What type of ground beef is best for making glazed meatloaf?

For glazed meatloaf, use ground beef that is 80% to 85% lean. This balance of fat keeps the meatloaf moist and flavorful without being too greasy. Avoid very lean options like 90% lean beef, as they can make the meatloaf dry and less tender.

Can I use other meats besides ground beef for glazed meatloaf?

Yes, you can substitute half or all of the ground beef with meats like ground turkey, pork, or Italian sausage. When using poultry, make sure to cook the meatloaf until it reaches an internal temperature of 165°F to ensure food safety.

How can I tell when my glazed meatloaf is fully cooked?

The best way to know if your meatloaf is done is by using a food thermometer. Insert it into the center; the internal temperature should read 160°F for beef-based meatloaf. For poultry blends, look for 165°F. This ensures the meat is safely cooked but remains juicy.

What’s the proper way to apply glaze on meatloaf and when should I do it?

Bake the meatloaf uncovered for about 40 minutes at 350°F, then brush the glaze evenly on top. Return it to the oven and bake for an additional 15–20 minutes. Applying the glaze partway through baking allows it to caramelize without burning.

How should I store leftover glazed meatloaf to keep it fresh?

After the meatloaf has cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 to 4 days. You can also freeze cooked meatloaf for up to 3 months; just thaw it in the fridge before reheating.

Glazed Meat Loaf Recipe With Simple Ingredients And Rich Flavors

Ingredients

– 500 grams lean ground beef for binding and flavoring the loaf

– 1 medium onion, finely chopped for depth and moisture

– 2 garlic cloves, minced for depth and moisture

– 2 large eggs to hold everything together

– 120 ml ketchup for the meatloaf mixture

– 2 tablespoons fresh parsley, finely chopped

– 60 grams panko breadcrumbs (or gluten-free breadcrumbs)

– 60 ml milk to hold everything together

– 1 teaspoon Italian seasoning

– 1 teaspoon salt

– ½ teaspoon ground black pepper

– 120 ml ketchup for glaze

– 1 tablespoon white vinegar for glaze

– 2 tablespoons brown sugar for glaze

– ½ teaspoon garlic powder for glaze

– ½ teaspoon onion powder for glaze

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Instructions

1-First: preheat your oven to 350°F (175°C) and measure out all items from our ingredients list. In a large bowl, gently mix the ground beef, chopped onion, minced garlic, eggs, ketchup, parsley, breadcrumbs, milk, Italian seasoning, salt, and pepper until just combined this keeps the meat tender.

2-Next: shape the mixture into a loaf on a lined baking sheet or loaf pan for even cooking. While that’s ready, whip up the glaze by stirring together ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl.

3-Adding the Glaze and Baking: Brush the glaze over the top of the shaped loaf before baking. Pop it in the oven and bake for 60-75 minutes, checking with a thermometer to reach 160°F in the center. Let it rest for 10 minutes after baking to lock in juices, making slicing easier and more flavorful.

4-For those dietary adaptations, mix in substitutes before shaping, like using ground turkey for a lighter version. This step-by-step approach, inspired by community favorites, ensures your glazed meat loaf turns out moist and delicious every time.

Last Step:

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Notes

🍞 Use panko breadcrumbs for a lighter texture; gluten-free breadcrumbs work well for dietary needs.
🌿 Fresh parsley brightens the flavor—avoid dried if possible.
🥄 For best glaze coverage, apply it twice: halfway through baking, then again before finishing.
🔥 Let meatloaf rest after baking to keep it moist and easy to slice.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Contains

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 10 grams
Sodium: 700 mg
Fat: 18 grams
Saturated Fat: 7 grams
Unsaturated Fat: 8 grams
Trans Fat: 0 grams
Carbohydrates: 20 grams
Fiber: 1 gram
Protein: 30 grams
Cholesterol: 110 mg