Here is the ultimate recipe for Classic Sunday Meatloaf, designed to be the star of your family dinner table.

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Classic Sunday Meatloaf with Sweet & Tangy Glaze

Introduction

For many of us, the smell of meatloaf baking in the oven is the definition of “home.” It brings back memories of Sunday dinners, gathered around the table with family, passing mashed potatoes and green beans. But let’s be honest—we have all suffered through dry, tough meatloaf in the past. Not this one. This recipe uses a classic culinary secret called a panade (breadcrumbs soaked in milk) which locks moisture into the meat fibers. The result is a savory, tender, and incredibly moist loaf that melts in your mouth, topped with a sticky, caramelized glaze that will have everyone fighting for the end pieces.

Key Stats

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Number of Servings: 6–8

Ingredients

The Meat & Aromatics:

• 2 lbs Ground Beef (80/20 or 85/15 ratio is best—flavor lives in the fat!).
• 1 medium yellow onion, finely diced.
• 3 cloves garlic, minced.
• 1 tbsp olive oil (for sautéing).

The “Moisture Maker” (Panade) & Binders:

• 1 cup Panko breadcrumbs (or plain dry breadcrumbs).
• ½ cup whole milk.
• 2 large eggs, beaten.
• 2 tbsp Worcestershire sauce.
• ⅓ cup fresh parsley, chopped.
• 1 tsp dried thyme.
• 1 ½ tsp salt.
• 1 tsp black pepper.

The Sweet & Tangy Glaze:

• ¾ cup ketchup.
• 2 tbsp brown sugar, packed.
• 1 tbsp apple cider vinegar.

Directions

1. Sauté the Aromatics: Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add the finely diced onion and cook for 5–6 minutes until soft and translucent. Add the garlic and cook for 1 minute more. Remove from heat and let cool slightly. Do not skip this! Raw onions release water during baking, which can make the meatloaf mushy. Sautéing them adds sweetness and texture.
2. Make the Panade: In a large mixing bowl, combine the milk and Panko breadcrumbs. Stir and let them sit for 5 minutes. The breadcrumbs will absorb the milk, creating a paste. This is the secret “panade” that keeps the meatloaf moist.
3. Mix the Base: To the bowl with the soaked breadcrumbs, add the sautéed onions/garlic, beaten eggs, Worcestershire sauce, parsley, thyme, salt, and pepper. Stir until well combined.
4. Add the Meat (Gently!): Add the ground beef to the bowl. Using your hands, mix until everything is just combined. Stop immediately once mixed. Overworking the meat develops proteins that result in a tough, rubbery loaf.
5. Shape the Loaf: Line a rimmed baking sheet with parchment paper or foil. Turn the meat mixture onto the pan and use your hands to shape it into a 9×5-inch loaf. We use a sheet pan, not a loaf pan—see the tips below!
6. Glaze and Bake: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Brush half of this glaze over the top and sides of the meatloaf. Bake for 45 minutes.
7. Final Glaze: Remove the meatloaf from the oven and brush the remaining glaze over the top. Return to the oven and bake for another 10–15 minutes, or until the internal temperature reaches 160°F (71°C).
8. Rest: Remove from the oven and let the meatloaf rest for at least 10–15 minutes before slicing. If you cut it too soon, all those delicious juices will run out onto the board, leaving you with dry meat.

Chef’s Tips

• The “Fry Test”: There is nothing worse than baking a whole meatloaf only to realize it needs more salt. Before shaping your loaf, pinch off a tiny piece of the raw meat mixture and fry it quickly in a pan. Taste it. Adjust the salt and pepper in the bowl if needed, then bake.
• Sheet Pan vs. Loaf Pan: We always bake meatloaf on a sheet pan, not inside a loaf pan. A loaf pan steams the meat in its own grease, which can make it soggy. A sheet pan allows the heat to circulate around the loaf, caramelizing the glaze on all sides and allowing excess grease to drain away.
• Fat is Flavor: Avoid using 90% or 95% lean beef for meatloaf. It simply doesn’t have enough fat content to keep the loaf tender during the long bake time. An 80/20 or 85/15 chuck blend is the gold standard for a juicy result.