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Mains · American

Glazed Meatloaf

A tangy ketchup glaze, a tender slice, and a thermometer that settles every argument.

Hands-on
1 h
Hands-off
1 h 5 min
Total
2 h 5 min
Makes
6 servings (6 to 8; one loaf)
Serves
6

Oven 180 °C · 160 °C fan (350 °F)

Pan rimmed baking sheet; loaf shaped free-form to about 23 x 13 cm (US: rimmed baking sheet; loaf shaped free-form to about 9 x 5 in)

  • medium
  • comfort-food
  • family-dinner
  • sunday-supper

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Glazed Meatloaf
Amount
Units
Oven

Ingredients

You need: small saucepan · whisk · nonstick skillet · food processor · large mixing bowl · rimmed baking sheet · aluminum foil · pastry brush · instant-read thermometer · carving board · oven mitts

Contains: egg · milk · wheat · fish

Method

  1. Make the glaze

    In a small saucepan, whisk the 1 cup (240 ml) ketchup, 1/4 cup (55 g) brown sugar, 2 1/2 tbsp cider vinegar and 1/2 tsp hot sauce until the sugar dissolves. Pour 1/4 cup (60 ml) of it into a small bowl and keep it raw for brushing. Simmer the rest over medium heat for about 5 minutes, then cover it and keep it warm for serving.

    Ready when: The simmering glaze looks a little thicker than plain ketchup.

  2. Line the baking sheet

    Cover a rimmed baking sheet with foil and give the foil a light coat of cooking spray.

  3. Cook the onion and garlic

    Heat the 2 tsp oil in a nonstick skillet over medium heat until it shimmers. Cook the chopped onion until golden, about 8 minutes, then add the 2 minced garlic cloves for about 30 seconds. Scrape it all into a large bowl and let it cool.

    Ready when: Onion is golden and soft; garlic smells fragrant but has not browned.

  4. Blend crackers and milk

    Put the 2/3 cup crushed saltines (about 17) and 1/3 cup (80 ml) milk in a food processor and run it until you have a smooth paste.

  5. Pulse in the meat

    Add the 1 lb (454 g) beef and 1 lb (454 g) pork to the processor and pulse about ten times, 1 second each, until evenly combined. Move the mixture into the bowl with the cooled onion.

  6. Season and mix

    Add the 2 eggs and 1 yolk, 2 tsp Dijon, 2 tsp Worcestershire, 1/2 tsp dried thyme, 1/3 cup parsley, 1 tsp salt and 3/4 tsp pepper. Mix with your hands just until combined, then wash your hands well.

  7. Heat the broiler

    Set one oven rack about 10 cm (4 in) below the broiler element and another in the middle, then turn on the broiler (grill).

  8. Shape and broil

    Shape the meat into a 23 x 13 cm (9 x 5 in) loaf on the foil. Broil it on the upper rack for about 5 minutes.

    Ready when: The top is well browned. The inside is still raw at this point.

  9. First coat of glaze

    Brush 2 tbsp of the raw glaze over the top and sides, then broil for about 2 minutes more.

    Ready when: The glaze starts to brown in spots.

  10. Bake to temperature

    Move the loaf to the middle rack and brush on the rest of the raw glaze. Switch the oven to bake at 180°C (160°C fan, 350°F) and bake for 40 to 45 minutes.

    Ready when: An instant-read thermometer in the center of the loaf reads 71°C / 160°F. Color is not a reliable sign.

    Otto tried this firstOtto cuts the loaf open to see if it's pink. He gets a crumbly mess and still has no answer. The thermometer gives one: 71°C / 160°F in the center.

  11. Rest, then slice

    Move the loaf to a carving board, cover it loosely with foil and let it rest for 20 minutes. Slice it and pass the warm cooked glaze at the table.

Swaps

  • Instead of 90% lean ground beef: ground sirloin or ground chuck Both work. Avoid ground round, which tends to be gristly and bland here.

Make ahead, store & reheat

Storage
Let leftovers cool, then refrigerate them within 1 to 2 hours. Eat them within 48 hours, or freeze them as soon as they're cool; cooked meat dishes keep their best quality in the freezer for 2 to 3 months. Thaw in the fridge and eat within 24 hours of thawing.
Reheat
Reheat slices until steaming hot all the way through: 74°C / 165°F for leftovers. Only reheat once.

If something goes wrong

  • Dry or crumbly loaf
    Don't skip the cracker-and-milk paste. It adds moisture and structure, and blending it with the meat in the processor gives the most cohesive, tender slice.
  • Not sure if it's done
    Use a thermometer in the thickest part instead of cutting the loaf open. Ground meat is safe at 71°C / 160°F.

Good to know

  • Let the cooked onion cool before you mix it into the raw meat.
  • The 1/4 cup of raw glaze is only for brushing the loaf. Serve the cooked glaze from its own pan so it never touches the brush.

Safety

  • Raw ground meat and raw egg can carry harmful bacteria. Wash your hands with soap and warm water for at least 20 seconds after mixing, and use a separate board for raw meat.
  • Ground meat must reach 71°C / 160°F in the center. Browned outside doesn't mean cooked inside.
  • Keep the brush and the reserved raw glaze away from the cooked serving glaze, so juices from the raw loaf don't get into food that won't be cooked again.
  • The broiler gets very hot, and the glaze can spit. Use oven mitts, and kids should leave the broiler steps to an adult.
  • Worcestershire sauce usually contains anchovies. Check the label if anyone has a fish allergy.