Description
A homemade meatloaf recipe that stays juicy and tender using a milk-soaked bread panade and an extra egg yolk, topped with an addictive sweet and tangy brown sugar ketchup glaze.
Ingredients
Scale
- 2 pounds ground beef (80/20 fat ratio)
- 1/2 cup whole milk
- 3–4 slices stale white bread, torn into pieces
- 1 large egg
- 1 egg yolk
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried parsley
- 1 teaspoon salad seasoning (or mix of dried thyme, oregano, rosemary)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1–2 teaspoons hot sauce (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Tear stale bread into chunks and place in a large bowl. Pour milk over bread and let sit for 5 minutes until it forms a mushy paste (panade).
- In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, garlic powder, and hot sauce. Heat in microwave for 30 seconds or on stove to dissolve sugar. Set aside.
- Add ground beef, egg, egg yolk, diced onion, minced garlic, Worcestershire sauce, parsley, salad seasoning, salt, and pepper to the soaked bread mixture.
- Mix gently with hands until just combined. Do not overmix to avoid tough meatloaf.
- Transfer mixture to a 9×5 inch loaf pan. Press down firmly but gently. Smooth the top.
- Place loaf pan on a baking sheet to catch drips. Bake for 30 minutes.
- Remove from oven and carefully pour off excess liquid from the pan.
- Brush the brown sugar ketchup glaze evenly over the top of the meatloaf.
- Return to oven and bake for another 15-20 minutes, or until internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.
- Slice into 1-inch thick pieces and serve with extra glaze on the side.
Notes
Do not overmix the meat to prevent toughness. Use an instant-read thermometer to ensure the internal temperature reaches 160°F. Drain excess liquid from the pan before adding glaze to prevent sogginess. Let the meatloaf rest for 10 minutes before slicing to keep it juicy. For a stuffed version, swirl shredded cheddar cheese into the center before baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6
- Calories: 380
- Sugar: 12
- Sodium: 650
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 1
- Protein: 28
Keywords: meatloaf, glazed meatloaf, juicy meatloaf, homemade meatloaf, copycat recipe, dinner ideas, comfort food, ground beef recipes