Description
Classic Meatloaf with Tangy Tomato Glaze is a comforting and flavorful dish perfect for a hearty family meal. This recipe combines ground beef with aromatic herbs and spices, bound together with eggs and breadcrumbs, topped with a sweet and tangy ketchup-based glaze. Served alongside green beans dressed with lemon and olive oil, it makes for a well-balanced, crowd-pleasing dinner.
Ingredients
Scale
Meatloaf:
- 1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean)
- 1 cup (100 g) dried breadcrumbs
- 1 small brown onion, grated
- 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
Glaze:
- ½ cup (125 g) ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
Additional Sauce for Meatloaf Mix:
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp dijon mustard
Side Dish:
- 2 cups (250 g) steamed green beans
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp freshly chopped parsley
Optional:
- Freezer-friendly mashed potatoes
Instructions
- Preheat and prepare: Preheat your oven to 180°C (350°F). Lightly grease a loaf pan or line it with parchment paper for easy removal.
- Prepare the glaze: In a small bowl, mix together ½ cup ketchup, 1 tbsp Worcestershire sauce, 2 tbsp brown sugar, ½ tsp garlic powder, and ½ tsp onion powder until well combined. Set aside.
- Mix the meatloaf base: In a large mixing bowl, combine the ground beef, breadcrumbs, grated onion, eggs, garlic, Italian herbs, chopped parsley, sea salt, beef stock powder, and cracked black pepper. Add 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and 2 tsp dijon mustard. Mix everything gently using your hands or a spoon until just combined, being careful not to overwork the meat.
- Shape the meatloaf: Transfer the meat mixture into the prepared loaf pan and press it down evenly. Spread the prepared tomato glaze evenly over the top of the meatloaf.
- Bake the meatloaf: Place the loaf pan in the preheated oven and bake for about 1 hour to 1 hour 10 minutes, or until the internal temperature reaches 70°C (160°F) and the top is nicely caramelized.
- Prepare the green beans: While the meatloaf is baking, steam the green beans until tender but crisp. Drizzle them with lemon juice and olive oil, then sprinkle with chopped parsley. Toss gently to coat.
- Rest and serve: Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve warm with steamed green beans and optional mashed potatoes for a complete meal.
Notes
- Using regular minced beef with a moderate fat content helps keep the meatloaf moist and flavorful.
- Do not overmix the meat mixture to avoid a dense, tough loaf.
- The glaze can be adjusted to taste—add more brown sugar for sweetness or extra Worcestershire sauce for tang.
- Allow the meatloaf to rest after baking to help retain juices and improve slicing texture.
- Freezer-friendly mashed potatoes make an excellent side and can be prepared ahead of time for convenience.
