Prepare a loaf pan by lining it with parchment paper. Make sure the ends of parchment paper are folded over the long ends of the loaf pan. You will use these to easily remove the meatloaf after baking.
Add the milk and the panko breadcrumbs to a medium bowl. Toss with a fork and set aside until the milk is absorbed.
In a large bowl mix together the remaining ingredients and then add the panko mixture. Mix well with your hands.
Place the meatloaf mixture into a loaf pan and press it down with your fingers. Place the loaf pan on a large baking sheet to catch any liquid that may bubble over. [note 3]
Bake for 40 minutes.
Brush on the glaze, if desired.
Continue to bake until the internal temperature reaches 160℉. Remove from the oven and reserve the dripping if you want to make gravy.
Let the meatloaf rest for 15 to 20 minutes before slicing.
Meatloaf Glaze Recipe
NOTE: Double this recipe if you want to serve the meatloaf with extra glaze on the side.
Add the glaze ingredients to a medium saucepan.
Raise heat to medium-high and let sugar melt and mixture become bubbly. Continue to heat until the sauce is thick and the sugar is fully dissolved. The glaze will turn darker as the sugar caramelizes.
Use a brush to add the meatloaf glaze to the top of the meatloaf.
How to Make Meatloaf Gravy
Heat a medium saucepan over medium-high heat.
Melt the butter in the pan. When the butter is melted add the flour to the pan and whisk to combine. The butter and flour will combine to form a paste called a roux.
Continue to cook the roux on the stove until it turns to a light golden brown color.
Begin adding the pan drippings. Add a small amount of the pan dripping to the roux and whisk until the mixture is smooth and the liquid is fulling incorperated.
Continue to add the pan dripping a little at a time, being sure to whisk each time to fully incorporate the liquid. Slowly adding the liquid to the roux ensures that your gravy will be smooth and without lumps.
Your gravy may be too thick at this time. This will depend on how much liquid was left in your pan drippings. If you do need to thin the gravy more, add additional beef stock, a little at a time until the gravy reaches the desired consistency.
RECIPE TIPS
Panko bread crumbs are fluffier than traditional bread crumbs. You can substitute cracker crumbs or traditional bread crumbs for the panko. If you want to lower the carbs or don't want gluten in this recipe, leave out the bread crumbs entirely.
Beef selection. I like to use 85:15 ground beef. This ratio refers to the ratio of protein to fat in the ground. Feel free to use a leaner cut of meat or even ground turkey in this recipe. Turkey meatloaf is extremely high in protein.
Alternatives to a loaf pan. If you don't have a loaf pan you can form the meatloaf mix into a loaf shape and bake it directly on a baking sheet. You can also use mini loaves pans or even muffin tins to bake a single-serving loaf. Keep in mind that the smaller loaves will bake more quickly.
Internal temperature. 165℉ is the recommended internal temperature for meatloaf. To achieve this temperature remove it from the oven when it reaches 160℉. As it rests the temperature will rise to 165℉ as the external heat moves inward.
Lower sugar glaze. If you want to lower the sugar in the glaze you can use a sugar substitute such as allulose or erythritol. Swerve or Lankanto are two reliable brands of sugar substitutes.