Glazed Meatloaf

This Glazed Meatloaf recipe delivers that perfect balance of savory, tender beef topped with a sweet and tangy glaze that’s pure comfort food. It’s the kind of meal that fills your home with a wonderful aroma and brings everyone to the table with a smile. The moist interior and the slightly caramelized topping make every bite a delight.

It’s a go-to for busy weeknights because it comes together so quickly, and leftovers are fantastic for lunches. Plus, it’s a classic that never disappoints, whether you’re serving it to family or a small gathering of friends.

Why I Love This Recipe

This Glazed Meatloaf is my weeknight hero! Honestly, it’s a lifesaver when time is tight. It comes together with minimal fuss. You’ll love how quickly it gets to the table. Plus, it’s a real crowd-pleaser. Everyone adores that classic, comforting taste. It’s so versatile too! It pairs wonderfully with almost any side dish you can think of. It just hits all the right nostalgic notes for a truly comforting meal.

Glazed Meatloaf Ingredients

The magic of this Glazed Meatloaf truly comes from its simple, wholesome ingredients. They work together beautifully. It creates a symphony of flavor and texture that feels incredibly comforting. It’s all about combining those easy pantry staples with fresh aromatics. This makes for a dish that feels both wonderfully familiar and a little bit special.

For the Meatloaf:

• Ground Beef: This forms the hearty base. It gives our meatloaf its satisfying texture and richness. The 80/20 blend is usually ideal for keeping it moist.
• Breadcrumbs: These act as a wonderful binder. They help hold the meatloaf together nicely. Breadcrumbs also ensure a tender texture, not a dense one.
• Milk: A splash of milk adds crucial moisture. It helps soften the breadcrumbs too. This contributes to that lovely tender crumb structure.
• Egg: Our essential binder makes everything stick. It holds all those tasty ingredients together firmly.
• Onion: Diced onion adds a subtle sweetness. It brings a lovely aromatic depth to the mix.
• Garlic: Fresh minced garlic adds a pungent, savory kick. It complements the beef flavors perfectly.
• Worcestershire Sauce: This delivers a complex umami flavor. It adds wonderful depth and richness to the meatloaf.
• Parsley: A little fresh parsley offers brightness. It brings a touch of herbaceous freshness to the mix.
• Salt & Pepper: These are our fundamental seasonings. They enhance all the other delicious flavors present.

For the Glaze:

• Ketchup: This makes the tangy, sweet foundation. It’s the base of our classic glaze.
• Brown Sugar: This adds welcomed sweetness. It also helps create that beautiful caramelized crust.
• Vinegar: A touch of vinegar provides acidity. It balances the sweetness and cuts richness.
• Mustard: Prepared mustard offers a subtle tang. It adds depth and rounds out the glaze flavors.

Substitutions and Tips:

For an even richer flavor, try adding a pinch of smoked paprika. You can put this in the meat mixture or even the glaze. If fresh onion isn’t on hand, 1 tablespoon of dried minced onion works perfectly well. Looking for a gluten-free option? Just use gluten-free breadcrumbs instead. You can also swap the milk for buttermilk. This gives an extra tangy note to your meatloaf.

How to Make Glazed Meatloaf

Step 1: Prepare for Baking

Preheat your oven now. Set it to 350°F (175°C). Line a baking sheet with parchment paper. Foil also works well. This makes cleanup super easy. You can also grease a loaf pan. That’s a nice option for classic meatloaf too.

Step 2: Combine the Meat Mixture

Grab a big bowl. Gently combine your ingredients. Add the ground beef, breadcrumbs, and milk. Mix in the beaten egg. Then add the chopped onion and minced garlic. Worcestershire sauce goes in next. Don’t forget parsley, salt, and pepper. Use your hands to mix everything. Mix only until just combined. Overmixing makes the meatloaf tough.

Step 3: Shape the Loaf

Form the meat mixture into a loaf. Make it uniform in size. Place it directly on your baking sheet. If you use a loaf pan, press the mixture in. Pack it down evenly. This helps the Glazed Meatloaf hold its shape.

