Homestyle Meatloaf with Brown Sugar Glaze

Ingredients

Meatloaf

  • 907 g (2 lb) 90/10 ground beef
  • 60 g (1 cup) panko breadcrumbs
  • 120 g (½ cup) 2% milk
  • 100 g (2 large) eggs
  • 264 g (about 2 medium) yellow onions, finely diced
  • 20 g (1 tablespoon + 1 teaspoon) jarred minced garlic
  • 14 g (1 tablespoon) olive oil
  • 16 g (1 tablespoon) tomato paste
  • 60 g (¼ cup) hot water
  • 6 g (1 teaspoon) Better Than Bouillon Roasted Beef Base
  • 30 g (2 tablespoons) No Sugar Added Ketchup
  • 30 g (2 tablespoons) Worcestershire sauce
  • 15 g (1 tablespoon) Dijon mustard
  • 50 g (½ cup) freshly grated Parmesan cheese
  • 6.25 g (1¼ teaspoons) table salt
  • 2 g (½ teaspoon) MSG
  • 2 g (1 teaspoon) ground black pepper
  • 2 g (1 teaspoon) smoked paprika
  • 1 g (½ teaspoon) dried thyme

Brown Sugar Glaze

  • 180 g (¾ cup) No Sugar Added Ketchup
  • 35 g (2 tablespoons + 2 teaspoons) packed brown sugar
  • 15 g (1 tablespoon) Worcestershire sauce
  • 5 g (1 teaspoon) Dijon mustard
  • 1 g (½ teaspoon) garlic powder
  • 1 pinch ground black pepper

Instructions

  1. Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper.
  2. Combine 60 g (1 cup) panko breadcrumbs and 120 g (½ cup) 2% milk in a large mixing bowl. Let stand for 5 minutes.
  3. Heat 14 g (1 tablespoon) olive oil in a skillet over medium heat. Add 264 g finely diced onion and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.
  4. Add 20 g (1 tablespoon + 1 teaspoon) jarred minced garlic and cook for 1 minute.
  5. Stir in 16 g (1 tablespoon) tomato paste and cook for another 1 minute.
  6. Combine 60 g (¼ cup) hot water and 6 g (1 teaspoon) Better Than Bouillon Roasted Beef Base. Pour the mixture into the skillet and stir until dissolved. Cook for 1 minute, remove from the heat, and cool for approximately 10 minutes.
  7. Add the cooled onion mixture to the softened breadcrumbs.
  8. Add 100 g (2 large) eggs, 30 g (2 tablespoons) ketchup, 30 g (2 tablespoons) Worcestershire sauce, 15 g (1 tablespoon) Dijon mustard, 50 g (½ cup) Parmesan, 6.25 g (1¼ teaspoons) table salt, 2 g (½ teaspoon) MSG, 2 g (1 teaspoon) black pepper, 2 g (1 teaspoon) smoked paprika, and 1 g (½ teaspoon) dried thyme. Mix until evenly combined.
  9. Add 907 g (2 lb) ground beef. Mix gently with clean hands only until the ingredients are evenly distributed. Do not overmix.
  10. Shape into a free-form loaf approximately 9 inches long, 5 inches wide, and 2½ inches tall. Place it on the prepared baking sheet.
  11. Bake uncovered for 40 minutes.
  12. While the meatloaf bakes, whisk together 180 g (¾ cup) ketchup, 35 g (2 tablespoons + 2 teaspoons) brown sugar, 15 g (1 tablespoon) Worcestershire sauce, 5 g (1 teaspoon) Dijon mustard, 1 g (½ teaspoon) garlic powder, and a pinch of black pepper.
  13. After the initial 40 minutes, spread the glaze evenly over the meatloaf.
  14. Return it to the oven and bake for another 20–30 minutes, or until the center reaches 160°F (71°C).
  15. For a more caramelized glaze, broil for 1–2 minutes, watching closely.
  16. Rest the meatloaf for 15 minutes before slicing.
  17. Enjoy!
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