Meatloaf Recipe with the Best Glaze (2024)

Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf. Serve the easy meatloaf withmashed potatoesand a side ofasparagus.

Meatloaf Recipe with the Best Glaze (1)

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Hey, hey! Valentina with Valentina’s Corner sharing our Meatloaf recipe.

Meatloaf Recipe:

Ground beef mixed with onion, Panko breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf.

Meatloaf Recipe with the Best Glaze (2)

Tips on How to Make the BEST Meatloaf:

  • DO NOT OVERMIX which can result in a tough/dense meatloaf
  • Line your loaf pan with parchment paper with edges hanging over the pan for easier removal of meatloaf.
  • Keep the juices from the pan and pour over the sliced meatloaf before serving.
  • Chop the onion finely, allowing it to cook through (or sautee onion before adding)
  • Gently press meat into the pan so it holds its shape.
  • Rest meatloaf for 10 minutes before slicing

Meatloaf Recipe with the Best Glaze (3)

What is the Best Meat for Meatloaf?

You want to use ground beef that is 85% or 90% lean meat. Do not worry about using lean meat – the rest of the ingredients will keep your meatloaf moist and juicy. Avoid super lean meats.

Meatloaf Sauce:

This meatloaf sauce is incredible as a glaze for the meatloaf with the perfect balance of sweet and tangy flavors. Ketchup combined with brown sugar, garlic and onion powder,salt, pepper and vinegar creates an irresistiblesauce. Once baked, the glaze caramelizesand is SO GOOD!

Meatloaf Recipe with the Best Glaze (4)

Can I bake Meatloaf on a baking sheet?

For crispier edges, bake meatloaf on a baking sheet. Out of foil, create a self-made pan with edges to keep the drippings from the meatloaf as it’s baked. Shape meatloaf and place into the foil. Continue with baking instructions. NOTE: Baking time may slightly vary, depending on the shape and thickness of the meatloaf.

Meatloaf Recipe with the Best Glaze (5)

How long to cook Meatloaf?

Cook the meatloaf uncovered for 40 minutes at 375°F. Add the sauce, and bake an additional 15-20 minutes, or until internal temperature is 160°F. If using a smaller loaf pan than 9″x5″, increase cooking time.

Meatloaf Recipe with the Best Glaze (6)

Leftover Meatloaf?

If you’re lucky enough to have leftovers, here are some leftover meatloaf ideas (and I’d love to hear your ideas in a comment below):

  • Leftover Meatloaf Sandwiches
  • Make Spaghetti Bolognese (just add meat to the sauce!)
  • Beef Tacos– Break up the meat and put it in tacos
  • Quick Beef Chili – just stir, simmer and enjoy!

Can you freeze Meatloaf?

Yes, meatloaf may be frozen before cooking. To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze.

Defrost the raw meatloaf in the refrigerator covered. Continue with baking instructions.

Meatloaf Recipe with the Best Glaze (7)

More Easy Dinner Recipes to try:

Meatloaf Recipe with the Best Glaze

4.99 from 8704 votes

Author: Valentina Ablaev

Meatloaf Recipe with the Best Glaze (9)

Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!

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Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr

Ingredients

Servings: 8 servings

Meatloaf Ingredients:

  • 2 lbs ground beef, 85% or 90% lean
  • 1 med onion, finely chopped
  • 2 large eggs
  • 3 garlic cloves, minced
  • 3 Tbsp ketchup
  • 3 Tbsp fresh parsley, finely chopped
  • 3/4 cup Panko breadcrumbs
  • 1/3 cup milk
  • 1 ½ tsp salt, or to taste
  • 1 ½ tsp Italian seasoning
  • ¼ tsp ground black pepper
  • ½ tsp ground paprika

Meatloaf Sauce Ingredients:

Instructions

Nutrition Per Serving

344kcal Calories18g Carbs24g Protein18g Fat7g Saturated Fat118mg Cholesterol910mg Sodium507mg Potassium11g Sugar410IU Vitamin A4.5mg Vitamin C65mg Calcium3.3mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Meatloaf Recipe with the Best Glaze

