Classic Family Meatloaf with Elevated Techniques

We’re going to up the game just a little with some technique. Classic family meatloaf. Here we go. I mean, you’re cooking more at home. We’re cooking more here at the Test Kitchen at .

What we found is a new appreciation for the classics, and that includes grandma’s meatloaf. We’re going to up the game. We’re going to explain some of the techniques she may not have shown you. And we’re going to hone in on some techniques to elevate the game on meatloaf. Let’s get it started.

Why You’ll Love This

What we found is a new appreciation for the classics, and that includes grandma’s meatloaf. We’re going to up the game. We’re going to explain some of the techniques she may not have shown you. And we’re going to hone in on some techniques to elevate the game on meatloaf.

Here’s a meatloaf respecting tradition, but one you can feel proud serving your family.

Ingredients

• standard-sized loaf pan
• nonstick spray
• plastic wrap
• garlic (about one tablespoon minced)
• onion (about half a large)
• 2 pounds 80% lean ground chuck
• 2 cups panko-style breadcrumbs
• 2 eggs
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon brown sugar
• 1 tablespoon mustard powder
• 2 tablespoons ketchup
• milk
• 1/3 cup ketchup (for glaze)
• 1 tablespoon brown sugar (for glaze)
• 2 teaspoons mustard powder (for glaze)
• 2 teaspoons Worcestershire (for glaze)

It’s a happy family. Yeah, all right. No. No, don’t put that in there.

Why does the meatloaf get all the attention? Why can’t this be about me?

Instructions

1. Take a standard-sized loaf pan and spray a little nonstick spray on the bottom and sides.
2. Use that to get our plastic wrap to lay smoothly on the bottom and sides.
3. Push out any air bubbles and smooth out the plastic.
4. Preheat your oven to 350 degrees.
5. Give a garlic clove a little smash with the back of your knife.
6. Peel the husk off.
7. Mince that clove into what will be about one tablespoon of minced garlic.
8. Cut the top off the onion, then peel, keeping the root side intact.
9. Grate the onion on a box grater.
10. In a large mixing bowl, break up two pounds of 80% lean ground chuck into loose chunks, keeping the beef around the outside in a ring so the center we leave a hole.
11. Add the onion.
12. Add the minced garlic.
13. Add two cups of panko-style breadcrumbs.
14. Place two eggs right in the middle there.
15. Focus on putting the other ingredients on the outside ring.
16. Add one tablespoon of salt.
17. Add a teaspoon of pepper.
18. Sprinkle a tablespoon of brown sugar on the outside.
19. Add a tablespoon of mustard powder.
20. Add two tablespoons of ketchup.
21. Finally, pour your milk into the center with the eggs.
22. Then with a fork, whisk those eggs and milk together.
23. Then with your hands, lift the mixture, turning the mixture slowly and loosely to work everything in a uniform texture with your fingers.
24. Shape it into a loose log and transfer it to our loaf pan.
25. Press it into the pan to get out any large air pockets.
26. Invert this onto a sheet tray.
27. Give it a little magic pat.
28. Put it in the oven for 15 minutes to set the shape.
29. While the meatloaf starts its journey to perfection, let’s get our glaze ready.
30. In a small mixing bowl, put a third cup of ketchup.
31. Add a tablespoon of brown sugar.
32. Add two teaspoons of mustard powder.
33. Add two teaspoons of Worcestershire.
34. Whisk that up for a classic glaze.
35. After 15 minutes in the oven, brush the glaze all over the top and the sides.
36. Put it back in the oven for another 45 to 55 minutes.
37. Let the meatloaf rest for about 10 or 15 minutes to set.
38. Then transfer that to a cutting board.
39. Slice.

Cooking Tips

What’s cool about this is it’ll create an onion pulp, giving us great flavor in our meatloaf without the onion texture that comes from dicing. At least in our family, we’re not fans of onion pieces in our meatloaf.

Don’t smash through your fist. Just lift, crumble, and incorporate everything.

This glaze will bake on the outside, caramelizing and keeping the inside moist when we put it back in the oven.

The idea is the internal temperature should reach 160 degrees when we pull it out.

So there we have a traditional meatloaf that Grandma would be proud of, and you would be proud of, now serving to your family. Thank you.