Perfect Classic Glazed Meatloaf
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
776 kcal
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Course
Main Course
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Cuisine
American
Perfect Classic Glazed Meatloaf
Description
Perfect Classic Glazed Meatloaf blends ground chuck and pork with a savory base of finely chopped onions, anchovies, and garlic cooked in butter. Adding gelatin dissolved in chicken broth keeps the loaf moist and tender. The mix includes bread crumbs and eggs to bind the ingredients without overworking the meat. Baking at 350ºF with a foil-lined tray ensures even cooking, while placing a water bath beneath can prevent cracking. A rich glaze made from ketchup, brown sugar, cider vinegar, and black pepper tops the loaf, adding a bright, sweet finish that contrasts the meat's savory flavors.
The dish is hearty and balanced, with layers of flavor from the Worcestershire sauce, soy sauce, and tomato paste-infused onion base. The texture aims to be tender but firm, avoiding density by gentle mixing and careful moisture control. This meatloaf suits a main course for dinner and pairs well with traditional sides like mashed potatoes or steamed vegetables.
Ingredients
- 1/3 cup chicken broth homemade or low sodium
- 2 1/4 teaspoons gelatin 1 packet, unflavored
- 2 tablespoons butter or olive oil if dairy free, unsalted
- 3 cups onion 3 medium onions, yellow; finely chopped
- 1 1/2 teaspoons thyme or 1/2 teaspoon dried, fresh
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 3 anchovy finely chopped, filets
- 4 garlic minced or grated (about 1 tablespoon, cloves
- 1 tablespoon tomato paste
- 2 teaspoons soy sauce
- 3 tablespoons Worcestershire sauce
- 2 pounds ground chuck (85 percent lean)
- 1 pound ground pork
- 1/2 cup plain dry bread crumb or panko
- 2 egg beaten, large
For the Glaze:
- 3/4 cup ketchup
- 1/4 cup light brown sugar packed
- 2 tablespoons cider vinegar
- 1/2 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 350ºF and set a rack in the middle. Line a baking tray with foil or parchment and set aside. If you want, place a baking dish with a few inches of boiled water on a lower shelf which helps keep the meatloaf from cracking.
- Add broth to a small bowl or ramekin and sprinkle gelatin over it. Stir to combine and set aside.
- Melt the butter in a medium skillet set on medium. Add onions, thyme, salt, and pepper and cook, stirring occasionally, until the onions are soft and translucent but not dark brown, about 8 to 10 minutes. Add anchovy, garlic and tomato paste and cook 3 minutes longer, until garlic is fragrant and anchovy dissolves. Turn off the heat and stir in the soy sauce, Worcestershire sauce and chicken broth-gelatin. Allow the mix to cool slightly.
- In a large bowl, combine the ground beef, pork, cooled onion mixture, bread crumbs, and eggs, and mix lightly but throughly with your hands or a fork. Don't squish or the meat loaf will be dense. Shape the mixture into 1 large rectangular loaf (or 2 smaller loaves) on the lined sheet pan. Bake for 1 to 1 1/4 hours (if you made 2 smaller loaves, begin checking after 45 minutes), until the internal temperature reaches 150ºF and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Remove from the oven and increase the oven temperature to 450°F.
- Meanwhile, Make the Glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted, about 2 minutes. Remove from the heat.
- Use a brush or a spoon to apply a thick layer of glaze to the meatloaf, then return it to the oven and bake for 3 minutes. Glaze again and bake until the glaze is beginning to bubble, about 3 minutes longer. Remove from the oven and allow it to rest for 15 minutes. Slice and serve with any extra glaze, as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 31g | 10% |
| Protein | 44g | 88% |
| Fat | 52g | 80% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 228mg | 76% |
| Sodium | 1134mg | 47% |
| Potassium | 1016mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 110mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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