Equipment
Ingredients
Meatloaf Base
- 900 g ground beef
- 60 g panko breadcrumbs
- 80 ml whole milk
- 2 eggs, room temperature
- 1 yellow onion, finely diced
- 3 garlic, minced
- 15 ml worcestershire sauce
- 10 g kosher salt
- 3 g black pepper, freshly ground
- 10 g fresh parsley, finely chopped
Sticky Glaze
- 120 g ketchup
- 25 g light brown sugar, packed
- 15 ml apple cider vinegar
- 2 g onion powder
Nutrition (per serving)
Method
Preheat your oven to 190 degrees Celsius or 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
In a large mixing bowl, combine the whole milk and panko breadcrumbs. Stir gently and let sit for 5 minutes to fully hydrate the breadcrumbs, creating a panade.
To the hydrated breadcrumbs, add the eggs, finely diced yellow onion, minced garlic, Worcestershire sauce, kosher salt, black pepper, and chopped parsley. Whisk the mixture until uniformly combined.
Add the ground beef to the large mixing bowl. Using your hands, gently mix the meat into the wet ingredients just until incorporated. Be extremely careful not to overwork or squeeze the meat, which can cause a tough texture.
Transfer the seasoned meat mixture to the prepared baking sheet. Using your hands, shape it into a freestanding rectangular loaf, roughly 22 by 12 centimeters.
In a small mixing bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and onion powder until smooth to create the glaze.
Using a pastry brush, generously coat the top and sides of the shaped meatloaf with exactly half of the ketchup glaze.
Place the baking sheet in the preheated oven and bake the meatloaf undisturbed for 45 minutes.
Carefully remove the meatloaf from the oven. Brush the remaining glaze evenly over the exterior of the loaf.
Return the meatloaf to the oven. Continue baking for an additional 15 minutes, or until a meat thermometer inserted into the exact center registers an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit.
Remove the baking sheet from the oven. Allow the meatloaf to rest at room temperature for at least 10 minutes to allow the interior juices to redistribute and the structure to firm up.
Carefully transfer the meatloaf to a cutting board, slice into thick portions using a chef's knife, and serve warm.
Chef's Notes
- Using an 80/20 ground beef ratio is non-negotiable for a superior meatloaf. Leaner meats like 90/10 will dry out completely during the long baking process.
- Baking the meatloaf freeform on a flat sheet pan rather than trapped inside a loaf pan allows the exterior to properly caramelize and prevents the meat from steaming in its own rendered fat.
- The panade, which is the mixture of milk and breadcrumbs, acts as a sponge that holds onto moisture and keeps the beef tender. Never skip the 5 minute hydration step.
- For the absolute best texture, treat the raw mixture gently. Compacting the meat forcefully removes air pockets, leading to a brick-like consistency.
Storage
Refrigerator: 4 days — Store in an airtight container. Leftovers make excellent sandwiches.
Freezer: 3 months — Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave individual slices on high for 1 to 2 minutes, or heat in a 175 C oven covered with foil for 15 minutes.
