Best Ever Meatloaf

When it comes to comfort food, a classic meatloaf is hard to beat. But what if you could make it even juicier, more tender, and absolutely packed with flavour? Our recipe goes beyond the basics by using two game-changing secrets: a panade and ice-cold water.

A panade (a mix of bread and milk) keeps the meatloaf super moist, preventing it from drying out as it cooks. And that ice-cold water? It helps the fat in the meat stay solid longer during mixing, ensuring a juicier, more evenly textured meatloaf. Pair these techniques with simple, savoury seasonings (with a touch of sweet!) and you’ll have a meatloaf that’s flavorful, juicy, and always a crowd-pleaser.

Growing up, Chef Kirstie wasn't a fan of the 'ketchup on top' glaze, so we've swapped it out for a mixture of Apple Butter, Mustard and just a bit of Ketchup to please the crowd.  

Choose to make one large loaf or mini loafs, which a perfect for 2 and can be frozen.   

These loaves are also cooked long a slow, another easy trick to keep in that moisture.  

Ready to make the best meatloaf of your life? Let’s get started!

Makes: 3 mini Loafs or 1 large loaf 
Prep Time: 15 minutes
Cook Time: 20min + 45 min.-75 min. 
Serves 6 

1-2 cooking onions, very finely diced (should measure 1 1/2 heaping cups when chopped) 
1 large clove garlic, finely minced 
1 slice of white bread, crust removed (the inside of a hot dog or hamburger bun also works really well) 
1/2 cup milk 
2 tbsp. Worcestershire Sauce 
3 tbsp. Ketchup
1 1/2 lbs. lean ground beef 
1/2 lb. ground pork 
4 tbsp. ice cold water 
Diamond Crystal Kosher Salt & Freshly Ground Black Pepper, as needed

Glaze: 
3 tbsp. Apple Butter 
1 tbsp. Yellow Mustard 
2 tbsp. Ketchup

1. Begin by caramelizing the onions:  preheat a medium frying pan over medium heat.  Add 1-2 tbsp. of oil followed by all of the onions.   Season lightly with salt, stir for 1-2 minutes until they start to brown, then reduce heat to low and allow to slowly caramelize for 15-20 minutes until nice and golden brown.  Stir in garlic for the final 1-2 minutes of cooking time.  Scrape out into a large bowl and cool slightly before continuing.  
2. Break up the crustless bread into pieces and add to the bowl along with the caramelized onions.   Pour milk over the bread and allow to soak and become soft.   
3. Add in Worcestershire and ketchup.  Season well with salt (and pepper, if using).  2 tsp. of Diamond Crystal Kosher salt was perfect.  
4. Add in ground meats and 2 tbsp. of the ice cold water.  Begin to mix well with your hands until everything comes together.  
5. Add the remaining ice cold water and mix for another 30 seconds or so. 
6. Add meat mixture to your loaf pan(s).
7. Bake at 350 F.  45 minutes for mini loaf pans, 60-90 minutes for a large loaf pan.  Use a digital thermometer to ensure that the meatloaf is cooked through to 160 F or 71 C ("you're meat's done at 71" is a good thing to remember!) 
8. Meanwhile, mix together the glaze ingredients and brush on top of the meatloaf for the last 15 minutes of cooking time.  
9. Allow to rest for 10 minutes before carefully slicing and serving.  There will some residual juices in the pan(s) which you can carefully drain off.
   
   PRO TIP:  Meatloaf will cut into nice neat slices once chilled.  You can reheat slices in a 375 oven for 10-15 minutes.