Hearty Vintage Meatloaf with Savory Glaze
This hearty vintage meatloaf features a savory glaze that adds a touch of sweetness and tang. It's a comforting and classic dish perfect for a family meal.
Equipment
- skillet
- large bowl
- loaf pan
- baking sheet
- parchment paper
- small bowl
- oven
- instant-read thermometer
Ingredients
Meatloaf
- 1.5 lbs ground beef 80/20 lean-to-fat ratio
- 1 small onion finely diced
- 1 stalk celery finely diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1/2 cup plain dried breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup ketchup for mixture
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Glaze
- 1/2 cup ketchup
- 1 tbsp Dijon mustard
- 2 tbsp light brown sugar
Instructions
Preparation
- Sauté the finely diced onion, celery, and minced garlic in olive oil until soft, then let cool.
- Whisk together eggs, milk, 1/4 cup ketchup, Worcestershire sauce, salt, pepper, and oregano in a large bowl.
- Add the cooled sautéed vegetables and breadcrumbs to the binder mixture and stir gently until combined.
- Crumble the ground beef over the mixture and gently combine with your hands, being careful not to overmix.
- Lightly grease a loaf pan or shape the mixture into a free-form loaf on parchment paper.
- In a small bowl, whisk together the remaining 1/2 cup ketchup, Dijon mustard, and brown sugar until smooth to make the glaze.
Cooking
- Bake the meatloaf in a preheated oven at 350°F (175°C) for 45 minutes.
- Remove from the oven, spread the glaze generously over the top, then return to the oven and bake for another 15-25 minutes.
- Cook until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10-15 minutes before slicing to allow the juices to redistribute.
Notes
For best results, use good quality ground beef. Do not overmix the meatloaf mixture to ensure a tender texture. You can prepare the glaze ahead of time and store it in the refrigerator.