Classic Meatloaf

Steps

• Prep: Heat the oven to 175°C (350°F).
• Panade: Soak the breadcrumbs in the milk until softened into a paste.
  ⏱ Start 5 min timer

  Tip: This paste is what keeps the loaf tender — it physically interrupts the meat's protein network so it can't squeeze out moisture as it cooks.

• Mix: Combine the panade with the beef, onion, eggs, Worcestershire, salt, and pepper, mixing gently by hand just until evenly combined.

  Tip: Stop as soon as everything's incorporated. Overworking builds a tight, springy protein network — the exact texture the panade is meant to prevent.

• Shape: Form into a loaf shape on a lined baking sheet, rather than packing into a loaf pan.

  Tip: Free-form shaping exposes more surface to the oven's heat for browning and glazing, instead of steaming against pan walls.

• Bake: Whisk the ketchup and brown sugar together and spread over the top. Bake until an instant-read thermometer in the centre reads 71°C (160°F).
  ⏱ Start 55 min timer
• Rest: Let rest before slicing.
  ⏱ Start 10 min timer

  Tip: Slicing immediately lets the juices run out onto the board instead of redistributing through the meat.