A tender, deeply seasoned loaf under a sweet-tangy glaze. The panade — bread soaked in milk — is what separates tender from brick.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Bread — torn
Onion — grated
4 steps
Method
1
Soak the torn bread in milk 5 minutes and mash into a paste — the panade.
5 min — timer available in cooking mode
Why this works
The panade holds moisture through the whole bake. Skipping it is how meatloaf earned its bad reputation.
2
Mix beef, panade, grated onion, garlic, eggs, Worcestershire, and parsley with a light hand — stop the second it comes together.
Why this works
Overmixed meat compacts into rubber. Fold like you mean it, briefly.
3
Shape into a free-form loaf on a sheet pan (better crust than a tin) and bake at 180°C for 40 minutes.
40 min — timer available in cooking mode
4
Whisk ketchup, brown sugar, and vinegar; glaze the loaf and bake 15 more minutes to 71°C inside. Rest 10 minutes before slicing.
15 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.