Glazed Meatloaf

This recipe provides a simple method for preparing a classic glazed meatloaf. It uses a prepared ground-meat mix and a quick glaze made from common pantry staples. Bake until cooked through and let rest before slicing and serving for a comforting meal.

Print Recipe

Total Time 55

Course lunch/dinner

Cuisine American

Servings 5 people

Calories 2081.5 kcal

Equipment

1 Loaf Pan Standard size for meatloaf
1 Mixing Bowl For glaze
1 Measuring Spoons For glaze ingredients
1 Pastry Brush or Spatula For applying glaze

Ingredients

Main

½ recipe Ground-Meat Mix about 1 ¾ pounds
1 tablespoon Dijon mustard
3 tablespoons ketchup
1 teaspoon Worcestershire sauce

Instructions

Preheat oven to 375°F (190°C).
In a small bowl, combine Dijon mustard, ketchup, and Worcestershire sauce to make the glaze.
Lightly grease or line a loaf pan.
Gently shape the ground-meat mix into a loaf that fits into the prepared pan or shape freestanding on a baking sheet.
Place the shaped meatloaf in the pan or on the baking sheet.
Spoon about half of the glaze over the top of the meatloaf, spreading evenly.
Bake for 40-45 minutes, or until the internal temperature reaches 160°F (71°C).
During the last 10-15 minutes of baking, brush the remaining glaze over the meatloaf.
Remove from oven and let the meatloaf rest for 10-15 minutes before slicing.
Slice and serve warm.

Notes

Ensure your ground-meat mix is not overworked, as this can result in a tough meatloaf. Mix just until ingredients are combined. For best flavor and moisture, allow the meatloaf to rest for 10-15 minutes after baking before slicing. This lets the juices redistribute. You can customize the glaze by adding a pinch of garlic powder or onion powder for extra depth.