Glazed Meatloaf
By America's Test KitchenPublished on February 15, 2012
Time
1¾ hours, plus 20 minutes resting
Yield
Serves 6 to 8
Ingredients
Glaze
1 cup ketchup ¼ cup packed brown sugar 2 ½ tablespoons cider vinegar ½ teaspoon hot sauceMeatloaf
2 teaspoons vegetable oil 1 onion, chopped fine2 garlic cloves, minced⅔ cup Saltine crackers, crushed (about 17 crackers)⅓ cup whole milk 1 pound 90-percent lean ground beef (see note)1 pound ground pork 2 large eggs plus 1 large yolk2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce ½ teaspoon dried thyme ⅓ cup finely chopped fresh parsley Salt and pepperBefore You Begin
Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland.
Instructions
- Whisk all ingredients in saucepan until sugar dissolves. Reserve ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
- Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
- Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined.
- Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.
- Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.
make glaze
cook vegetables
process meat
broil
bake
Time
1¾ hours, plus 20 minutes restingYield
Serves 6 to 8Ingredients
Glaze
1 cup ketchup
¼ cup packed brown sugar
2 ½ tablespoons cider vinegar
½ teaspoon hot sauce
Meatloaf
2 teaspoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
⅔ cup Saltine crackers, crushed (about 17 crackers)
⅓ cup whole milk
1 pound 90-percent lean ground beef (see note)
1 pound ground pork
2 large eggs plus 1 large yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
⅓ cup finely chopped fresh parsley
Salt and pepper
Test Kitchen Techniques
Ingredients
Glaze
1 cup ketchup
¼ cup packed brown sugar
2 ½ tablespoons cider vinegar
½ teaspoon hot sauce
Meatloaf
2 teaspoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
⅔ cup Saltine crackers, crushed (about 17 crackers)
⅓ cup whole milk
1 pound 90-percent lean ground beef (see note)
1 pound ground pork
2 large eggs plus 1 large yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
⅓ cup finely chopped fresh parsley
Salt and pepper
Test Kitchen Techniques
Ingredients
Glaze
1 cup ketchup
¼ cup packed brown sugar
2 ½ tablespoons cider vinegar
½ teaspoon hot sauce
Meatloaf
2 teaspoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
⅔ cup Saltine crackers, crushed (about 17 crackers)
⅓ cup whole milk
1 pound 90-percent lean ground beef (see note)
1 pound ground pork
2 large eggs plus 1 large yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
⅓ cup finely chopped fresh parsley
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
Cutting ground beef with an equal portion of sweet ground pork balances the beefy flavor. We flavored our Glazed Meatloaf with traditional seasonings: salt, pepper, Dijon mustard, Worcestershire sauce, thyme, parsley, sautéed onion, and garlic. To add moisture and structure, we used a panade (paste) of milk and saltines (rather than bread), which provided a mild saltiness. Combining the panade in a food processor and then pulsing it with the meat gave the loaf the most cohesive, tender structure.
To evaporate the surface moisture that was inhibiting the formation of a crust, we broiled the loaf prior to baking and glazing with brown sugar and ketchup. This worked beautifully, and the browned crust gave the glaze—applied twice for extra effect—something to hang onto.
Before You Begin
Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland.
Instructions
- Whisk all ingredients in saucepan until sugar dissolves. Reserve ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
- Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
- Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined.
- Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.
- Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.
make glaze
cook vegetables
process meat
broil
bake
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