This American classic is the ultimate comfort food. While meatloaf recipes have existed since ancient times, this version focuses on creating a moist, tender texture with a perfect balance of savory flavors. By sautéing the aromatics before mixing and using a combination of milk and Panko breadcrumbs, this recipe guarantees a light, satisfying loaf that is never dry. Topped with a tangy, caramelized glaze, it is an easy weeknight dinner that delivers on flavor.
Ingredients
The Meatloaf
- 1 tbsp olive oil
- 1 medium onion, finely chopped (approx. 1 cup)
- 3 cloves garlic, minced or pressed
- 1 ½ tsp salt, divided (1/2 tsp for onions, 1 tsp for meat mixture)
- 2 lbs ground beef (90/10 lean-to-fat ratio is recommended)
- 2 large eggs
- 1/3 cup milk
- 3/4 cup Panko breadcrumbs
- 1 tsp Italian seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1/2 tsp black pepper
The Glaze
- 6 tbsp (100g) ketchup
- 1 tbsp brown sugar, packed
- 1 tbsp Worcestershire sauce
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet (quarter or half sheet) with aluminum foil and lightly coat it with oil to prevent sticking.
- Sauté the Aromatics: Heat the olive oil in a medium skillet over medium heat. Once shimmering, add the chopped onions and 1/2 teaspoon of salt. Cook until softened and taking on color. Add the garlic and cook for one additional minute until fragrant, stirring continually to prevent burning.
- Cool the Mixture: Remove the onion and garlic mixture from the heat and transfer it to a large bowl. Spread it out to help it cool down quickly. Let it sit until it is just warm to the touch (approx. 15 minutes), or place it in the fridge to speed up the process.
- Combine the Ingredients: Once the onions have cooled, add the ground beef, eggs, remaining 1 teaspoon of salt, milk, Panko breadcrumbs, Italian seasoning, 1 tablespoon Worcestershire sauce, 2 tablespoons ketchup, and black pepper to the bowl.
- Mix Gently: Mix the ingredients together using your clean hands. Ensure everything is well combined and the pockets of egg, crumbs, and onion are distributed, but do not overmix. Overworking the meat will result in a dense, tough loaf rather than a light, tender one.
- Shape the Loaf: Transfer the mixture onto the prepared baking sheet. Shape it into an 8×4 inch loaf that is approximately 2 inches tall. Tip: Wetting your hands slightly will prevent the meat from sticking to them while shaping.
- First Bake: Place the baking sheet in the oven and bake at 350°F for 30 minutes.
- Prepare the Glaze: While the meatloaf bakes, whisk together the glaze ingredients: 6 tablespoons ketchup, brown sugar, and 1 tablespoon Worcestershire sauce in a small bowl.
- Glaze and Finish: After the initial 30 minutes, remove the meatloaf and brush half of the sauce over the top and sides. This glaze adds flavor and protects the meat from drying out. Return the loaf to the oven for another 20 to 25 minutes, or until the internal temperature reaches 160°F.
- Rest and Serve: Allow the meatloaf to rest for about 10 minutes before slicing. Serve with the remaining sauce.
Chef’s Tips
- Avoid Dry Onions: If your onions are browning too fast or the pan gets too hot, add a splash of water to the skillet. This deglazes the pan and steams the onions to help them cook faster without burning.
- Time-Saver: If you are in a rush and cannot chop fresh vegetables, you can substitute the fresh onion and garlic with approximately a teaspoon each of onion powder and garlic powder.
- Gluten-Free Option: This recipe works well with gluten-free Panko breadcrumbs if you have dietary restrictions.
- Herbs: If you do not have Italian seasoning, you can substitute it with dried thyme, rosemary, or fresh chopped herbs.
- Loaf Pan Method: If you prefer using a standard 9×5 inch loaf pan instead of a baking sheet, grease the pan and bake at a higher temperature of 375°F. Bake for 40 minutes, apply the glaze, and bake for an additional 20 minutes.
- Storage: Leftovers can be wrapped tightly in plastic and stored in the fridge for 4 to 5 days, or frozen for up to 3 months.
