Old School Meatloaf (The Only Meatloaf Recipe You'll Ever Need)
Founders
6
15 minutes
1 hours
Tender, deeply savoury, and topped with a tangy-sweet glaze — this is the meatloaf that earns a permanent spot in your weeknight rotation. No fuss, no dry slices, just a reliable recipe that works every time.
Ingredients
Meatloaf
- 1½ lbs (680g) ground beef (80/20)
- ½ cup breadcrumbs
- ⅓ cup whole milk
- 1 large egg, beaten
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Tangy-Sweet Glaze
- ⅓ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
Directions
Preheat oven to 350°F (175°C). Line a rimmed baking sheet or loaf pan with parchment paper.
In a small bowl, combine the breadcrumbs and milk. Let soak for 5 minutes — this is your panade, and it’s what keeps the loaf moist.
In a large bowl, combine the ground beef, soaked breadcrumbs, egg, onion, garlic, Worcestershire sauce, Dijon, salt, pepper, and smoked paprika. Mix gently until just combined — do not overwork the meat or it will become dense.
Shape the mixture into a loaf on the prepared pan, approximately 9×5 inches.
Whisk together the glaze ingredients and spread half over the top of the loaf.
Bake for 45 minutes, then spread the remaining glaze over the top.
Continue baking for 15 more minutes, or until the internal temperature reaches 160°F (71°C).
Rest for 10 minutes before slicing and serving.