Classic Meatloaf Recipe
This classic meatloaf recipe stays juicy with a milk-soaked panade and a sweet, tangy ketchup glaze. One bowl, simple pantry staples, ready in 90 minutes.
Equipment
- Large glass mixing bowl - For combining the meat and binders
- Box grater - For grating the onion; a food processor works too
- Loaf pan - Or a rimmed baking sheet lined with foil for a free-form loaf
- Rimmed baking sheet - Lined with foil, for free-form loaf
- Meat thermometer - To check doneness without cutting into the loaf
- Small bowl - For the glaze
- Spoon - For stirring the glaze
- Pastry brush - Or the back of a spoon for spreading the glaze
Ingredients
For the Meatloaf
- 2 lb ground beef - 900g, 85/15 lean-to-fat ratio
- 1 yellow onion - medium, grated or very finely diced
- 3 cloves garlic - minced
- 2 large eggs - lightly beaten
- ¾ cup panko breadcrumbs - 75g; or plain dried breadcrumbs
- ⅔ cup whole milk - 160 ml
- 2 tablespoons Worcestershire sauce
- ¼ cup ketchup - 60 ml
- 2 tablespoons fresh parsley - chopped, optional
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1½ teaspoons fine salt
- ½ teaspoon black pepper
For the Glaze
- ½ cup ketchup - 120 ml
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
- Position an oven rack in the center and preheat the oven to 350°F (175°C). Grease a loaf pan or line a rimmed baking sheet with foil. Grate the onion and mince the garlic.
- Place the panko breadcrumbs in a large mixing bowl, pour the whole milk over them, and stir once to coat. Let sit for 5 minutes until the bread softens into a loose paste.
- Add the beaten eggs, Worcestershire sauce, ¼ cup ketchup, grated onion, minced garlic, parsley, garlic powder, dried thyme, salt, and pepper to the panade. Stir until evenly blended.
- Add the ground beef and mix gently with clean hands or a fork just until combined and no dry streaks remain. Do not overmix.
- Transfer the mixture to the prepared loaf pan and press in gently, or shape into a 9 by 5 inch loaf on the lined baking sheet. Smooth the top with the back of a spoon.
- Stir together the ½ cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth. Brush about two-thirds over the top and sides of the loaf, reserving the rest.
- Bake for 45 minutes. Remove, brush on the remaining glaze, and return to the oven. Bake for 10 to 15 minutes more, until an instant-read thermometer reads 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing. Lift from the pan using the parchment or drain excess fat first, then slice into thick, even pieces and serve.
Notes
- Do not overmix the beef with the other ingredients; combine only until no dry bread shows, or the texture turns tough.
- Use 85/15 ground beef for the best balance of moisture and structure. Leaner beef dries out and fattier beef turns greasy.
- Always make the panade by soaking the breadcrumbs in milk before they touch the meat; skipping it is the most common cause of dry meatloaf.
- Grate the onion rather than dicing it so it disappears into the loaf and adds moisture without crunchy pieces.
- Check temperature, not time. Pull the loaf when the center reads 160°F (71°C) on an instant-read thermometer.
- Let the loaf rest for 10 minutes before slicing so the juices settle back into the meat.
- Glaze in two coats: one before baking to flavor the crust, and a second near the end for a shiny, sticky top.
- Make ahead: mix and shape the loaf a day in advance, keep it covered in the fridge, and bake it fresh the next day.
- Freeze raw or cooked for up to 3 months; thaw fully in the fridge before baking or reheating.
- Refrigerate leftovers in an airtight container for up to 4 days. Cold meatloaf slices hold together well for sandwiches.
Nutrition
Serving: 1SliceCalories: 340kcalCarbohydrates: 14gProtein: 26gFat: 20gSaturated Fat: 7gCholesterol: 115mgSodium: 620mgFiber: 1gSugar: 8g
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