Classic American Meatloaf (Juicy, Glazed, and Built to Work)
A reliable, technique-forward meatloaf with a panade for tenderness, proper mixing to prevent toughness, and a tangy-sweet glaze that sets into a lacquered top.
Ingredients
Ingredients
Meatloaf
- 1 ½ lb 80/20 ground beef or 1 lb beef + ½ lb pork
- 1 cup panko breadcrumbs or fresh breadcrumbs
- ½ cup milk or buttermilk
- 1 small yellow onion finely minced (about ¾ cup)
- 2 cloves garlic minced
- 2 large eggs
- 2 tablespoon Worcestershire sauce
- 2 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika optional but good
- 1 tablespoon chopped parsley optional
Glaze
- ½ cup ketchup
- 2 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder optional
Instructions
Instructions
- Preheat + set pan. Heat oven to 375°F. Line a sheet pan with parchment or foil. (You can also use a loaf pan, but free-form bakes better and doesn’t steam itself.)
- Make the panade (tenderness insurance). In a bowl, combine breadcrumbs + milk. Let sit 3–5 minutes until absorbed.
- Mix gently—don’t turn it into a rubber doorstop. Add onion, garlic, eggs, Worcestershire, ketchup, Dijon, salt, pepper, paprika, parsley to the panade. Stir to combine. Add ground meat and mix with your hands just until cohesive (no more).
- Shape. Form into a loaf about 8–9 inches long and 2.5–3 inches tall on the prepared pan.
- First bake. Bake 35 minutes.
- Glaze. Stir glaze ingredients. Brush a generous layer over the loaf.
Finish. Bake 20–30 minutes more, until internal temp is:
- 160°F for beef
- 165°F if using any poultry
- Rest (mandatory). Rest 10–15 minutes before slicing so juices redistribute.
Notes
Notes (Technique + Variations)
Why panade matters: Breadcrumbs soaked in milk keep meatloaf juicy and tender.
Don’t overmix: Overworking ground meat = tight, bouncy loaf.
Loaf pan vs sheet pan: Loaf pan can trap fat/steam; sheet pan gives better browning.
Make-ahead: Shape loaf + glaze (keep glaze separate) up to 24 hours ahead. Bake when ready.
Freeze: Freeze shaped, unbaked loaf up to 2 months. Thaw overnight, bake as directed.
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