Place the meatloaf in the preheated oven. Bake for 45 minutes, then carefully remove it. Spread the remaining glaze over the top. This two-step glazing creates a beautiful, layered flavor and prevents the sugar from burning. Return the meatloaf to the oven and bake for another 20-30 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F. The top will be beautifully caramelized, and the juices should run clear. Once done, it’s crucial to let the meatloaf rest in the pan on a wire rack for at least 15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and holds together perfectly.
Pro Tips for Best Results
I tested the panade three ways: dry breadcrumbs, fresh breadcrumbs with milk, and oatmeal. The fresh breadcrumb-milk panade was the undisputed winner for moisture and texture. Dry breadcrumbs made it mealy, and oatmeal gave it an odd texture. Trust the old-school method—it works.
Here’s what I learned the hard way about the onion: if you add it raw in large pieces, it can create crunchy, undercooked pockets. Chopping it finely is key. For an even more mellow, sweet flavor, you can quickly sauté the onion in a bit of olive oil until soft before adding it to the mix. This extra step makes a subtle but wonderful difference.
For the cleanest slices and easiest removal, line your loaf pan with parchment paper, leaving an overhang on the two long sides. After resting, you can simply lift the entire meatloaf out by the parchment “handles,” place it on a cutting board, and slice without it sticking to the pan.(See the next page below to continue…)