Description
This classic meatloaf recipe blends a flavorful mix of panko-soaked in milk, sautéed onions, garlic, and spices combined with ground beef, topped with a sweet and tangy tomato-based glaze. Baked to perfection, it yields a moist, tender loaf perfect for comforting family dinners, best served with mashed potatoes and roasted vegetables.
Ingredients
Meatloaf Base
- 1 cup plain panko
- ½ cup milk
- 1 Tablespoon olive oil
- 1 cup finely diced yellow onion
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 1 Tablespoon light brown sugar
- 2 Tablespoons coconut aminos
- 2 teaspoons apple cider vinegar
- 2 large eggs (lightly beaten)
- 1 teaspoon dried parsley
- 1 teaspoon table salt
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ⅛ teaspoon crushed red pepper
- 2 lb 85% ground beef
Glaze
- ¼ cup tomato paste
- 2 Tablespoons light or dark brown sugar (firmly packed)
- 2 Tablespoons honey
- 2 Tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce (or substitute coconut aminos)
- ½ teaspoon table salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with foil for easy cleanup and then cover with parchment paper. Set this aside for later use.
- Soak Panko: In a large mixing bowl, combine the panko and milk. Stir well until the panko is completely moistened. Allow it to sit for at least 10 minutes to absorb the milk fully.
- Sauté Onions: Heat olive oil in a medium skillet over medium heat until shimmering. Add finely diced onion and cook, stirring frequently, for about 5 minutes until softened and translucent.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Incorporate Tomato Paste and Sugar: Add 2 tablespoons of tomato paste and 1 tablespoon of light brown sugar to the skillet. Cook while stirring until the tomato paste deepens in color, enhancing its flavor.
- Add Coconut Aminos and Vinegar: Stir in 2 tablespoons of coconut aminos and 2 teaspoons of apple cider vinegar. Mix well and then remove from heat. Set aside the onion mixture to cool slightly.
- Mix Base Ingredients: After the panko has soaked, add the cooled onion mixture into the bowl with panko and milk. Stir lightly to combine.
- Add Eggs and Spices: Incorporate the lightly beaten eggs, dried parsley, salt, onion powder, black pepper, oregano, and crushed red pepper. Also, add about 2 tablespoons of the ground beef. Whisk or stir vigorously to blend all ingredients well.
- Add Remaining Ground Beef: Add the rest of the ground beef to the bowl. Using your hands, gently combine everything thoroughly but avoid over-mixing to keep the meatloaf tender.
- Shape Meatloaf: Transfer the meat mixture onto the prepared baking sheet. Using your hands, form it into a loaf shape approximately 8 by 5 inches.
- Prepare Glaze: In a small bowl, whisk together ¼ cup tomato paste, 2 tablespoons brown sugar, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 2 teaspoons Worcestershire sauce (or coconut aminos), ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and fully combined.
- Apply Initial Glaze: Spoon half of the glaze evenly over the meatloaf, spreading it to coat the top uniformly. Reserve the remaining glaze for later.
- Bake Meatloaf – First Phase: Place the baking sheet in the center rack of the preheated oven. Bake for 45 minutes at 350°F (175°C).
- Apply Remaining Glaze: Remove the meatloaf from the oven and spoon the remaining glaze evenly over the top.
- Bake Meatloaf – Second Phase: Return the meatloaf to the oven and bake for another 20 to 25 minutes until a meat thermometer inserted into the center reads 160°F (72°C).
- Rest and Serve: Let the meatloaf rest on the baking sheet for 10 to 15 minutes before slicing. This ensures juices redistribute for a moist slice. Serve warm with your choice of sides, commonly mashed potatoes and roasted broccoli.
Notes
- Do not over-mix the meat to keep the meatloaf tender and moist.
- Letting panko soak in milk is crucial for a soft texture.
- Use a meat thermometer to ensure the safe internal temperature of 160°F (72°C).
- Resting the meatloaf before slicing helps retain moisture.
- Substitute coconut aminos for Worcestershire sauce for a gluten-free or soy-free option.
- Glaze adds a sweet and tangy crust that enhances flavor.