Grub Americana

My Meatloaf Recipe

Whatcha Need:

For the Panade 

  • 1/2 cup diced white bread, crust removed
  • 1/2 cup whole milk

For the Loaf

  • 2 Tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 large carrot, finely grated
  • 2-1/2 teaspoon Kosher salt, divided
  • 2 large cloves garlic, minced
  • 1/4 cup ketchup
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons minced fresh parsley or 2 tsp dried
  • 1-1/2 teaspoons ground black pepper
  • 2 large eggs, slightly beaten
  • 1 pound ground beef (preferably 80:20 blend)
  • 1 pound ground pork

For the Glaze

  • 1/3 cup ketchup
  • 1 Tablespoon Molasses
  • 2 Tablespoon Worcestershire sauce
  • 1 Tablespoon Dijon mustard

Whatcha Do:

  1. In a large bowl, stir together cubed bread and milk; let stand for at least 5 minutes and stir to form a panade. Line a rimmed baking sheet with aluminum foil, lightly sprayed with pan spray. Preheat oven to 350ºF.
  2. In a saucepan over medium heat, cook onion, carrot, garlic, in the olive oil until softened, about 5 minutes. Remove from heat and stir in the ketchup, Worcestershire sauce, parsley, salt, pepper, and panade. When mixture is cool to the touch, stir in the eggs and the ground meat. Using your hands, gently but thoroughly work the mixture together.
  3. Scoop mixture onto the prepared pan and shape it into a roughly 9”x 5" loaf shape. Bake on the center rack of the preheated oven for 30 minutes.
  4. For the Glaze: In a medium bowl, whisk together second ketchup, molasses, Worcestershire sauce, and mustard ubtil well combined.
  5. Remove from oven and spread entire loaf evenly with the ketchup glaze. Return to the oven for another 30 minutes, or until center reads 160ºF. Allow meatloaf to rest on pan for 10 minutes before slicing.


  • The milk and bread panade is key to locking moisture into your meatloaf.
  • Cooking your meatloaf to 160ºF will prevent it from drying out. It will continue to cook by carryover heat as it rests.
  • Resting your meatloaf is important, as it lets the juices reabsorb into the meat. Cutting it immediately will let the juices will run out.
  • A rimmed baking sheet is far superior to a loaf pan because the entire surface area is exposed to the heat, allowing it to brown and caramelize, which translates into more delicious flavor.


Calories: 377kcal Carbohydrates: 9g Protein: 22g Fat: 28g Saturated Fat: 10g
Polyunsaturated Fat: 2g Trans Fat: 1g Monounsaturated Fat: 13g
Cholesterol: 123mg Sodium: 1061mg Potassium: 482mg Fiber: 0.4g Sugar: 6g
Calcium: 55mg Iron: 2mg