A classic American diner staple. The structural integrity relies on a 'panade' (milk-soaked breadcrumbs) to retain moisture, while a three-meat blend (beef, pork, veal) provides complex flavor. The iconic ketchup glaze caramelizes in the oven, creating a sweet-tart crust.
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The Panade. In a large bowl, mix the panko and milk. Let it sit for 5 minutes to hydrate. This prevents a dry meatloaf.
The Mix. Add the ground beef, ground pork, grated onion, garlic, eggs, Worcestershire sauce, salt, and pepper to the panade.
The Knead. Using your hands, gently mix all the ingredients together. Do not squeeze or overwork the meat, or it will become dense and tough.
Shape. Preheat oven to 375°F (190°C). Transfer the meat mixture to a foil-lined sheet. Gently shape it into a free-form 9x5 inch loaf. (A free-form loaf on a sheet pan develops a better crust than one inside a loaf pan).
The Glaze. Whisk the ketchup, brown sugar, and vinegar together. Spread exactly half of this glaze evenly over the top and sides of the raw meatloaf.
. for 45 minutes .
Second Glaze. Remove from oven, spread the remaining glaze over the top, and for another 10-15 minutes , or until the internal temperature reaches 160°F (71°C).
Mash. While , the potatoes until tender. Drain, return to the hot pot to dry slightly, then mash thoroughly with the warmed cream, butter, and salt.
Rest. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute. Serve thick slices alongside the mashed potatoes.
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