This classic meatloaf recipe with panko breadcrumbs is packed with all of the savory meatloaf flavors you crave, and topped with a tangy glaze.
Panko breadcrumbs are the secret ingredient for cooking up a deliciously moist meatloaf every time. The crumbs hold moisture and flavor, ensuring this traditional meatloaf recipe instantly becomes a family favorite.
Ingredients and Substitutions
- Lean ground beef - Anything from 80/20 to 90/10 ground beef will work. You can also substitute ground pork.
- Panko breadcrumbs - You can substitute regular bread crumbs or you can also make this meatloaf with oatmeal.
- Yellow onion - Sweet onion is a great substitute.
- Large eggs
- Garlic cloves - ¾ teaspoon of garlic powder can be substituted.
- Worcestershire Sauce
- Ketchup - You can use chili sauce for a kick.
- Fresh parsley
- Fresh thyme - You can substitute ½ teaspoon dried thyme.
- Shredded Parmesan cheese - Grated Parmesan cheese also works well.
- Milk
- Salt
- Fresh ground black pepper
- Dijon mustard
- Brown sugar
How to make it
To make this panko meatloaf recipe, first break the hamburger into small pieces and add them to a large bowl. Then combine with all of the remaining meatloaf ingredients.
Prepare the meatloaf glaze by whisking together the ketchup, Dijon mustard, and brown sugar in a small dish.
Line a loaf pan with aluminum foil or parchment paper, then spread a dollop of glaze across the bottom. Place the meat mixture in the pan and press into a loaf shape. Then spread the remaining glaze over the top.
Place the meatloaf into a preheated oven set at 350 degrees and bake for one hour, or until the meatloaf reaches 160 degrees when tested with an instant-read thermometer. Then remove from the oven, let rest for 5 minutes, then slice and serve your delicious meatloaf with mashed potatoes and green beans.
Storing & Reheating Leftovers
Leftover meatloaf should be stored in an airtight container, or covered in plastic wrap, in the refrigerator. It can be kept for up to seven days. Individual slices are able to be warmed up in the microwave, or over medium-low heat in a covered skillet. Leftovers are perfect for enjoying meatloaf sandwiches!
Meatloaf with Panko
Equipment
- Loaf pan
Ingredients
- 1 ½ pounds ground beef
- ¾ panko breadcrumbs
- ½ yellow onion grated
- 2 large eggs beaten
- 3 garlic cloves minced
- 2 teaspoons Worcestershire Sauce
- ¼ cup ketchup
- ¼ cup chopped fresh parsley
- 1 teaspoon fresh thyme
- ¼ cup shredded Parmesan cheese
- ¾ cup milk
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Meatloaf Glaze
- ½ cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350 degrees.
- Crumble ground beef into a large bowl and add panko bread crumbs, grated onion, beaten eggs, minced garlic, Worcestershire sauce, ketchup, parsley, thyme, Parmesan cheese, milk, salt and black pepper. Mix well to combine.
- Prepare the meatloaf glaze by mixing the ketchup, mustard, and brown sugar in a small bowl.
- Line a bread loaf pan with aluminum foil and spread a spoonful of glaze across the bottom. Add the meatloaf mixture and press into a loaf shape, then spread the remaining glaze over the top of the meatloaf.
- Bake the meatloaf in the oven for 1 hour, or until it reaches an internal temperature of 160 degrees when tested with a meat thermometer.
- Let the meatloaf rest for a couple of minutes, then slice and serve.
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