If you’ve ever longed for that heartwarming, satisfying dinner that instantly feels like a cozy hug, then this Classic Meatloaf with Tangy Tomato Glaze Recipe is just what you need on your table. Combining juicy ground beef, fragrant herbs, and a vibrant tomato glaze that brings the whole dish alive, this meatloaf is a timeless favorite that promises comforting flavors with every bite. It’s the kind of recipe that strikes the perfect balance between simple home cooking and a dish worthy of sharing with guests, making it a must-have in your recipe collection.
Ingredients You’ll Need
Getting this Classic Meatloaf with Tangy Tomato Glaze Recipe just right means starting with some simple but essential ingredients, each chosen to bring out the perfect blend of flavor, moisture, and texture. From the savory beef to the zesty tomato glaze, every component plays a starring role in creating that classic taste we all love.
- Ketchup (½ cup plus 2 tbsp): Provides sweetness and tanginess for the glaze and meat mixture.
- Worcestershire sauce (1 tbsp plus 1 tbsp): Adds umami depth and a subtle kick to both the glaze and meat.
- Brown sugar (2 tbsp): Balances acidity with a caramelized sweetness in the glaze.
- Garlic powder (½ tsp) and onion powder (½ tsp): Enhances savory notes in the glaze.
- Dried breadcrumbs (1 cup): Essential for binding the meatloaf and keeping it tender.
- Small brown onion, grated: Adds moisture and natural sweetness throughout the meat mixture.
- Dijon mustard (2 tsp): Lends subtle sharpness to the meat mixture.
- Minced beef (1 kg): Use regular fat content for juiciness and flavor.
- Medium eggs (2): Act as binders to hold everything together perfectly.
- Freshly minced garlic (1 tbsp): Introduces fragrant, bold flavor.
- Italian mixed herbs (2 tsp): Or dried oregano or thyme, for that classic herbaceous undertone.
- Fresh parsley (3 tbsp, finely chopped): Brings freshness and color to the meat mixture.
- Sea salt flakes (1 tsp): Essential seasoning to highlight all the flavors.
- Beef stock powder (1 tsp): Boosts savory richness.
- Cracked black pepper (½ tsp): Adds gentle heat and complexity.
- Freezer-friendly mashed potatoes: Ideal for hearty, comforting sides.
- Steamed green beans (2 cups): With lemon juice and olive oil drizzles to brighten the plate.
- Freshly chopped parsley (1 tbsp): For garnishing your serving plate beautifully.
How to Make Classic Meatloaf with Tangy Tomato Glaze Recipe
Step 1: Prepare the Tangy Tomato Glaze
Start by mixing together ketchup, Worcestershire sauce, brown sugar, garlic powder, and onion powder in a small bowl. This glaze is the magical finishing touch that will complement the savory meatloaf with a beautiful balance of sweetness and tang. Give it a good stir until the sugar dissolves, setting aside so the flavors can meld while you work on the meat mixture.
Step 2: Mix the Meatloaf Ingredients
In a large bowl, combine the minced beef, grated brown onion, breadcrumbs, the second portion of ketchup and Worcestershire sauce, Dijon mustard, eggs, minced garlic, Italian herbs, fresh parsley, sea salt, beef stock powder, and cracked black pepper. Use your hands (clean, of course) or a spoon to gently but thoroughly mix everything until just combined. The key is to avoid overworking the meat to keep the texture tender.
Step 3: Shape and Glaze the Meatloaf
Transfer your meat mixture onto a lined baking tray or loaf pan and shape it into a neat loaf. Once formed, generously brush the tangy tomato glaze all over the surface, ensuring every nook is coated. This glaze will caramelize beautifully in the oven, giving the meatloaf that irresistible glossy finish and flavor punch.
Step 4: Bake to Perfection
Place the meatloaf in a preheated oven at 180°C (350°F) and bake for about 1 hour. To test for doneness, insert a meat thermometer into the center—it should read 70°C (160°F). The baking allows flavors to meld and the glaze to become sticky and delicious, sealing in the juiciness.
How to Serve Classic Meatloaf with Tangy Tomato Glaze Recipe
Garnishes
A sprinkle of freshly chopped parsley on top not only adds a vibrant green pop of color but also a subtle burst of fresh, herbal brightness that balances the rich meatloaf perfectly. A little garnish goes a long way in making your dish look as good as it tastes.
Side Dishes
Nothing complements this Classic Meatloaf with Tangy Tomato Glaze Recipe quite like creamy mashed potatoes that can soak up the glorious juices. Paired with steamed green beans drizzled with lemon juice and olive oil, these sides offer a perfect harmony of textures and flavors to round out your plate beautifully.
Creative Ways to Present
For a delightful twist, slice the meatloaf thickly and serve it open-faced on toasted bread with a dollop of your extra glaze. Or plate it alongside a vibrant tossed salad and roasted root vegetables to elevate the comfort-food experience into a colorful, satisfying meal that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Allow any leftover meatloaf to cool completely, then store it in an airtight container in the refrigerator. Properly stored, it should keep well for up to 3 days, making it convenient for quick lunches or an easy dinner the next day.
