Lean & Savory Meatloaf with Tangy Glaze
This lean and savory meatloaf is packed with flavor and topped with a tangy glaze, making it a delicious and satisfying meal for any night of the week.
Equipment
- Baking sheet
- Loaf pan
Ingredients
Meatloaf
- 1.5 lbs lean ground beef 90/10 or 93/7 recommended
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 cup breadcrumbs panko or whole wheat
- 1/4 cup milk any kind, or beef broth
- 1 large egg lightly beaten
- 2 tbsp fresh parsley optional
- 1 tsp dried Italian seasoning
- 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
- 1 tsp Dijon mustard
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a greased loaf pan.
- In a small skillet, sauté the diced onion and minced garlic over medium heat for 3-5 minutes until softened, then let them cool.
- In a large bowl, combine the ground beef, cooled onion and garlic, breadcrumbs, milk, egg, parsley, Italian seasoning, salt, and pepper.
- Gently mix all ingredients together with your hands until just combined, being careful not to overmix.
- Transfer the mixture to the prepared baking sheet and shape it into a 9x5 inch loaf, or press it into your loaf pan.
- In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
Baking
- Bake the meatloaf for 40 minutes.
- Remove the meatloaf from the oven and spread the prepared glaze evenly over the top.
- Return the meatloaf to the oven and bake for another 15-20 minutes, or until its internal temperature reaches 160°F (71°C).
- Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the glaze. Leftover meatloaf makes great sandwiches!