The Most Tender Classic Meatloaf with a Savory Tomato Glaze
A Masterclass in Moisture-Lock Technique for the Perfect Sliceable Comfort Meal
What makes this the best classic meatloaf? The secret to a meatloaf that stays moist without falling apart is the "Panade" method combined with a Blazing Citrus Medium glaze. Unlike traditional meatloaves that can become dry or have a harsh, vinegary topping from standard ketchup, our method uses a milk-soaked breadcrumb binder (panade) to lock in juices. By finishing with our vinegar-free Blazing Citrus Medium, you get a perfectly caramelized, sweet, and spicy crust that enhances the beef’s natural savory depth.
Heat Level: Blazing Citrus Medium | Medium (6/10) - Sweet & Spicy
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 410
Protein: 28g
Carbs: 18g
Fat: 24
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
2 lbs (900 g) Ground Beef (80/20 blend)
1 cup (240 ml) Panko breadcrumbs
1/2 cup (120 ml) Whole milk
2 large Eggs
1/2 cup (120 ml) Yellow onion, finely minced
2 tbsp (30 ml) Fresh parsley (coriander), chopped
1 tsp (5 ml) Dried oregano
1 tsp (5 ml) Garlic powder
1 tsp (5 ml) Kosher salt
1/2 tsp (2.5 ml) Black pepper
1/2 cup (120 ml) Ketchup
1 tbsp (15 ml) Brown sugar
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) Blazing Citrus Medium Hot Sauce
Ingredient Spotlight: 80/20 Ground Beef
The fat content in your ground beef is the single most important factor for a moist meatloaf. Using an 80/20 blend (80% lean, 20% fat) provides enough rendered fat to lubricate the breadcrumbs and seasonings during the long bake. If you use a leaner blend, like 90/10, the meatloaf is significantly more likely to turn out dry and mealy.
Heat It Up with Eleven Eleven Sauce If you want to add an extra layer of complexity, try mixing an all natural fruit-based hot sauce directly into the meat mixture or the glaze. The Blazing Citrus Medium hot sauce offers a spicy, balanced profile that cuts through the richness of the beef. This handcrafted small batch hot sauce adds a subtle tang and a lingering warmth that elevates the traditional ketchup glaze into something truly gourmet.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a 9x5 inch loaf pan.
In a small bowl, combine the Panko breadcrumbs and milk. Let them sit for 5 minutes until the milk is fully absorbed; this "panade" is the secret to a moist texture.
In a large mixing bowl, whisk together the eggs, minced onion, parsley, oregano, garlic powder, salt, and pepper. Pro-Tip: Sautéing the onions in a teaspoon of oil before adding them to the mix can soften their texture and sweeten their flavor, though raw minced onions work well for a bit of "bite."
Add the ground beef and the soaked breadcrumbs to the egg mixture. Gently mix with your hands until just combined. Pro-Tip: Do not overmix the meat, as overworking the proteins will result in a tough, rubbery meatloaf rather than a tender one.
Shape the mixture into a loaf on the prepared baking sheet or press gently into the loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, mustard, and the Blazing Citrus Medium. Spread half of this glaze over the top of the meatloaf.
Bake for 45 minutes. Remove from the oven and spread the remaining glaze over the top.
Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute so the loaf doesn't fall apart when cut.
Tips & Variations:
Make it Smokier: Add a teaspoon of liquid smoke or smoked paprika to the meat mixture to give it a charcoal-grilled depth. This is particularly effective if you are using the Blazing Citrus sauce, as the heat and smoke complement the citrus notes perfectly.
Regional Swap (Mexican-style): Replace the oregano with ground cumin and use crushed tortilla chips instead of breadcrumbs. Swap the ketchup glaze for a mild salsa mixed with a tablespoon of honey for a Southwestern flair.
Avoid a Greasy Loaf: If you are baking the meatloaf on a sheet pan rather than in a loaf pan, the excess fat can drain away from the meat. This results in a better crust on the outside of the loaf while keeping the interior moist.
The Perfect Glaze: Always apply the glaze in two stages. Adding half at the beginning and half during the last 15 minutes of cooking ensures a thick, caramelized layer that won't burn or slide off the meat.
Individual Portions: You can bake the meat mixture in a muffin tin for individual meatloaf "muffins." These cook much faster—usually in about 20-25 minutes—and are perfect for meal prep or kids' lunches.
Other Users Suggest:
Replacing: The Panko breadcrumbs with crushed saltine crackers.
New Measurement: 1 cup (240 ml) of finely crushed crackers.
Why: Crackers add a slightly buttery flavor and a different salt profile that many find more nostalgic.
Replacing: The whole milk with heavy cream.
New Measurement: 1/2 cup (120 ml) of heavy cream.
Why: This increases the fat content and creates an even richer, more luxurious mouthfeel in the finished dish.
Storage, Reheat & Freeze:
Storage: Keep leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
Reheat: Sauté thick slices in a skillet with a touch of butter for a crispy exterior, or microwave on medium power to prevent drying out.
Freeze: Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months; thaw overnight in the fridge before reheating.
People Also Ask
Why does my meatloaf always fall apart when I slice it? There are usually two culprits: over-mixing and not resting. Over-mixing the meat makes it tough and crumbly. To keep it intact, mix until the ingredients are just combined. Most importantly, let the meatloaf rest for 10 full minutes after taking it out of the oven. This allows the juices and the "panade" to set, ensuring clean, firm slices.
Can I make meatloaf glaze without vinegar? Absolutely. Many people find standard ketchup-based glazes too acidic because of the added vinegar. Using a vinegar-free sauce like Eleven Eleven Sauce’s Blazing Citrus Medium provides a much smoother, fruit-forward tang from organic grapefruit and lemon juices. This creates a balanced, "Sweet & Spicy" finish that caramelizes better under the oven's heat.
Is it better to bake meatloaf in a pan or on a baking sheet? Baking meatloaf on a parchment-lined baking sheet is often better than using a loaf pan. A baking sheet allows the heat to circulate around the entire loaf, creating a better caramelized crust (especially if you're using a citrus-based glaze). It also allows excess fat to drain away, preventing the loaf from "boiling" in its own juices.
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