[sweet + savory] glazed meatloaf

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.

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