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!
Servings: 6
Ingredients
Meatloaf
- 1 lb Ground beef 85% lean
- 1 lb Ground pork 80% lean
- 1 Large carrot finely minced
- 1 Large Yellow Onion finely minced
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1/2 tsp Smoked Paprika
- 6 cloves Garlic minced
- 1 cup Panko Breadcrumbs
- 1/3 cup Whole Milk
- 1 tbsp chopped parsley
- 2 Large Eggs
- 1 tbsp Dijon mustard
- 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
- 2 tbsp Olive oil
Glaze
- ¾ cup Ketchup
- 1 tbsp soy sauce
- 2 tbsp Apple cider vinegar
- 2 tbsp Brown sugar
Instructions
- Heat olive oil in a pan over medium heat. Add the garlic, rosemary, thyme, and paprika and bloom 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.
- In a large mixing bowl, add panko breadcrumbs, milk, parsley, eggs, and Dijon mustard along with 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 a teaspoon of 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.
- 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 at 350F for 30 minutes. Remove, 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.
Notes
Don't be afraid of fat! Fat = flavor in this case. The fat in the ground beef and ground pork are essential for creating a moist and flavorful end result. In my testing, 85% lean ground beef and 80% lean ground pork in combination with the breadcrumbs and vegetables resulting in a perfectly tender melt-in-your-mouth meatloaf!
Use Panko Breadcrumbs instead of regular breadcrumbs for your meatloaf! They will provided an unique light and airy texture to the meat that will melt in your mouth!
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. If you're looking for leftover ideas, try making some delicious Meatloaf sandwiches or use the leftover meatloaf to make Meatballs! 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.Nutrition
Calories: 537kcal | Carbohydrates: 22g | Protein: 29g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1804mg | Potassium: 591mg | Fiber: 1g | Sugar: 12g | Vitamin A: 276IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 3mg