder to work with once cool.
• Let the meat loaf rest 10 minutes before slicing. It firms up and cuts cleaner.

Variations

• Add a tablespoon of Worcestershire sauce to the egg mixture for a deeper umami note.
• Swap the whiskey in the sauce for bourbon or dark beer for a different flavor profile.
• Top the loaf with a ketchup-brown sugar glaze during the last 15 minutes of baking for a sticky, caramelized crust.