Meatloaf

A simple, satisfying favorite.

Why You'll Love This Recipe

• Classic American comfort food.
• Feeds a family with leftovers for sandwiches.
• Freezer-friendly.
• Forgiving — easy enough for first-timers.
• That sweet-tangy glaze is irresistible.

Ingredient Notes

• 85/15 beef is the right ratio — leaner is dry, fattier is greasy.
• Panko (Japanese breadcrumbs) gives a lighter texture than standard.
• Whole milk in the panade beats nonfat for flavor.

Ingredient Substitutions

• Half ground beef + half ground pork for a richer loaf.
• Gluten-free panko for GF.
• Bacon weave on top for a smoky upgrade.

Equipment Needed

• Large mixing bowl
• 9x5 loaf pan OR rimmed sheet pan
• Foil
• Instant-read thermometer
• Small bowl for glaze

Prep Tips

• Dice the onion very finely so it cooks through (raw onion pieces left in baked meatloaf are unpleasant).
• Make the glaze while the panade soaks.

Instructions

1. 1

   Gather and prep: 1 ground beef, 1 bread crumbs, 1 large egg, 1 medium onion, diced, 3 cloves garlic, minced, 1 ketchup, 1 cup milk, 1 tsp salt. mince the garlic, and dice the onion before you start cooking.

2. 2

   Mix beef with crumbs, egg, milk, onion.

3. 3

   Shape into loaf, top with ketchup.

4. 4

   Bake 375°F for 55 min.

Artsi Pro Tips

• Panade (soaked breadcrumbs) is what separates tender meatloaf from dense brick. Don't skip the soak.
• Mix with your hands and stop the moment everything is combined. Overmixing = dense.
• Freeform on a sheet pan gives more crust on more sides than the loaf pan.

Common Mistakes

• Overmixing the meat, leading to dense texture.
• Pulling at 150°F (still pink in the middle and unsafe) or 175°F (dry). 160°F is the target.
• Slicing immediately, losing all the juice.

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