Method

1. Preheat oven

Preheat oven to 350°F. 

2. Prepare the aromatics

Heat oil in a sauté pan over medium heat. Add onion and cook until softened, about 5 minutes, without browning. 

Add mushrooms and butter. Cook 5 minutes, until softened and moisture is mostly cooked off. 

Add garlic and cook 30 seconds. Stir in tomato paste and cook 1–2 minutes, until slightly darkened. 

Remove from heat and cool completely. 

3. Make the panade

In a large bowl, combine breadcrumbs and milk. Let sit 2–3 minutes until fully hydrated. 

4. Build the base

To the panade, add eggs, salt, pepper, Worcestershire, and parsley. Mix until smooth. 

Fold in the cooled aromatics to form a cohesive mixture. 

5. Add the meat

Add ground beef and pork. Gently mix by hand, folding until just combined. Do not overmix. 

6. Shape

Lightly grease a foil loaf pan. Transfer the mixture and gently shape into a loaf with a slight dome on top. Do not pack tightly. 

7. Bake and first glaze

Bake for 25–30 minutes, until the loaf begins to set and fat renders. 

Remove from oven and carefully drain excess fat. 

Brush a thin, even layer of glaze over the top. Return to oven. 

8. Second glaze and finish

Continue baking until internal temperature reaches ~135–140°F. 

Remove from oven, drain fat again if needed, and apply a second, slightly heavier layer of glaze. 

Return to oven and cook until internal temperature reaches 155–160°F and glaze is set, about 5–10 minutes more. 

9. Rest

Rest 10–15 minutes before slicing. 

Notes

• Gentle mixing is critical to maintain a soft, tender texture  

• Draining fat during cooking is essential when using foil pans  

• The two-stage glaze builds flavor and creates a proper finished surface  

Result

A moist, tender meatloaf with a soft, nostalgic texture and layered savory depth—true to the classic, with refined execution.