Tangy Dijon Glazed Meatloaf
This classic meatloaf gets a flavor upgrade with a tangy Dijon glaze, creating a delicious and satisfying meal perfect for any weeknight or special occasion.
Equipment
- Large Bowl
- Baking Sheet
- Parchment Paper or Foil
- Small Saucepan
Ingredients
Meatloaf
- 1.5 lbs ground beef (80/20 lean)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg lightly beaten
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Glaze
- 1/2 cup packed light brown sugar
- 1/4 cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
Instructions
Prepare the Meatloaf
- Preheat your oven to 350°F (175°C). In a large bowl, gently combine the ground beef, breadcrumbs, chopped onion, egg, milk, salt, and pepper, without overmixing.
- Form the mixture into a loaf shape and place it on a baking sheet lined with parchment paper or foil.
Prepare the Glaze
- In a small saucepan, combine the brown sugar, ketchup, Dijon mustard, apple cider vinegar, and garlic powder.
- Cook over medium heat, stirring constantly until the brown sugar has dissolved, then bring to a gentle simmer.
- Reduce heat to low and continue cooking for 2-3 minutes, stirring occasionally, until the glaze slightly thickens. Remove from heat.
Bake and Serve
- Bake the meatloaf in the preheated oven for 35-40 minutes.
- Remove from the oven and spread the prepared Dijon glaze generously over the entire top and sides.
- Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
- Remove from the oven and let it rest for 10-15 minutes before slicing and serving.
Notes
Serve this meatloaf with mashed potatoes and green beans for a complete and comforting meal. Leftovers can be stored in the refrigerator for up to 3 days and reheat well.