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Sliced classic meatloaf with a glossy ketchup and brown sugar glaze on a rustic wooden board

Cousin Mike's Classic Meatloaf

Moist, tender, never-dry meatloaf with a glossy sweet-and-tangy glaze. The one trick is a milk-and-bread panade that locks in moisture through the whole bake.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 lb ground beef 80/20
  • 0.5 lb ground pork
  • 3 slices white sandwich bread torn into pieces
  • 0.75 cup whole milk
  • 1 medium yellow onion grated or finely minced
  • 3 cloves garlic minced
  • 2 large eggs
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, optional
For the Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar packed
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce

Method
 

  1. Heat the oven to 350°F (175°C) and line a rimmed baking sheet with foil or parchment.
  2. Make the panade: tear the bread into small pieces in a large bowl, pour the milk over it, and let it sit 5 minutes. Mash it with a fork into a smooth paste.
  3. Add the grated onion, garlic, eggs, Worcestershire, Dijon, salt, pepper, and parsley to the panade and stir to combine.
  4. Add the ground beef and pork. Mix gently with your hands just until everything comes together, then stop. Overmixing is what makes meatloaf dense and rubbery.
  5. Turn the mixture out onto the lined sheet pan and shape it into a free-form loaf about 9x5 inches. Baking it free-form (not in a loaf pan) lets the fat drain and the edges caramelize.
  6. Make the glaze: whisk together the ketchup, brown sugar, vinegar, and Worcestershire. Brush half of it over the loaf.
  7. Bake 40 minutes. Brush on the remaining glaze and bake another 15 to 20 minutes, until a thermometer in the center reads 160°F (71°C).
  8. Let the meatloaf rest 10 minutes before slicing so the juices redistribute. Slice thick and serve.

Notes

Make-ahead: mix and shape the loaf up to 24 hours ahead, keep it covered in the fridge, and add a few minutes to the bake since it goes in cold. Leftovers: cold meatloaf makes a legendary sandwich; reheat slices covered at 300°F so they stay moist. All-beef swap: skip the pork and use 2 lb of 80/20 ground beef; the panade keeps it just as juicy.