Rustic Roots & Modern Finds

Homemade Meatloaf (With Homemade Italian Breadcrumbs)

Homemade meatloaf baked in a white ceramic dish on a wooden board with a caramelized crust

Some dinners just feel like home, and meatloaf is one of them. Around here, it’s the kind of meal that brings everyone to the table quickly — especially when Nash is involved in making it.

This version uses our homemade Italian breadcrumbs, which we made from leftover bread ends that we dehydrated and seasoned ourselves. Soaking the breadcrumbs in milk before mixing them into the meat creates what’s called a panade, a classic technique that keeps meatloaf incredibly tender and juicy.

For this loaf we used a homemade ground meat blend from our freezer that included venison, turkey, pork, pork fat, and pork heart from hunting season. The mix gives the meatloaf amazing flavor and just the right amount of richness.

Many classic meatloaf recipes include a sweet ketchup glaze on top, and I included one below because it’s absolutely delicious. But full transparency: our kids voted it down this time, so we skipped it for this batch. Even without the glaze, the meatloaf was incredibly flavorful and juicy.

If your crew loves that sweet-and-savory finish though, I definitely recommend trying it.

As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, which means I may earn a small commission if you purchase through those links at no additional cost to you.

Watch Nash Make This Meatloaf

(Embed Nash’s YouTube video here)

You can place the YouTube embed block in WordPress right here.

Example format:

[Insert YouTube Video Here]

Or paste the YouTube link directly into the WordPress editor and it will auto-embed.

Hearty Homemade Meatloaf

Servings: 6–8
Prep time: 15 minutes
Cook time: 55–65 minutes

Ingredients

Meatloaf

  • 2 pounds (907 g) ground meat mixture
    (venison, turkey, pork, pork fat, etc.)

Panade

  • 1 cup (60 g) Italian breadcrumbs
  • ¾ cup (180 g) milk

Flavor Builders

  • 2 large eggs (about 100 g without shells)
  • 2 tablespoons Worcestershire sauce (30 g)
  • 2 tablespoons ketchup (30 g)
  • 1 tablespoon dijon stone ground mustard (15 g)
  • 1 tablespoon tomato paste (18 g)

Seasoning

  • 1½ teaspoons salt (9 g)
  • 1 teaspoon black pepper (2 g)
  • 1 teaspoon smoked paprika (2 g)
  • 1 teaspoon dried Italian seasoning (2 g)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Optional but excellent:

  • 2 tablespoons chopped parsley
  • ½ cup (45 g) grated parmesan cheese

Optional Sweet & Savory Glaze

(Highly recommended if your family approves — ours voted it down this time.)

  • ⅓ cup ketchup (80 g)
  • 2 tablespoons honey (42 g)
  • 1 teaspoon garlic powder or 1 clove fresh garlic minced

Normally we love adding this honey garlic glaze, but when we made this batch the kids voted it down — so we kept it simple this time. If your family enjoys that classic sweet meatloaf topping, I highly recommend giving it a try.

Instructions

1. Preheat Oven

Preheat oven to 375°F (190°C).

2. Make the Panade

In a small bowl combine:

  • breadcrumbs
  • milk

Let sit for 5 minutes until fully softened.

This step keeps the meatloaf tender instead of dense.

3. Mix the Flavor Base

In a large mixing bowl combine:

  • soaked breadcrumbs
  • eggs
  • Worcestershire sauce
  • ketchup
  • Dijon stone ground mustard
  • tomato paste
  • salt
  • pepper
  • paprika
  • Italian seasoning
  • onion powder
  • garlic powder
  • parsley (optional)

Mix until evenly combined.

4. Add the Meat

Add the 2 pounds of ground meat mixture and gently mix just until everything is combined.

Avoid over-mixing, which can make meatloaf dense.

5. Shape the Loaf

Shape the mixture into a loaf and place it:

  • in a loaf pan, or
  • free-form on a parchment-lined baking sheet.

6. Add Glaze (Optional)

If using the glaze, stir together the glaze ingredients and spread evenly over the top of the loaf.

7. Bake

Bake for 55–65 minutes, until the internal temperature reaches: 160°F (71°C)

8. Rest

Let the meatloaf rest 10 minutes before slicing.

This allows the juices to redistribute and makes slicing much easier.

Tips for the Best Meatloaf

Don’t skip the panade
Soaking breadcrumbs in milk keeps meatloaf moist and tender.

Use a mixed meat blend
Combining meats adds richness and better texture. Venison blends work especially well when balanced with pork fat.

Don’t overmix
Mix just until combined to keep the meatloaf light and tender.

What We Served With It

This meatloaf pairs perfectly with:

  • creamy scalloped potatoes
  • roasted vegetables
  • homemade bread

It’s simple comfort food — the kind that disappears quickly when everyone’s hungry.

Leave a comment