Brooke's Homemade Meatloaf

A great meatloaf is humble done right, and the difference is all in the details. This version binds ground beef with egg, finely chopped onion, and panko, then finishes it with a glaze that is more than plain ketchup: Dijon and brown sugar give it a sweet-tangy, glossy top.

The golden rule is to mix gently. Combine the meat mixture just until everything comes together, because overmixing packs it dense and makes the loaf tough and rubbery. The panko and egg are doing real work here, holding it together while keeping the texture tender and moist.

Glazing happens in two stages, which is the trick to that sticky, caramelized top. Brush some on halfway through baking, then spoon the rest over after it comes out. Let the loaf rest five minutes before slicing so the juices settle back in and it holds together cleanly instead of crumbling.

Chef Tips

• Mix the meat just until combined. Overmixing makes the loaf dense and tough.
• Add panko until the mixture is slightly firm. It binds the loaf and keeps it tender.
• Glaze in two stages, halfway through and again at serving, for a sticky, caramelized top.

Variations

• Use a beef and pork blend, or part ground turkey, to change the texture.
• Add a splash of Worcestershire or a little garlic to the meat for more depth.
• Bake it free-form on a sheet pan instead of in a loaf pan for more glazed surface area.