Classic American Meatloaf with Glaze

• •1.5 lb ground beef, 80/20 chuck recommended
• •1 large egg
• •0.5 cup plain breadcrumbs
• •0.3 cup milk
• •0.5 large yellow onion, finely diced
• •2 garlic cloves, minced
• •1 tablespoon Worcestershire sauce
• •2 tablespoon ketchup
• •1 teaspoon dried parsley
• •0.5 teaspoon dried thyme
• •1 teaspoon salt
• •0.5 teaspoon black pepper
• •0.5 cup ketchup, for glaze
• •2 tablespoon light brown sugar, packed
• •1 tablespoon apple cider vinegar
• •1 teaspoon Worcestershire sauce, for glaze
• •0.5 teaspoon Dijon mustard

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line with parchment paper.

2. 2

   In a small bowl, whisk together all the glaze ingredients: 0.5 cup ketchup, 2 tablespoons packed light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 0.5 teaspoon Dijon mustard. Set aside.

3. 3

   In a large mixing bowl, gently combine the ground beef, 1 large egg, 0.5 cup plain breadcrumbs, 0.25 cup milk, 0.5 large finely diced yellow onion, 2 minced garlic cloves, 1 tablespoon Worcestershire sauce, 2 tablespoons ketchup, 1 teaspoon dried parsley, 0.5 teaspoon dried thyme, 1 teaspoon salt, and 0.5 teaspoon black pepper.

4. 4

   Mix just until all ingredients are incorporated. Be careful not to overmix, as this can make the meatloaf tough.

5. 5

   Transfer the meat mixture to the prepared baking sheet. Form it into an oblong loaf shape, about 8-9 inches long and 4-5 inches wide.

6. 6

   Spread about one-third of the prepared glaze evenly over the top and sides of the meatloaf.

7. 7

   Bake for 50 minutes. Then, remove the meatloaf from the oven and spread another one-third of the glaze over the top.

8. 8

   Return to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part of the loaf. The glaze should be bubbly and slightly caramelized.

9. 9

   Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful loaf. Serve with the remaining glaze on the side.

Chef's Tips

• 💡Do not overmix the meatloaf mixture; gentle handling keeps it tender and moist.
• 💡For a less greasy meatloaf, you can form the loaf on a rack placed inside a baking pan, allowing fat to drip away.
• 💡Always use a meat thermometer to ensure the meatloaf is cooked to a safe internal temperature of 160°F (71°C).
• 💡Letting the meatloaf rest after baking is crucial for a juicy result. Skipping this step can lead to a dry, crumbly loaf.
• 💡Finely dicing the onion and garlic ensures they blend seamlessly into the meatloaf texture.