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The Juiciest, Most Flavourful Meatloaf Recipe
When it comes to comfort food, nothing beats a classic meatloaf. But what if you could make it even juicier, more tender, and absolutely packed with flavour? This chef-tested recipe takes meatloaf to the next level using two game-changing techniques: a panade and ice-cold water.
Why This Meatloaf Stands Out
1. The Secret to 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.
2. Ice-Cold Water for Perfect Texture
Adding ice-cold water helps the fat in the meat stay solid longer during mixing, ensuring a more evenly textured, juicier meatloaf.
A Better Glaze (No Ketchup Overload!)
Growing up, Chef Kirstie wasn’t a fan of the classic ketchup glaze, so we’ve upgraded it. This version combines apple butter, mustard, and just a touch of ketchup for a well-balanced, slightly sweet, and deeply savoury topping.
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!
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 meals
The 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. 🙂
Meatloaf for Every Occasion
You can make this recipe as:
- One large loaf for a classic presentation
- Mini loaves, perfect for two and freezer-friendly!
How to Make the Best Meatloaf
Ingredients
Meatloaf:
- 1–2 cooking onions, very finely diced (should measure about 1½ heaping cups)
- 1 large clove garlic, finely minced
- 1 slice white bread, crust removed (hot dog or hamburger bun also works)
- ½ cup milk
- 2 tbsp Worcestershire sauce
- 3 tbsp ketchup
- 1½ lbs lean ground beef
- ½ 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
Step-by-Step Instructions
1. Caramelize the Onions
- Preheat a medium frying pan over medium heat.
- Add 1–2 tbsp oil, followed by all of the onions. Season lightly with salt.
- Stir for 1–2 minutes, then reduce heat to low and cook for 15–20 minutes until golden brown.
- Stir in garlic during the last 1–2 minutes. Remove from heat and let cool slightly.
2. Prepare the Panade
- Tear the crustless bread into small pieces and add to a large mixing bowl.
- Pour the milk over the bread and let it soak until soft.
- Add Worcestershire sauce and ketchup, then season well with salt and pepper (2 tsp Diamond Crystal Kosher salt is perfect).
3. Mix the Meatloaf
- Add the ground beef, ground pork, and 2 tbsp ice-cold water to the bowl.
- Mix with your hands until everything is well combined.
- Add the remaining 2 tbsp ice-cold water and mix for another 30 seconds.
4. Shape and Bake
- Press the meat mixture into a loaf pan or divide into mini loaf pans.
- Bake at 350°F:
- Mini loaves: 45 minutes
- Large loaf: 60–90 minutes
- Use a digital thermometer to check for an internal temperature of 160°F (71°C).
5. Glaze and Finish
- Mix the apple butter, mustard, and ketchup for the glaze.
- Brush on top during the last 15 minutes of baking.
- Rest for 10 minutes before slicing.
Pro Tips for Perfect Meatloaf
- Chilled meatloaf slices beautifully and can be reheated in a 375°F oven for 10–15 minutes.
- Use a thermometer—”Your meat’s done at 71!” (that’s 71°C or 160°F).
What to Serve with Meatloaf
Pair your meatloaf with:
