There are a couple of things to do differently from a usual Meatloaf recipe, which is what makes this meatloaf stand out from the rest:
Instead of using breadcrumbs, use bread slices soaked in milk which is what guarantees a juicy, tender loaf.
We sauté onion and garlic together while the bread is soaking to enhance their flavors before mixing them into the meat. Doing this guarantees soft onion pieces with every bite, while infusing the perfect amount of garlic flavor into the meat while baking.
You could also grate your onion and garlic cloves to save time from sautéing, but we find cooking them yields the best result.
Everything gets mixed together in the same bowl as the soaked bread to minimize clean up.
This meatloaf is basically one big giant meatball. This meatball can be served with Italian Salad — a firm family favorite — and Parmesan Smashed Potatoes, but it’s delicious with pasta too. Leftovers are even better the next day, sliced and topped with melted cheese in a warm sandwich.
- 4 slices bread, ripped up into 2-inch pieces
- 1/2 cup milk
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 pounds (1 kg) ground beef mince
- 1 cup shredded parmesan cheese
- 2 large eggs
- ¼ cup parsley, chopped
- 3 level tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons light brown sugar, packed
- 4 tablespoons cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon each garlic powder and onion powder
- 1/2 teaspoon cracked black pepper
- Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.
- In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow soaking while sautéing the onion.
- Heat the oil in a small pan over medium heat and sauté the onion until soft and translucent. Add the garlic and sauté for a further 30 seconds until fragrant.
- Mash the soaked bread with a fork to break up large pieces. Add in the onion/garlic, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt, and pepper.
- Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.
- In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.
- Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.
- Allow resting for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve
- Serve with creamy mashed potatoes/cauliflower and/or steamed vegetables.