Glazed Meatloaf
This glazed meatloaf is a comforting family favorite, featuring a sticky and flavorful loaf topped with a sweet ketchup and brown sugar glaze. Perfect for weeknight dinners and meal prepping.
Ingredients
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup lemon juice, divided, about 1 lemon
- 1 teaspoon mustard powder
- 2 pounds ground beef
- 3 slices bread, broken into small pieces, or 1 1/2 cups breadcrumbs
- 1/4 cup chopped onion, about half a small onion
- 1 large egg, beaten
- 1 teaspoon beef bouillon granules, or 1 beef bouillon cube crumbled
Instructions
- Preheat the oven, Set the oven to 350 degrees F, 175 degrees C so it is fully heated when you put the meatloaf in.
- Make the glaze, In a small bowl combine ketchup, brown sugar, 1 tablespoon lemon juice, and mustard powder. Stir well until smooth and set aside.
- Combine the meat mixture, In a large bowl mix ground beef, bread pieces, chopped onion, beaten egg, beef bouillon granules, and the remaining lemon juice. Add one third of the ketchup mixture to the meat and gently mix with your hands or a spoon until evenly combined.
- Shape and place in pan, Press the mixture into a 5x9-inch loaf pan, smoothing the top with wet hands for a neat finish. If you prefer, shape into a freeform loaf on a parchment-lined baking sheet.
- Bake the loaf, Place in the preheated oven and bake for 1 hour. This initial bake sets the loaf and renders some fat.
- Drain, glaze, and finish baking, Carefully drain any excess fat from the pan. Spoon the remaining ketchup mixture over the top to coat the loaf evenly. Return to the oven and bake for 10 more minutes until the glaze is glossy and the internal temperature reaches at least 160 degrees F for well done beef.
- Rest before slicing, Remove the pan and let the meatloaf rest 10 minutes. Resting helps the juices redistribute so slices hold together nicely.
Notes
Tools youll find helpful include a 5x9-inch loaf pan, a mixing bowl, and a small bowl for the glaze. A meat thermometer helps but is optional.