Juicy Honey-Glazed Meatloaf (Print Version)
# Ingredients:
→ Meatloaf Base
01 -
900 g 80/20 ground beef
02 -
120 g panko breadcrumbs
03 -
240 ml whole milk
04 -
1 medium onion, finely chopped
05 -
3 cloves garlic, minced
06 -
2 large eggs, lightly beaten
07 -
2 tablespoons Worcestershire sauce
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon salt
11 -
0.5 teaspoon ground black pepper
12 -
2 tablespoons fresh parsley, chopped
→ Honey Glaze
13 -
120 ml ketchup
14 -
60 ml honey
15 -
2 tablespoons apple cider vinegar
16 -
1 tablespoon brown sugar
17 -
1 teaspoon garlic powder
# Instructions:
01 -
Preheat oven to 190°C and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, combine panko breadcrumbs and milk. Let stand for 5 minutes until the mixture softens.
03 -
Add ground beef, onion, garlic, eggs, Worcestershire sauce, Dijon mustard, smoked paprika, salt, black pepper, and parsley to the bowl. Gently mix by hand until just combined, avoiding overmixing for tenderness.
04 -
Transfer mixture to the prepared baking sheet and form into a 23 x 13 cm loaf shape.
05 -
In a separate small bowl, whisk together ketchup, honey, apple cider vinegar, brown sugar, and garlic powder until smooth.
06 -
Spread half the glaze evenly over the top and sides of the meatloaf.
07 -
Bake in the center of the oven for 40 minutes.
08 -
Remove the loaf from the oven and brush the remaining glaze over the meat.
09 -
Return to the oven and bake for an additional 15-25 minutes, or until an instant-read thermometer inserted in the center registers 71°C.
10 -
Allow the meatloaf to rest for 10 minutes before slicing to help retain juices.
# Notes:
01 -
Use 80/20 ground beef for optimal juiciness, and avoid overmixing the meat to maintain a tender texture.
02 -
Letting the cooked loaf rest is essential to prevent it from falling apart and to keep the slices moist.
03 -
A combination of ground pork and veal can be used for variation. Finely grated carrots or zucchini add nutrients, and the glaze pairs well with poultry or pork.
04 -
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days and make excellent sandwiches.