Dinner · Beef

Glazed Meatloaf

Tender meatloaf with a sweet tomato glaze. Leftover slices make the best sandwiches.

⏱ 1 hr 25 min (15 min prep, 1 hr cooking, 10 min waiting) 🍽 Serves 6 · 1 thick slice freezer friendlymake aheadkid friendlyleftoversbudget
📅 Add to my plan

ContainsMilk, Eggs, Fish, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Meatloaf

  • 2 lb Ground beef, 85% lean
  • 1 Yellow onion, finely chopped
  • 2 clove Garlic, minced
  • 2 Eggs, large
  • ¾ cup Dry breadcrumbs
  • ½ cup Whole milk
  • ¼ cup Ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp Table salt
  • ½ tsp Ground black pepper
  • 1 tsp Italian seasoning

  • Glaze

  • ½ cup Ketchup
  • 2 tbsp Brown sugar
  • 1 tbsp Apple cider vinegar

Make it yourself

Make the dry breadcrumbs yourself → Make the italian seasoning yourself → Out of brown sugar? Make it →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 9-by-5-inch loaf pan or rimmed baking sheet, mixing bowl, instant-read thermometer.

  1. Heat the oven to 350°F. In a large bowl, stir the breadcrumbs into the milk and let them soak 5 minutes.
  2. Add the eggs, 1/4 cup ketchup, Worcestershire, salt, pepper, Italian seasoning, onion and garlic and mix well. Add the beef and mix gently with your hands just until combined. Wash your hands.
  3. Shape into a loaf about 9 by 5 inches on a lined baking sheet (it browns better than in a pan), or press into the loaf pan.
  4. Stir the glaze ingredients together and spread half over the loaf.
  5. Bake 45 minutes. Spread on the rest of the glaze and bake 10 to 20 minutes more, until a thermometer in the center reads 160°F.
  6. Rest 10 minutes before slicing.

🌡 Safe temperaturesGround beef 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadShape the loaf, cover and refrigerate up to 1 day before baking; add about 10 minutes to the time.
❄️ FreezerFreeze baked slices separated with wax paper for 2 to 3 months, or the raw shaped loaf for 3 to 4 months, for best quality. Thaw in the fridge.
↺ LeftoversCold or warmed meatloaf on bread with ketchup is a lunchbox favorite; reheat to 165°F if serving warm.
🧒 With kidsBake some of the mixture in muffin tins (about 20 minutes, still to 160°F) for kid-size mini loaves.
Dairy-free swapUse water or unsweetened plant milk instead of milk.
Gluten-free swapUse 3/4 cup quick oats labeled gluten-free instead of breadcrumbs, and gluten-free Worcestershire.

Goes well with

🥔 Creamy Mashed Potatoes🫛 Garlic Butter Green Beans

Good to know

Ground beef: 80/20, 85/15, 90/10 and up Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub