Classic meatloaf with glaze

This meatloaf recipe has been passed down in my family for generations, bringing comfort and warmth to our dinner table year after year. The perfect balance of savory flavors and that irresistible sweet glaze make this the ultimate crowd-pleaser that both kids and adults devour every time.

I first made this meatloaf when I was just learning to cook as a teenager and it was the first dish my father actually requested seconds of. Twenty years later my own children ask for it by name whenever comfort food cravings hit.

Ingredients

• Lean ground beef: provides the hearty base while still keeping the fat content reasonable
• White onion: adds essential aromatic flavor and moisture
• Plain bread crumbs: help bind everything together while absorbing juices
• Milk: keeps the meatloaf moist and tender throughout baking
• Egg: works as the crucial binding agent that holds everything together
• Worcestershire sauce: adds that umami depth that makes people ask for your secret
• Dried herbs: like basil and oregano infuse the meat with classic Italian warmth
• Red pepper flakes: add a subtle heat that balances the sweetness of the glaze
• Ketchup: forms the base of our tangy glaze that caramelizes beautifully
• Brown sugar: in the glaze creates that irresistible caramelization everyone fights over

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to exactly 350°F which gives you the perfect temperature for even cooking without drying out the edges. Take time to properly grease your 9x13 pan so the meatloaf releases easily after cooking.

Mix the Meatloaf:

Combine all meatloaf ingredients in a large bowl but resist the urge to overmix. Use your hands for the gentlest touch working the ingredients just until combined. Overmixing leads to a dense tough texture so stop when everything is just incorporated.

Form the Perfect Loaf:

Shape your meat mixture into a uniform loaf about 5 inches wide and 2 inches tall in the center of your prepared pan. Press firmly enough to eliminate air pockets but not so firmly that you compress the meat too much.

Initial Baking Phase:

Bake at 350°F for exactly 45 minutes which allows the meat to cook through while still remaining moist. This timing is crucial as it gets the loaf cooked enough to support the glaze in the next step.

Create the Magic Glaze:

Whisk the glaze ingredients until completely smooth ensuring the brown sugar fully dissolves into the ketchup mixture. This glaze is what transforms a good meatloaf into an unforgettable one.

Glaze Application:

Brush the glaze generously and evenly over the entire surface of the hot meatloaf getting some on the sides as well. The heat from the meatloaf helps the glaze begin caramelizing immediately.

Final Cooking Phase:

Increase your oven temperature to 400°F for that last 15 minutes which caramelizes the glaze perfectly without burning it. Always verify the internal temperature reaches 160°F for food safety.

I discovered the secret to this recipe was the combination of dried herbs my grandmother insisted on using rather than fresh. She always said the dried herbs infused their flavor more completely throughout the meat during baking giving every bite consistent flavor.

Make-Ahead Options

This meatloaf can be prepared up to 24 hours in advance and kept covered in the refrigerator before baking. The flavors actually develop and meld together during this time making it even more delicious. You can also form individual mini meatloaves and freeze them raw for quick weeknight dinners later just add about 15 minutes to the cooking time when baking from frozen.

Serving Suggestions

Mashed potatoes are the classic pairing with this meatloaf but roasted vegetables like carrots and green beans complement it beautifully. For a complete comfort food experience serve with buttered corn and dinner rolls to soak up any extra glaze. For a lighter option serve alongside a crisp green salad with a simple vinaigrette to balance the richness of the meatloaf.

Customization Ideas

This recipe serves as the perfect base for endless variations. Consider adding finely diced bell peppers for color and nutrition or substituting half the beef with ground pork for a different flavor profile. For a more complex flavor incorporate a tablespoon of dijon mustard into the meat mixture. You can even stuff the center with cheese by forming half the mixture into a base layer adding cheese in the middle then covering with the remaining meat mixture.

Frequently Asked Questions

→ What makes this meatloaf moist and tender?

The combination of milk, bread crumbs, and egg helps bind the ingredients together and adds moisture, ensuring a tender texture.

→ Can I use a substitution for lean ground beef?

Yes, you can substitute ground turkey, chicken, or a meat blend for lean ground beef. Adjust seasonings to taste for ideal flavor.

→ What is the purpose of the glaze?

The glaze adds a sweet and tangy layer on top, balancing the savory meatloaf flavors and enhancing overall taste.

→ Can I freeze this meatloaf?

Absolutely! Wrap the cooked and cooled meatloaf tightly in plastic wrap or foil before freezing. Reheat in the oven or microwave.

→ How do I know when my meatloaf is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 160°F, indicating the meatloaf is cooked through and safe to eat.