Ingredients
Equipment
Method
Prepare the Panade:
- In a medium bowl, combine breadcrumbs and milk. Let sit for 3–5 minutes until softened.
Mix the Base:
- Add eggs, ketchup, Worcestershire sauce, garlic, onion, salt, pepper, and parsley into the breadcrumb mixture. Stir until well combined.
Combine with Meat:
- Place ground beef in a large bowl. Add the prepared mixture and gently mix until just combined. Do not overmix.
Shape the Meatloaf:
- Transfer the mixture onto a lined baking tray or into a loaf pan. Shape into a uniform loaf.
Prepare the Glaze:
- Mix ketchup, brown sugar, and Worcestershire sauce in a small bowl.
First Bake:
- Preheat oven to 180°C (350°F). Spread half of the glaze over the meatloaf and bake for 40 minutes.
Final Bake:
- Remove from oven, spread remaining glaze, and return to bake for another 15–20 minutes or until internal temperature reaches 70°C (160°F).
Rest and Serve:
- Let the meatloaf rest for 10 minutes before slicing. Serve warm.
Notes
For extra moisture, add grated carrots or zucchini to the mixture.
Avoid overmixing to keep the meatloaf tender.
Letting the meatloaf rest before slicing is essential for clean cuts and juicy texture.
You can substitute breadcrumbs with oats or crushed crackers if needed.
Adjust seasoning and glaze sweetness to suit your taste preference.
Avoid overmixing to keep the meatloaf tender.
Letting the meatloaf rest before slicing is essential for clean cuts and juicy texture.
You can substitute breadcrumbs with oats or crushed crackers if needed.
Adjust seasoning and glaze sweetness to suit your taste preference.