For classic meatloaf, gather 1 1/2 pounds of beef chuck, 3 slices of white bread, 1/3 cup of whole milk, 1/2 pound of ground pork and 1/2 a medium onion. Gather 2 cloves of garlic, 1 large egg, 1/2 cup of ketchup, salt and pepper.
For best result, make sure the beef chuck and pork contain some fat, as this keeps the meatloaf from drying out rapidly. Grind the meat together coarsely yourself, or purchase pre-prepared meatloaf mix at the store. Pulse bread in food processor until it becomes fine crumbs, then transfer it to a mixing bowl and add milk, allowing the liquid to be absorbed.
Grate the onion, then add meat, onion, garlic, egg, half the ketchup and salt and pepper to taste into another bowl and mix. Gently fold in the bread mixture, integrating everything without overworking it. Line a baking sheet with aluminum foil, and preheat oven to 400 degrees. Mold the mixture into a loaf, and place it atop the aluminum foil. Bake the meatloaf for approximately 1 hour, returning twice to baste the top of the meatloaf with the remaining ketchup.
After the hour is up, check the doneness with a meat thermometer. The internal temperature of the meatloaf should be 160 degrees. Allow the finished meatloaf to sit for at least 10 minutes before slicing. The recipe serves approximately six people.