Meatloaf with Glaze

This old-fashioned meatloaf with a sticky-sweet topping couldn't be simpler to whip up and tastes amazing alongside fluffy mashed potatoes and oven-roasted broccoli. The mix of hearty beef and that glossy topping brings back those warm family dinner memories that always gets my kids rushing to grab a seat whenever it's on the menu.

I nailed down this meatloaf during one particularly brutal winter when we craved nothing but comfort foods. Now my kids beg for it on their birthdays, which tells you everything about how good it really is.

Ingredients

• Ground beef: Pick 80% or 85% lean for the right amount of fat that keeps everything moist yet holds its shape
• Onion: Diced small and cooked first for the best flavor and juiciness
• Eggs: They're the key to holding your meatloaf together so it won't fall apart
• Garlic cloves: Fresh minced ones add so much more punch than the powder ever could
• Panko breadcrumbs: Give you a fluffier result than standard breadcrumbs
• Milk: Gets the breadcrumbs nice and soft while adding moisture
• Italian seasoning: Saves time by giving you multiple herbs in one sprinkle
• Ketchup: Goes into both the meat and the topping for consistent flavor throughout
• Brown sugar: Turns wonderfully sticky when baked in the topping
• White vinegar: Cuts through the sweetness with just enough zip

Step-by-Step Instructions

Prepare Your Workspace:

Cover a baking sheet with parchment or foil for super easy cleanup later. Get your oven warming to 350°F while you put everything together. Getting organized before you start makes the whole process way more enjoyable.

Sauté The Onions:

Warm up a skillet over medium heat, add some oil and toss in your finely chopped onions. Let them cook for about 5-7 minutes, stirring now and then until they're soft and golden. This step gets rid of that sharp raw onion taste and adds wonderful sweetness. Let them cool a bit before mixing with other ingredients.

Mix The Meatloaf:

Grab a big bowl and toss in all your meatloaf ingredients including those slightly cooled onions. Use your hands to mix everything just until it's combined. Your warm hands help blend everything without overdoing it. Stop as soon as everything looks evenly mixed for the best texture.

Shape And Initial Bake:

Put your meat mixture on the prepared baking sheet and form it into a loaf about 8 inches long, 4 inches wide and 3 inches tall. This size cooks evenly throughout. Pop it in your 350°F oven uncovered for 40 minutes to get it partly cooked before adding the topping.

Prepare The Glaze:

While it's baking, mix all your sauce ingredients in a small bowl. Stir until the sugar completely dissolves and everything looks smooth and shiny. This sweet-tangy sauce creates that amazing caramelized top that makes everyone ask for seconds.

Glaze And Finish Baking:

After the first baking round, pull out your meatloaf and brush the sauce all over the top and sides. Put it back in the oven for about 20 more minutes or until it hits 160°F inside. The topping will get sticky and slightly darkened at the edges for incredible flavor.

Rest Before Serving:

Let your finished meatloaf sit for 10-15 minutes before cutting it. This waiting period lets all the juices settle back through the meat so it stays moist and doesn't fall apart when you slice it. Use a good sharp knife for the cleanest cuts.

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Adding brown sugar to the topping is what changes this from just okay to absolutely fantastic. It creates that perfect sticky coating that works so well with the savory meat inside. My grandma showed me this trick when I was just starting to cook, and now it's become my signature touch that everyone raves about.

Make Ahead Instructions

You can get this meatloaf ready up to a day before you plan to cook it. Form your loaf on the baking sheet, wrap it tightly with plastic, and stick it in the fridge. When you're ready to bake, take it out while your oven heats up so it can warm a bit. A cold meatloaf might need an extra 5-10 minutes in the oven. You can also mix up the topping ahead and keep it separately in the refrigerator.

Storage and Reheating

After it's cooled down completely, put leftover meatloaf in a sealed container in the fridge for up to 4 days. If you want to keep it longer, cut the cooled meatloaf into slices, wrap each one in plastic, and tuck them into freezer bags for up to 3 months. For best results, let frozen slices thaw in the fridge overnight. Warm up meatloaf in a 325°F oven under foil until it's hot all the way through, around 15 minutes, or zap individual slices in the microwave for about a minute.

Perfect Meatloaf Texture Tips

Getting that ideal meatloaf texture means handling the meat just right. Most people mess up by mixing too much, which makes it tough and dense. When you're combining everything, stop as soon as the ingredients are evenly mixed. Using 85% lean beef gives enough fat to keep things juicy without getting greasy. The breadcrumbs soaked in milk trap moisture that stays throughout cooking. Don't forget to let your meatloaf rest before cutting into it so the proteins can relax and the juices spread back through the meat.

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Serving Suggestions

This meatloaf goes great with other comfort foods. Buttery mashed potatoes are perfect for soaking up that delicious glaze. For veggies, try some oven-roasted broccoli, sweet glazed carrots, or a simple green salad with light dressing. If you want the full nostalgic experience, add some warm dinner rolls or fresh bread with butter. For a fancy dinner party look, arrange meatloaf slices on a big platter with fresh parsley sprinkled around and surround it with your side dishes.

Frequently Asked Questions

→ How can I keep my meatloaf moist?

Using a mix of breadcrumbs, milk, and eggs locks in moisture. Including sautéed onions does double duty, adding both texture and flavor.

→ Can I use different meats?

You can switch ground beef for turkey, chicken, pork, or Italian sausage entirely or partially. Just remember, poultry needs to reach 165°F internally.

→ Why does my meatloaf break apart?

For a loaf that’s tender but stays together, mix everything gently. Overworking the mixture often makes it crumbly.

→ How can I tell it’s done cooking?

Use an instant-read thermometer to make sure it has hit 160°F before taking it out of the oven.

→ What’s the best way to store and reheat it?

Keep leftovers in an airtight container in the fridge for 3 days max. Warm slices in the microwave or the oven at 325°F until heated through.