Catching Up Over Pork Meatloaf (And Yes, There’s a Glaze)

I have this vivid memory of making pork Meatloaf with glaze for the first time at about 9 PM on a Tuesday (not my brightest move) because I’d forgotten my mother-in-law was visiting. In my panic, I tossed together what I could find and, no lie, it turned out pretty tasty — though the ketchup bottle did explode at me. Now this pork meatloaf makes appearances pretty often, especially when someone needs a bit of cheering up, or when I want an excuse to use that old loaf pan that seems designed solely for this sort of project. I know some folks think meatloaf is just…old-school, but honestly, mine brings the kitchen to life (and dinner to the table whether you want it or not!).

Why You’ll Love This (Or Why I Keep Making It Anyway)

I make this pork meatloaf when I’ve had the sort of day where all I want is something familiar and not too fussy. My family goes absolutely bonkers for the glaze on top — I’ve actually caught my daughter scraping just the topping from leftovers. (They tried to hide it, but I spotted the chunk missing!) Plus, it’s the kind of thing where the leftovers are possibly even better, straight from the fridge if you can’t be bothered to reheat. I used to think meatloaf was, I dunno, a bit bland, but then I started experimenting with spices and now it’s a weekly thing — unless my oven decides to play up, which is always fun.

The Ingredients: What Goes In (And What Swaps Work)

500g ground pork — Sometimes I use a mix of pork and beef if I have both. More flavor that way, in my opinion.
1 small onion, finely chopped — Red or white, honestly. My gran used to swear by brown onions, but whatever’s about to sprout works fine.
2 garlic cloves, minced — Or a big spoon of garlic paste if that’s what you’ve got.
1/2 cup breadcrumbs — Fresh, panko, or sometimes even crushed crackers. The latter is for those ‘nothing in the cupboard’ nights.
1/4 cup milk — I once used half cream and it made it extra rich, so go wild if you’re feeling it.
1 egg — More if your mixture looks a bit dry, less if it’s on the wet side.
1 tsp Worcestershire sauce
1 tsp Dijon or yellow mustard — Spicy brown mustard also works; that’s what my friend from Kentucky swears by.
1/2 tsp dried thyme or Italian seasoning
Salt and pepper to taste (I rarely measure, if I’m honest)
For the glaze:

1/3 cup ketchup — Barbecue sauce for a smokier twist, but ketchup is my default.
2 tbsp brown sugar
1 tbsp apple cider vinegar — White vinegar if you’re calm about these things.
1/2 tsp hot sauce (optional)

How I Make It (With a Few Sidesteps)

Preheat your oven to 180°C (350°F), though sometimes I forget and it’s not the end of the world. Grease a loaf pan or just use a small baking dish — the shape isn’t law.
In a big bowl, plop in the pork, onion, garlic, breadcrumbs, milk, egg, Worcestershire, mustard, thyme (or whatever herb you’ve found in the back), and a good pinch of salt and pepper. This is where I give everything a gentle squeeze and squish with my hands. Messy but honestly easier than a spoon. If it’s looking a little soggy, throw in a bit more breadcrumbs. Or a handful of oats, actually, that works.
Shape the mixture into a loaf shape, toss it in your pan. I sometimes free-form it and it still holds up (bit like making a snowball, really).
In a little bowl, whisk up the ketchup, brown sugar, vinegar, and hot sauce if you’re feeling spicy. Spread about two-thirds over the meatloaf. Save the rest for later — I always forget this bit and use it all at once, so no judgement if you do.
Bake for about 45 minutes. Then, take it out, slather on the rest of the glaze, and bake for another 15-20 minutes until the top is sticky and a bit caramelized around the edges. If you see the sides bubbling, that’s perfect. It’s normal if it looks…sort of soft at this stage. It firms up as it cools.
Let it rest at least 10 minutes before slicing, though my lot tend to hover and try and sneak a bit straight out of the pan (not recommended!)

Notes (Little Things I’ve Learned, The Hard Way)

I used to try and slice this straight from the oven, but it just falls apart (tastes fine though, just sort of…crumbly). Resting is actually worth it.
Sometimes I’ll prep the mix ahead, stick it in the fridge wrapped up, then cook it when I get home. Flavors seem better, or maybe that’s wishful thinking.
If your glaze runs off, don’t sweat it. It pools and makes magic in the corners.

Variations: Stuff I’ve Tried (The Good, The Questionable)

Once I threw in some grated carrot for “health” — no one noticed, but also, no one cheered. Worth a go, though.
Sometimes half pork, half turkey mince — a bit lighter, but honestly, I prefer it richer with all pork.
Cheddar on top! Except it burned once; turns out, only add it for the last few minutes.
Tried replacing milk with broth once, but it was a bit dry for my liking. Just honest.

Equipment I Actually Use (And What Works If You Don’t Have It)

A standard 9×5 loaf pan. But if you’re missing one, just scrunch some foil to form a barrier in a normal baking tray. Actually, a pie dish works too in a pinch.
A mixing bowl (any bowl, really…I’ve used a saucepan when all else failed).
Old school whisk or fork for the glaze. Or just swirl it in a mug with a spoon, bit of elbow grease.

How to Store This (Or…Leftovers, If Any)

Let it cool, then pop it in an airtight box — it’ll keep about 3 days in the fridge. Or slice and wrap for the freezer (up to a month though honestly, in my house it never lasts that long, usually vanishes before midnight snacks roll around!).

Serving It Up (And My Family’s Weird Habit)

I always serve mine with fluffy mashed spuds and green beans — which is partly tradition and partly because it’s what’s quick. My brother puts his on a crusty buttered roll (yeah, it’s a bit over the top, but who am I to judge?). Sometimes I even sneak a fried egg on it for breakfast the next day. Game changer, trust me.

Pro Tips (The Oops Moments)

I once tried rushing the resting stage and ended up with meatloaf rubble (don’t be like me, just wait those 10 minutes).
Don’t overmix the meat; it makes things dense. I used to mash like nobody’s business, but gentler is better here.
Glaze halfway, not all at once — otherwise it just vanishes into the meat (or so it seems).

FAQ (Because Folks Ask, and I Sometimes Forget the Answer)

Can I double the recipe?
Yeah, if you’ve got a huge crowd or want extra for sandwiches (which you do). Just use a bigger pan, maybe check the center’s cooked through.
Is turkey okay instead of pork?
Sure thing—though the flavor’s a bit milder, I reckon. Maybe up the seasoning a notch.
What if I don’t have breadcrumbs?
Smoosh some old crackers, or even dry oats (just a bit less, so it isn’t too oaty). It works, promise.
My glaze always slides off. Help?
I hear you! Let the first bit bake a while, then add more. It sticks better that way, scouts honor.
Why does it sometimes look pink?
Pork can stay a bit pink even when cooked through, especially if you’ve used smoked ingredients or fancy salts. If it hits at least 70°C (160°F) in the middle, you’re golden.

And finally, bit of a random aside — do you ever notice how meatloaf slices are never quite straight, like you cut it perfect and somehow the loaf just rebels anyway? Maybe it’s just mine. Anyway, let me know if you try this, or honestly if you ever get the glaze to stick completely to the top without any casualties — still chasing that one myself.

Pork Meatloaf with Glaze