Entree: United States – Indiana / Midwestern United States – Hoosier Meatloaf

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 25 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- Meatloaf
  - 1 lb (454 g) ground beef
  - 1 lb (454 g) ground pork
  - 1 cup (90 g) plain dried breadcrumbs
  - 3/4 cup (180 ml) whole milk
  - 2 large eggs
  - 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  - 2 cloves garlic, minced (about 6 g)
  - 1 tbsp (15 ml) Worcestershire sauce
  - 1 tsp (5 ml) Dijon or brown mustard
  - 2 tbsp (8 g) fresh parsley, chopped
  - 1 1/2 tsp (8 g) kosher salt
  - 1/2 tsp (1 g) freshly ground black pepper
  - 1/2 tsp (2 g) garlic powder (optional)
  - 1 tbsp (15 ml) vegetable oil or neutral oil (for sautéing)
- Ketchup Glaze
  - 3/4 cup (180 ml) ketchup
  - 2 tbsp (30 g) packed brown sugar
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tsp (5 ml) Worcestershire sauce
- Mashed Potatoes
  - 2 lb (900 g) russet potatoes, peeled and cut into chunks
  - 4 tbsp (60 g) unsalted butter
  - 3/4 cup (180 ml) milk, warmed (more as needed)
  - Salt and freshly ground black pepper
- Buttered Green Beans
  - 1 lb (450 g) fresh green beans, trimmed
  - 1 tbsp (15 g) unsalted butter
  - 1 small shallot or 1/4 small onion, minced (about 1–2 tbsp / 15–20 g)
  - Salt and pepper to taste

Instructions

Short Description:
A classic Indiana-style meatloaf made with a mix of ground beef and pork, sautéed onions, and seasonings, finished with a sweet-tangy ketchup glaze and served with creamy mashed potatoes and buttered green beans for a complete Midwestern meal.

Regional Notes:
This Hoosier version uses a 50/50 mix of ground beef and pork for moistness and flavor, includes sautéed onions and Worcestershire for depth, and is topped with the traditional ketchup-based glaze Indiana families favor. Unlike leaner regional variants, this rendition keeps the pork to maintain a tender texture and a rich glaze finish common in Indiana home kitchens.

1. Preheat the oven to 350°F (175°C). Lightly oil a 9x5-inch (23x13 cm) loaf pan or line a rimmed baking sheet with parchment.
2. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and cook, stirring, until softened and translucent, about 5–7 minutes. Add the minced garlic in the last 30 seconds, then remove from heat and let cool slightly.
3. In a small bowl, pour 3/4 cup (180 ml) milk over 1 cup (90 g) breadcrumbs and let soak for 5 minutes.
4. In a large mixing bowl combine 1 lb (454 g) ground beef and 1 lb (454 g) ground pork. Add the soaked breadcrumbs, cooled onion and garlic, 2 large eggs, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 ml) mustard, 2 tbsp (8 g) chopped parsley, 1 1/2 tsp (8 g) salt, 1/2 tsp (1 g) black pepper, and 1/2 tsp (2 g) garlic powder if using. Mix gently with your hands or a spoon until evenly combined—avoid overmixing to keep the loaf tender.
5. Shape the mixture into a loaf and place it in the prepared loaf pan or on the parchment-lined baking sheet. Smooth the top.
6. Combine glaze ingredients—3/4 cup (180 ml) ketchup, 2 tbsp (30 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar, and 1 tsp (5 ml) Worcestershire—in a small bowl; whisk until smooth.
7. Bake the meatloaf uncovered for 35 minutes. Remove from the oven and brush about two-thirds of the glaze evenly over the top. Return to the oven and bake an additional 20–30 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).
8. While the meatloaf bakes, prepare the mashed potatoes: place 2 lb (900 g) potato chunks in a large pot and cover with cold water by 1 inch. Add a pinch of salt, bring to a boil, and simmer until fork-tender, about 15–20 minutes. Drain well, return to the pot, add 4 tbsp (60 g) butter and 3/4 cup (180 ml) warmed milk, and mash to desired consistency. Season with salt and pepper to taste; keep warm.
9. Prepare the green beans: bring a pot of water to a boil, add a pinch of salt, and blanch 1 lb (450 g) trimmed green beans for 3–4 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking, then drain again. In a skillet over medium heat, melt 1 tbsp (15 g) butter and sauté the minced shallot for 1 minute; add the drained green beans and toss until heated through. Season with salt and pepper.
10. When the meatloaf reaches 160°F (71°C), remove from oven and brush with the remaining glaze. Let the loaf rest 10 minutes before slicing to retain juices.
11. Slice the Hoosier Meatloaf and serve warm with mashed potatoes and buttered green beans alongside.