Meatloaf
Tender beef, sweet-tangy glaze and weeknight winner.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Free-form the loaf on a sheet pan instead of using a loaf pan. You get crust on five sides instead of two - totally different dish.
Ingredients
Everything below makes 4 servings.
- 2 lbground beef (80/20)
- 1 cuppanko breadcrumbs
- ½ cupwhole milk
- 2large eggsbeaten
- 1 mediumyellow onionfinely diced
- 3garlic clovesminced
- ¼ cupfresh parsleychopped
- 2 tbspWorcestershire sauce
- 1 tbspDijon mustard
- ½ cupketchup (for glaze)
- 2 tbspbrown sugar (for glaze)
- 1 tbspapple cider vinegar (for glaze)
- 1 tbspolive oil
- 2 tspkosher salt
- 1 tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 791calories
- 46gprotein
- 32gcarbs
- 53gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 375°F. Line a sheet pan with parchment.
- Finely dice the yellow onion. Mince the garlic. Chop the parsley.
- In a small bowl, whisk together ketchup, brown sugar, and vinegar for the glaze.
Sweat onion
Heat olive oil in a small skillet over medium. Cook onion 5 min until soft and translucent. Add garlic and cook 30 sec. Off heat, let cool 5 min - adding hot onions to raw beef starts cooking it.
6 min · hands onPanade
In the large bowl, stir panko and milk together. Let sit 5 min until panko absorbs the milk (this is the panade - it's why your meatloaf is tender, not bricky).
5 min · hands offMix
To the panade, add cooled onion+garlic, eggs, parsley, Worcestershire, Dijon, salt, pepper, and the ground beef. Mix with your hands until JUST combined - overmixing makes it tough.
2 min · hands onShape and glaze
Form into a 9x5-inch loaf on the parchment-lined sheet pan (free-form bakes better than in a loaf pan - more crust). Brush half the glaze over the top.
3 min · hands onBake
Bake at 375°F for 40 min. Brush on the rest of the glaze and bake 15-20 min more, until internal temp hits 160°F.
55 min · hands offRest and slice
Let rest 10 min before slicing - cuts cleanly, holds its juice.
10 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Add 1 extra egg yolk and 2 tbsp olive oil to the mix - turkey is leaner and crumbles dry.
Bake mac alongside on the same rack.
Slice cold and griddle with cheese between sourdough. Adds about 5 minutes.
Quick oats (rolled oats pulsed) also work 1:1. Check label - some brands contain malt vinegar or wheat.
What keeps
Slices reheat beautifully - wrap in foil, 325°F for 15 min, or pan-sear cold slices in butter for crispy edges. Sandwich-ready.
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the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
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