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The Very Best Glazed Meatloaf

This meatloaf has a blend of beef and pork, plenty of fresh herbs and vegetables and is baked to a moist perfection. It’s the tangy glaze that makes this meatloaf so popular with my family.  It’s so good, that you really don’t need gravy– and if there are any leftovers, you’ve got yourself an incredible meatloaf sandwich!
Course Beef, main
Cuisine American
Keyword best meat loaf, meat loaf
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 354kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

MEATLOAF:

  • 1 tablespoon olive oil
  • 1 1/2 cup onion chopped
  • 3 garlic cloves minced
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoon Dijon mustard
  • 1 teaspoon hot sauce I use Calabrian Chile Paste
  • 1 1/2 teaspoon fresh marjoram or 1/2 teaspoon dried, crumbled
  • 1 1/2 teaspoon fresh thyme or 1/2 teaspoon dried, crumbled
  • Salt and freshly ground pepper to taste
  • 1 pound chuck ground beef
  • 1/2 pound veal optional. Use half pork and beef if you can't find ground veal or don't buy veal.
  • 1/2 pound ground pork
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup fresh parsley minced

GLAZE:

  • 1/2 cup ketchup
  • 1/4 cup light brown sugar
  • 1 1/2 tablespoon cider vinegar

Instructions

  • Preheat oven to 350°F
  • In a skillet over moderate heat, add the oil.
    Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
  • In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.
    In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
  • In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
  • OPTIONAL STEP: Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
  • Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better! Otherwise, transfer meat mixture to an oiled loaf pan.
  • Brush meat with ketchup glaze. Bake in oven for about 45 minutes, until glaze has set.
  • Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
  • My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
  • Internal temperature of loaf should be 160 degrees F.

Notes

NOTE: I have, since, discovered that I can mix all the wet ingredients in my Kitchen Aid mixer bowl, then add the meat and cooked onions and garlic. I turn the mixer on LOW for a few minutes-- so much easier and less messier!
*NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf-- and shape the meat into a loaf. Using a metal skewer, poke holes along the foil...usually every other hole.
Recipe source: Sarah Moulton, Food Network