Meatloaf (Pork with Ketchup Glaze)

porkmeatloafglaze There’s something irresistibly comforting about a tender, juicy meatloaf fresh from the oven, especially when it’s packed with savoury flavor and topped with a rich brown sugar glaze. This ground pork meatloaf takes a classic recipe to the next level, combining economical lean pork with flavourful herbs and aromatics for a melt-in-your-mouth experience that’s sure to please. Perfect for family dinners or a cozy night in, this tender and juicy ground pork meatloaf with glaze is bound to become a go-to favourite.

Pork Meatloaf:
1 Tbsp. butter or olive oil
½ cup onion, finely chopped
2 cloves garlic, minced
1 tsp. dried thyme leaves
2 Tbsp. Worcestershire sauce
2 lbs ground pork
3 Tbsp. quick-cooking oats
1 tsp. cornstarch
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1 large egg
1 egg yolk, slightly beaten
2 Tbsp. Dijon mustard
½ cup Parmesan cheese, freshly grated

Glaze:
¾ cup ketchup
2 Tbsp. brown sugar
2 tsp. apple cider vinegar

Heat a medium sized skillet over medium-high heat. Melt the butter or add the oil to the pan. Add in the onion and allow to cook for until onion softens and starts to brown, about 5-6 minutes.

To the skillet, stir in the garlic and dried thyme. Let it cook for about another minute. Stir in the Worcestershire sauce and bring to a simmer. Take off heat and transfer to a small bowl to cool.

In another small bowl, combine the quick-cooking oats and the cornstarch. Set aside.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Prepare a large baking pan by lining with parchment paper or aluminum foil that is sprayed with a coating of cooking spray.

In a large bowl, combine the ground pork, cooled onion mixture, oat mixture, salt and pepper, 1 large egg plus 1 egg yolk (slightly beaten), Dijon mustard, and Parmesan cheese until mixed. (I like to use my clean hands for this. Make sure you wash your hands with soap and warm water after handling raw pork.)

Form a loaf onto the prepared pan. Set aside.

Make the Glaze:
Combine the ketchup, brown sugar, and apple cider vinegar in a small microwave safe bowl. Place a damp paper towel on top of the bowl (for splatters) and heat on HIGH for 30 seconds to 1 minute to dissolve the sugar. Stir again. (You can also heat the mixture in a small sauce pan on the stove.)

Brush half the glaze onto the top and sides of the raw meatloaf. Reserve the rest of the glaze for later.

Place meatloaf in preheated oven middle rack and bake for 40 minutes. Take out of the oven and brush with the remaining glaze.
Return to oven and bake an additional 10-15 minutes or until instant read thermometer reads an internal temperature of at least 160 degrees F.

Remove from oven and allow to sit for 10-15 minutes before slicing and serving.