Glazed Meatloaf

Name: Glazed Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb ground beef (85% lean); 1 small onion, finely grated; 2 cloves garlic, minced; 3/4 cup panko or plain breadcrumbs; 1/2 cup milk; 2 large eggs; 2 tbsp Worcestershire sauce; 1 1/2 tsp salt and 1/2 tsp black pepper; 1 tsp dried thyme; For the glaze: 3/4 cup ketchup; 2 tbsp brown sugar; 1 tbsp cider vinegar; 1 tsp Dijon mustard

A tender beef meatloaf with onion and breadcrumbs, shaped by hand and baked under a sweet-tangy ketchup glaze that gets brushed on twice.

Prep15 min

Cook1 hr

Total1 hr 15 min

Serves6

What you'll need

Aluminum sheet pansFor roasting and baking

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Mixing bowl setFor mixing and marinating

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Instant-read thermometerFor knowing when meat is done

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Ingredients

2 lb ground beef (85% lean)

1 small onion, finely grated

2 cloves garlic, minced

3/4 cup panko or plain breadcrumbs

1/2 cup milk

2 large eggs

2 tbsp Worcestershire sauce

1 1/2 tsp salt and 1/2 tsp black pepper

1 tsp dried thyme

For the glaze: 3/4 cup ketchup

2 tbsp brown sugar

1 tbsp cider vinegar

1 tsp Dijon mustard

Steps

Heat the oven to 375°F and line a sheet pan with foil or parchment.

In a large bowl, soak the breadcrumbs in the milk for 5 minutes. Add the onion, garlic, eggs, Worcestershire, salt, pepper and thyme and stir.

Add the beef and mix gently with your hands until just combined. Overmixing makes it dense.

Shape into a 9 x 5-inch loaf on the pan.

Stir together the glaze ingredients. Brush half over the loaf and bake 40 minutes.

Brush on the rest of the glaze and bake 15 to 20 minutes more, until the center reads 160°F. Rest 10 minutes before slicing.

TipCold leftover slices make a good sandwich on toasted bread with a little extra ketchup.