📝 About This Recipe
This isn't your average cafeteria meatloaf; it is a sophisticated, moisture-rich masterpiece that redefines American comfort food. By blending premium ground chuck with a savory panade and a tangy balsamic-infused glaze, we achieve a tender texture that melts in your mouth while maintaining a perfect slice. This recipe balances nostalgic home-style flavors with professional culinary techniques to ensure every bite is deeply savory and never dry.
🥗 Ingredients
The Meat Base
- 2 pounds Ground Chuck (80/20 fat ratio for maximum juiciness)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (for sautéing aromatics)
The Panade and Seasoning
- 1 cup Panko Breadcrumbs (toasted lightly)
- 1/2 cup Whole Milk (at room temperature)
- 2 Large Eggs (lightly beaten)
- 2 tablespoons Worcestershire Sauce (for umami depth)
- 1/4 cup Fresh Parsley (finely chopped)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Dried Thyme
The Signature Glaze
- 3/4 cup Ketchup (high quality)
- 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) and line a rimmed baking sheet with parchment paper or a silicone mat. Avoid using a loaf pan for baking to allow for better caramelization on all sides.
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2
In a small skillet over medium heat, melt the butter. Sauté the finely diced onion for 5-7 minutes until translucent and soft. Add the minced garlic and cook for another 60 seconds until fragrant, then remove from heat to cool.
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3
In a small bowl, combine the panko breadcrumbs and milk. Stir together and let sit for 5-10 minutes. This 'panade' is the secret to a tender meatloaf that doesn't crumble.
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4
In a large mixing bowl, whisk together the eggs, Worcestershire sauce, salt, pepper, dried thyme, and fresh parsley.
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5
Add the cooled onion and garlic mixture, the soaked panade, and the ground chuck to the large bowl with the egg mixture.
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6
Using your hands (the best tools for the job!), gently mix the ingredients until just combined. Be careful not to overwork the meat, as over-mixing leads to a tough, rubbery texture.
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7
Transfer the mixture to the prepared baking sheet. Shape it into a rectangular loaf roughly 9 inches long and 4-5 inches wide.
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8
In a small separate 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 generously 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 from the oven and apply the remaining half of the glaze. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
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12
Remove from the oven and let the meatloaf rest for at least 10-15 minutes before slicing. This allows the juices to redistribute and ensures the slices stay intact.
💡 Chef's Tips
Always use ground chuck (80/20) rather than lean beef; the fat is essential for moisture and flavor. Never skip the 'panade' (milk and breadcrumbs), as it creates a physical barrier that prevents meat proteins from over-tightening. Avoid over-mixing the meat; mix until the ingredients are just barely uniform to keep the texture light. Use a meat thermometer to pull the loaf at 160°F—even ten degrees over can result in a dry loaf. If you want a smokier flavor, you can wrap the loaf in 3-4 strips of thin-cut bacon before applying the first layer of glaze.
🍽️ Serving Suggestions
Serve alongside buttery garlic mashed potatoes to soak up any extra glaze. Pair with honey-glazed roasted carrots or steamed green beans for a vibrant color contrast. A crisp, peppery arugula salad with a light lemon vinaigrette cuts through the richness of the beef. For a beverage, a medium-bodied Red Blend or a classic iced tea with lemon works beautifully. Leftovers make the world's best sandwiches when served cold on toasted sourdough with extra mayo.