2 cups country white bread cubed, crust removed, (about 3–4 slices), also see Tips & Tricks above
1 cup whole milk
1 pound ground beef (we used 80/20)
1 pound ground pork
2 whole eggs
4 tablespoons onion soup mix, see recipe here
1 tablespoon Worcestershire sauce
¼ cup ketchup
Preheat oven to 350 degrees F.
Line a sheet tray with foil and top with a rack then place a folded piece of parchment over the rack. Set aside.
Spray a standard loaf pan with kitchen pan spray. Set aside.
Place the bread and milk in a small bowl to soak.
In a large bowl, add the beef, pork, eggs, onion soup mix and Worcestershire sauce.
Pour the bread and milk into a strainer and squeeze out as much of the milk as you can and discard the milk. Then add the squeezed-out bread to the beef mixture.
Use a wooden spoon or your hands and combine the mixture.
Add the meat mixture in spoonfuls to the prepared loaf pan making sure there are no air bubbles. Use a knife or your spatula to make sure the mixture is firmly against the bottom and sides. The pan will eventually get inverted so you want the surface against the loaf pan to be neat and smooth.
Place the loaf pan on the prepared sheet pan and bake 25 minutes.
Remove and move oven temperature to 425 degrees F.
Use pot holders and flip the meatloaf out of the loaf pan upside down onto the parchment and brush on the ketchup over the top and sides. What was face up is now face down.
Once the oven is back to temp, place back in the oven for 55 to 60 minutes or until the internal temperature reaches the safe temperature of 155 degrees F and the top gets charred and caramelized.
Test with a probe thermometer but if not up to temperature yet, and you need to remove probe, use a tinfoil plug to plug the probe hole so all of the juices don’t leak out. See this photo:
Let rest five minutes where the temperature will continue to rise to 160 degrees F.
Carve into eight slices and serve.
Keywords: Mom's meatloaf, beef and pork meatloaf