Ingredients
- 2 lbs ground beef (80/20 or 85/15)
- 1 cup breadcrumbs
- 3/4 cup whole milk
- 2 large eggs, beaten
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
For the Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 350°F; line baking sheet with foil
- Combine breadcrumbs and milk; let sit 5 minutes to create panade
- Sauté onion until soft (5-6 min), add garlic (1 min), cool slightly
- Mix panade with eggs, Worcestershire, ketchup, mustard, seasonings, and cooled aromatics
- Add ground beef; gently mix with hands until just combined
- Shape into 9x5x3-inch loaf on prepared baking sheet
- Whisk glaze ingredients; brush half over meatloaf
- Bake 45 minutes; brush with remaining glaze
- Continue baking 15-20 minutes until internal temp reaches 160°F
- Rest 10-15 minutes before slicing
Notes
- Don’t skip the panade—it keeps meatloaf moist and tender
- Use 80/20 or 85/15 ground beef for best results; leaner meat will be dry
- Mix gently to avoid tough, dense texture
- Free-form baking allows fat to drain and creates better crust
- Leftovers make excellent sandwiches and freeze well up to 3 months
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main dishes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian