# Classic Meatloaf with Ketchup Glaze

Classic meatloaf is simple comfort food: tender beef, a hint of onion and a sweet, tangy ketchup glaze. It is made to feed a family and even better as a sandwich the next day.

The secret to a juicy loaf is a milk and breadcrumb paste, a gentle hand when mixing and a proper rest before slicing. About 15 minutes of work, then the oven does the rest.

- Total time: 1 h 20 min (prep 15 min, cook 1 h 5 min)
- Serves: 6
- Per serving (estimated): 430 kcal, 32 g protein
- Cuisine: American. Category: Main course. Diet: high-protein.

## Ingredients

- 900 g ground beef (80% lean)
- 3/4 cup plain breadcrumbs
- 1/2 cup whole milk
- 2 eggs
- 1 medium onion, finely grated or minced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1/3 cup ketchup, plus 2 tbsp for the mix
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar

## Method

1. Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment.
2. Stir the breadcrumbs and milk together in a large bowl and let them sit 5 minutes, until the crumbs have soaked up the milk into a thick paste.
3. Add the eggs, onion, garlic, Worcestershire, salt, pepper, parsley and 2 tablespoons of the ketchup. Stir until well combined.
4. Add the beef. Mix gently with your hands for about 30 seconds, only until everything is evenly combined. Overmixing makes meatloaf dense.
5. Shape the mixture into a loaf about 9 by 5 inches (23 by 13 cm) on the baking sheet. The free-form shape lets the fat run off and the outside brown.
6. Stir the remaining 1/3 cup ketchup, brown sugar and vinegar together. Bake the loaf 40 minutes, then spread half the glaze over the top.
7. Bake 20 to 25 minutes more, brushing on the rest of the glaze for the last 5 minutes, until the center reads 160°F (71°C) and the glaze is sticky and dark at the edges.
8. Rest the loaf 10 minutes, then slice with a serrated knife. The rest keeps the juices in the slices.

## Why it works

- Soaking breadcrumbs in milk makes a panade, a paste that traps moisture between the meat proteins so the loaf stays tender instead of rubbery.
- Mixing the beef only briefly keeps the proteins from linking into a tight, dense network.
- Baking free-form on a sheet pan lets fat drain away and gives more surface area for browning.
- Applying the sugar-heavy glaze in two coats keeps it from burning while it still caramelizes into a sticky crust.
- Resting 10 minutes lets the juices redistribute so the slices stay moist.

## The science

- **The panade.** Starch and water in the milk-soaked crumbs physically get between the meat proteins. When the loaf cooks, those proteins cannot squeeze together and wring out juice. The result is a softer, moister slice than a loaf made with meat alone.
- **Why resting works.** As meat heats, the juices are pushed toward the center. A short rest lets the fibers relax and juices spread back out. Slice straight from the oven and they run out onto the board instead.

## Tips

- Grate the onion on a box grater so it disappears into the loaf instead of leaving crunchy chunks.
- Use a thermometer; 160°F (71°C) in the center is the safe point for ground beef.
- Fry a small test patty to taste for seasoning before shaping the loaf.

## Mistakes to avoid

- Overmixing the meat, which makes the loaf tough and bouncy; mix just until combined.
- Using very lean beef only, which bakes up dry; stick to 80% lean or blend with ground pork.
- Slicing right out of the oven, which lets juices pour out and the slices crumble; rest 10 minutes.

## Variations and swaps

- Wrap the loaf in bacon strips for a smoky crust.
- Swap half the beef for ground pork for a richer, softer texture.
- Hide a cup of finely grated carrot and zucchini in the mix for extra vegetables.
- Swap breadcrumbs for crushed saltine crackers or rolled oats.
- Swap milk for buttermilk for a slightly tangier, more tender loaf.
- Swap the ketchup glaze for barbecue sauce if you like it smokier.

## Storage

Refrigerate slices in an airtight container within 2 hours and eat within 3 to 4 days. Freeze wrapped slices up to 3 months and reheat to 165°F (74°C).

## FAQ

**What temperature should meatloaf be cooked to?**

Meatloaf made with beef is safe at 160°F (71°C) in the center. Use an instant-read thermometer in the thickest part rather than guessing from color.

**How long does meatloaf take at 350°F?**

A 900 g (2 lb) loaf takes about 60 to 65 minutes at 350°F (175°C). Check the temperature at 55 minutes since oven and loaf shape vary.

**How do I keep meatloaf from falling apart?**

Use eggs and a breadcrumb panade as binders, and rest the loaf 10 minutes before slicing. Slice with a serrated knife using a gentle sawing motion.

**Should meatloaf be covered with foil?**

No, bake it uncovered so the top browns and the glaze sets. If the glaze darkens too fast, tent it loosely with foil for the last few minutes.

**Can I make meatloaf ahead?**

Yes. Shape the raw loaf, cover it, and refrigerate up to 24 hours before baking. Add 5 to 10 minutes of bake time since it starts cold.

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Source: https://cookingscientist.com/recipes/classic-meatloaf (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846