Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a loaf pan or prepare a baking sheet.
- Combine the breadcrumbs and milk in a small bowl and let the mixture stand for 5 minutes until the liquid is absorbed.
- In a large bowl, combine the soaked breadcrumbs, ground beef, beaten egg, onion, celery, garlic, salt, pepper, 1/4 cup ketchup, and Worcestershire sauce.
- Gently mix the ingredients by hand until just combined, taking care not to overmix to ensure a tender texture.
- Shape the mixture into a loaf and place it on the prepared baking sheet or into the loaf pan.
- Whisk together 1/2 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl to prepare the glaze.
- Spread half of the glaze evenly over the top of the meatloaf.
- Bake the meatloaf for 45 minutes.
- Remove the meatloaf from the oven and spread the remaining glaze over the top.
- Return the meatloaf to the oven and bake for an additional 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for 10 minutes before slicing and serving.
Notes
Texture Secret: I cannot stress enough how important it is to mix the meat gently by hand because if you overwork it, you will end up with a dense, tough loaf instead of that tender bite I love.
The Panade: Letting the breadcrumbs soak in the milk for a full five minutes creates a paste that keeps the beef incredibly juicy even after an hour in the oven.
Cooking Surface: While a loaf pan is traditional, I prefer shaping the meat on a parchment-lined baking sheet because it allows the glaze to drip down and caramelize on the sides for more flavor.
Patience for Slicing: Give your meatloaf a solid ten minutes to rest before you even think about slicing it because this patience ensures the juices stay inside the meat rather than running all over your cutting board.
Ingredient Swap: If you want a bit more richness, I sometimes use crushed butter crackers instead of standard breadcrumbs to add a salty, buttery depth to the base.
Leftover Ideas: My favorite way to enjoy this the next day is to slice it cold for a sandwich or quickly sear a thick slice in a hot skillet to get the edges crispy again.