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

Scale

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)

Cook Mode Prevent your screen from going dark

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.