If you're in the mood for a comforting classic with a twist, this Zesty Glazed Meatloaf is just the ticket. With a tangy glaze that elevates the humble meatloaf to new heights, it's perfect for a family dinner or a cozy night in. Let's dive in!
The star of the show is, of course, the ground beef. It forms the bulk of the meatloaf and provides that rich, hearty flavor we all love. The addition of breadcrumbs helps to bind the ingredients together while keeping the texture light. Mixing in milk ensures the meatloaf stays moist as it bakes. An egg acts as an additional binding agent, holding everything in shape.
Onion and garlic bring a savory depth, with the onion adding a touch of sweetness as it cooks. A splash of Worcestershire sauce infuses the meatloaf with that umami kick. For seasoning, a pinch of salt and pepper brings all the flavors together.
The glaze is where the magic happens. By combining ketchup, brown sugar, and apple cider vinegar, you create a sweet, tangy topping that caramelizes beautifully in the oven.
This meatloaf pairs beautifully with creamy mashed potatoes or a side of roasted vegetables. For a lighter option, try serving it alongside a crisp green salad. A glass of red wine can complement the flavors nicely.
Start by preheating your oven to 350°F (175°C). This ensures the meatloaf will bake evenly. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, and pepper. Use your hands or a spatula to mix until everything is just combined. Be careful not to overmix, as this can make the meatloaf tough.
Next, shape the meat mixture into a loaf. Place it in a baking dish — something with a bit of depth, so the juices don’t overflow. In a separate small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make your glaze. Spread half of this mixture over the top of your meatloaf.
Pop the dish in the preheated oven and let it bake for 45 minutes. This is where the flavors meld together, and the meatloaf starts to take shape. After 45 minutes, pull it out and spread the remaining glaze over the top. Return it to the oven for another 15 minutes, or until the internal temperature reaches 160°F (70°C). Let it rest for about 10 minutes before slicing — this helps the juices redistribute, keeping each slice nice and moist.
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