Classic Glazed Meatloaf

Name: Classic Glazed Meatloaf
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 8 servings
Ingredients: 2 lb Beef, ground; 1 cup Panko Breadcrumbs; 0.5 cup Whole Milk; 2 large Eggs; 1 medium Yellow Onion, finely diced; 3 Garlic, minced; 2 tbsp Worcestershire Sauce; 1 tbsp Dijon Mustard; 1 tsp Dried Thyme; 1.5 tsp Kosher Salt; 1 tsp Ground Black Pepper; 0.25 cup fresh parsley, chopped; 0.75 cup Ketchup; 0.25 cup Brown Sugar, packed; 2 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; A few dashes of hot sauce

Juicy classic glazed meatloaf with a tangy brown sugar ketchup glaze. Tender inside, sticky on top, and easy enough for a weeknight family dinner.

Blazewoman84

Prep20 min

Cook1 min

Total21 min

Servings8

Difficultymedium

AmericanDinner / Supper

Ingredients

2 lbBeef, ground
1 cupPanko Breadcrumbs
0.5 cupWhole Milk
2 largeEggs
1 mediumYellow Onion, finely diced
3Garlic, minced
2 tbspWorcestershire Sauce
1 tbspDijon Mustard
1 tspDried Thyme
1.5 tspKosher Salt
1 tspGround Black Pepper
0.25 cupfresh parsley, chopped
0.75 cupKetchup
0.25 cupBrown Sugar, packed
2 tbspApple Cider Vinegar
1 tspDijon Mustard
A few dashes of hot sauce

Instructions

1
Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2
Saute the diced onion and garlic in a little olive oil for about 5 minutes until soft, then let cool.
3
Stir the panko and milk together in a large bowl and let sit for 5 minutes until mushy.
4
Add the eggs, Worcestershire sauce, Dijon mustard, thyme, salt, pepper, parsley, and cooled onions, then add the beef. Mix with your hands only until everything just comes together. Do not overmix.
5
Form the mixture into a loaf about 9 by 5 inches on the prepared baking sheet and pat the surface smooth.
6
Whisk the ketchup, brown sugar, apple cider vinegar, Dijon mustard, and hot sauce in a small bowl. Spread about half over the loaf.
7
Bake for 45 minutes, then brush on the remaining glaze. Bake another 15 to 25 minutes, until an instant-read thermometer reads 160°F in the center.
8
Let the meatloaf rest for 10 minutes before slicing so the juices stay in the loaf. Slice and serve warm.