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Creamy Garlic Butter Meatloaf - Comforting, Juicy, and Packed With Flavor

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground beef (1 lb / 450 g, 80–85% lean)
  • Ground pork (1/2 lb / 225 g)
  • Yellow onion (1 medium, finely diced)
  • Garlic (6–8 cloves, minced; divided between loaf and sauce)
  • Unsalted butter (6 tbsp; divided)
  • Whole milk (1/2 cup)
  • Plain breadcrumbs (3/4 cup)
  • Eggs (2 large)
  • Worcestershire sauce (1 tbsp)
  • Dijon mustard (1 tbsp)
  • Fresh parsley (2 tbsp, chopped; plus extra for garnish)
  • Italian seasoning (1 tsp)
  • Smoked paprika (1 tsp)
  • Kosher salt and black pepper
  • Beef broth (1/2 cup)
  • Heavy cream (3/4 cup)
  • Parmesan cheese (1/4 cup, finely grated)
  • Lemon juice (1–2 tsp, to brighten the sauce)
  • Olive oil (1 tbsp)

Method
 

  1. Prep the oven and pan. Preheat to 350°F (175°C). Line a sheet pan with foil and set a wire rack on top, or use a loaf pan lined with parchment for easy lift-out.
  2. Soften the aromatics. In a skillet over medium heat, add olive oil and 1 tbsp butter. Sauté the diced onion with a pinch of salt for 4–5 minutes until translucent. Add half the minced garlic and cook 30 seconds more. Let cool slightly.
  3. Make a quick panade. In a large bowl, combine breadcrumbs and milk. Let it soak 2 minutes until soft. This keeps the meatloaf moist and sliceable.
  4. Mix the meatloaf. Add ground beef, ground pork, eggs, Worcestershire, Dijon, parsley, Italian seasoning, smoked paprika, 1 1/2 tsp salt, and 1 tsp pepper. Add the cooled onion-garlic mix. Using your hands or a fork, mix gently just until combined. Do not overwork or the loaf will be dense.
  5. Shape the loaf. Transfer the mixture to the prepared pan. Shape it into a rounded loaf about 9 inches long. Smooth cracks with damp hands so juices stay in.
  6. Start baking. Bake for 35 minutes. Meanwhile, make the sauce.
  7. Build the creamy garlic butter sauce. In a small saucepan, melt 5 tbsp butter over medium-low heat. Add the remaining minced garlic and cook gently for 1 minute (do not brown). Whisk in beef broth and bring to a simmer. Add heavy cream and Parmesan, and simmer 3–4 minutes until slightly thickened. Season with 1/2 tsp salt, pepper to taste, and 1–2 tsp lemon juice to brighten. Keep warm on low.
  8. Glaze and finish baking. After 35 minutes, spoon about half the sauce over the top and sides of the meatloaf. Return to the oven for 15–20 minutes, until an instant-read thermometer in the center reads 160°F (71°C).
  9. Rest and broil (optional). Let the meatloaf rest 10 minutes to lock in juices. For a lightly caramelized top, set the oven to broil and give it 1–2 minutes, watching closely.
  10. Serve. Slice with a sharp knife. Spoon remaining warm sauce over each slice. Garnish with chopped parsley and a pinch of black pepper. Serve with mashed potatoes, buttered green beans, or a crisp salad.