Mom's Meat Loaf

This is the kind of meat loaf that actually tastes like something. A blend of ground beef and pork gives it more flavor and moisture than all-beef versions, while oregano, basil, garlic powder, and Worcestershire sauce build a savory backbone you can smell from the next room.

The pork makes a real difference here. Ground pork has more fat than lean beef, and that fat keeps the loaf tender and juicy instead of dry and crumbly. Mixing by hand is important too. Overmixing with a spoon or mixer compresses the meat and produces a dense, tough loaf. Work it just until everything is evenly combined and stop.

You’ll know it’s done when the top turns golden brown and the loaf pulls away from the sides of the pan. That gap between the meat and the pan means the proteins have set and the loaf will hold its shape when you slice it.

Chef Tips

• Let the meat loaf rest 10 minutes after pulling it from the oven. This lets the juices redistribute so they don’t pour out when you slice.
• Use seasoned bread crumbs, not plain. They add flavor and already contain herbs that complement the oregano and basil in the mixture.
• Drain off any accumulated grease after baking before transferring to a platter. A pool of grease on the serving plate is never a good look.

Variations

• Spread extra ketchup or a brown sugar glaze over the top during the last 15 minutes of baking for a sticky, sweet crust.
• Swap ground pork for Italian sausage for a spicier, more robust loaf.
• Add diced bell peppers and celery to the mix for extra moisture and a vegetable boost.