Name: The Best Ever Meatloaf Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Ingredients: 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 (first amount); 1½ lbs lean ground beef; ½ lb ground pork; 4 tbsp ice-cold water; Diamond Crystal Kosher Salt & freshly ground black pepper, as needed; 3 tbsp apple butter; 1 tbsp yellow mustard; 2 tbsp ketchup (second amount)

The Best Ever Meatloaf Recipe

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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.

Author: Culinary Studio
Prep Time: 15 minutes
Cook Time: 10 Min+60 Min
Total Time: 75 Minutes
Yield: 6 Servings

Ingredients

Units Scale

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)

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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.

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!

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!
Go Classic: Serve hot with buttery mashed potatoes and green beans.

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.
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:

Assemble but don’t bake: Shape your meatloaf, cover tightly, and refrigerate up to 24 hours before baking.
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.
Bake, then reheat: Cook fully, let cool, and refrigerate. Reheat slices in the oven at 375°F until warmed through.

Storage tips for Meatloaf:

In the fridge: Store in airtight container for up to 4 days.
In the Freezer: freeze baked meatloaf slices for quick meals! Wrap slices individually and store up to 3 months.

Find it online: https://blog.theculinarystudio.ca/recipes/the-best-ever-meatloaf-recipe/