Description
This Classic Meatloaf with Tangy Tomato Glaze combines juicy ground beef with aromatic herbs and a sweet-savory glaze for a comforting, timeless dinner. Perfectly moist and flavorful, it pairs wonderfully with mashed potatoes and steamed green beans for a balanced family meal.
Ingredients
Scale
Meatloaf:
- 1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean)
- 1 cup (100 g) dried breadcrumbs
- 1 small brown onion, grated
- 2 medium eggs
- 1 tbsp freshly minced garlic
- 2 tsp Italian mixed herbs (Italian seasoning), or dried oregano or thyme
- 3 tbsp finely chopped fresh parsley
- 1 tsp sea salt flakes
- 1 tsp beef stock powder (bouillon)
- ½ tsp cracked black pepper
Tangy Tomato Glaze:
- ½ cup (125 g) ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
Additional Glaze Mix:
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
Sides:
- Freezer-friendly mashed potatoes (quantity as desired)
- 2 cups (250 g) steamed green beans, drizzled with 1 tbsp lemon juice and 1 tbsp olive oil
- 1 tbsp freshly chopped parsley (for garnish on green beans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your meatloaf is ready to bake.
- Prepare Meatloaf Mixture: In a large mixing bowl, combine the ground beef, dried breadcrumbs, grated onion, eggs, minced garlic, Italian herbs, chopped parsley, sea salt flakes, beef stock powder, and cracked black pepper. Mix well until all ingredients are evenly incorporated but avoid overmixing to keep the meatloaf tender.
- Shape the Meatloaf: Transfer the mixture to a baking dish or loaf pan and shape it into a loaf form with your hands or a spatula, ensuring the top is smooth and even.
- Make the Tangy Glaze: In a separate small bowl, whisk together ½ cup ketchup, 1 tablespoon Worcestershire sauce, brown sugar, garlic powder, and onion powder until well combined.
- Apply Glaze: Spread the tangy tomato glaze evenly over the top of the shaped meatloaf, covering the entire surface for a flavorful crust.
- Bake: Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (71°C) and the top is caramelized and bubbly.
- Prepare Additional Glaze Mix: While the meatloaf bakes, mix the remaining 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, and 2 teaspoons Dijon mustard to use as a finishing sauce or extra topping if desired.
- Steam and Dress Green Beans: Steam the green beans until tender-crisp, about 5-7 minutes. Drizzle with lemon juice and olive oil, then toss gently and sprinkle with freshly chopped parsley.
- Serve: Let the meatloaf rest for 5-10 minutes after baking before slicing. Serve slices alongside mashed potatoes and the dressed steamed green beans for a comforting and complete meal.
Notes
- Using regular ground beef (not extra-lean) ensures the meatloaf remains moist and flavorful.
- Letting the meatloaf rest before slicing helps retain its juices.
- You can prepare freezer-friendly mashed potatoes ahead of time to serve as a classic side.
- Adjust seasoning to taste, especially salt and herbs.
- For a gluten-free version, substitute dried breadcrumbs with gluten-free alternatives.
