this meatloaf is seriously the only meatloaf recipe you will ever need! it is quick and easy to make, which allows for a hearty dinner in a pinch and makes for an awesome food prep item. it has all of the flavors of your traditional meatloaf, but has the added bonus of the most delicious sweet + savory glaze. don't let the ketchup fool you! it is balanced out with the deep flavors of the Dijon mustard and Worcestershire sauce.
make ahead -- double the recipe and freeze one loaf or make two smaller meatloaves using the recipe below and freeze one of them. to freeze -- wrap the meatloaf in tin foil and place it in a freezer-safe baggie. reheating -- make sure to fully defrost the meatloaf prior to cooking. do not add the glaze until you are ready to bake!
SHOP bon COOK products used:
perforated baking sheet and BONMAT
[sweet + savory] glazed meatloaf
yields: 4 servings prep time: 5 minutes cook time: 1 hour
1 lb. meatloaf meat [beef/veal/pork combo] *
½ cup Panko breadcrumbs
1 egg, lightly beaten
½ medium yellow onion, minced
2 Tbsp. of ketchup
1 Tbsp. Worcestershire sauce
3 cloves garlic, minced [or 1 tsp. garlic powder]
½ tsp. salt
¼ tsp. ground black pepper
½ cup ketchup
2 Tbsp. of brown sugar
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard or ½ tsp. dry mustard
Preheat oven to 350° and prepare a perforated baking sheet and a BONMAT.
*use a lightly-greased, foil-lined baking sheet if you don’t have bon COOK products.
In a large bowl, combine all the meatloaf ingredients thoroughly.
*I find that it is easiest to just use my hands!
Form the meat mixture into either 1 large loaf or 2 smaller ones.
Combine all of the glaze ingredients in a small bowl.
Brush half of the glaze over the top of the meatloaf[s] and bake for 30 minutes.
Remove the meatloaf from the oven and brush with the remaining half of glaze.
Bake for another 30 minutes.
*you can find this in the pre-packaged meat section with all of the other ground meats. There is a Kroger brand and one by Marcho Farms. I highly recommend using the meatloaf meat; the addition of veal and pork really adds a lot of flavor and moisture.