Perfect Classic Glazed Meatloaf

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5 from 18 votes

The Perfect Classic Glazed Meatloaf combines ground beef and pork with an aromatic onion mixture featuring anchovies, garlic, thyme, and tomato paste. A gelatin-infused broth and Worcestershire sauce add moisture and depth. The meatloaf is baked gently with an optional water bath to maintain tenderness, and finished with a sweet and tangy ketchup glaze with brown sugar and cider vinegar for balance.

Prep Time

20 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 35 mins

Servings: 6

Calories: 776 kcal

Course: Main Course

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 776

% 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.