📝 About This Recipe
This quintessential American comfort food is a masterclass in nostalgia, delivering a tender, juicy slice that avoids the dreaded 'brick-like' texture of lesser recipes. By using a blend of high-quality meats and a tangy, caramelized balsamic-tomato glaze, we elevate the humble diner staple into a gourmet experience. It’s the kind of meal that fills the house with a savory aroma and promises the best cold sandwiches the next day.
🥗 Ingredients
The Meat Base
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 0.5 pounds Ground Pork (adds moisture and tenderness)
The Panade and Aromatics
- 1 cup Panko Breadcrumbs (unseasoned)
- 1/2 cup Whole Milk (to soak the breadcrumbs)
- 1 medium Yellow Onion (very finely minced)
- 3 cloves Garlic (pressed or minced)
- 1 tablespoon Unsalted Butter (for sautéing aromatics)
- 1 stalk Celery (finely minced)
Seasonings and Binders
- 2 Large Eggs (lightly beaten)
- 2 tablespoons Worcestershire Sauce
- 1/4 cup Fresh Parsley (finely chopped)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Thyme
The Signature Glaze
- 1/2 cup Ketchup
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Balsamic Vinegar (adds a sophisticated tang)
- 1/2 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
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2
In a small bowl, combine the panko breadcrumbs and milk. Stir and let sit for 5-10 minutes to create a panade; this ensures your meatloaf remains incredibly moist.
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3
Melt the butter in a small skillet over medium heat. Add the minced onion and celery, sautéing for 5 minutes until translucent and soft. Add the garlic and cook for 1 more minute until fragrant. Set aside to cool slightly.
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4
In a large mixing bowl, whisk together the beaten eggs, Worcestershire sauce, salt, pepper, dried thyme, and fresh parsley.
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5
Add the ground beef, ground pork, the soaked breadcrumb mixture, and the cooled sautéed vegetables to the egg mixture.
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6
Using your hands, gently mix the ingredients until just combined. Be careful not to overwork the meat, as this results in a tough, dense loaf.
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7
Transfer the meat mixture onto the prepared baking sheet. Shape it into a loaf approximately 9x5 inches. Avoid pressing too hard; keep the shape uniform for even cooking.
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8
In a small bowl, whisk together the ketchup, brown sugar, balsamic vinegar, and smoked paprika until smooth.
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9
Brush about half of the glaze over the top and sides of the meatloaf.
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10
Place the meatloaf in the center of the oven and bake for 45 minutes.
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11
Remove the meatloaf briefly and brush the remaining glaze over the top to create a thick, sticky layer. Return to the oven for another 15-25 minutes.
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12
The meatloaf is done when an instant-read thermometer inserted into the center reaches 160°F (71°C).
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13
Crucial Step: Let the meatloaf rest for 10-15 minutes before slicing. This allows the juices to redistribute so the slices stay intact and juicy.
💡 Chef's Tips
Never use meat that is too lean (90/10); the fat is what prevents the loaf from drying out. Sautéing your vegetables before adding them to the meat ensures they are fully cooked and sweet, rather than crunchy. To check your seasoning before baking, fry a tiny patty of the mixture in a skillet and taste it. Avoid using a loaf pan if possible; baking it on a flat sheet allows the edges to caramelize and the fat to drain away. Always use a gentle hand when mixing—think of it as folding rather than kneading.
🍽️ Serving Suggestions
Serve thick slices over a mountain of buttery garlic mashed potatoes to soak up any extra glaze. Pair with honey-glazed roasted carrots or steamed green beans for a classic color contrast. A crisp wedge salad with blue cheese dressing provides a refreshing crunch against the rich meat. For a beverage, a cold glass of sweetened iced tea or a medium-bodied Merlot works beautifully. Save leftovers for the ultimate sandwich: toasted sourdough, mayo, and a slice of cold meatloaf.