When I was growing up, Thursday night was meatloaf night at our house. Mom would always let me help mix the ingredients with my hands (the best part!) and brush on that glossy, sweet-tangy glaze. Years later, I’ve perfected her recipe, adding a few special touches that make this meatloaf incredibly tender and that glaze absolutely irresistible. This isn’t just dinner – it’s a plate of pure comfort.
Why You’ll Love This Recipe
This isn’t your average dry, dense meatloaf. Our version is incredibly tender and juicy, with a perfect balance of seasonings and a glaze that creates an irresistible sticky-sweet crust. The secret lies in the combination of three different types of ground meat and a special technique for incorporating the breadcrumbs that ensures moisture is locked in.
Best of all, it’s a make-ahead dream – prep it in the morning, refrigerate, and pop it in the oven when you’re ready. The leftovers might be even better, perfect for those legendary meatloaf sandwiches the next day.
Ingredients
For the Meatloaf:
- 1 lb ground beef (85/15)
- 1/2 lb ground pork
- 1/2 lb ground veal (or additional ground beef)
- 1 cup milk
- 1 cup plain breadcrumbs
- 2 large eggs, beaten
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme leaves
- 2 tablespoons ketchup
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
For the Brown Sugar Glaze:
- 3/4 cup ketchup
- 1/2 cup brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of black pepper
Step-by-Step Instructions
- Prep the Oven and Pan (5 minutes)
- Preheat oven to 350°F (175°C)
- Line a 9×5 inch loaf pan with parchment paper
- Create a foil sling for easy removal
- Prepare the Panade (5 minutes)
- Mix milk and breadcrumbs in a large bowl
- Let sit for 5 minutes until breadcrumbs absorb milk
- This creates a panade, key for a tender meatloaf
- Mix the Meat (10 minutes)
- Add all remaining meatloaf ingredients to the panade
- Mix gently with your hands until just combined
- Don’t overmix or meatloaf will be tough
- Shape and Pan (5 minutes)
- Transfer mixture to prepared pan
- Shape into a loaf, leaving space around edges
- Press down gently to remove air pockets
- Make the Glaze (5 minutes)
- Whisk all glaze ingredients in a small bowl
- Reserve 1/2 cup for serving
- First Bake (30 minutes)
- Bake meatloaf uncovered for 30 minutes
- Glaze and Finish (30 minutes)
- Brush with half the remaining glaze
- Return to oven for 15 minutes
- Add final glaze layer
- Bake 15 more minutes or until internal temperature reaches 160°F
- Rest and Serve (10 minutes)
- Let rest for 10 minutes before slicing
- Serve with reserved glaze
Pro Tips for Perfect Meatloaf
- Don’t skip the panade (milk-soaked breadcrumbs) – it’s crucial for moisture
- Use a meat thermometer to ensure proper doneness
- Let the meatloaf rest before slicing to keep juices from running out
- Line the pan with parchment for easy removal and cleanup
Variations and Substitutions
Meat Options:
- All beef is fine if you prefer
- Ground turkey works for a lighter version
- Mix in Italian sausage for extra flavor
Breadcrumb Alternatives:
- Crushed crackers
- Quick oats
- Gluten-free breadcrumbs
Add-ins:
- Diced bell peppers
- Grated carrots
- Chopped mushrooms
- Crispy bacon bits
Storage and Reheating
Fresh Storage:
- Refrigerate leftovers up to 4 days
- Store sliced in airtight container
Freezer Storage:
- Wrap whole or sliced in foil and plastic
- Freeze up to 3 months
- Thaw overnight in refrigerator
Reheating:
- Microwave individual slices 1-2 minutes
- Oven: 350°F for 15-20 minutes covered
- Add a splash of broth when reheating to maintain moisture
Troubleshooting Guide
Problem: Meatloaf falls apart
- Solution: Let it rest longer before slicing
- Make sure eggs and panade are well incorporated
Problem: Too dense
- Solution: Handle meat mixture more gently
- Don’t pack too tightly in pan
Problem: Glaze burns
- Solution: Apply in layers later in cooking
- Position rack in middle of oven
FAQs
Can I make this ahead?
Yes! Assemble up to 24 hours ahead, refrigerate covered, and add 10-15 minutes to bake time.
How do I know when it’s done?
Internal temperature should reach 160°F. A meat thermometer is your best friend here.
Can I double the recipe?
Yes! Make two loaves rather than one large one for even cooking.
Why does my meatloaf shrink?
Some shrinkage is normal due to fat cooking out. Don’t overmix or pack too tightly to minimize this.
This meatloaf recipe might take a little more time than some, but the results are worth every minute. The combination of the tender, flavorful meat and that incredible glaze will have everyone asking for seconds – and the recipe!