Classic Meatloaf
A diner-style meatloaf with a tender, juicy crumb and a glossy ketchup-brown sugar glaze that caramelizes into a tangy lacquer. The secret is a panade of milk-soaked breadcrumbs that keeps the loaf moist all the way through, even after it rests.
Soak fresh breadcrumbs in milk to form a panade, then mix gently with a beef-and-pork blend, sauteed aromatics, eggs, and Worcestershire. Shape into a free-form loaf on a sheet pan (not packed into a pan, which steams the sides), brush with a ketchup-brown sugar glaze, and bake at 350F/175C until the center hits 160F/71C, about 1 hour. Rest 10 minutes before slicing so the juices set.
- A milk-and-breadcrumb panade is the difference between dry and juicy meatloaf
- Bake free-form on a sheet pan for browned, glazed sides all around
- Pull it at 160F/71C internal and rest 10 minutes for clean slices
Equipment
- Large mixing bowl
- Rimmed sheet pan
- Skillet
- Instant-read thermometer
- Small saucepan or bowl for glaze
Nguyên liệu
Meatloaf
- 60 g fresh white breadcrumbs (from about 3 slices sandwich bread), tear bread and pulse, or crumble by hand
- 120 ml whole milk
- 15 g unsalted butter
- 150 g yellow onion, finely diced
- 9 g garlic, minced
- 680 g ground beef (80/20), do not use lean; the fat keeps it moist
- 340 g ground pork, or substitute more beef
- 2 large eggs, lightly beaten
- 30 ml Worcestershire sauce
- 15 g Dijon mustard
- 10 g kosher salt
- 2 g freshly ground black pepper
- 1 g dried thyme
- 15 g fresh flat-leaf parsley, chopped, optional
Glaze
- 120 g ketchup
- 30 g light brown sugar, packed
- 15 ml cider vinegar
- 5 ml Worcestershire sauce
Cách làm
- BƯỚC01
Position a rack in the center and heat the oven to 350F/175C. Line a rimmed sheet pan with foil or parchment. In a large bowl, stir the breadcrumbs and milk together and let sit 5 minutes until they swell into a soft paste. This panade coats the proteins and keeps the loaf tender.
- BƯỚC02
Melt the butter in a skillet over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more until fragrant. Scrape into the bowl with the panade and let cool a couple of minutes so it doesn't cook the eggs.
- BƯỚC03
To the bowl add the eggs, Worcestershire, Dijon, salt, pepper, thyme, and parsley. Whisk to combine, then add the ground beef and pork. Mix with your hands just until the meat is evenly combined and no streaks of breadcrumb remain, 30 to 45 seconds. Overworking makes the texture dense and rubbery, so stop as soon as it comes together.
- BƯỚC04
Turn the mixture onto the lined sheet pan and shape into a compact loaf about 9 inches long, 5 inches wide, and 2.5 inches tall (23 x 13 x 6 cm). Smooth the top and round the edges. Shaping free-form on a sheet pan (rather than packing into a loaf pan) lets the fat render off and all four sides brown and take the glaze.
- BƯỚC05
Whisk the ketchup, brown sugar, vinegar, and Worcestershire in a small bowl. Brush about half over the loaf. Bake 40 minutes, then brush on the remaining glaze and continue baking until an instant-read thermometer in the center reads 160F/71C, about 20 minutes more (1 hour total).
- BƯỚC06
Let the meatloaf rest on the pan for 10 minutes. Resting lets the juices redistribute and the loaf firm up so it slices cleanly instead of crumbling. Cut into thick slices and serve.
Make ahead
Mix and shape the loaf up to 1 day ahead; cover and refrigerate unbaked, then glaze and bake straight from the fridge, adding about 10 minutes to the bake time. The whole baked meatloaf also freezes well for up to 3 months, wrapped tightly; thaw overnight in the fridge before reheating.
Storage
Cool completely, then refrigerate sliced or whole in an airtight container for up to 4 days. Reheat slices covered in a 300F/150C oven, or in the microwave with a splash of broth to keep them moist.
Variations
All-beef meatloaf
Skip the pork and use 1 kg / 2.25 lb of 80/20 ground beef. Add an extra tablespoon of Worcestershire for depth, since pork normally contributes some of the richness.
Italian-style
Swap the thyme for 1 tsp dried oregano, add 1/4 cup grated Parmesan and 2 tbsp tomato paste to the mix, and glaze with marinara instead of ketchup. Finish with a handful of mozzarella in the last 10 minutes.
Bacon-wrapped
Drape 6 to 8 slices of thin bacon over the shaped loaf, tucking the ends underneath, before glazing. The bacon bastes the loaf and crisps under the broiler for the final 2 minutes.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Câu hỏi thường gặp
Why is my meatloaf dry or falling apart?
The two most common culprits are lean meat and overmixing. Use 80/20 ground beef and include the milk-soaked breadcrumb panade, which holds moisture inside the loaf. Mix only until just combined, and make sure you have enough binder (eggs and breadcrumbs) so the meatloaf holds its shape and slices cleanly.
What internal temperature should meatloaf reach?
Pull it at 160F/71C measured in the center with an instant-read thermometer. Because this meatloaf contains pork, 160F is the safe target. It will carry over a degree or two while resting, giving you a fully cooked but still juicy loaf.
Should I bake meatloaf in a loaf pan or free-form?
We prefer free-form on a sheet pan. A loaf pan traps rendered fat and steams the sides, leaving them pale and soft. Shaping the loaf on a sheet pan lets fat drain away and all sides brown and catch the glaze, which gives you that classic caramelized crust.
Can I make meatloaf ahead of time?
Yes. Shape it up to a day ahead and refrigerate unbaked, then bake from cold with about 10 extra minutes. It also reheats beautifully, so leftovers are arguably better the next day for sandwiches.
What can I use instead of breadcrumbs?
Crushed saltines, panko, or rolled oats all work as the binder; use the same volume and soak them in the milk the same way. For a gluten-free meatloaf, use gluten-free breadcrumbs or quick oats and check that your Worcestershire sauce is gluten-free.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.