- 1 cup fine fresh breadcrumbs (from 6 slices firm white bread; see Cooks' Note below)
- 1/3 cup whole milk
- 1 medium onion, coarsely chopped
- 1 celery stalk, coarsely chopped
- 4 garlic cloves
- 2 tablespoons neutral vegetable oil, such as grapeseed
- 2 1/4 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 3 tablespoons Worcestershire sauce
- 1 1/2 pounds ground beef chuck, preferably 20% fat
- 1/2 pound ground pork
- 2 large eggs
- 1/2 cup ketchup, divided, plus more for serving
- Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13×9″ shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
- Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
- Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
- Form meatloaf mixture into a long, well-packed, approximately 5″-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
- Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.