Go Back
Brenda Gantt Meatloaf Recipe Card

Brenda Gantt Meatloaf Recipe

Make this comforting Brenda Gantt meatloaf recipe with ground chuck, grated onion pulp, panko breadcrumbs, and a tangy sweet ketchup glaze baked on a sheet tray.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Main Course
Cuisine: American
Calories: 408
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Certified Angus Beef ground chuck 907 g, 80% lean
  • 2 large eggs beaten
  • 2 cups Kikkoman panko breadcrumbs 120 g
  • 0.5 cup grated yellow onion 80 g, fine pulp from half large onion
  • 1 tbsp minced fresh garlic 9 g
  • 0.5 cup Borden whole milk 120 ml
  • 1 tbsp Morton kosher salt 15 g
  • 1 tsp ground black pepper 2.3 g
  • 2 tbsp Heinz ketchup 34 g
  • 1 tbsp Domino light brown sugar 12 g
  • 1 tbsp Colman's mustard powder 7 g
  • 0.33 cup Heinz ketchup 80 g
  • 1 tbsp Domino light brown sugar 12 g
  • 2 tsp Colman's mustard powder 4.7 g
  • 2 tsp Lea & Perrins Worcestershire sauce 10 ml

Equipment

  • Standard loaf pan
  • Plastic wrap
  • Rimmed baking sheet
  • Box grater
  • Large mixing bowl
  • Pastry brush
  • Meat probe

Method
 

  1. Heat your oven to 350 degrees F (175 C). Spray a loaf pan with oil. Line with plastic wrap, smoothing down air bubbles.
  2. Peel half of a large yellow onion, keeping root intact. Grate on a box grater to make fine pulp. Mince garlic.
  3. Put ground chuck in a large bowl. Break meat into loose chunks, leaving an open hole in the center.
  4. Put panko, garlic, and onion pulp around the beef. Pour milk and eggs into the center hole. Whisk with a fork.
  5. Sprinkle salt, pepper, brown sugar, dry mustard, and ketchup over the ring. Toss meat loosely with your fingers until blended.
  6. Press meat into the lined loaf pan. Turn the pan over onto a rimmed baking sheet. Lift away plastic wrap.
  7. Slide baking sheet into hot oven for 15 minutes to set the loaf shape.
  8. In a small bowl, whisk ⅓ cup ketchup, brown sugar, dry mustard, and Worcestershire sauce until smooth.
  9. Brush glaze all over top and sides. Bake for 45 to 55 minutes until center reaches 160 degrees F on a meat probe.
  10. Rest meatloaf on the tray for 10 to 15 minutes. Use two spatulas to move it to a cutting board, then slice.

Notes

Resting the meatloaf for 10 to 15 minutes before slicing allows juices to settle and prevents slices from crumbling.