If you’ve been longing for a comforting, hearty meal that never goes out of style, you’re going to adore this Classic Meatloaf with Tangy Tomato Glaze Recipe. It perfectly combines juicy, flavorful meat packed with herbs and spices, smothered in a luscious, sweet-and-tangy tomato glaze that caramelizes beautifully while baking. This dish is more than just a dinner; it’s a nostalgic hug on a plate, guaranteed to fill your kitchen with irresistible aromas and bring everyone to the table with a smile.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and the secret to nailing this Classic Meatloaf with Tangy Tomato Glaze Recipe. Each component plays a starring role, contributing to the texture, flavor, and overall balance—whether it’s the richness of the ground beef, the aromatic herbs, or the sweet punch of the ketchup-based glaze.
- ½ cup (125 g) ketchup: This forms the base of the tangy glaze for that perfect sticky finish.
- 1 tbsp Worcestershire sauce: Adds depth and umami flavor to the glaze.
- 2 tbsp brown sugar: Sweetness that balances the tang of tomato and sharpness of mustard.
- ½ tsp garlic powder: For a subtle garlic aroma without overpowering the meat.
- ½ tsp onion powder: Boosts the savory notes.
- 1 cup (100 g) dried breadcrumbs: Helps bind the meatloaf and keeps it moist.
- 1 small brown onion, grated: Adds moisture and sweetness naturally.
- 2 tbsp ketchup: More glaze goodness inside the meat mixture for juiciness.
- 1 tbsp Worcestershire sauce: Enhances richness within the meat.
- 2 tsp Dijon mustard: Gives a gentle tang and complexity.
- 1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean): The hearty, flavorful foundation.
- 2 medium eggs: Acts as a binder ensuring the meatloaf holds together.
- 1 tbsp freshly minced garlic: Brings vibrant freshness and bite.
- 2 tsp Italian mixed herbs (Italian seasoning), or dried oregano or thyme: Adds fragrant herbal notes.
- 3 tbsp finely chopped fresh parsley: Lifts the meatloaf with color and bright flavor.
- 1 tsp sea salt flakes: Enhances all the savory elements.
- 1 tsp beef stock powder (bouillon): Concentrated meaty flavor boost.
- ½ tsp cracked black pepper: Just enough heat to keep things interesting.
- Freezer-friendly mashed potatoes: The perfect creamy side to soak up every bite.
- 2 cups (250 g) steamed green beans, drizzled with 1 tbsp each of lemon juice and olive oil: Fresh, zesty greens to balance hearty meat.
- 1 tbsp freshly chopped parsley: A final sprinkle for a fresh pop of color and flavor.
How to Make Classic Meatloaf with Tangy Tomato Glaze Recipe
Step 1: Prepare the Tangy Tomato Glaze
Start by mixing the ½ cup ketchup, 1 tablespoon Worcestershire sauce, 2 tablespoons brown sugar, garlic powder, and onion powder in a small bowl. Stir until smooth and set it aside. This glaze will coat the meatloaf, creating that signature tangy, slightly sweet crust that everyone loves.
Step 2: Combine the Meatloaf Ingredients
In a large bowl, combine the dried breadcrumbs, grated onion, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, Dijon mustard, minced garlic, Italian herbs, chopped parsley, salt, beef stock powder, and cracked black pepper. Add the minced beef and eggs, then gently mix with your hands or a spoon until just combined. Be careful not to overwork the meat, or the meatloaf might turn out dense and tough.
Step 3: Shape the Meatloaf
Transfer the mixture to a lined or lightly greased baking tray, shaping it into a classic rectangular loaf about 8 inches long. A uniform shape ensures even cooking and that perfect slice every time.
Step 4: Apply the Tangy Tomato Glaze
Brush the prepared glaze generously over the top of the meatloaf. Don’t be shy here—this layer is going to caramelize in the oven and give the dish its unmistakable flavor and glossy finish.
Step 5: Bake to Perfection
Pop your meatloaf into a preheated oven at 180°C (350°F) for about 60 minutes, or until an internal temperature of 70°C (160°F) is reached. About halfway through, brush on another layer of the glaze. The final result should be juicy in the middle with a beautifully sticky, flavorful topping.
How to Serve Classic Meatloaf with Tangy Tomato Glaze Recipe
Garnishes
A sprinkle of freshly chopped parsley over the meatloaf right before serving adds a burst of color and a hint of herbaceous brightness. It’s an easy way to make your dish look as good as it tastes.
Side Dishes
This Classic Meatloaf with Tangy Tomato Glaze Recipe pairs wonderfully with creamy mashed potatoes and steamed green beans drizzled with lemon juice and olive oil. The creamy and crisp textures complement the meatloaf’s richness, while the citrusy beans cut through the savory depth perfectly.
Creative Ways to Present
For a modern twist, serve slices of meatloaf on toasted brioche buns with a dollop of extra tomato glaze or mustard aioli to turn it into a gourmet meatloaf sandwich. You can also deconstruct the dish by layering thin meatloaf slices with mashed potatoes and beans in a casserole style for a fun presentation.
