Moist, tender, and flavorful define this comforting classic. The tangy homemade bar-b-que sauce perfectly counters the savoriness of this meatloaf. My mother, who thoroughly researches EVERYTHING to find “the best”, passed down this recipe to me after discovering it in her America’s Test Kitchen cookbook. Being a retired science teacher, she loves all of the scientific and culinary details that ATK lays out in their recipes. The original recipe calls for wrapping bacon around the meatloaf but I find that too be way to much and always found myself taking the bacon off. So I decided to make my version without bacon. No flavor lost in that decision! 
To say that my family LOVES this meal is an understatement. My son begs me to make meatloaf on a weekly basis, although I try to distract with Taco Tuesday or chicken cutlets because this is such a meat heavy meal. The ground beef, pork and veal mixture, along with greek yogurt help to retain the loaf’s moisture content. Make sure that your ground beef is 85%/15%.
The World’s Best Meatloaf
This meatloaf serves us all with leftovers for the next day. I always wrap the sauce separately so we don’t lose that tang when re-heating the next day (sometimes for breakfast!). I use panko bread crumbs because that is what I have on hand but feel free to use whatever bread crumbs you have in your cupboards.
The World’s Best Meatloaf
The World’s Best Meatloaf
The wonderful thing about this recipe is that you can even make it ahead of time, refrigerate and cook later. An hour in the oven is all you need. A little 10 minute rest after pulling it out of the oven allows the juices to recirculate but sometimes it is hard to hold off the troops!
The Meatloaf to End All Meatloaves
Print RecipeIngredients
- 1/2 cup ketchup or chili sauce (chili sauce is better)
- 4 tbsp brown sugar
- 4 tsp cider vinegar (or white vinegar)
- 2 tsp vegetable oil (avocado oil is best)
- 1 medium onion, chopped
- 2 medium cloves garlic, minced
- 2 large eggs
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1/4 tsp hot pepper sauce
- 1/2 cup plain yogurt
- 1 lb ground beef chuck
- 1/2 lb ground pork
- 1/2 lb ground veal
- 2/3 cup Saltine crackers (crushed) or Panko bread crumbs
- 1/3 minced fresh parsley leaves
- 8-12 slices of bacon (depending on loaf size)
Instructions
Mix ketchup (chili sauce), brown sugar and cider vinegar (white vinegar) in saucepan and set aside.
Preheat oven to 350 degrees.
Heat oil in medium skillet. Add onion and garlic. Sauté until softened and lightly browned (about 5 minutes). Set aside to cool.
Mix eggs, thyme, salt, pepper, mustard, Worcestershire sauce, hot pepper sauce, and yogurt.
Blend ground chuck, pork and veal in a medium bowl. Add in egg mixture. Add crackers (or bread crumbs), parsley, and cooled onion and garlic. Mix until well blended.
Place in a shallow baking dish and form mold with wet hands to avoid meat sticking to hands. Brush top with half of glaze- we will simmer rest of glaze later. Arrange bacon slices over top of meatloaf. Tuck ends of bacon under the meatloaf.
Bake until bacon is crispy and loaf registers 160 degrees F; about an hour. Allow to cool for at least 20 minutes.
Meanwhile, simmer rest of glaze over a low heat until it has thickened slightly.
Slice and serve. Serve glaze separately.
Notes
I don't use the bacon at all when cooking this recipe. I think its actually better without but that is up to you and your tastebuds (and waist!!).
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