Mouthwatering Meatloaf

Meatloaf Recipe (With The Best Glaze)

Meatloaf is a classic comfort food that brings back warm memories of family dinners. This Meatloaf Recipe with the Best Glaze is a delicious and easy way to make a hearty meal that everyone will love. It has a juicy interior and a sweet, tangy glaze that adds the perfect finishing touch.

Why Make This Recipe

This recipe is perfect for a cozy family meal or a potluck dinner. It’s simple to prepare and uses ingredients you likely already have in your kitchen. Plus, the homemade glaze makes it even more special! With one meatloaf, you can feed a crowd or have leftovers for sandwiches the next day.

How to Make Meatloaf

Ingredients:

• 3/4 cup Italian breadcrumbs
• 1/2 cup milk
• 2 eggs
• 2 pounds ground beef (80/20)
• 1 medium yellow onion (finely chopped or grated)
• 3 cloves garlic (minced finely or pressed)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons chopped fresh parsley (optional)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup ketchup (for glaze)
• 1 tablespoon brown sugar (for glaze)
• 1 teaspoon Dijon mustard (optional, for glaze)

Directions:

1. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking.
2. In a small bowl, combine the Italian breadcrumbs and milk. Let them soak for about 5 minutes until the breadcrumbs absorb the milk and become soft. This step ensures your meatloaf stays moist and tender.
3. In a large mixing bowl, add the ground beef, soaked breadcrumbs, eggs, finely chopped onion, minced garlic, Worcestershire sauce, ketchup, chopped parsley (if using), salt, and black pepper. Use your hands or a spoon to gently mix everything together until just combined. Be careful not to overwork the meat, as that can make the meatloaf tough.
4. Transfer the meat mixture onto your prepared baking sheet or loaf pan. Shape it into a loaf shape, roughly 9 inches long and 5 inches wide. Make sure it’s evenly packed but not compressed too tightly.
5. In a small bowl, combine 1/4 cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon Dijon mustard (optional but adds a nice tang). Mix well until smooth.
6. Spread the glaze evenly over the top of the meatloaf using a spoon or spatula. This glaze will caramelize during baking, creating that signature sticky, flavorful crust.
7. Place the meatloaf in the preheated oven and bake for 60-70 minutes or until the internal temperature reaches 160°F (70°C). About halfway through baking, you can baste the meatloaf with any glaze that has dripped off to build up a thicker topping.
8. Once baked, let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and keeps your slices firm and juicy.

How to Serve Meatloaf

Slice the meatloaf into thick or thin portions based on your preference. Serve it warm on a plate with sides like mashed potatoes, steamed vegetables, or a fresh salad. Leftover slices are great for sandwiches too!

How to Store Meatloaf

If you have leftovers, allow the meatloaf to cool completely. Then, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. You can refrigerate it for up to 3 days or freeze it for up to 3 months. To reheat, place it in the oven or microwave until warmed through.

Tips to Make Meatloaf

• Ensure that your ground beef is 80/20 for the best balance of flavor and moisture.
• Don’t overmix the meat when combining the ingredients, as this can lead to a tough texture.
• You can experiment with different herbs or spices to customize the flavor to your taste.

Variation

You can add other ingredients like shredded cheese, bell peppers, or mushrooms for extra flavor. If you prefer a spicy kick, add jalapeños or chili flakes to the meat mixture.

FAQs

1. Can I use turkey instead of beef?
Yes, you can substitute ground turkey or chicken for a leaner option. Adjust cooking time as needed.

2. Can I make meatloaf ahead of time?
Absolutely! You can prepare the meat mixture and shape it into a loaf, then cover and refrigerate it until you’re ready to bake.

3. What can I use instead of breadcrumbs?
You can use crushed crackers, oats, or panko breadcrumbs as alternatives to Italian breadcrumbs.