📖 Instructions

1. Alright, let's get this show on the road! First things first, preheat your oven to 350°F (175°C). This is crucial. We want that oven nice and ready to give our meatloaf a warm welcome.
2. In a large bowl (and I mean LARGE, you don't want meat exploding everywhere), gently combine 2 pounds of ground beef (80/20 is your friend here, trust me) with 1 pound of ground pork. Don't overmix! Overmixing leads to a tough meatloaf, and nobody wants that. Think of it like you're tucking them into bed, not wrestling them.
3. Now, for the flavor bomb! Add 1 cup of finely diced onion (yellow or white, whatever you have on hand), 1/2 cup of finely diced green bell pepper (red works too, if you're feeling adventurous), and 2 cloves of garlic, minced. Make sure they're finely diced. Big chunks of onion in your meatloaf? Nope.
4. In a separate, smaller bowl, whisk together 1 cup of milk (whole milk is best, but 2% works too), 2 large eggs (lightly beaten), 1 cup of breadcrumbs (plain, unseasoned), 2 tablespoons of Worcestershire sauce (don't skip this, it's magic), 1 teaspoon of dried thyme (or Italian seasoning if you're feeling lazy), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. This is your binder, holding everything together.
5. Pour the wet ingredients over the meat mixture. Now, here's where things get messy. Gently mix everything together with your hands. Yes, your hands. It's the best way to ensure everything is evenly distributed without overmixing. Just…don't squeeze it too hard, k?
6. Shape the meatloaf into a loaf on a baking sheet lined with parchment paper. This makes cleanup a breeze. Trust me, future you will thank present you.
7. For the glaze, in a small bowl, combine 1/2 cup of ketchup, 2 tablespoons of brown sugar (light or dark, your call), and 1 tablespoon of yellow mustard. Mix it well, and then spread it evenly over the top of the meatloaf. This glaze is what gives it that signature sweetness.
8. Bake in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer. Seriously. It's the only way to be sure it's cooked through. Ain't nobody got time for raw meatloaf.
9. Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a moister, more flavorful meatloaf. Serve with mashed potatoes and your favorite green veggie. You deserve it.