Old-School Classic Panade Meatloaf
This classic meatloaf recipe uses a panade to keep the meat incredibly moist and tender. It's topped with a tangy ketchup glaze for a delicious family-friendly meal.
Equipment
- large bowl
- fork
- small skillet
- baking sheet
- loaf pan
Ingredients
Meatloaf Mixture
- 1.5 lbs 80/20 ground beef
- 2-3 slices stale white bread
- 1/2 cup whole milk
- 1/2 medium onion finely diced
- 2-3 cloves garlic minced
- 1 tablespoon olive oil
- 1 large egg
- 1/4 cup ketchup for mixture
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
Prepare the Panade
- Tear stale white bread into small pieces and soak in milk for 5-10 minutes, then mash with a fork.
Sauté Aromatics
- Dice onion and mince garlic. Sauté onion in olive oil until soft, then add garlic and cook for a minute; let cool.
Combine Ingredients
- Combine ground beef, panade, cooled aromatics, egg, ketchup, Worcestershire sauce, salt, and pepper in a large bowl.
Mix Gently
- Gently mix all ingredients by hand until just combined, being careful not to overmix.
Shape and Bake
- Form the mixture into a 9x5 inch loaf shape on a foil-lined baking sheet or in a loaf pan.
Glaze (Optional but Recommended)
- Whisk together ketchup, brown sugar, and apple cider vinegar for the glaze; spread half over the meatloaf.
Bake
- Preheat oven to 350°F (175°C) and bake for 45 minutes; apply remaining glaze and bake for another 15-20 minutes until it reaches 160°F (71°C).
Rest
- Remove from oven and let rest for 10-15 minutes before slicing to allow juices to redistribute.
Notes
For best results, do not skip the resting step after baking, as it locks in moisture and flavor.