Meatloaf with Sweet and Savory Glaze
This classic comfort food meatloaf features a perfect blend of ground beef and vegetables, topped with a caramelized sweet and savory glaze that creates an irresistible golden finish.
Ingredients
- For the Meatloaf:
- 1.5 pounds ground beef 80/20 blend
- 1 cup breadcrumbs
- 0.5 cup milk
- 0.5 cup onion finely chopped
- 0.5 cup green bell pepper finely chopped
- 2 cloves garlic minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- For the Glaze:
- 0.5 cup ketchup
- 0.25 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or grease a 9x5-inch loaf pan.
- In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes until breadcrumbs absorb the milk.
- Finely dice onion and bell pepper. Mince garlic until paste-like.
- Add ground beef, diced vegetables, minced garlic, egg, Worcestershire sauce, salt, pepper, thyme, and oregano to the breadcrumb mixture.
- Using your hands, gently mix ingredients until just combined. Do not overmix.
- Transfer mixture to prepared baking sheet or loaf pan. Shape into a compact 8-inch loaf if using baking sheet.
- In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and mustard until smooth. Reserve half for later use.
- Place meatloaf in oven and bake for 30 minutes.
- Remove and brush with half of the prepared glaze. Return to oven.
- Continue baking for 30 more minutes, until internal temperature reaches 160°F (71°C).
- During last 15 minutes, brush with remaining glaze if desired.
- Remove from oven and let rest 10-15 minutes before slicing.
Notes
Choose 80/20 ground beef for optimal moisture and flavor
Don't overmix the meat mixture to avoid a tough texture
Use a meat thermometer to ensure internal temperature reaches 160°F (71°C)
Resting time is crucial for preventing the meatloaf from falling apart when sliced
Can be prepared up to 24 hours ahead and refrigerated before baking
Leftovers keep in refrigerator for up to 4 days
Can be frozen for up to 3 months when wrapped properly
For individual portions, shape into 6 mini loaves and reduce cooking time to 25-30 minutes
Don't overmix the meat mixture to avoid a tough texture
Use a meat thermometer to ensure internal temperature reaches 160°F (71°C)
Resting time is crucial for preventing the meatloaf from falling apart when sliced
Can be prepared up to 24 hours ahead and refrigerated before baking
Leftovers keep in refrigerator for up to 4 days
Can be frozen for up to 3 months when wrapped properly
For individual portions, shape into 6 mini loaves and reduce cooking time to 25-30 minutes
