Description
A classic and comforting Glazed Meatloaf recipe that’s easy to make and perfect for a family dinner.
Ingredients
- 2 lbs ground beef (80/20 recommended)
- 1 cup breadcrumbs (plain or panko)
- 1/2 cup milk
- 1 large egg, lightly beaten
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp prepared mustard (Dijon or yellow)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil, or lightly grease a loaf pan.
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, parsley, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
- Shape the meat mixture into a loaf on the prepared baking sheet. If using a loaf pan, press the mixture evenly into the pan.
- In a small bowl, whisk together the ketchup, brown sugar, vinegar, and mustard for the glaze.
- Spread half of the glaze evenly over the top and sides of the meatloaf.
- Bake for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 160°F (71°C) with a meat thermometer. About 15 minutes before it’s done, spread the remaining glaze over the meatloaf.
- Once baked, remove from the oven and let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute.
Notes
- For a richer flavor, you can add a bit of smoked paprika to the meat mixture or the glaze.
- If you don’t have fresh onion, you can use 1 tablespoon of dried minced onion.
- Ensure the meatloaf reaches an internal temperature of 160°F (71°C) for food safety.