Ultimate Savory Meatloaf Recipe
This classic comfort food recipe delivers a moist, flavorful meatloaf with a sweet and tangy glaze. It’s a master recipe with explanations for perfect results every time.
Why This Recipe Works
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The “Panade”: Breadcrumbs soaked in milk keep the meatloaf tender.
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Layered Aromatics: Sautéed vegetables add depth of flavor without raw texture.
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Double Cooking Method: Initial high heat sets the glaze, then lower heat cooks through gently.
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Resting Period: Crucial for juices to redistribute, preventing a dry result.
Ingredients
For the Meatloaf:
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1 tbsp olive oil
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1 medium onion, finely diced
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2 cloves garlic, minced
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2 lbs ground meat blend (recommended: 1 lb 85% lean beef + 1 lb ground pork)
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⅔ cup plain breadcrumbs (or quick oats)
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⅔ cup whole milk
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2 large eggs, lightly beaten
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2 tbsp Worcestershire sauce
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1 tbsp Dijon mustard
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1 tsp dried thyme
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1 tsp smoked paprika
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½ cup fresh parsley, finely chopped
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1½ tsp salt (adjust to taste)
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1 tsp freshly ground black pepper
For the Glaze:
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½ cup ketchup
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2 tbsp brown sugar
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1 tbsp apple cider vinegar
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1 tsp Worcestershire sauce
Equipment
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9×5-inch loaf pan (or a rimmed baking sheet for a “free-form” loaf)
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Large mixing bowl
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Small saucepan
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Meat thermometer (highly recommended)
Step-by-Step Instructions
1. Prepare the Flavor Base (10 minutes)
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Heat olive oil in a skillet over medium heat.
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Add diced onion and cook until soft and translucent (5-7 minutes).
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Add minced garlic and cook for 1 minute until fragrant. Remove from heat and let cool completely. (This prevents cooking the eggs when mixed.)
2. Create the Panade (2 minutes)
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In a large bowl, combine breadcrumbs and milk. Let soak for 5 minutes until the milk is absorbed. This creates a paste that binds and moisturizes.
3. Combine the Meatloaf Mixture (5 minutes)
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To the breadcrumb panade, add the cooled onion/garlic mixture.
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Add eggs, Worcestershire, Dijon, thyme, paprika, parsley, salt, and pepper. Mix thoroughly with a fork.
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Add the ground meats. Using your hands, gently mix until just combined. Do not overmix—this makes the meatloaf tough.
4. Shape & Initial Bake (Prep for oven)
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Option A (Classic Loaf Pan): Press mixture into a 9×5 loaf pan. This yields more tender edges.
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Option B (Free-Form on Sheet): Shape into a 9×5-inch loaf on a parchment-lined, rimmed baking sheet. This allows for more caramelization on all sides.
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Make the Glaze: Whisk all glaze ingredients in a small bowl until smooth. Set aside.
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Preheat oven to 350°F (175°C).
5. Baking for Perfection (1 hour + resting)
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Place the loaf pan or sheet on the middle oven rack.
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Bake for 40 minutes.
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Remove from oven and carefully pour off any accumulated fat (especially if using a loaf pan).
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Spread the glaze evenly over the top and sides of the meatloaf.
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Return to oven and bake for another 25-35 minutes.
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Doneness Test: The meatloaf is done when the internal temperature reaches 160°F (71°C) in the center. If you don’t have a thermometer, the meatloaf should feel firm to the touch, and the juices should run clear.
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Crucial Step: Remove from oven and let rest for 15-20 minutes before slicing. This allows the juices to set and makes slicing clean.
Pro Tips & Variations
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For a Moisturizing Twist: Add ½ cup grated Parmesan cheese to the mixture.
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Hidden Surprise: Create a “tunnel” down the center and fill with 2 hard-boiled eggs or a line of cheese before baking.
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Leaner Option: Use 2 lbs of 93% lean ground turkey or chicken. Add 1 tbsp of olive oil to the mixture to compensate for less fat.
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Glaze Variations:
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BBQ Style: Use BBQ sauce instead of ketchup.
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Spicy: Add 1 tsp of sriracha to the glaze.
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Herbaceous: Stir 1 tbsp of chopped fresh rosemary into the meat mixture.
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Serving Suggestions
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Serve with classic mashed potatoes and green beans.
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Leftovers make incredible meatloaf sandwiches on toasted bread with mayonnaise and lettuce.
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Pair with a robust red wine like a Zinfandel or a Malbec.
Storage & Reheating
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Refrigerate: Store covered for up to 4 days.
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Freeze: Wrap unsliced, cooled meatloaf tightly. Freeze for up to 3 months. Thaw overnight in refrigerator.
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Reheat: Slices in a skillet over medium-low heat or cover and warm in a 300°F oven until heated through.
The secret to great meatloaf is patience—don’t skip the resting! This allows all the savory flavors to settle into every delicious slice. Enjoy your homemade comfort food masterpiece.
