Classic Meatloaf

This classic meatloaf recipe delivers tender, savory slices with a sweet and tangy glaze, perfect for a comforting family dinner.

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Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat until shimmering, about 1 minute. Add the finely chopped onion and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for 30–45 seconds, then transfer to a bowl to cool slightly.
Combine 120 g (1 cup) plain breadcrumbs with 120 ml (1/2 cup) whole milk in a large bowl and let rest for 5 minutes.
Add 900 g (2 lb) ground beef, the sautéed aromatics, 1 whole egg + 1 yolk, 15 g (1 tbsp) Worcestershire, 10 g (1 tsp) kosher salt, and 2 g (1/2 tsp) pepper to the bowl. Fold the mixture gently until combined, about 20–30 seconds.
Transfer the mixture to a greased 9 x 5-inch loaf pan and press lightly to even the surface.
Preheat the oven to 220°C (425°F) and Bake for 15 minutes. Reduce the heat to 180°C (350°F) and continue baking for 35–45 minutes, brushing the glaze over the top during the last 10 minutes.
Remove the meatloaf and let rest in the pan for 10–15 minutes before slicing.

Let the meatloaf rest after baking for the best texture and moisture retention.