Amount per Serving

Calories

344

% Daily Value*

Fat

18

g

28

%

Saturated Fat

7

g

44

%

Cholesterol

118

mg

39

%

Potassium

507

mg

14

%

Carbohydrates

18

g

6

%

Sugar

11

g

12

%

Protein

24

g

48

%

Vitamin A

410

IU

8

%

Vitamin C

4.5

mg

5

%

Calcium

65

mg

7

%

Iron

3.3

mg

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Main Course

Cuisine: American

Keyword: meatloaf, meatloaf recipe

Skill Level: Easy

Cost to Make: $$

Calories: 344

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Valentina Ablaev

Meatloaf Recipe with the Best Glaze (10)

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Meatloaf Recipe with the Best Glaze (2024)

FAQs

What is the secret to a great meat loaf? ›

The secret to those meatballs' incredible tenderness is mixing bread soaked in milk into the meat mixture. I employ the same trick here, with fresh breadcrumbs in lieu of soft bread. Cook to 160ºF. Overcooking the meatloaf is a culprit in having it dry out.

What is the secret to keeping meatloaf moist? ›

Using a ground beef that has a slightly higher fat content can definitely help keep your meatloaf moist and tender. A lean or extra lean ground beef (like 90/10 or 93/7) makes a tough meatloaf because it lacks the fat. Try to aim for 80/20. Add Sautéed Veggies.

What is brown sugar glaze made of? ›

ingredients
  1. 1 cup finely packed brown sugar.
  2. 2 tablespoons flour.
  3. 12 teaspoon dried mustard or 1/2 teaspoon prepared mustard.
  4. 18 teaspoon cinnamon.
  5. 3 tablespoons dry sherry (optional)
  6. 3 tablespoons vinegar.
  7. 3 tablespoons water.

Why do you put milk in meatloaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Should I cook my meatloaf covered or uncovered? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

What ingredient keeps meatloaf from falling apart? ›

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

What is the sauce on meatloaf made of? ›

Best Meatloaf Glaze

This quick and easy glaze is made with just 3 ingredients including BBQ sauce, ketchup, and brown sugar, and the option of adding a bit more tang, or spice to it. It comes together in minutes and makes an amazing meatloaf topping sauce that'll make you want to lick the spoon!

Why not cook meatloaf in the loaf pan? ›

By free-forming a meatloaf—not cooking it in a loaf pan—we get maximum surface area exposure, and therefore maximum flavor. So not only does it make it easier to slice and guard against sogginess, but mounding your meatloaf instead of panning it also makes your meatloaf literally tastier.

Is it better to bake meatloaf in glass or metal? ›

Metal pans are great conductors of heat; in other words, they heat up quickly, but in turn, they also cool down more rapidly once removed from the heat source. Additionally, metal pans can withstand higher temperatures than glass.

How to make a Bobby Flay meatloaf? ›

directions
  1. Preheat oven to 425°F.
  2. Heat the oil in a large sauté pan over high heat. ...
  3. Whisk together the eggs and herbs in a large bowl. ...
  4. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
  5. Bake the meatloaf for approximately 1 to 1 1/4 hours.

What is the basic meatloaf formula? ›

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

What are the three basic ingredients in glaze? ›

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

What are the 4 main ingredients in glaze? ›

A basic understanding of glaze application and firing yields consistent and desirable results, as the key components of different glazes each have their own function.
  • 01 of 04. Silica: The Glass-Former. ...
  • 02 of 04. Alumina: The Refractory. ...
  • 03 of 04. Flux: The Melting Agent. ...
  • 04 of 04. Colorant: The Beautifier.
Nov 13, 2019

What is the key ingredient in a glaze? ›

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.

Why is my meatloaf so dry? ›

Beware Breadcrumbs: Overusing breadcrumbs can soak up moisture and leave your meatloaf dry. Use breadcrumbs in moderation or try using alternatives like oats or crushed crackers. Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture.

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