Glazed Meatloaf
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Course
Main Course
Glazed Meatloaf
Description
This Glazed Meatloaf recipe incorporates ground beef and pork blended with softened onion and garlic, as well as saltine crackers processed with milk to add moisture and help bind the meat mixture. Eggs, Dijon mustard, Worcestershire sauce, dried thyme, fresh parsley, salt, and black pepper season the mixture, which is gently combined for even flavor distribution.
The glaze combines ketchup, brown sugar, cider vinegar, and a hint of Tabasco for subtle heat, simmered to a slightly thickened consistency. After shaping the meatloaf mixture and placing it on a foil-lined baking sheet, the glaze is partially reserved and the rest simmered to deepen flavor and applied over the meat during cooking.
This preparation yields a comforting meatloaf with tender slices and a flavorful, sticky glaze that balances sweetness, tang, and spice. It is suited for casual dinners and benefits from a well-seasoned meat mixture.
Ingredients
Glaze:
- 1 cup ketchup
- ¼ cup brown sugar packed
- 2 ½ tablespoons cider vinegar
- ½ teaspoon Tabasco sauce
Meatloaf:
- 2 teaspoons vegetable oil or canola oil
- 1 medium onion chopped fine
- 2 garlic minced, cloves
- ⅔ cup saltine crackers about 17 crackers, crushed
- ⅓ cup milk not skim
- 1 pound ground beef 90% lean
- 1 pound ground pork or turkey
- 2 large egg plus 1 large yolk
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon thyme dried
- ⅓ cup parsley finely chopped, fresh
- 1 teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Whisk all the ingredients for the glaze in a small saucepan until the sugar dissolves. Reserve 1/4 cup glaze mixture in a small bowl and simmer the remaining glaze over medium heat until it is slightly thickened, about 5 minutes. Cover and keep warm.
- Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray. Heat oil in a nonstick skillet over medium heat until shimmering. Cook the onion until godlen, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a large bowl.
- Process the saltines and milk in a food processor until smooth. Add the beef and pork and pulse until well combined, about ten 1-second pulses. (You can also do this process by hand, although the beef and saltine mixture won’t be as well mixed.) Transfer the meat mixture to the bowl with the cooled onion mixture. Add the eggs and yolk, mustard, Worcestershire sauce, thyme, parsley, 1 teaspoon salt and 3/4 teaspoon pepper to the bowl and mix with your hands until combined.
- Adjust the oven racks to the upper (about 4-inches away from broiler elements) and middle positions and heat the broiler. Transfer the meat mixture to the prepared baking sheet and shape it into a 9- by 5-inch loaf. Broil on the upper rack until well browned, about 5 minutes. Brush 2 tablespoons of the reserved, uncooked glaze over the top and sides of the loaf and then return to the oven and broil for another 2 minutes.
- Transfer the meatloaf to the middle rack and brush with the remaining uncooked glaze. Change the oven temperature to bake at 350 degrees and bake the meatloaf for 40 to 45 minutes, until cooked through. Transfer the meatloaf to a cutting board and tent with foil. Let it rest for 20 minutes. Slice and serve, passing the cooked glaze at the table.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 504kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 1007mg | 42% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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