Classic Meatloaf with Tangy Glaze (Moist Every Time)

By

william By 1 min read

Sliced classic meatloaf with tangy glaze on a serving platter
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Sliced classic meatloaf with tangy glaze on a serving platter

Classic Meatloaf with Tangy Glaze (Moist Every Time)

Classic meatloaf, moist and tender, with a tangy-sweet glaze that caramelises.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Calories: 430
Ingredients Method

Ingredients
  

  • 2 pounds ground beef 80/20
  • 1 cup plain breadcrumbs or panko
  • 1/2 cup whole milk
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 2 large eggs lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 cup ketchup for the glaze
  • 2 tablespoons brown sugar for the glaze
  • 1 tablespoon apple cider vinegar for the glaze
  • 1 teaspoon yellow mustard for the glaze

Method
 

  1. Heat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, or lightly grease a loaf pan. A sheet pan gives the loaf more edges to caramelize, so it is the first choice here.
  2. In a large mixing bowl, stir the breadcrumbs and milk together and let them sit for 5 minutes. The mixture will thicken into a soft paste. This is the panade, and it is what keeps the meatloaf tender.
  3. Add the onion, garlic, eggs, Worcestershire sauce, ketchup, salt, pepper, and parsley to the bowl with the panade. Then add the ground beef.
  4. Mix with your hands just until everything is evenly combined, about 30 seconds of gentle folding. Do not press or knead it.
  5. Turn the mixture onto the prepared baking sheet and shape it with damp hands into a loaf about 9 inches long, 5 inches wide, and 2 1/2 inches tall. If you are using a loaf pan, press it in evenly.
  6. Bake for 40 minutes. While it bakes, whisk together the glaze ingredients: ketchup, brown sugar, apple cider vinegar, and yellow mustard.
  7. Pull the loaf out and spread half the glaze over the top and sides with the back of a spoon. Return it to the oven and bake 15 minutes.
  8. Spread the remaining glaze over the top and bake 10 to 15 minutes more, until the glaze looks set and shiny and the center reaches 160 degrees F.
  9. Rest the meatloaf on the counter for at least 10 minutes before slicing. This step is not optional, because slicing too soon lets the juices run out onto the board.