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5 from 10 votes

Meatloaf with a Tangy Tomato Glaze

Author: Nicole
Servings: 6 servings
This Meatloaf with a Tangy Tomato Glaze recipe is juicy, flavour-packed and perfect for cosy family dinners any night of the week. Serve it with mashed potatoes and greens for a comforting meal!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

TANGY TOMATO GLAZE

  • ½ cup 125 g ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • ½ tsp garlic powder
  • ½ tsp onion powder

MEATLOAF

  • 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

TO SERVE

  • 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

Instructions

  • Make the glaze – Add all the ingredients to a medium bowl. Use a spoon to mix until well combined.
  • Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Grease a standard loaf pan with baking paper (using spray oil is the easiest way to do this – if you don’t have a loaf pan, see note 1).
  • Prep the meatloaf – To a large bowl, add all the meatloaf ingredients. Use your hands to mix until just combined – but do not overmix.
  • Press the meatloaf mixture into the loaf pan. Smooth the top using your hands.
  • Add the glaze – Using a spoon, dollop half of the glaze mixture on top of the meatloaf. Use the back of the spoon to spread the glaze over the meatloaf to coat it evenly.
  • Bake the meatloaf – Bake for 40 minutes.
  • Remove the meatloaf from the oven and spread with the remaining half of the glaze.
  • Bake for an additional 20 minutes, or until browned all over and cooked through (or until the internal temperature has reached 70°C/158°F on a meat thermometer).
  • Rest – Allow to rest for 10 minutes in the pan (this allows the meatloaf to soak up the baking juices).
  • Remove the meatloaf from the pan – Once cool enough to handle, tilt the baking pan and drain any residual baking juices into a small bowl (reserve these for drizzling later – they are liquid gold!).
  • Loosen the meatloaf around the edges of the pan, using a spatula. Tip the pan on its side to remove the meatloaf from the pan or use a spatula to very carefully scoop the whole meatloaf out, using your hands to support it.
  • Use a sharp serrated knife to cut the meatloaf into 2 cm (¾ inch) thick pieces. It will crumble a little on the edges and that is a sign of a tender, well-made meatloaf!
  • Serve – Serve the meatloaf with mashed potatoes, steamed green beans, parsley to garnish and the reserved pan juices drizzled on top.

Notes

Note 1 – This meatloaf can be baked free-form on a baking tray. Form the mixture into a log and place it in the centre of a baking tray lined with baking (parchment) paper. The glaze protects the meatloaf as it cooks and results in crispier edges. The loaf pan yields the juiciest results, but this method is equally delicious!

Leftovers

Refrigerate in an airtight container for up to 3 days. Freeze individual slices for up to 3 months. Thaw completely in the fridge overnight for best results prior to reheating. Best reheated in the microwave.

Recipe source

Recipe inspired by Nagi’s meatloaf recipe with her sticky glaze, and my mum’s!

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