Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 slices white sandwich bread (about 60 g), torn into small pieces
- 3/4 cup (180 ml) whole milk
- 2 lb (907 g) ground beef (80/20)
- 2 large eggs
- 1 small yellow onion, finely minced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp chopped parsley (optional)
- 1/2 cup (120 g) ketchup
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp Worcestershire sauce (for topping)
Do This
- 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil.
- 2. Make panade: soak torn bread in milk for 5 minutes, then mash into a thick paste.
- 3. Mix beef, panade, eggs, onion, garlic, Worcestershire, salt, pepper (and parsley) just until combined.
- 4. Shape into a loaf (about 9 x 5 inches) on the baking sheet.
- 5. Bake 40 minutes. Stir topping (ketchup, brown sugar, vinegar, Worcestershire) and spread over loaf.
- 6. Bake 25 minutes more (to 160°F / 71°C internal). Rest 10 minutes, then slice.
Why You’ll Love This Recipe
- The milk-and-bread panade keeps the meatloaf tender and moist, not dense.
- A classic savory mix (onion, eggs, Worcestershire) delivers that traditional meatloaf flavor.
- The lightly sweet tomato topping bakes into a glossy, tangy glaze that everyone loves.
- Simple ingredients, straightforward steps, and great leftovers for sandwiches.
Grocery List
- Produce: 1 small yellow onion, 2 cloves garlic, fresh parsley (optional)
- Dairy: whole milk, 2 large eggs
- Pantry: white sandwich bread, Worcestershire sauce, ketchup, light brown sugar, apple cider vinegar, kosher salt, black pepper
- Meat: 2 lb ground beef (80/20)
Full Ingredients
Panade (Moisture Maker)
- 2 slices white sandwich bread (about 60 g), torn into small pieces
- 3/4 cup (180 ml) whole milk
Meatloaf
- 2 lb (907 g) ground beef (80/20 recommended for best texture and flavor)
- 2 large eggs
- 1 small yellow onion, finely minced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp chopped fresh parsley (optional, for a little freshness)
Lightly Sweet Tomato Topping
- 1/2 cup (120 g) ketchup
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp Worcestershire sauce
Step-by-Step Instructions
Step 1: Preheat the oven and set up your pan
Preheat your oven to 350°F (177°C). Line a rimmed baking sheet with foil (for easy cleanup) and lightly grease it. You can also use a broiler pan if you have one; it helps excess fat drain away.
Why a baking sheet? A free-form loaf gets better browning on the sides than a loaf pan, and it’s less likely to steam.
Step 2: Make the milk-and-bread panade
In a medium bowl, combine the torn bread and 3/4 cup (180 ml) milk. Let it sit for 5 minutes, then mash with a fork until it becomes a thick, spoonable paste.
This panade is the key to a tender, juicy meatloaf: the bread absorbs liquid, then releases it gently as the meat cooks.
Step 3: Mix the meatloaf gently
In a large bowl, add the ground beef, panade, eggs, minced onion, garlic, 2 tbsp Worcestershire sauce, salt, pepper, and parsley (if using).
Using clean hands, mix just until everything is evenly combined. Stop as soon as you don’t see streaks of egg or clumps of bread.
Important: Overmixing makes meatloaf tough and tight. A light touch keeps it tender.
Step 4: Shape the loaf
Turn the mixture onto your prepared baking sheet and shape it into a loaf about 9 inches long, 5 inches wide, and roughly 2 1/2 inches tall. Smooth the top and sides so it cooks evenly.
If you want very neat slices, pack it firmly but don’t compress it aggressively.
Step 5: Bake the meatloaf (first stage)
Bake at 350°F (177°C) for 40 minutes. This gets the loaf cooking through and sets the shape before glazing.
Step 6: Mix and add the tomato topping
While the meatloaf bakes, stir together the ketchup, brown sugar, apple cider vinegar, and 1 tsp Worcestershire sauce in a small bowl.
After the first 40 minutes of baking, remove the meatloaf from the oven and spread the topping evenly over the top (all the way to the edges so every slice gets glaze).
Step 7: Finish baking to temperature, then rest
Return the meatloaf to the oven and bake for 25 minutes more, or until a thermometer inserted into the center reads 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices stay moist and hold together.
Pro Tips
- Use a thermometer: Pull the meatloaf at 160°F (71°C) in the center for safe, juicy slices.
- Finely mince the onion: Small pieces blend in and soften as it bakes, giving flavor without crunchy bites.
- Don’t overmix: Mix just until combined to avoid a dense, rubbery texture.
- Shape matters: A slightly flatter, wider loaf cooks more evenly than a tall, narrow one.
- Rest before slicing: Give it the full 10 minutes so the loaf doesn’t crumble and lose juices.
Variations
- Beef + pork blend: Replace 1/2 lb (227 g) of the ground beef with 1/2 lb (227 g) ground pork for extra richness.
- Spicier glaze: Add 1/2 tsp hot sauce or 1/4 tsp cayenne to the tomato topping for a gentle kick.
- Herby meatloaf: Add 1 tsp dried thyme or Italian seasoning to the meat mixture for a more aromatic, Sunday-supper vibe.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.
Freeze: Wrap individual slices or the whole cooled loaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm slices in a 325°F (163°C) oven for 10–15 minutes (covered with foil), or microwave gently in short bursts to avoid drying out.
Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Bake as directed (add 5 minutes to the first bake time if it goes into the oven cold).
Nutrition (per serving)
Approximate (based on 8 servings): 410 calories, Protein: 28 g, Fat: 26 g, Carbohydrates: 14 g, Fiber: 1 g, Sugars: 7 g, Sodium: 720 mg.
Leave a Reply