Extra-Tender Meatloaf
Classic meatloaf recipe with a tangy ketchup glaze and a tender, moist center thanks to a milk-soaked breadcrumb panade. An easy, budget-friendly ground beef dinner.
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Classic Meatloaf is the dinner that shows up in my kitchen at least twice a month, because it’s cheap, it feeds a crowd, and even my pickiest eater cleans their plate. Ground beef, a handful of pantry staples, and a sweet ketchup glaze that caramelizes in the oven: that’s really all it takes.
The secret to a meatloaf that slices clean instead of crumbling apart is a panade, which is just a fancy word for breadcrumbs soaked in milk before they go anywhere near the meat. The soggy crumbs spread through the beef and hold onto moisture as it bakes, so the loaf comes out tender all the way through instead of dry and dense.
I bake mine free-form on a sheet pan instead of packed into a loaf pan. It lets the glaze caramelize on the sides too, not just the top, and the fat drains away instead of pooling around the loaf while it cooks.
Why You’ll Love This Recipe
- A tender center, every time. The milk-soaked panade keeps the loaf moist instead of dry and crumbly.
- A glaze that caramelizes. Ketchup and brown sugar turn sticky and slightly charred at the edges in the oven.
- Budget-friendly. Two pounds of ground beef and pantry staples feed a family of six for well under $15.
- Great leftovers. Cold meatloaf sandwiches the next day might be better than the first-night dinner.
Classic Meatloaf Ingredients
The milk in the panade matters more than the breadcrumbs do. Milk’s fat and protein soften the crumbs further than water would and add a little richness back into lean beef, which is why a panade beats plain dry breadcrumbs every time.
- 2 lbs ground beef (80/20)
- 3/4 cup plain breadcrumbs
- 1/3 cup whole milk
- 2 large eggs
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 3 tbsp brown sugar
- 1 tbsp yellow mustard
Recipe Variations
- Swap half the ground beef for ground pork for a slightly richer, more tender loaf.
- Stir 1/2 cup shredded cheddar into the meat mixture for a cheesy version.
- No Worcestershire sauce? A tablespoon of soy sauce gives a similar savory boost.
How to Make Classic Meatloaf
- Preheat and prep: Preheat the oven to 350°F and line a baking sheet with foil.
- Make the panade: In a large bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes until the crumbs soften and soak up the milk.
- Mix the meatloaf: Add the ground beef, eggs, onion, garlic, Worcestershire sauce, salt, and pepper to the bowl with the panade. Mix with your hands just until combined; don’t overwork it or the loaf will turn dense.
- Shape: Turn the mixture onto the prepared baking sheet and shape into a loaf about 9×5 inches.
- Glaze: Stir together the ketchup, brown sugar, and mustard in a small bowl. Spread half the glaze over the top of the loaf.
- Bake: Bake for 45 minutes, then brush on the remaining glaze and bake another 15-20 minutes, until the center reaches 160°F on a meat thermometer.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing.
Recipe FAQs
Why Did My Meatloaf Fall Apart When I Sliced It?
It usually means it needed a few more minutes of rest, or the mixture was too loose. Let it sit a full 10 minutes off the heat before cutting; the loaf firms up as it cools slightly.
Can I Use Ground Turkey Instead of Ground Beef?
Yes, though the loaf will be a little leaner and less rich. Add an extra tablespoon of milk to the panade to keep it from drying out.
Do I Have to Use a Baking Sheet, or Can I Use a Loaf Pan?
Either works. A loaf pan gives you neater slices, but a sheet pan lets more of the glaze caramelize since it’s not trapped against the sides.
How Do I Know It’s Done without Cutting into It?
A meat thermometer inserted into the center is the only reliable way. Ground beef is safe at 160°F.
Can I Double This Recipe, and What Goes Well with It?
Yes, just use two loaves side by side rather than one giant one so the centers cook through in time. Mashed potatoes and green beans are the classic sides, and it holds up great with a simple side salad too.
Cooking Tips
- Don’t skip the panade step. Dumping dry breadcrumbs straight into the meat mixture gives you a tougher, drier loaf.
- Mix the meat mixture with your hands, not a spoon. You’ll feel when everything’s combined instead of overworking it.
- Let the meatloaf rest before slicing. Cutting it straight out of the oven lets all the juice run out onto the pan instead of staying in the meat.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Freeze cooked, cooled slices in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Warm slices in a covered skillet over medium-low heat, or microwave in 30-second bursts until heated through.
How to Serve Classic Meatloaf
Classic Meatloaf loves mashed potatoes and a simple vegetable side like green beans or roasted carrots. This is one of the recipes in our 30 Easy Ground Beef Dinners collection, and more quick, budget-friendly ground beef dinners for busy weeknights are on the way.
Loved This Recipe?
Classic Meatloaf earns its spot in the weekly rotation because it’s cheap, it’s simple, and it never fails to disappear off the plate.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Classic Meatloaf
Ingredients
- 2 lbs ground beef 80/20
- 3/4 cup plain breadcrumbs
- 1/3 cup whole milk
- 2 large eggs
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 3 tbsp brown sugar
- 1 tbsp yellow mustard
Instructions
- Preheat and prep: Preheat the oven to 350°F and line a baking sheet with foil.
- Make the panade: In a large bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes until the crumbs soften and soak up the milk.
- Mix the meatloaf: Add the ground beef, eggs, onion, garlic, Worcestershire sauce, salt, and pepper to the bowl with the panade. Mix with your hands just until combined; don’t overwork it or the loaf will turn dense.
- Shape: Turn the mixture onto the prepared baking sheet and shape into a loaf about 9×5 inches.
- Glaze: Stir together the ketchup, brown sugar, and mustard in a small bowl. Spread half the glaze over the top of the loaf.
- Bake: Bake for 45 minutes, then brush on the remaining glaze and bake another 15-20 minutes, until the center reaches 160°F on a meat thermometer.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing.
