How to make the best tender and juicy Meatloaf with a delicious shiny glaze! Cheap, easy and quick to prepare, let the oven do all the work for you! The whole family goes crazy over each slice of this meatloaf recipe. PLUS... take advantage of leftovers and turn them into the best meatloaf sandwiches!
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dinner
Cuisine: American, Australian
Keyword: Meatloaf
Servings: 10people
Calories: 329kcal
Author: Karina
Ingredients
Meatloaf:
4slicesbread,ripped up into 2-inch pieces
1/2cupmilk
1tablespoonolive oil
1onion,finely chopped
4clovesgarlic,minced
2pounds(1 kg) ground beef mince(regular or lean)
1cupshredded parmesan cheese(please use fresh)
2largeeggs
¼cupparsley,chopped
3level tablespoonstomato paste
2tablespoonsWorcestershire sauce
1tablespoonDijon mustard
1teaspoonsalt
1/2teaspoonpepper
Glaze:
3/4cupketchup (Australian tomato sauce)
2tablespoonstomato paste
2tablespoonslight brown sugar,packed
4tablespoonscider vinegar or white vinegar
1teaspoonWorcestershire sauce
1teaspooneach garlic powder and onion powder
1/2teaspooncracked black pepper
Instructions
Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.
In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow to soak while sautéing the onion.
Heat the oil in a small pan over medium heat and sauté the onion until soft and translucent (about 5 minutes). Add the garlic and sauté for a further 30 seconds until fragrant. Set aside and allow to cool slightly.
Mash the soaked bread with a fork to break up large pieces. Add in the onion/garlic, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt and pepper. Mix with your hands until everything is just combined (try not to over-mix).
Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.
In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.
Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.
Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve!