First, don’t skip the panade. That’s a fancy French word for “soaked breadcrumbs.” Mix breadcrumbs with milk, let them get mushy, then add to your meat. This keeps your loaf from turning into a hockey puck.
Second, shape it loosely. Packing your meatloaf like you’re making a brick for a house will make it dense and sad. Be gentle—treat it like a soft hug, not a wrestling match.
Third—and this is my favorite—glaze it like a donut. A classic ketchup-brown sugar glaze brushed on in the last 15 minutes gives you that sticky, sweet, tangy crust that makes people fight over the end piece. Brush it on twice for maximum flavor.
The Best Meatloaf Recipe
