Julia Child Meatloaf Recipe

Julia Child Meatloaf is her French-influenced take on the American comfort food classic. Julia called it “ground meat in fancy dress.” The secret? A panade (breadcrumbs soaked in milk) that keeps the meat impossibly tender, plus proper seasoning that elevates this humble dish.

This technique draws from Julia’s approach to ground meat mixtures in Mastering the Art of French Cooking and her TV show The French Chef Season 7. The panade prevents the meat from getting dry and tough. The cognac adds subtle depth. And the trick of testing the seasoning before baking? That’s pure Julia.

I used to think meatloaf was boring. Then I made it Julia’s way. Now it’s a regular weeknight dinner.

What is Meatloaf? Ground meat mixed with breadcrumbs, eggs, and seasonings, shaped into a loaf and baked. Julia’s version uses French technique for a tender, flavorful result.

Why You’ll Love This Recipe

• Never dry or tough. The panade keeps it tender no matter what.
• Proper seasoning. Not bland, not overpowering. Just right.
• Comfort food elevated. French technique, American soul.
• Affordable and feeds a crowd. Ground meat goes a long way.
• Great leftovers. Meatloaf sandwiches the next day are the real prize.

Julia Child Meatloaf Ingredients

Based on Julia Child’s French technique for ground meat mixtures. Serves 6-8.

For the Panade:

• 1 cup fresh breadcrumbs
• ½ cup whole milk

For the Meat Mixture:

• 1½ lbs ground beef (or mix of beef, pork, and veal)
• ½ lb ground pork
• 2 eggs, beaten
• 1 cup minced cooked onions
• 2 cloves garlic, minced
• 2 Tb cognac or brandy (optional but recommended)
• 1½ tsp salt
• ½ tsp pepper
• ½ tsp thyme
• ¼ tsp allspice
• Pinch of ground bay leaf

For the Glaze:

• ½ cup ketchup or tomato sauce
• 2 Tb brown sugar
• 1 Tb Dijon mustard

Meat blend options:

• All beef works fine
• Classic French: equal parts beef, pork, veal (most tender)
• Beef and pork: good balance of flavor and cost

How To Make Julia Child Meatloaf

Step 1: Make the Panade

1. Soak the breadcrumbs: Combine breadcrumbs and milk in a small bowl. Let sit for 10 minutes until the milk is absorbed. This is the secret to tender meatloaf.

Step 2: Cook the Aromatics

2. Sauté onions: Cook minced onions in butter until soft and golden, about 8 minutes. Add garlic and cook 1 minute more. Let cool.

Step 3: Mix the Meat

3. Combine everything: In a large bowl, add the ground meats, soaked panade, eggs, cooked onions, cognac, and all seasonings.
4. Mix gently: Use your hands to combine until just mixed. Don’t overwork or the meatloaf will be tough.
5. Test the seasoning: This is Julia’s trick. Pinch off a small piece and sauté it in a pan. Taste and adjust seasoning as needed. You can’t fix bland meatloaf once it’s baked.

Step 4: Shape and Bake

6. Preheat oven: Set to 350°F.
7. Shape the loaf: Form meat mixture into an oval loaf on a rimmed baking sheet lined with parchment. Or press into a 9×5 loaf pan.
8. Make the glaze: Mix ketchup, brown sugar, and mustard. Spread half over the top of the meatloaf.
9. Bake: Cook for 45 minutes. Spread remaining glaze on top. Bake 15-20 minutes more until internal temperature reaches 160°F.
10. Rest: Let meatloaf rest 10 minutes before slicing. This lets the juices redistribute.

Recipe Tips

• The panade is essential: Breadcrumbs soaked in milk keep the meat tender and moist. Don’t skip this step.
• Don’t overwork the meat: Mix just until combined. Overworking makes the meatloaf dense and tough.
• Cook your onions: Raw onions release moisture and can make the loaf crumbly. Cooked onions add sweetness and blend in smoothly.
• Always test the seasoning: Julia always tested her meat mixtures before cooking. Sauté a small piece and taste. You can’t fix bland meatloaf after it’s baked.
• Use a thermometer: 160°F is the target. Overcooking dries it out.
• Free-form is better for crust: A loaf on a baking sheet gets crispy edges. A pan keeps it moist. Choose your preference.
• Add cognac: Just 2 tablespoons adds subtle depth. You won’t taste alcohol, just richness.

Recipe Variations

Classic Tomato Glaze: Ketchup, brown sugar, and mustard. Sweet and tangy.

French-Style (No Glaze): Skip the glaze. Top with bacon strips instead. More savory, less sweet.

Stuffed Meatloaf: Flatten the meat, layer hard-boiled eggs or cheese down the center, roll up. Slice to reveal the surprise inside.

Mini Meatloaves: Divide into muffin tins. Bake for 25-30 minutes. Faster cooking, more glazed surface area.

What To Serve With Meatloaf

Classic American comfort:

• Creamy mashed potatoes
• Green beans or peas
• Corn on the cob
• Gravy made from the pan drippings
• Potatoes Lyonnaise

Or go French:

• Pommes purée (rich mashed potatoes)
• Braised green beans with butter
• A simple green salad with vinaigrette

Make-Ahead

Meatloaf is perfect for prep-ahead cooking. The flavors actually improve overnight.

The day before, make the panade, cook the onions, and mix the entire meat mixture. Cover tightly and refrigerate. The seasonings have time to meld and the panade fully hydrates the meat.

When you’re ready to cook, let the mixture sit at room temperature for 30 minutes. Shape, glaze, and bake as directed.

You can also shape the loaf completely, wrap it in plastic, and refrigerate unbaked for up to 24 hours. Add 10 minutes to the baking time if going straight from the fridge.

How To Store

• Refrigerator: Store in an airtight container for up to 4 days. Slice before storing for easier reheating.
• Freezer: Wrap tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm slices in a 325°F oven for 15-20 minutes, covered with foil. Or microwave individual slices for 1-2 minutes.
• Meatloaf Sandwiches: The real reason to make extra. Cold meatloaf sliced on white bread with mayo is a classic.

Nutrition Facts

Per serving (1/8 of recipe):

• Calories: 340 kcal
• Protein: 24g
• Total Fat: 20g
• Saturated Fat: 8g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 8g
• Sodium: 620mg
• Cholesterol: 115mg

FAQs

Source: Technique based on Julia Child’s approach to ground meat mixtures from Mastering the Art of French Cooking and The French Chef Show

– Claire