Meatloaf with Glaze
Making delicious homemade meatloaf is very easy to do and is great as a family meal or as a dinner party dish. Below you will find the ingredients and steps to make an easy, delicious meatloaf with a delicious homemade glaze. Serve with a side of rice or crispy Air Fryer Potato Cubes. You will love this dish!
In this blog post, you will learn how to make a juicy meatloaf with a glaze.
How to Make My Meatloaf
In a large bowl, add your ground beef and mash it up a little. Next add the finely chopped onion, minced garlic, ketchup, parsley, Panko breadcrumbs, milk, salt, black pepper, and paprika. Mix all the ingredients with a silicone spatula, evenly distributing the spices. Mixing well will prevent anyone from getting a giant bite of salt on its own. Lastly, add the eggs to the ground beef mixture as this will bind all of the ingredients together.
Line a 9×5 loaf pan with parchment paper. I like to line my pans with parchment paper as it allows me to pull the meatloaf out of the dish with ease. Take the raw beef mixture and gently press it into each of the loaf pans, shaping it evenly. Bake in the oven for 40 minutes. Remove from the oven. Pour the glaze over the meatloaf and return to the oven to bake for another 15-20 minutes. Remove from the oven and let rest for 10 minutes before slicing it up.
How to Make My Meatloaf Glaze
Meatloaf glaze is a wonderful sauce that is applied directly to the meatloaf while it is baking so that it turns into a glaze. The ketchup in the glaze can sometimes be overpowering. With this glaze, the addition of Worcestershire sauce, helps to balance out the taste of ketchup and leaves you with a glaze that tastes both sweet and savoury. Putting the glaze on twenty minutes before the meatloaf finishes baking, allows the glaze to caramelize on top of the meatloaf giving it a delicious finish.
What is the Best Fat Percentage to Use?
For your meatloaf, the best fat percentage to use is a 10-15% fat percentage in your ground beef. The fat gives the meatloaf its juicy and moist texture with added flavour. The fat melting while the dish is baking will cause the meatloaf to shrink a little bit, but it does not shrink a lot. Avoid super lean ground beef.
Can My Meatloaf Be Frozen?
In short, yes it can. Make the meatloaf according to the instructions below minus the making of the glaze. Press and form the ground beef mixture into a 9×5 pan that is freezer-safe with a lid or cover the 9×5 pan with plastic wrap and put tin foil on top of the plastic wrap. To thaw, remove from the freezer and thaw in the refrigerator covered. Once thawed, follow the rest of the baking instructions.
Ingredients
Ground Beef: ground beef makes up the body of the meatloaf. Any fat percentage is acceptable, but I mainly use 10% fat content for the flavour and to keep it moist in the oven.
Onion: onion lends flavour to the dish and is a nutrient-dense vegetable.
Eggs: eggs help to bind the meat and other ingredients together.
Garlic Cloves: garlic is used to add flavour to your dishes.
Ketchup: ketchup compliments the flavour of meatloaf, brings balance to the beef taste, adds moisture, and lends its acidity to the dish. It also makes up a part of the glaze.
Parsley: parsley is used as a spice to help enhance your food, especially tomatoes.
Panko Breadcrumbs: breadcrumbs help to add bulk, absorb the juices, and prevent it from drying out while it is baking.
Milk: milk adds flavour and moisture to the meatloaf.
Salt: salt is used to add extra flavour.
Black Pepper: black pepper is used to add extra flavour.
Paprika: paprika is an all-purpose seasoning for food and adds more flavour to the dish.
Tips
- Line your dish with parchment paper to prevent the meatloaf from sticking to the bottom, and to allow it to be easily removed.
- Allow the meatloaf to rest for 10 minutes. Letting it rest before slicing allows it reabsorb the juices that is lost and helps to retain the flavour.
- A loaf tin is the best dish to bake your meatloaf. It allows the dish to bake evenly whereas if it was s freeform loaf, the ends will cook much faster than the middle.
- It is best to leave this dish uncovered as it bakes. However, if you notice that it is browning too quickly, place some aluminum foil on top and continue to bake.
- If you accidentally run out of eggs, you can use shredded cheese to bind the meatloaf together. Add 1 cup of cheese to the mixture. Eggs are the best ingredients to use for binding the ground beef mixture together though.
Meatloaf Recipe with Glaze
Ingredients
Meatloaf
- 2 lbs. ground beef
- 1/2 med. onion finely chopped
- 2 large eggs
- 2 garlic cloves minced
- 1 1/2 tbsp. ketchup
- 1 tbsp. parsley
- 1/2 c. Panko breadcrumbs
- 1/8 c. milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- ½ tsp. paprika
Meatloaf Glaze
- 1/2 c. ketchup
- 2 tsp. Worcestershire sauce
- 2 1/2 tbsp. brown sugar
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 1/4 tsp. salt
Instructions
Meatloaf
- Preheat oven to 375℉/190℃/Gas Mark 5
- Line a 9x5 loaf pan with parchment paper
- In a large bowl, add all of the ingredients together and mix well
- Add the mixed meat to the loaf pan. Gently press the meat down and shape the loaf evenly
- Bake meatloaf for 40 minutes then remove from oven and spread meatloaf sauce over the top of the meatloaf. Return to oven
- Bake for another 15-20 minutes
- Remove from oven and let rest for 10 minutes before slicing.
- Slice and serve
Meatloaf Sauce
- Put all of the sauce ingredients together in a small mixing bowl.
- Whisk together.
- Pour over the meatloaf at the designated time as seen above.
Notes
In this blog post, you learned how to make a delicious meatloaf with glaze.