Best Sticky Glazed Meatloaf
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
8
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Calories
558 kcal
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Course
Main Course
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Cuisine
Italian
Best Sticky Glazed Meatloaf
Description
Best Sticky Glazed Meatloaf starts with a mix of medium or lean ground beef combined with finely chopped onion, carrot, celery, garlic, green onions, and parsley. Bread cubes soaked in milk add moisture alongside Parmesan cheese, eggs, and a blend of seasonings including Worcestershire sauce, chili flakes, basil, oregano, salt, and black pepper. The mixture is gently formed into a loaf shape and baked initially alone to set.
Halfway through baking, a glaze made from ketchup, vinegar, brown sugar, spices, garlic powder, and onion powder is spread over the meatloaf, then covered and baked further. This is repeated once more uncovered, creating a sticky, flavorful coating that contrasts with the tender and juicy meat inside.
The meatloaf can be sliced and served as a comforting entrée. Leftovers can be repurposed creatively into sandwiches, pasta sauces, tacos, or chili. The recipe supports freezing before baking, making it convenient for meal planning. Careful mixing preserves a tender crumb rather than a dense texture.
Ingredients
Meat Loaf
- 2.5 to 3 lbs ground beef (medium or lean (Note: Do not worry about using lean meat – the rest of the ingredients will keep your meatloaf moist and juicy.))
- 1 onion medium
- 1 carrot medium
- 1 celery stalk
- 5 garlic cloves
- 3 green onions
- ½ cup parsley chopped
- 2 egg
- 1 cup bread cubed
- ½ cup milk
- ¾ cup Parmesan Cheese grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chili flakes
- ½ teaspoon basil dry
- ½ teaspoon oregano dry
- 1 teaspoon black pepper
- 1 tablespoon salt
Glaze
- ¾ cup ketchup
- 1 ½ teaspoon vinegar
- 1 ½ tablespoon brown sugar
- ¼ teaspoon chili flakes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Line a baking sheet with foil and preheat oven to 375°F.
- Finely chop onion, carrot, celery, green onions, garlic and parsley. You can also use a food processor to finely chop all ingredients.
- Soak cubed bread in milk until completely wet and soft.
- In a large bowl add the vegetables to the ground beef. Squeeze milk out of the cubed bread and crumble into the bowl. Add parmesan cheese, lightly whisked eggs, worcestershire and all the other seasonings. Gently combine with your hands. Do not overmix, which can result in a tough/dense meatloaf.
- Pour the meat mixture onto the foil lined baking dish and form the meatloaf shape with your hands.
- Bake the meatloaf uncovered for 30 minutes.
- In a small bowl, mix all of the glaze ingredients together.
- Spread half the glaze over the meatloaf and bake 15 minutes covered with foil.
- Remove the foil cover from the meatloaf. Add remaining glaze and finish baking another 15 minutes, or until internal temperature is 160°F.
- When done cooking, remove from oven and let rest covered for 10 minutes before serving. This will allow the meatloaf to settle so it will not crumble when sliced.
Notes
- Do not overmix the meat mixture to keep the meatloaf tender and avoid a dense texture.
- Leftover meatloaf can be sliced for sandwiches, crumbled into pasta sauce, tacos, or chili.
- Freeze unbaked meatloaf tightly wrapped; thaw in fridge before baking and applying glaze as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 28g | 9% |
| Protein | 34g | 68% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 151mg | 50% |
| Sodium | 1586mg | 66% |
| Potassium | 668mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 2016IU | 40% |
| Vitamin C | 9mg | 10% |
| Calcium | 223mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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