Classic meatloaf with glaze (Print version)

Tender ground beef loaf baked with a tangy brown sugar and mustard glaze.

# What You'll Need:

→ Meat

01 - 1.5 pounds ground beef (80/20 blend recommended)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binders & Fillers

04 - 3/4 cup breadcrumbs
05 - 2/3 cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tablespoons Worcestershire sauce
08 - 1 1/2 teaspoons salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika

→ Glaze

12 - 1/2 cup ketchup
13 - 2 tablespoons brown sugar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon apple cider vinegar

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and milk in a small bowl; let soak for 5 minutes.
03 - In a large bowl, combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix until just combined without overmixing.
04 - Shape the mixture into an approximately 8 by 4 inch loaf and place it on the prepared baking sheet or into the loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a separate bowl.
06 - Spread half of the glaze evenly over the meatloaf.
07 - Bake the meatloaf for 45 minutes.
08 - Remove from oven, spread remaining glaze on top, then return to bake for an additional 15 minutes or until internal temperature reaches 160°F.
09 - Let the meatloaf rest for 10 minutes before slicing and serving.

# Tips from the pros:

01 -
  • The glaze strikes that perfect balance between sweet and tangy, creating a caramelized crust that everyone fights over
  • Soaking the breadcrumbs first is the secret trick that keeps every slice tender and juicy instead of crumbly
02 -
  • Overmixing the meat mixture makes the final texture tough and dense, so stop as soon as everything is combined
  • The meatloaf will continue to cook slightly while resting, so pulling it at 160°F prevents it from drying out
03 -
  • Use a meat thermometer instead of guessing by color or time, it is the only way to know for sure
  • Letting the meatloaf rest before slicing is non negotiable or all those juices end up on the cutting board instead of in your mouth
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