Name: Simply Perfect Meatloaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6-8 Servings
Cuisine: American
Ingredients: 1 cup panko bread crumbs; 1/2 cup milk; 2 lbs ground beef; 3/4 cup minced onion; 2 eggs; 1.5 teaspoons salt; 1 teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Italian seasoning; 1/2 cup ketchup; 1/4 cup BBQ sauce

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A fool-proof recipe for classic meatloaf with traditional ingredients and a simple topping that's tender, juicy and cooked perfectly every time.

Author: Mandy Rivers | Updated: 10/7/26

If you have my first cookbook, you have my old, original meatloaf recipe. And it's almost just like this one except for one very important part - the panade.

Through my many many years in the kitchen, I have learned a lot. When I first started cooking meals for my family, I didn't know what a panade was but now that I do, I'm never going back to meatloaf (or meatballs) without it!

I'm stubborn as a mule about some things. There are hills I will die on and swords I will throw myself over, but when I learn something that makes food better (especially when there's a scientific reason), I'm just tickled I learned something new!

A fool-proof recipe for classic meatloaf with traditional ingredients and a simple topping that's tender, juicy and cooked perfectly every time.

WHAT IS PANADE AND WHY IS IT IMPORANT FOR MEATLOAF?

Panade is simply a paste or slurry of bread and milk. It is an excellent binder for ground beef (meatballs and meatloaf especially) for three main reasons:

Prevents meat from drying out - Dry breadcrumbs absorb juices from the meat as it cooks, wherein a pre-hydrated panade adds its own moisture directly to the mixture.
Keeps the protein tender - As the meat cooks, its protein fibers tighten up, which squeezes out moisture and causes the meat to become firm. The starch from the panade (armed with its own protein from the milk) gets in between these protein strands, preventing them from fully tightening, which keeps the meatloaf soft but sliceable.
Acts as a Gentle Binder - The protein in the milk works with the starch in the bread to create an incredibly effective binder. It holds the meatloaf together without needing too many eggs or the heavy handling that can make things feel dense or rubbery.

6 FAQ ON SIMPLY PERFECT MEATLOAF

1. What type of ground beef is best for meatloaf? I always and only use 80/20 ground beef but anything within a 5% range is still great (75/25 to 85/15). Ground chuck will always have more flavor and be more tender than regular ground beef.

2. Do I have to use panko? It would be great if you could since I know exactly how much milk to use with panko but if needed, cut or tear crustless bread into small pieces to make 2 cups (usually 2-3 slices sandwich bread). If using traditional (finer) bread crumbs, only use 2/3 cup. Mix everything well then pour off any excess milk (or add more) after 5 minutes - you want a saturated paste with no standing liquid.

3. Is the panade really necessary? 100% yes!! See the section above to read why is works so well!

4. Is that really all you use to make the topping? Really, really! I've made several fancy, fussy recipes with more ingredients but always prefer this basic 2:1 mixture of ketchup and BBQ sauce.

5. What type of BBQ sauce should I use? Whatever you like and whatever you have! Any red (ketchup-based) or yellow (mustard-based) BBQ sauce works great with this. I typically have Sweet Baby Ray's or Aldi's and usually get hickory flavored when available.

6. Can this be frozen? Since meatloaf appears in frozen dinners, I assume it freezes well but I have not done it myself.

TIPS & SUGGESTIONS

Use a box grater to grate the onion if you're not sure you can finely mince it with a knife. You can also sauté the onion a few minutes in a little butter to soften it up if you'd like. We just don't want crunchy, undercooked chunks of onion in there!
Italian seasoning is just a great multi-purpose blend of dried herbs and, in my opinion, doesn't make the meatloaf "taste Italian". If you don't have any, just use a dash of whichever of these herbs you do have: rosemary, thyme, oregano, basil and/or marjoram.
If you're out of Worcestershire, you can substitute 2 teaspoons Dijon mustard. To ensure you're able to effectively distribute such a small amount, combine the eggs and mustard together in a small bowl then whisk before adding to the meat mixture.
I often add grated carrots to meatloaf. When I do, I sauté the carrots and onion together in a little butter until the carrots are soft. This adds a subtle sweetness to the meat (and vitamins!).

4 IDEAS FOR MEATLOAF LEFTOVERS

REHEATED SLICES - The absolute best way to reheat meatloaf is to cut it into thick slices then sear in butter in a skillet until browned, crispy and heated through (it's SO good)!

PATTY MELTS - Heat the slices (per the above method in a skillet) then ultimately make a grilled cheese with a slice of the meatloaf in it (cheese on each side!).

SPAGHETTI & OTHER PASTA - Cut the leftover meatloaf into cubes then heat with jarred spaghetti sauce (to make "meatballs"). Once heated through, serve over pasta.

MEATLOAF CHEESEBURGERS - Heat slices (per the above) placing sliced cheese on just after flipping (while the other side sears). Assemble on a bun the way you enjoy burgers best!

MORE CLASSIC RECIPES WITH GROUND BEEF

The BEST Shepherd's Pie - A simple but perfect recipe for Shepherd's Pie with a layer of rich meaty gravy on the bottom topped with mashed potatoes and a little cheese.

Swedish Meatballs with Noodles - Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe.

Cheesy Beef & Noodle Casserole - A super simple casserole with ground beef, noodles and cheese sauce (and no sour cream or tomatoes) very similar to Hamburger Helper's Cheesy Beef Pasta.

Salisbury Steak & Potato Dinner - A one-pan recipe with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes.

Hamburger Steaks with Brown Gravy - The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy.

Recipe for Simply Perfect Meatloaf