Meatloaf with a Tangy Tomato Glaze

Why Make This Recipe

Meatloaf with a Tangy Tomato Glaze is a comforting dish that brings back memories of home-cooked meals. It is simple to make and packed with flavor. The tangy glaze adds a delightful touch to the classic meatloaf, making it appealing for both kids and adults. Plus, it’s a great way to use pantry staples.

How to Make Meatloaf with a Tangy Tomato Glaze

Ingredients

• ½ cup (125 g) ketchup
• 1 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• ½ tsp garlic powder
• ½ tsp onion powder
• 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 flat-leaf parsley
• 1 tsp sea salt flakes
• 1 tsp beef stock powder (bouillon)
• ½ tsp freshly cracked black pepper
• Freezer-friendly mashed potato
• 2 cups (250 g) steamed green beans, drizzled with 1 tbsp each lemon juice and olive oil
• 1 tbsp freshly chopped flat-leaf parsley

Directions

1. Make the Glaze: In a bowl, mix together ½ cup ketchup, 1 tablespoon Worcestershire sauce, brown sugar, garlic powder, and onion powder. Set aside.

2. Prepare the Meatloaf Mixture: In a large bowl, combine dried breadcrumbs, grated onion, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, dijon mustard, minced beef, eggs, minced garlic, herbs, parsley, salt, beef stock powder, and black pepper. Mix everything well until fully combined.

3. Shape the Meatloaf: Shape the meat mixture into a loaf and place it in a baking dish or on a lined baking sheet.

4. Add the Glaze: Pour the prepared glaze over the top of the meatloaf, spreading it evenly.

5. Bake: Bake in a preheated oven at 350°F (175°C) for about 1 hour or until the meatloaf is cooked through and the glaze is caramelized.

6. Serve: Let the meatloaf cool slightly before slicing.

How to Serve Meatloaf with a Tangy Tomato Glaze

Serve slices of meatloaf with a generous helping of mashed potatoes and a side of steamed green beans. Drizzle the green beans with lemon juice and olive oil for added flavor. A sprinkle of fresh parsley on top will brighten the plate.

How to Store Meatloaf with a Tangy Tomato Glaze

Allow any leftovers to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Store the meatloaf in the refrigerator for up to three days. You can also freeze slices for up to three months. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Meatloaf with a Tangy Tomato Glaze

• Avoid using extra-lean beef as it can make the meatloaf dry. Regular minced beef gives it a juicy texture.
• Grating the onion helps to incorporate moisture and flavor throughout the meatloaf.
• To prevent cracking, do not overmix the meat mixture.

Variation

You can customize the meatloaf by adding diced vegetables like bell peppers or zucchini for extra nutrition. For a spicier version, add a dash of hot sauce to the glaze.

FAQs

1. Can I use ground turkey instead of beef?
   Yes, you can substitute ground turkey, but it may result in a drier texture. Be sure to add extra moisture, like sautéed vegetables.

2. How can I tell when the meatloaf is done?
   The internal temperature should reach 160°F (70°C) when measured with a meat thermometer. The juices should run clear, not pink.

3. Can I make meatloaf in advance?
   Absolutely! You can prepare the meat mixture a day ahead and store it in the fridge, then bake it when you’re ready to serve.

Meatloaf with a Tangy Tomato Glaze

This comforting meatloaf features a tangy tomato glaze, making it a delicious meal that's perfect for the whole family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Glaze

• ½ cup ketchup
• 1 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• ½ tsp garlic powder
• ½ tsp onion powder

For the Meatloaf

• 1 cup dried breadcrumbs
• 1 small brown onion, grated
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 2 tsp dijon mustard
• 1 kg regular minced (ground) beef not extra-lean
• 2 medium eggs
• 1 tbsp freshly minced garlic
• 2 tsp Italian mixed herbs or dried oregano or thyme
• 3 tbsp finely chopped fresh flat-leaf parsley
• 1 tsp sea salt flakes
• 1 tsp beef stock powder (bouillon)
• ½ tsp freshly cracked black pepper

For Serving

• 2 cups steamed green beans drizzled with 1 tbsp lemon juice and 1 tbsp olive oil
• 1 tbsp freshly chopped flat-leaf parsley for garnish

Method

 

Make the Glaze

1. In a bowl, mix together ½ cup ketchup, 1 tablespoon Worcestershire sauce, brown sugar, garlic powder, and onion powder. Set aside.

Prepare the Meatloaf Mixture

1. In a large bowl, combine dried breadcrumbs, grated onion, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, dijon mustard, minced beef, eggs, minced garlic, herbs, parsley, salt, beef stock powder, and black pepper. Mix everything well until fully combined.

Shape the Meatloaf

1. Shape the meat mixture into a loaf and place it in a baking dish or on a lined baking sheet.

Add the Glaze

1. Pour the prepared glaze over the top of the meatloaf, spreading it evenly.

Bake

1. Bake in a preheated oven at 350°F (175°C) for about 1 hour or until the meatloaf is cooked through and the glaze is caramelized.

Serve

1. Let the meatloaf cool slightly before slicing.

Notes

Avoid using extra-lean beef as it can make the meatloaf dry. Grating the onion helps to incorporate moisture and flavor throughout the meatloaf. To prevent cracking, do not overmix the meat mixture. You can customize the meatloaf by adding diced vegetables like bell peppers or zucchini for extra nutrition. For a spicier version, add a dash of hot sauce to the glaze.