Step 4: Mix the Glaze

Get a small bowl ready. Whisk together the glaze ingredients. The ketchup is the base. Add the brown sugar next. Pour in the vinegar. Mustard goes in last. Whisk until it’s smooth. This easy glaze is key for that delicious Glazed Meatloaf.

Step 5: Apply First Glaze Layer

Spread half of the glaze. Cover the top and sides of the meatloaf. Do this evenly now. This first layer adds flavor. It infuses the meat as it bakes really well.

Step 6: Bake and Glaze Again

Bake the meatloaf for about an hour. Some might take up to 1 hour 15 minutes. About 15 minutes before it’s done, apply more glaze. Carefully spread the remaining glaze over the top. Use a meat thermometer to be sure. Check that the internal temperature reaches 160°F (71°C). This is important for food safety.

Step 7: Rest and Serve

Your Glazed Meatloaf is ready. Remove it from the oven carefully. Let it rest for 10-15 minutes. Don’t slice it right away. This resting period is important. It allows the juices to redistribute properly. This ensures a moist and flavorful result for everyone.

How to Store Glazed Meatloaf

Got leftovers? Store your amazing Glazed Meatloaf. Keep extras in an airtight container. The refrigerator is best for this. It will last about 3-4 days. Want to save it longer? You can freeze it. Freeze individual slices. Or freeze the whole cooled loaf. It’s good in the freezer for 2-3 months. Thaw frozen meatloaf overnight in the fridge. Reheat it gently. The oven or microwave works fine.

Tips for Success

• Don’t overmix the meat mixture. This is really crucial for a tender meatloaf.
• Always use a meat thermometer for accuracy. 160°F is the target temperature.
• Let the Glazed Meatloaf rest after baking. It truly makes a difference in juiciness.
• Feel free to adjust the glaze sweetness to your liking. A little more or less brown sugar is perfectly fine.
• For a crispier edge on your meatloaf, try baking it on a wire rack. Set this rack inside your baking sheet.

Kitchen Tools You’ll Need

You don’t need fancy gadgets for this recipe. Gather these handy tools:

• A large mixing bowl is essential.
• A trusty baking sheet or loaf pan works for shaping.
• A small bowl is perfect for mixing your glaze.
• A whisk helps blend the glaze beautifully.
• Measuring cups and spoons are key for accuracy.
• A meat thermometer is highly recommended for perfect cooking!

Serving Suggestions

What goes great with this classic Glazed Meatloaf? A few ideas come to mind!

• Serve it with creamy mashed potatoes. Roasted potatoes are also a fantastic choice.
• Steamed green beans offer a lovely freshness. A simple side salad works wonderfully too.
• Sweet corn on the cob is always a winner. Creamed corn adds a touch of richness.
• Pair your meal with a glass of red wine. Refreshing iced tea is another great option.
• Why not serve extra glaze on the side? Some people just love dipping their meatloaf!

Frequently Asked Questions

Can I make this Glazed Meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture a day in advance. Just store it covered in the refrigerator. Shape and then bake it when you are ready to cook. The glaze can also be made ahead. Store it separately.

What is the best way to reheat leftover meatloaf?

The best way to reheat Glazed Meatloaf is in a moderate oven. Aim for around 300-325°F. Heat it until warmed through. This helps maintain texture. It prevents drying out, unlike microwaving which can make meat rubbery.

Can I use a different type of ground meat?

Absolutely! Beef is classic, yes. But you can substitute ground turkey or chicken. A blend of pork and beef also works. This gives a different flavor profile. Adjust cooking times slightly. Leaner meats may cook faster.

How do I prevent my meatloaf from falling apart?

Be sure not to overmix the meat mixture. This is absolutely key. Using an egg and breadcrumbs as binders is also crucial. Let the Glazed Meatloaf rest after baking. This helps it hold its shape when sliced.

Print