Meatloaf with the Perfect Glaze (VIDEO)

A plate of meatloaf slices with mashed potatoes and broccoli.

4.99 from 97 votes

Meatloaf with the Perfect Glaze (VIDEO)

This perfectly moist and juicy meatloaf is an easy meal you can cook for the family that won't break the bank! Pair it with some mashed potatoes and vegetables for a complete meal that everyone will love!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Servings:

Author: Chris Joe

Ingredients

Meatloaf

3 tbsp Olive oil divided
6 cloves garlic minced
1 tsp dried Rosemary
1 tsp dried Thyme
1/2 tsp smoked paprika
1 large carrot minced
1 large yellow onion minced
3 tsp kosher salt divided, 1 tsp for step 1 and 2 tsp for step 2
2 tsp black pepper divided, 1 tsp for step 1 and 1 tsp for step 2
1 cup Panko breadcrumbs
1/3 cup Whole milk
1 tbsp chopped parsley
2 large eggs
1 tbsp Dijon mustard
1 lb Ground beef 85% lean
1 lb Ground pork 80% lean

Glaze

¾ cup ketchup
1 tbsp soy sauce
2 tbsp apple cider vinegar
2 tbsp brown sugar

Instructions

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic, rosemary, thyme, and paprika and cook the spices for 30 seconds. Add carrot and onion to the pan, season with a teaspoon kosher salt and black pepper and cook for 5 minutes until vegetables are softened but not browned. Turn off the heat and set aside.
In a large mixing bowl, add panko breadcrumbs, milk, parsley, eggs, Dijon mustard, and the remaining salt and pepper. Mix until the breadcrumbs are hydrated and eggs are beaten thoroughly. Add the cooked vegetables, ground beef and ground pork then mix the filling until just evenly mixed through. Do not overmix!
Line a baking sheet with foil. Add the remaining tablespoon of olive oil and spread it around the foil to create a nonstick surface. Place the mixture down on the tray and form the meatloaf into a 5x8 inch log. Preheat the oven to 350F.
In a small bowl, mix ketchup, soy sauce, apple cider vinegar, brown sugar until the sugar is dissolved. Use a brush to glaze the top and sides of the meatloaf with half of the glaze.
Bake the meatloaf at 350F for 30 minutes. Remove it from the oven, then brush with the remaining glaze and bake for another 15-20 minutes until the internal temperature reads 160F. Let rest 10 minutes before slicing.

Video

Notes

ground beef and pork - I recommend using 85% lean ground beef and 80% lean ground pork for best results.
panko breadcrumbs - panko breadcrumbs are lighter than traditional breadcrumbs - in a meatloaf, they add a light and airy texture, making the meatloaf less dense but still moist and full of flavor.
whole milk - this recipe dairy free, substitute the milk with beef stock instead.
dijon mustard - this is one of my secret ingredients - it not only adds moisture to the meatloaf, but it also gives the meat some depth and additional flavor. (Don't worry, the meatloaf doesn't taste like mustard at all once cooked!)
dried rosemary, thyme, and smoked paprika -these spices add tons of flavor to the meat. Add some cayenne pepper for some heat, garlic or onion powder if you want to intensify flavors.

Ensure that the meatloaf is an even 5 x 8 inch loaf when forming it with your hands. This will not only ensure that meat cooks evenly (vs having overdone ends), but it will also act as a base for the glaze to lay on the meat. The top of the meatloaf should be on the flatter side, so play around with the shape until you get something similar to the pictures and recipe video!

Let the meatloaf rest at least 10 minutes before slicing! There will be a lot of juices and moisture circulating in the meat after it's baked. Allowing the meat to rest (similar to letting a steak rest) will allow the juices to redistribute and keep the meatloaf nice and moist!

Storage and Reheating - If you end up with leftover Meatloaf, keep it in an airtight container in the fridge for up to 3 days. To reheat, bake the meatloaf in the oven at 350°F for 20-30 minutes until warmed through. You could also air fry it at 350°F for 10 minutes until the center is warm to the touch.

You can also freeze meatloaf - unbaked, freeze in a freezer safe bag for up to 3 months. Thaw in the refrigerator overnight before baking. For cooked meatloaf, I recommend slicing it before freezing - once frozen, thaw overnight in the refrigerator and then follow reheating instructions.

Nutrition