Traditional Meatloaf with Tangy-Sweet Glaze
A classic comfort food, this traditional meatloaf features a delicious blend of ground beef and seasonings, topped with a tangy-sweet glaze. Perfect for a family dinner.
Equipment
- Oven
- Loaf pan
- Large bowl
- Small skillet
- Small bowl
- Meat thermometer
Ingredients
Meatloaf
- 1 ½ lbs ground beef 80/20 lean
- 1 yellow onion finely diced
- ½ cup breadcrumbs Panko or regular
- ½ cup milk whole milk
- 1 large egg lightly beaten
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley chopped (optional)
Tangy-Sweet Glaze
- ½ cup ketchup
- ¼ cup brown sugar packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the milk and beaten egg, then add the breadcrumbs and let them soak.
- (Optional) Sauté the diced onion in a small skillet for 3-4 minutes until softened, then add minced garlic and cook for another minute until fragrant; let it cool slightly.
Mixing and Baking
- Combine the ground beef, breadcrumb mixture, cooled onion and garlic (if using), salt, pepper, Italian seasoning, and parsley (if using) in the bowl.
- Gently mix all ingredients with your hands until just combined, being careful not to overmix.
- Transfer the meat mixture to the prepared loaf pan, shaping it evenly from end to end.
- In a separate bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Dijon mustard, and Worcestershire sauce for the glaze.
- Pour about half of the glaze evenly over the top of the meatloaf and bake for 45 minutes.
- Remove the meatloaf from the oven, spoon or brush the remaining glaze over it, and return to the oven for another 15-25 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
- Once cooked, let the meatloaf rest in the pan for 10-15 minutes before slicing and serving warm.
Notes
For best results, do not overmix the meatloaf mixture, as this can lead to a tough texture. Allowing the meatloaf to rest after baking helps retain its juices, making it more tender and easier to slice.