Freezing
This Classic Meatloaf with Tangy Tomato Glaze Recipe is fantastic for freezing. Wrap the cooled loaf tightly in plastic wrap and then foil, or place it in a freezer-safe container. It will stay delicious for up to 3 months—perfect for planning ahead or busy weeknight meals.
Reheating
To reheat, slice the meatloaf and warm it gently in a covered dish in the oven at 160°C (325°F) for about 15-20 minutes, or until heated through. Alternatively, microwave slices on medium power to keep them moist and tender.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! While beef offers richness and classic flavor in this recipe, ground turkey or chicken can be a leaner alternative. Keep in mind that you might need to add a bit more seasoning or a splash of oil to keep the meatloaf moist.
What’s the secret to a juicy meatloaf?
Using beef with regular fat content and not overmixing the ingredients helps keep the meatloaf juicy. The breadcrumbs and grated onion also add moisture retention, making every bite tender and flavorful.
Can I prepare the meatloaf mixture the night before?
Yes! Preparing the mixture in advance allows the flavors to meld even better. Just cover and refrigerate overnight, then shape, glaze, and bake the next day for excellent results.
How do I prevent the glaze from burning?
Keep an eye on the meatloaf during the last 15 minutes of baking. If the glaze starts to get too dark, loosely cover the loaf with foil and continue baking until done. This way, the glaze thickens without burning.
What makes this Classic Meatloaf with Tangy Tomato Glaze Recipe stand out?
It’s the perfect combination of a flavorful, herb-infused meatloaf with a tangy-sweet tomato glaze that elevates it beyond ordinary meatloaf. The balance of savory and bright flavors creates a dish that’s truly memorable and lovingly homemade.
Final Thoughts
I wholeheartedly encourage you to dive into making this Classic Meatloaf with Tangy Tomato Glaze Recipe because it’s more than just a meal—it’s comfort on a plate that brings people together. Whether you’re feeding family or simply craving a dish that feels like a warm kitchen hug, this recipe will quickly become your go-to for delicious, satisfying dinners. Enjoy every slice!
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Classic Meatloaf with Tangy Tomato Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Classic Meatloaf with Tangy Tomato Glaze is a hearty and comforting dish perfect for family dinners. Featuring a moist and flavorful blend of minced beef, herbs, and breadcrumbs, it’s topped with a sweet and tangy glaze made from ketchup, Worcestershire sauce, and brown sugar. Served alongside creamy mashed potatoes and fresh steamed green beans, this recipe combines traditional flavors with a touch of zest for a satisfying meal.
Ingredients
Glaze
- ½ cup (125 g) ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
Meatloaf Mixture
- 1 cup (100 g) dried breadcrumbs
- 1 small brown onion, grated
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean)
- 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
Sides
- Freezer-friendly mashed potatoes
- 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)
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to allow it to reach the ideal temperature before baking the meatloaf.
- Prepare the glaze: In a small bowl, combine ½ cup ketchup, 1 tbsp Worcestershire sauce, 2 tbsp brown sugar, ½ tsp garlic powder, and ½ tsp onion powder. Mix well until smooth and set aside.
- Mix the meatloaf ingredients: In a large mixing bowl, add dried breadcrumbs, grated brown onion, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, Dijon mustard, minced beef, eggs, minced garlic, Italian herbs, chopped parsley, sea salt, beef stock powder, and cracked black pepper. Using your hands or a spoon, mix thoroughly until all ingredients are evenly incorporated.
- Shape the meatloaf: Transfer the meat mixture to a loaf pan or shape it by hand into a loaf shape on a baking tray lined with parchment paper or foil for easier cleanup.
- Apply the glaze: Evenly spread the prepared tangy tomato glaze over the surface of the meatloaf, ensuring full coverage for a flavorful crust.
- Bake the meatloaf: Place the meatloaf in the preheated oven and bake for about 1 hour or until the internal temperature reaches 70°C (160°F) and the meatloaf is cooked through and juicy.
- Prepare the sides: While the meatloaf bakes, steam the green beans until tender. Toss them with lemon juice and olive oil. Warm the freezer-friendly mashed potatoes as per package or recipe instructions.
- Rest and serve: Once baked, let the meatloaf rest for 10 minutes to retain its juices. Slice and serve with mashed potatoes and green beans, garnished with freshly chopped parsley for a fresh touch.
Notes
- For added moisture, avoid using extra-lean beef as it may result in a drier meatloaf.
- If you do not have Italian herbs, substitute with equal parts dried oregano and thyme.
- Use a meat thermometer to ensure the meatloaf is fully cooked for safety and optimal texture.
- Leftover meatloaf makes great sandwiches or can be reheated for an easy meal the next day.
- Glaze can be prepared a day ahead and refrigerated to save time during cooking.
- The mashed potatoes and green beans can be adjusted to preference or replaced with other side dishes.
