The Actual Best Meatloaf
ID: 157d4174...
An incredibly moist, flavorful, and tender meatloaf made completely from scratch. Baked on a baking sheet instead of a loaf pan for perfect browning, and topped with a sweet and tangy homemade glaze.
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🍳 Cooking Flow
Soak panko breadcrumbs in milk for 10 minutes to create a panade. → Sauté onions and garlic, then cook with tomato paste, brown sugar, Worcestershire sauce, and vinegar. → Combine the cooked onion mixture with the panade, eggs, spices, and a small portion of beef, whisking until thoroughly mixed. → Gently fold in the remaining ground beef, form into a loaf on a baking sheet, and spread half of the glaze on top. → Bake at 350°F (175°C) for 45 minutes, apply the rest of the glaze, bake for another 20-25 minutes until it reaches 160°F (72°C), then rest before slicing.
Cooking Steps
Brief Cooking Order
Soak panko breadcrumbs in milk for 10 minutes to create a panade. → Sauté onions and garlic, then cook with tomato paste, brown sugar, Worcestershire sauce, and vinegar. → Combine the cooked onion mixture with the panade, eggs, spices, and a small portion of beef, whisking until thoroughly mixed. → Gently fold in the remaining ground beef, form into a loaf on a baking sheet, and spread half of the glaze on top. → Bake at 350°F (175°C) for 45 minutes, apply the rest of the glaze, bake for another 20-25 minutes until it reaches 160°F (72°C), then rest before slicing.
Introduction
An incredibly moist, flavorful, and tender meatloaf made completely from scratch. Baked on a baking sheet instead of a loaf pan for perfect browning, and topped with a sweet and tangy homemade glaze.
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil, then place a sheet of parchment paper on top.
Step 2
In a large mixing bowl, combine the panko breadcrumbs and milk. Stir well until all crumbs are moistened and let sit for at least 10 minutes to create a panade.
Step 3
Heat olive oil in a medium skillet over medium heat until it starts shimmering.
Step 4
Add the finely diced yellow onion and sauté, stirring frequently, until softened (about 3 to 5 minutes).
Step 5
Add the minced garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Ingredients List
Important Notes
Do not bake the meatloaf in a loaf pan. Using a flat baking sheet allows the meat to brown nicely on all sides instead of boiling in its own pooled fat.
Use ground beef with an 80% to 85% lean ratio. Extremely lean beef (90%+) will result in a dry, crumbly meatloaf.
Mixing a small amount of beef (about 2 tablespoons) with the wet ingredients first helps you evenly distribute the binders and spices without overworking the entire batch of meat.
Let the cooked meatloaf rest for 10-15 minutes. Cutting into it immediately while hot will cause it to crumble and fall apart.
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