I have shared this glazed meatloaf recipe on facebook before, but I haven’t posted it on my blog. My daughter asked me to make it, so I figured I’d post it here as well. It is a fairly basic and easy meatloaf recipe, but the glaze makes it extra good.
It is a simple combo of ground beef, milk, eggs, salt and pepper, onion, ground ginger, italian bread crumbs, onion powder, garlic powder and rosemary. Topped with a glaze made from ketchup, brown sugar, and Worcestershire sauce. The glaze goes on the meatloaf while it bakes, and is brushed on several times, so it forms a wonderful, flavorful coating. My family fights over the end pieces, which have the most glaze.
I always free form my meatloaf and bake it on a foil lined baking tray as opposed to the old school method of baking in a 9×5 bread pan. If you bake it free form you can cook the glaze all over the entire outside of the loaf. Also the liquid in the meat is able to drain out, so you get a more baked, less steamed loaf. This is my preference, although you can bake it however you like it best.
I always serve this meatloaf with mashed potatoes because it is such a perfect pairing!
Glazed Meatloaf + Mashed Potatoes
For the meatloaf:
- 1/4 cup brown sugar
- 1/2 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 1/2 lbs ground beef
- 1/2 cup milk
- 2 eggs
- 1 1/2-2 tsp salt
- 1/4 tsp ground pepper
- 1 small onion chopped
- 1/4 tsp ground ginger
- 3/4 cup Italian bread crumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp dried rosemary
For the mashed potatoes:
- 4 Russet potatoes peeled and cut into 3 inch pieces
- 4 tbsp salted butter
- milk and/or cream as need
- Heat oven to 350.
- Mix together brown sugar, ketchup and Worcestershire sauce in small bowl. I double this sauce usually, so that there is extra for serving.
- In a mixing bowl mix all remaining ingredients. Shape into a loaf and place on foil lined sheet pan sprayed with cooking spray.
- Spread enough of the ketchup mixture on the top to generously cover the loaf. Allow it to drop down the side.
- Bake in preheated oven for 1 hour – 1.25 hours until center is 165 degrees. I prefer to shape and cook loaf on a sheet pan vs a loaf pan bc it allows the fat to run off and let’s the glaze cook all over the whole outside. It devotedly improves meatloaf to cook it this way. Allow to cool slightly and cut into slices.
For the potatoes:
- Place potatoes in a large pan of water and bring to a boil. Cook 20-25 minutes until fork tender.
- Drain and mash potatoes with a masher. Add the butter and salt and cream or milk to taste, until you have a creamy consistency.