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The Best Ever Meatloaf Recipe
Here’s the truth: as a kid, meatloaf was my LEAST favourite weeknight meal. I think mom Donna planned it on nights where I had activities and so maybe could skip it. But later on in life, I grew to appreciate how delicious meatloaf really is– sweet & savoury at the same, versatile, delicious with classic mashed potatoes or even better on a buttered brioche bun!
This is the Juiciest, Most Flavourful Meatloaf Recipe
It’s hard to beat mom’s meatloaf, or what you grew up on, but what I thought, what if you could make it even juicier, more tender, and absolutely packed with flavour? Our chef-tested recipe takes meatloaf to the next level using two game-changing techniques: a panade and ice-cold water.
1. The first Secret to a Moist Meatloaf: A Panade
A panade — a mixture of bread and milk– helps keep the meatloaf incredibly moist, preventing it from drying out as it cooks. This is something we also use in burgers & meatballs!
2. Ice-Cold Water gives us the Perfect Texture:
Adding ice-cold water helps the fat in the meat stay solid longer during mixing, ensuring a more evenly textured, juicier meatloaf. Ask Chef Jody, it’s science.
What about a Better Glaze (No Ketchup Overload!)
We’ve taken the ubiquitous ketchup and given it an upgrade. This version combines apple butter (a Waterloo County Mennonite Staple from the St. Jacob’s Market), mustard, and just a touch of ketchup for a well-balanced, slightly sweet, and deeply savoury topping.
- Prep Time: 15 minutes
- Cook Time: 10 Min+60 Min
- Total Time: 75 Minutes
- Yield: 6 Servings
Ingredients
- 1-2 cooking onions, very finely diced (should measure about 1 1/2 heaping cups)
- 1 large clove garlic, finely minced
- 1 slice white bread, crust removed (hot dog or hamburger bun also works)
- 1/2 cup milk
- 2 tbsp Worcestershire sauce
- 3 tbsp ketchup (first amount)
- 1 1/2 lbs lean ground beef
- 1/2 lb ground pork
- 4 tbsp ice-cold water
- Diamond Crystal Kosher Salt & freshly ground black pepper, as needed
Glaze:
- 3 tbsp apple butter
- 1 tbsp yellow mustard
- 2 tbsp ketchup (second amount)
Instructions
- Preheat oven to 350 F
- Preheat a medium frying pan over medium heat. Add in a thin layer of neutral oil, followed by the onions. Season with salt and stir until they begin to colour. Reduce the heat to low and allow caramelize well, 10-15 minutes. Once caramelized, scrape out to a bowl to cool (refrigerate if necessary, or, do this step one day ahead!)
- Stir in garlic for the final few minutes.
- Meanwhile, make the panade: tear the crustless bread into small pieces (should measure about 1 cup) and place in a large mixing bowl. Add in milk and let stand until it forms a paste.
- Stir in Worcestershire and the first amount of ketchup.
- Mix in well the ground beef & ground pork, then season well with salt and pepper (2 tsp Diamond Crystal Kosher salt is perfect). Mix in the cooled, caramelized onions along with 2 tbsp. of ice cold water.
- Mix in the remaining 2 tbsp ice-cold water and mix for another 30 seconds.Mix with your hands until everything is well combined.
- Shape and Bake! Press the meatloaf into 1 large loaf pan or 3 mini loaf pans.
- For mini loafs, check at 45 minutes. For large loaf, 60-80 minutes. Internal temperature should read 160 F or 71 C.
- Prepare Glaze: Mix together the apple butter, yellow mustard and second amount of ketchup. Brush on top of the loaves during the last 15 minutes of baking.
- Rest & Serve: Rest for 10 minutes before slicing, or for a cleaner presentation, chill overnight, then slice cold and place on a parchment-lined baking sheet. Sometimes we’ll dot with some of the accumulated juices, then pop in a 375F oven for 10-15 minutes.
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Notes
Meal Ideas for Meatloaf
It doesn’t always have to be mashed potatoes and frozen peas. Here are some cool new ways with meatloaf!
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Sandwiches: Slice cold meatloaf, warm in oven and serve on a butter toasted brioche bun with cheddar cheese, pickles and a homemade mayonnaise flavoured with smoked paprika!
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Go Classic: Serve hot with buttery mashed potatoes and green beans.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
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Bowl it up! Pair hot slices of meatloaf with roasted vegetables such as brussels sprouts and sweet potato and serve over quinoa for a hearty, balanced meal.
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A hearty breakfast or Brunch: Top a slice with a fried egg and hot sauce–you’ll thank us later.
Make-Ahead Tips
Meatloaf is one of the best dishes to prep ahead. You can:
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Assemble but don’t bake: Shape your meatloaf, cover tightly, and refrigerate up to 24 hours before baking.
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Freeze raw: Wrap the uncooked loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
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Bake, then reheat: Cook fully, let cool, and refrigerate. Reheat slices in the oven at 375°F until warmed through.
Storage tips for Meatloaf:
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In the fridge: Store in airtight container for up to 4 days.
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In the Freezer: freeze baked meatloaf slices for quick meals! Wrap slices individually and store up to 3 months.
