Equipment Needed
- 9×5 inch loaf pan (or a rimmed baking sheet for a free-form loaf)
- Large mixing bowl
- Small bowl for glaze
- Measuring cups and spoons
- Box grater (for breadcrumbs, if making fresh)
- Instant-read thermometer
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). Now, let’s make the panade, the heart of a tender meatloaf. In your large mixing bowl, combine the fresh breadcrumbs and milk. Stir and let it sit for 5 minutes. The bread will absorb all the milk and become a soft, pasty mixture. This is your moisture insurance. To this bowl, add the grated Parmesan, chopped onion, parsley, beaten eggs, minced garlic, oregano, salt, and pepper. Use a fork to mix everything together until it’s a uniform, fragrant, herb-speckled paste. The smell at this stage is already amazing.
Now, add the meats. Crumble the ground beef, pork, and veal over the breadcrumb mixture. Here’s the most important tip: use your hands. I know it’s messy, but it’s the only way to gently and evenly combine everything without overworking the meat. Mix just until the meats are incorporated and no large pockets of breadcrumb mixture remain. Overmixing is the enemy—it will make your meatloaf dense and tough. I mix with a light, folding motion, almost like I’m gently tossing a salad. The mixture will be quite soft and moist.
Lightly grease your loaf pan. Transfer the meat mixture to the pan and use your hands to press it in evenly, smoothing the top. If you prefer a free-form loaf with more crust, shape it into a 9×5 inch oval on a parchment-lined, rimmed baking sheet. Now, make the glaze. In a small bowl, whisk together the tomato sauce, tomato paste, balsamic vinegar, dried basil, and sugar until smooth. Pour or spread about two-thirds of this glaze evenly over the top of the meatloaf, reserving the rest.(See the next page below to continue…)