Make Ahead and Storage
Storing Leftovers
After cooking, let the meatloaf cool completely, then wrap it tightly in plastic wrap or foil and refrigerate for up to 4 days. This way, you’ll have a ready-to-eat delicious meal waiting for busy weeknights.
Freezing
You can freeze the meatloaf either before or after cooking. Wrap it securely in foil and place it in an airtight container or freezer bag. It will keep well for up to 3 months. Just remember to thaw it overnight in the fridge before reheating.
Reheating
To reheat, place slices on a baking tray, cover loosely with foil, and warm in a 160°C (320°F) oven for about 15-20 minutes until heated through. Alternatively, microwave in short bursts, checking often to avoid drying out your meatloaf.
FAQs
Can I use lean ground beef for this Classic Meatloaf with Tangy Tomato Glaze Recipe?
While you can, using regular minced beef with a bit of fat is best to ensure the meatloaf stays juicy and tender. Extra-lean beef tends to produce a drier result.
Is there a vegetarian version of this Classic Meatloaf with Tangy Tomato Glaze Recipe?
Absolutely! You can substitute ground beef with lentils, mushrooms, or a blend of textured vegetable protein and use vegetable stock in place of beef stock powder for a delicious vegetarian meatloaf alternative.
Can I make this meatloaf gluten-free?
Yes, simply swap the dried breadcrumbs with gluten-free breadcrumbs or use crushed gluten-free crackers. Just make sure the Worcestershire sauce you use is gluten-free as well.
How can I tell when the meatloaf is fully cooked?
The safest way is to use an instant-read meat thermometer. The internal temperature should reach 70°C (160°F) to ensure it’s safely cooked but still juicy.
What can I do with leftover tangy tomato glaze?
The leftover glaze is fantastic as a dipping sauce, a burger topping, or mixed into baked beans for an extra flavor kick. It keeps well refrigerated for up to a week.
Final Thoughts
There’s something truly special about a good meatloaf, especially this Classic Meatloaf with Tangy Tomato Glaze Recipe that feels like a warm embrace after a long day. It’s straightforward to prepare, packed with flavor, and sure to become one of your most cherished family favorites. So go ahead, give it a try, and watch as everyone falls in love bite after savory bite!
Print
Classic Meatloaf with Tangy Tomato Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Classic Meatloaf with Tangy Tomato Glaze is a comforting and hearty dish perfect for a family dinner. Made with seasoned ground beef, a blend of herbs, and a sweet and tangy ketchup glaze, this meatloaf stays moist and flavorful. Accompanied by freezer-friendly mashed potatoes and lightly steamed green beans with lemon and olive oil, it offers a balanced and satisfying meal.
Ingredients
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 parsley
- 1 tsp sea salt flakes
- 1 tsp beef stock powder (bouillon)
- ½ tsp cracked black pepper
Sides
- Freezer-friendly mashed potatoes (quantity as needed)
- 2 cups (250 g) steamed green beans
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp freshly chopped parsley
Instructions
- Prepare the Glaze: In a small bowl, combine ½ cup ketchup, 1 tbsp Worcestershire sauce, 2 tbsp brown sugar, ½ tsp garlic powder, and ½ tsp onion powder. Mix until smooth and set aside.
- Mix Meatloaf Ingredients: In a large bowl, mix together the dried breadcrumbs, grated brown onion, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, Dijon mustard, minced beef, eggs, minced garlic, Italian herbs, chopped parsley, sea salt, beef stock powder, and cracked black pepper. Use your hands or a spoon to combine everything thoroughly but avoid overmixing to keep the meatloaf tender.
- Shape the Meatloaf: Transfer the meat mixture to a loaf pan or shape it into a loaf on a lined baking tray. Make sure the loaf is compact and even in thickness for uniform cooking.
- Apply the Glaze: Spread the prepared ketchup glaze evenly over the top of the meatloaf.
- Bake: Preheat your oven to 180°C (350°F). Bake the meatloaf for about 50-60 minutes or until the internal temperature reaches 70°C (160°F) and the glaze is bubbly and caramelized.
- Prepare the Sides: While the meatloaf is baking, steam the green beans until tender-crisp, about 5-7 minutes. Drizzle them with lemon juice and olive oil, then toss gently to coat. Warm the freezer-friendly mashed potatoes as per instructions.
- Serve: Once the meatloaf is done, let it rest for 10 minutes before slicing. Serve with mashed potatoes and steamed green beans sprinkled with fresh parsley for a complete and comforting meal.
Notes
- Using regular minced beef with some fat ensures a moist and flavorful meatloaf.
- Allowing the meatloaf to rest before slicing helps retain juices for a tender bite.
- The glaze can be made ahead and refrigerated to save time on cooking day.
- Freezer-friendly mashed potatoes are a convenient side that can be prepared in advance.
- Feel free to customize herbs to your preference, like thyme or oregano for different flavor profiles.
