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A quintessential American comfort food, this meatloaf is incredibly tender and juicy, finished with a classic sweet and tangy glaze that caramelizes beautifully in the oven. It's the perfect centerpiece for a hearty family dinner.
For 6 servings
Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a rimmed baking sheet with aluminum foil.
In a large bowl, combine the panko breadcrumbs and milk. Let the mixture sit for 5-10 minutes to allow the breadcrumbs to fully absorb the liquid. This is key for a moist meatloaf.
While the breadcrumbs soak, heat the olive oil in a small skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
To the bowl with the soaked breadcrumbs, add the ground beef, the cooled onion-garlic mixture, beaten eggs, 1/4 cup of the ketchup, Worcestershire sauce, parsley, salt, and pepper. Gently mix with your hands until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
Transfer the meat mixture to your prepared loaf pan, gently patting it into an even layer, or shape it into a free-form loaf (about 9x5 inches) on the baking sheet.
In a small bowl, whisk together the remaining 3/4 cup ketchup, brown sugar, and apple cider vinegar until smooth to create the glaze.
Bake the meatloaf for 40 minutes. Carefully remove it from the oven and spread half of the glaze evenly over the top. Return to the oven and bake for another 10 minutes.
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A quintessential American comfort food, this meatloaf is incredibly tender and juicy, finished with a classic sweet and tangy glaze that caramelizes beautifully in the oven. It's the perfect centerpiece for a hearty family dinner.
This american recipe takes 95 minutes to prepare and yields 6 servings. At 580.9 calories per serving with 44.45g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Remove from the oven again, spread the remaining glaze over the top, and bake for a final 10-15 minutes, or until the glaze is caramelized and the meatloaf's internal temperature reaches 160°F (71°C) on a meat thermometer.
Let the meatloaf rest in the pan for at least 10 minutes before slicing. This crucial step allows the juices to redistribute, ensuring each slice is moist and holds together. Serve warm.
Add 1/2 teaspoon of red pepper flakes to the meat mixture and a teaspoon of sriracha or your favorite hot sauce to the glaze.
When forming the loaf, create an indent down the center and fill it with 1/2 cup of shredded cheddar or mozzarella cheese before sealing it up.
Finely grate a carrot or zucchini and squeeze out all excess moisture before adding it to the meat mixture for extra nutrients and moisture.
Ground beef is an excellent source of high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This meatloaf provides a significant amount of heme iron from the ground beef, a form of iron that is easily absorbed by the body. Iron is vital for producing red blood cells and preventing anemia.
The ketchup used in the meatloaf and glaze is a rich source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
A single slice of this Glazed Meatloaf contains approximately 540 calories. This can vary based on the fat content of your ground beef and the specific brands of ingredients used.
Glazed Meatloaf is a hearty comfort food that is high in protein, essential for muscle repair. However, it can also be high in sodium and saturated fat. The glaze adds a significant amount of sugar. It's best enjoyed in moderation as part of a balanced diet, served with a side of steamed vegetables or a fresh salad.
Yes! You can prepare the meat mixture, form the loaf, and store it covered in the refrigerator for up to 24 hours before baking. You can also bake it completely, let it cool, and refrigerate it for up to 3 days. Reheat slices in the oven or microwave.
This usually happens for two reasons: not enough binder (breadcrumbs and eggs) or cutting it too soon after baking. Ensure you use the correct proportions and, most importantly, let the meatloaf rest for at least 10 minutes before slicing. This allows the juices to settle and the loaf to firm up.
Absolutely. You can substitute with regular breadcrumbs, crushed saltine crackers, or even quick-cooking oats. Soaking them in milk is the key step to ensure a moist texture, regardless of what you use.