Old-Fashioned Meatloaf with Bread Crust Panade and Tomato Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 1 1/2 cups bread crusts (from about 4 slices sandwich bread), cut into 1/2-inch pieces
• 3/4 cup whole milk
• 2 lb ground beef (80/20 preferred)
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 large eggs
• 2 tsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• For topping: 1/2 cup ketchup + 2 tbsp tomato paste + 1 tbsp apple cider vinegar + 1 tbsp brown sugar

Do This

• 1) Heat oven to 350°F. Line a rimmed baking sheet with parchment (or use a 9×5-inch loaf pan).
• 2) Soak bread crusts in milk for 5 minutes; mash into a thick paste (panade).
• 3) Mix beef, onion, eggs, panade, Worcestershire, garlic, salt, pepper, thyme just until combined.
• 4) Shape into a 9×4-inch loaf on the baking sheet (or press into loaf pan).
• 5) Stir topping ingredients; spread half on the loaf.
• 6) Bake 45 minutes; spread remaining topping and bake 10–15 minutes more (to 160°F internal).
• 7) Rest 10 minutes, slice thick, and serve warm.

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Why You’ll Love This Recipe

• Extra tender: Bread-crust panade (milk-soaked bread) keeps the meatloaf moist without turning it mushy.
• Simple, classic flavors: Beef, onion, and a sweet-tangy tomato topping taste like the best old-school diner slice.
• No fancy tools required: A bowl, a pan, and an instant-read thermometer (helpful but optional).
• Great leftovers: Slices reheat beautifully for sandwiches and easy weeknight dinners.

Grocery List

• Produce: 1 medium yellow onion, garlic (optional but recommended)
• Dairy: whole milk, eggs
• Meat: ground beef (80/20 preferred)
• Pantry: sandwich bread (for crusts), ketchup, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, kosher salt, black pepper, dried thyme

Full Ingredients

Bread Crust Panade

• 1 1/2 cups bread crusts (from about 4 slices sandwich bread), cut into 1/2-inch pieces
• 3/4 cup whole milk

Meatloaf

• 2 lb ground beef (80/20 preferred for best flavor and tenderness)
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 large eggs
• 2 tsp Worcestershire sauce
• 2 cloves garlic, minced (optional but recommended)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme

Simple Tomato Topping

• 1/2 cup ketchup
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp packed light brown sugar
• 1/4 tsp black pepper
• 1 pinch kosher salt (about 1/8 tsp)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 350°F.

For the best browning and a less greasy result, line a rimmed baking sheet with parchment paper. You can also use a 9×5-inch loaf pan (the meatloaf will be a bit softer on the sides and sit in more drippings).

Step 2: Make the bread crust panade

Add the bread crust pieces to a medium bowl and pour in the 3/4 cup milk. Let sit for 5 minutes, stirring once or twice, until the bread is fully soaked.

Use a fork to mash the mixture into a thick, cohesive paste. This is your panade, and it’s what keeps the finished meatloaf tender and sliceable.

Step 3: Mix the meatloaf gently

In a large bowl, add the ground beef, diced onion, eggs, Worcestershire sauce, garlic, salt, pepper, and dried thyme. Add the prepared panade.

Mix with clean hands or a fork just until everything is evenly combined. Avoid overmixing (it can make meatloaf dense).

Step 4: Shape the loaf

Turn the mixture onto the prepared baking sheet and shape it into a loaf about 9 inches long by 4 inches wide and roughly 2 to 2 1/2 inches tall. Smooth the top and sides so it bakes evenly.

If using a loaf pan, press the mixture in evenly and smooth the top.

Step 5: Stir and apply the tomato topping

In a small bowl, stir together the ketchup, tomato paste, apple cider vinegar, brown sugar, pepper, and pinch of salt until smooth.

Spread about half of the topping evenly over the top of the shaped loaf. Save the rest for later so you get a glossy, fresh-looking finish at the end.

Step 6: Bake to temperature

Bake at 350°F for 45 minutes.

Remove the pan from the oven and spread the remaining topping over the meatloaf. Return to the oven and bake an additional 10 to 15 minutes, or until the thickest part registers 160°F on an instant-read thermometer.

If you’d like a slightly more caramelized top, you can bake the final 2–3 minutes a bit closer to the top of the oven, watching carefully.

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so the slices hold together neatly.

Slice into 6 thick slices and serve warm. (Classic sides: mashed potatoes, green beans, buttered peas, or a simple salad.)

Pro Tips

• Use 80/20 ground beef: The extra fat keeps the loaf flavorful and tender. Leaner beef can eat dry.
• Panade texture matters: Fully soak the bread crusts, then mash well. You want a thick paste with no dry bread chunks.
• Don’t overmix: Mix just until combined to avoid a tight, springy texture.
• Shape it on a sheet for better browning: A free-form loaf allows the sides to brown and lets excess fat render away.
• Cook to 160°F: Time is a guide; internal temperature is the real indicator for perfectly cooked meatloaf.

Variations

• Classic loaf-pan version: Bake in a 9×5-inch loaf pan. After resting 10 minutes, carefully pour off drippings before slicing for cleaner servings.
• More onion-forward: Swap half the diced onion for 1/2 cup finely chopped sautéed onion (cooled). It softens the bite and deepens sweetness.
• Smokier tomato topping: Replace 2 tbsp ketchup with 2 tbsp barbecue sauce (keep the rest the same) for a subtle smoky-sweet finish.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat: Warm slices in a 350°F oven for 10–15 minutes (add a spoon of water or extra ketchup on top to keep it moist), or microwave gently in 30–45 second bursts.

Make-ahead: You can mix and shape the meatloaf up to 24 hours ahead. Cover tightly and refrigerate. For best results, apply the topping right before baking (or at least save half for the mid-bake glaze).

Freeze: Wrap cooled slices tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat at 350°F until hot throughout.

Nutrition (per serving)

Approximate, per 1 of 6 servings: 420 calories, 28 g protein, 28 g fat, 15 g carbohydrates, 1 g fiber, 6 g sugar, 820 mg sodium.