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Easy Classic Meatloaf with Sweet Glaze

My ultimate 'Tuesday Hero.' This meatloaf is tender, juicy, and topped with a glossy, sweet-and-tangy glaze that caramelizes into a sticky masterpiece. Using a professional panade technique, I've ensured this classic comfort food never turns out dry or dense.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

THE MEATLOAF
  • 2 lbs ground beef 80/20 blend is essential for moisture; lean beef will be dry.
  • 1 cup breadcrumbs Plain or Italian seasoned.
  • 0.5 cup whole milk To create the panade.
  • 2 large eggs
  • 1 small yellow onion Finely diced or grated.
  • 3 cloves garlic Minced.
  • 2 tbsp Worcestershire sauce
THE STICKY GLAZE
  • 0.5 cup ketchup
  • 3 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp yellow mustard

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Meat Thermometer

Method
 

  1. Preheat oven to 375°F. In a large bowl, mix breadcrumbs and milk; let sit for 2 minutes to form a panade. This is the professional secret to a tender loaf!
  2. Add ground beef, eggs, onion, garlic, Worcestershire sauce, and seasonings. Mix gently with your hands until just combined. Do not overwork the meat!
  3. Shape into an oval loaf on a parchment-lined baking sheet. Free-forming allows the edges to caramelize better than a loaf pan.
  4. Whisk glaze ingredients together. Brush half over the loaf. Bake for 45 minutes.
  5. Brush the remaining glaze on top and bake for another 10-15 minutes until the internal temperature hits 160°F.
  6. Rest for 10 minutes before slicing. For your 'Single Bite' shot, lift a thick, glistening slice towards the camera to show the tender texture.

Notes

Sofia's Real Tips: 1. Grate the onion instead of dicing for invisible moisture. 2. Use 80/20 beef; lean meat makes dry meatloaf. 3. Zero-waste hack: Use leftover slices for the best toasted sourdough sandwiches the next day. 4. Always use a thermometer—pull it exactly at 160°F!