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Easy Meatloaf with the BEST Glaze Recipe

Easy Meatloaf with the BEST Glaze Recipe
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★★★★★

5 from 24 reviews

This easy meatloaf recipe features a perfectly moist and tender blend of ground beef, breadcrumbs, and aromatic sautéed onions and garlic, topped with a rich, sweet, and tangy glaze made from ketchup, brown sugar, and mustard. Baked on a sheet pan for ideal browning and caramelization, it’s a comforting classic that is simple to prepare and sure to be a family favorite.

Ingredients

Scale

Meatloaf

  • 2 lbs ground beef (80/20 blend recommended for juiciness)
  • 1 cup breadcrumbs (plain or seasoned)
  • 1 cup milk (whole or 2%)
  • 2 large eggs (room temperature)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1½ tsp salt
  • 1 tsp black pepper

Glaze

  • ½ cup ketchup
  • ¼ cup brown sugar (light or dark)
  • 1 tbsp yellow or Dijon mustard

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil. Using a sheet pan instead of a loaf pan allows heat to circulate evenly, helping develop a better browned crust and caramelization on the meatloaf.
  2. Sauté Aromatics: In a small skillet over medium heat, warm a little olive oil and sauté the finely chopped onion and minced garlic for 5 to 7 minutes until they become soft and translucent. Once cooked, let them cool slightly before mixing.
  3. Make the Panade: In a large mixing bowl, combine the breadcrumbs and milk. Let this mixture sit for a few minutes until it thickens into a paste-like consistency, which helps keep the meatloaf moist and tender.
  4. Combine Ingredients: To the panade, add the eggs, sautéed onion and garlic, Worcestershire sauce, salt, and black pepper. Gently fold in the ground beef using your hands just until everything is combined. Avoid overmixing as this can make the meatloaf dense.
  5. Shape the Loaf: Transfer the meat mixture onto your prepared baking sheet and form it into a loaf shape approximately 9 by 5 inches. Flatten the top slightly to help the glaze cover it evenly.
  6. First Bake: Bake the meatloaf in the preheated oven for 40 minutes.
  7. Prepare the Glaze: While the meatloaf bakes, whisk together ketchup, brown sugar, and mustard in a small bowl until smooth and well combined.
  8. Glaze & Finish Baking: After the initial 40 minutes, spread the glaze evenly over the top and sides of the meatloaf. Return it to the oven for another 20 to 25 minutes, or until the internal temperature reaches 160°F. If the glaze begins to darken too fast, loosely cover the meatloaf with foil to prevent burning.
  9. Rest Before Slicing: Remove the meatloaf from the oven and let it rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice stays moist and flavorful.

Notes

  • For the juiciest meatloaf, use an 80/20 fat ratio ground beef.
  • Letting the breadcrumbs soak in milk (panade) is key to keeping the meatloaf tender.
  • Do not overwork the meat mixture to avoid a dense texture.
  • If you prefer a spicier glaze, add a teaspoon of hot sauce or chili powder to the glaze mixture.
  • Leftover meatloaf slices can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use a meat thermometer to ensure the internal temperature reaches 160°F for food safety.
  • Substitute ground beef with ground turkey or chicken for a leaner variation, adjusting cook times if needed.

Nutrition

Keywords: meatloaf, easy meatloaf recipe, classic meatloaf, meatloaf glaze, comfort food, ground beef meatloaf

Find it online: https://amayaharis.com/easy-meatloaf-with-the-best-glaze-recipe/