Classic Meatloaf

Panade

• 3/4 cup Fresh breadcrumbs
• 1/2 cup Milk

Loaf

• 2 lb Ground beef
• 1 Onion, finely diced
• 2 Eggs
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp Salt
• 3/4 tsp Black pepper

Glaze

• 1/2 cup Ketchup
• 2 tbsp Brown sugar, packed

Prep

1. Heat the oven to 175°C (350°F).

Panade

1. Soak the breadcrumbs in the milk until softened into a paste. (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

1. 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

1. 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

1. 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).

Rest

1. Let rest before slicing. (Tip: Slicing immediately lets the juices run out onto the board instead of redistributing through the meat.)