Classic American Meatloaf Recipe

About This Recipe

Meatloaf is one of America's great comfort dishes — humble in name but deeply satisfying on the table, and one of the clearest examples of Depression-era cooking philosophy: stretch a modest amount of meat with cheap pantry staples (breadcrumbs, egg, milk) until it feeds a whole family. The key to a juicy, non-dense meatloaf is a panade (breadcrumbs soaked in milk until they form a soft paste), which keeps the meat moist by holding onto liquid the way plain breadcrumbs alone can't — skip the soak and the loaf tends to bake dry and crumbly instead of tender. A mix of beef and pork adds flavour, since the pork's higher fat content bastes the leaner beef from the inside as it cooks. Shaping the mixture free-form on a baking sheet rather than packing it into a loaf pan lets the fat render off the sides instead of pooling underneath, which is the difference between a loaf with a crisp, glazed crust all the way round and one that steams in its own drippings. The iconic ketchup glaze — often sharpened with a splash of vinegar or Worcestershire — caramelises in the oven's heat, giving that sweet-savoury lacquered top everyone fights over, and brushing on a second coat halfway through baking builds a thicker, glossier finish than a single coat at the start.

Ingredients

Serves 6

• 500 gminced beef(80/20 lean-to-fat ratio)
• 250 gminced pork
• 80 gbreadcrumbs(fresh or panko)
• 80 mlwhole milk
• 1medium onion(finely diced)
• 3 clovesgarlic(minced)
• 2eggs
• 2 tbspWorcestershire sauce
• 1 tspdried thyme
• 1 tspsalt
• 0.5 tspblack pepper
• 4 tbspketchup(for glaze)
• 1 tbspbrown sugar(for glaze)
• 1 tspapple cider vinegar(for glaze)

Instructions

1. 1

   Make the panade

   Soak breadcrumbs in milk for 5 minutes until absorbed. This keeps the meatloaf tender.

2. 2

   Sauté the aromatics

   Soften onion in a pan with a little oil over medium heat for 5–7 minutes. Add garlic for the last minute. Cool completely.

3. 3

   Mix the meat

   In a large bowl, combine beef, pork, soaked breadcrumbs, cooled onion mixture, eggs, Worcestershire, thyme, salt and pepper. Mix with your hands until just combined — don't overwork.

   Overmixing develops the proteins and makes the meatloaf dense and tough.

4. 4

   Shape and glaze

   Shape the mixture into a loaf on a lined baking tray (not in a loaf tin — free-form allows it to brown on all sides). Mix ketchup, brown sugar and vinegar; spread half over the top.

5. 5

   Bake

   Bake at 180°C / 350°F for 45 minutes. Add remaining glaze and bake a further 20 minutes until the internal temperature reads 70°C / 160°F. Rest 10 minutes before slicing.

Watch: Classic American Meatloaf Recipe

Variations

• •

  Turkey meatloaf: replace pork and beef with lean turkey mince — reduce fat, increase herbs for flavour.

• •

  Stuffed meatloaf: press the mixture flat, layer with hard-boiled eggs or spinach and cheese, then roll up before baking.

Storage

Refrigerate leftover meatloaf for up to 4 days. Slice and reheat in a 160°C / 325°F oven for 15 minutes. Freezes well — wrap individual slices for up to 3 months.

Frequently Asked Questions