Ah, comfort food at its finest! Let me tell you, the first time I made this meatloaf, I was a bit skeptical. I had only ever had the dry, overcooked kind that my mom churned out in bulk during my childhood. But then I discovered the magic of combining spices, herbs, and that spectacular sweet and tangy glaze! Honestly, I was hooked.
What I love about this meatloaf is not just how utterly delicious it is, but also the nostalgic memories that come with it. Every time I prepare this dish, I remember my family gathered around the dinner table, the aroma of savory meatloaf wafting through the house. It’s the kind of recipe that brings everyone together, with a warmed heart and full belly. So, roll up your sleeves, and let’s dive into the best meatloaf you’ll ever taste!
What’s in The Best Meatloaf with Sweet and Tangy Glaze?
Ground Beef: The star of the show! I typically use 80% lean ground beef; it provides a rich flavor without being overly greasy. If you’re feeling adventurous, you can mix in some ground pork for added moisture and flavor.
Breadcrumbs: These are essential for binding the meatloaf together. I love using plain or Italian-seasoned breadcrumbs for a little extra flavor. Panko works well too if you’re looking for a lighter texture.
Eggs: They act as a binding agent, helping everything stick together. Fresh farm eggs are always my go-to, but don’t stress if you only have store-bought.
Onion: A fragrance powerhouse! Diced onions add a sweet, aromatic flavor that’s pretty much non-negotiable in my meatloaf.
Garlic: Because what doesn’t taste better with garlic? Freshly minced garlic gives a punch that rounds out the flavors.
Ketchup: A classic ingredient for the glaze and the meat itself. I like using organic ketchup that has no high-fructose corn syrup for a slightly healthier twist.
Worcestershire Sauce: A few dashes of this savory sauce add depth and umami. It’s a must-have for that signature taste.
Brown Sugar: For the sweet part of the glaze! When it caramelizes, it gives a beautiful sweetness that offsets the savory notes beautifully.
Mustard: A splash adds a delightful tang to the glaze. I prefer using Dijon for its subtle heat, but yellow mustard gets the job done too!
Is The Best Meatloaf with Sweet and Tangy Glaze Good for You?
Absolutely! While it’s a comfort food classic, you can make some health-conscious tweaks if you wish.
Ground Beef: This meat provides protein and iron. However, if you’re looking for something leaner, substituting with turkey or chicken can reduce calories and fat.
Vegetables: You can sneak in grated zucchini or carrots into the loaf for added nutrients. They blend right in and nobody will suspect a thing!
Ketchup: While it can contain added sugars, opting for a natural ketchup can mitigate some of that.
Just remember, like all good things, moderation is key. Enjoy this scrumptious meatloaf with a side of roasted veggies or a nice salad to balance it out!
Ingredients List
– 1 ½ pounds ground beef (80% lean)
– 1 cup breadcrumbs (plain or Italian)
– 1 large egg
– 1 medium onion, diced
– 3 cloves garlic, minced
– ½ cup ketchup (plus more for the glaze)
– 2 tablespoons Worcestershire sauce
– 2 tablespoons brown sugar
– 1 tablespoon mustard (Dijon or yellow)
– Salt and pepper to taste
*Serves 6-8 people.*
How to Make The Best Meatloaf with Sweet and Tangy Glaze?
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, breadcrumbs, egg, diced onion, garlic, ½ cup of ketchup, Worcestershire sauce, and a pinch of salt and pepper. Mix gently with your hands until just combined. Don’t overdo it; you want a tender loaf, not a dense brick!
3. Transfer the meat mixture into a loaf pan and shape it into a loaf. You can also form it into a free-standing loaf on a lined baking sheet if you’re feeling fancy!
4. Now for the delicious glaze! In a small bowl, whisk together ½ cup ketchup, brown sugar, and mustard. Spread half of the glaze on top of the meatloaf.
5. Bake in the preheated oven for about 1 hour. After 30 minutes, brush the rest of the glaze on the meatloaf for extra flavor.
6. Once it’s golden brown and the internal temperature reaches 160°F (70°C), remove it from the oven and let it rest for about 10 minutes before slicing. This helps keep the juices in.
7. Slice, serve, and enjoy with your favorite sides!
Serving Suggestions and Extras
If you want to take it to the next level, serve your meatloaf with a side of creamy mashed potatoes topped with a pat of butter and a sprinkle of chives. And, I can’t stress enough how good it is with a drizzle of gravy! You can also top it with sautéed mushrooms for a savory twist or use leftovers in a delicious meatloaf sandwich the next day. Such a treat!
I really hope you give this recipe a try. It’s truly a family favorite and perfect for gatherings or cozy nights at home. If you do, let me know how it turned out or any personal twists you added! Happy cooking!