Name: Classic Glazed Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 lb ground pork (or use all beef); 1 cup breadcrumbs; 1/2 cup milk; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 large eggs; 1 tablespoon Worcestershire sauce; 1 tablespoon ketchup; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/2 cup ketchup; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar (optional)

Description

This Classic Glazed Meatloaf is a comforting and flavorful dish featuring a tender, juicy meatloaf topped with a sweet and tangy glaze. It’s perfect for a hearty family dinner and makes excellent leftovers.

Ingredients

Units Scale

For the Meatloaf:

1 lb ground beef (80/20)
1 lb ground pork (or use all beef)
1 cup breadcrumbs
1/2 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
2 large eggs
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning

For the Glaze:

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar (optional)

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Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare the Meatloaf:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, onion, garlic, eggs, Worcestershire sauce, ketchup, salt, pepper, and Italian seasoning. Mix until just combined—avoid overmixing, as it can make the meatloaf dense.
Shape the Meatloaf:
Transfer the meat mixture to the prepared baking sheet and shape it into a loaf about 8 inches long and 4 inches wide. Alternatively, press the mixture into a loaf pan.
Make the Glaze:
In a small bowl, mix together ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
Apply the Glaze:
Brush about half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze for later.
Bake:
Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). About 15 minutes before the end of cooking, brush the remaining glaze on top.
Rest and Serve:
Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute for a moist and tender loaf.
Serve:
Slice and serve with mashed potatoes, green beans, or a fresh salad.

Notes

Use panko breadcrumbs for a lighter texture.
For a healthier option, use ground turkey instead of beef and pork.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.