The best meatloaf recipe topped with a sweet and tangy glaze. Learn how to make a meatloaf from scratch that’s fork-tender and juicy by adding a panade.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Entree
Cuisine: American
Servings: 8 servings
Calories: 428kcal
Author: Jessica Gavin



  • 2 large eggs
  • 1/2 cup unsalted chicken broth (120ml)
  • 1 cup panko breadcrumbs (75g)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon minced garlic (10g)
  • 3/4 cup finely minced yellow onion (115g)
  • 1/2 cup finely chopped celery (65g)
  • 2 pounds ground beef (908g) 85% lean ground beef
  • 2 ounces parmesan cheese (58g) finely grated, about 1 cup
  • 2 tablespoons tomato paste (25g)
  • 1 tablespoon finely chopped parsley (3g)
  • 2 teaspoons soy sauce (10ml)
  • 1 1/2 teaspoons Worcestershire sauce (7ml)
  • 1 teaspoon paprika (6g) sweet or smoked
  • 1 teaspoon kosher salt (7g)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chopped thyme or 1/2 teaspoon dried thyme


  • 1/3 cup pure maple syrup (79ml)
  • 1/4 cup tomato paste (52g)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Worcestershire sauce


  • Set oven rack to the middle position, preheat oven to 350ºF (177ºC).
  • In a medium-sized bowl whisk together eggs and chicken broth.
  • Add breadcrumbs and whisk to combine and allow to absorb all of the moisture.
  • Heat a medium-sized saute pan over medium heat, add olive oil, once hot add garlic then saute until fragrant, 30 seconds.
  • Add onions and celery, saute until tender and the moisture is released and evaporated, 6 minutes.
  • Cool the vegetable mixture before adding to the meatloaf by transferring to a small plate and placing in the refrigerator for 5 minutes.
  • In a large bowl add ground beef, breadcrumb mixture, cooked vegetables, Parmesan cheese, tomato paste, parsley, soy sauce, Worcestershire sauce, paprika, salt, pepper, and thyme.
  • Use hands to gently mix meatloaf ingredients until combined, about 1 minute, being careful not to overmix.
  • Transfer meatloaf mixture to a lightly greased 9-inch by 5-inch loaf pan.
  • Press meatloaf into the bottom and sides of the pan, then use hands to make a smooth and slightly domed surface.
  • Bake in the oven until the internal temperature reaches 135 to 140ºF (57 to 60ºC), about 45 to 55 minutes.
  • Carefully remove meatloaf from the oven and carefully drain off excess juices from the bottom of the pan.
  • To make the glaze, preheat oven to 500ºF (260ºC).
  • In a small bowl whisk together glaze ingredients; maple syrup, 1/4 cup tomato paste, apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Worcestershire sauce.
  • Use a brush or spoon to spread an even layer of glaze on the top and sides of the meatloaf, bake for 3 minutes.
  • Brush a second layer of glaze, bake for 3 minutes.
  • Brush a third and final layer of glaze, bake until sauce is lightly browned and bubbly, 3 to 5 minutes.
  • Allow meatloaf to cool for 15 minutes before removing from pan.
  • Once slightly cooled, cut the meatloaf into even sized slices.
  • Serve meatloaf with extra glaze on the side.


Calories: 428kcal | Carbohydrates: 17g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 894mg | Potassium: 513mg | Sugar: 10g | Vitamin A: 430IU | Vitamin C: 2.8mg | Calcium: 144mg | Iron: 3.3mg
Tried this recipe?Mention @jessica_gavin or tag #jessicagavin!