The Very Best Glazed Meatloaf Food

GLAZED MEATLOAF II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
• In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
• Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

THE VERY BEST GLAZED MEATLOAF RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool. In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture. In a small bowl stir together ketchup, sugar, and vinegar. Set aside. Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust. Transfer meat mixture to an oiled loaf pan.* NOTE: I have, since, discovered that I can mix all the wet ingredients in my Kitchen Aid mixer bowl, then add the meat and cooked onions and garlic. I turn the mixer on LOW for a few minutes-- so much easier and less messier! *NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf-- and shape the meat into a loaf. Using a metal skewer, poke holes along the foil...usually every other hole. Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better! Brush meat with ketchup glaze. Bake in oven for about 45 minutes, until glaze has set. Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again. My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that! Internal temperature of loaf should be 160 degrees F. NOTE: Sometimes, I freeze half of the mixture in a plastic lined loaf pan. Once it's frozen, I remove the loaf and place it in a zip-loc bag, and the loaf is perfectly shaped. When ready to prepare, thaw in the refrigerator, make the glaze and bake as directed. WITH THE OTHER HALF: I shape individual meat loafs, and bake as directed for 20 minutes. This speeds up the time, quite a bit.

THE VERY BEST GLAZED MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
• In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
• In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
• Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
• Transfer meat mixture to an oiled loaf pan.*.
• *NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf-- and shape the meat into a loaf. Using a metal skewer, poke holes along the foil -- usually every other hole.
• Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better!
• Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
• Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
• My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
• Internal temperature of loaf should be 160 degrees F.

GLAZED MEATLOAF

Steps:

• Combine beef, oatmeal, seasonings, onion, 1/2 tsp worcestershire sauce, milk& egg; mix well.
• Place mixture in loaf pan.
• Pierce top with a fork.
• Combine remaining ingredients in sauce pan; blend well.
• Heat sauce to boiling.
• Pour 3/4 of sauce over the loaf.
• Bake 350 for 45 minutes.
• Spoon remaining sauce over loaf before slicing.

THE BEST GLAZED MEATLOAF

Steps:

• For the meatloaf, in a large mixing bowl, add the crushed saltines and milk and let the mixture sit for 5-10 minutes. Add the parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Mix well.
• Add the ground meat and mix until evenly and well combined. (You can use a food processor for all of the above if you want a an even more well combined spice and meat mixture.)
• For the glaze, combine the ketchup (or BBQ sauce), brown sugar, and vinegar and whisk to combine.
• Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease with cooking spray.
• Pile the meat mixture in the middle of the prepared pan and shape into a loaf about 9 inches long and 4 inches wide (it doesn't have to be perfect; just try to get it an even thickness throughout).
• Spoon the glaze over the meatloaf. Bake for 45-50 minutes until an instant-read thermometer registers 160 degrees F in the center of the meatloaf.
• Loosely tent with foil and let the meatloaf rest for 10-15 minutes before slicing and serving.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

SHEET-PAN GLAZED MEATLOAF

Steps:

• Position a rack in the upper third of the oven and preheat to 375 degrees F. Mix 1/2 cup of the ketchup, the breadcrumbs, milk, eggs, parsley, and 1 tablespoon Worcestershire sauce together in a large bowl and set aside until the breadcrumbs have absorbed the liquid, about 3 minutes.
• Add the ground beef and pork, onion, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper to the bowl and mix until well combined (do not overmix).
• Transfer the meat mixture to an 18-by-13-inch sheet pan (see Cook's Note) and press it into an even layer covering the entire surface. Whisk the remaining 1 1/2 cups ketchup, 1 tablespoon Worcestershire, brown sugar, cider vinegar, and chipotle powder in a small bowl. Brush the meatloaf with the sauce.
• Bake until the meat is cooked through, about 20 minutes, then turn on the broiler setting and broil until the top becomes caramelized and dark in spots, 3 to 4 minutes more, turning the pan periodically for even broiling. Let rest 5 minutes before serving.

VERY BEST MEATLOAF

Steps:

• Heat oil and cook onion until soft, about 5 minutes. Add garlic and thyme and cook 1 minute more; set aside.
• Combine milk, egg, and ketchup. Stir in bread crumbs, salt, and pepper. Crumble in meats and add onion mixture. Stir until well combined.
• Freeze meat into loaves, using foil and plastic wrap method.
• On serving day, thaw loaf and place in baking dish.
• Bake at 350 degrees for 1 1/2 hours.
• If desired poor 1/2 cup ketchup mixed with brown sugar over meatloaf during the last half hour of baking.

GLAZED MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
• In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

" GLAZED" MEATLOAF

Steps:

• Preheat oven to 375 degrees.
• In large bowl, mix first 5 ingredients together. (You may to use more bread crumbs to get the desired texture - the mixture should not be runny at all and should easily form into a loaf.).
• Place mixture into a 13x9-inch pan and form into a loaf.
• Cover the loaf with a THIN layer of ketchup and sprinkle desired amount of brown sugar on top of ketchup (we like our crust sweeter so we use more brown sugar).
• Bake the loaf at 375 degrees for one hour.

THE BEST KETCHUP-GLAZED MEATLOAF

Steps:

• In a large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, bread crumbs, onions, and mustard. Mix until thoroughly blended.
• Add ground beef. Mix gently but thoroughly.
• Line a 9 x 5=inch loaf pan with foil. Press in beef mixture.
• Bake at 400°F for about 45 minutes.
• While the meatloaf is baking, combine the topping ingredients in a separate bowl, mixing well.
• Remove the meatloaf from the oven after 45 minutes and drain off the fat.
• Spread topping over the meatloaf and return to the oven for another 5-10 minutes.
• Rest meatloaf 5 minutes before serving.