The Proper Sunday Roast Meatloaf with Sticky Tomato Glaze

Proper Sunday Meatloaf With Sticky Glaze

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Preparation time:20 Mins

Cooking time:01 Hrs 15 Mins

Servings:8 servings

Ingredients:

• 5 lbs Ground Beef (80/20 blend)
• 5 lbs Ground Pork
• 1 Tbsp Unsalted Butter
• 1 cup Yellow Onion, finely diced
• 1/2 cup Celery, finely diced
• 2 cloves Garlic, minced
• 1/2 cup Quick Cooking Oats
• 1/3 cup Whole Milk
• 1 Large Egg, lightly beaten
• 1 Tbsp Worcestershire Sauce
• 1 tsp Dijon Mustard
• 1/2 tsp Dried Thyme
• 2 Tbsp Fresh Parsley, chopped
• 1 1/2 tsp Kosher Salt
• 1/2 tsp Freshly Ground Black Pepper
• 1/2 cup Ketchup (for Glaze)
• 2 Tbsp Brown Sugar, packed (for Glaze)
• 1 Tbsp Apple Cider Vinegar (for Glaze)
• 1 tsp Yellow Mustard (for Glaze)

Instructions:

• Prepare the Glaze: Whisk together the ketchup, brown sugar, apple cider vinegar, and yellow mustard in a small bowl. Set aside.
• Sauté Aromatics: Melt butter in a small skillet over medium heat. Add onion and celery and sauté gently until soft and translucent (about 5-7 minutes). Add the minced garlic during the last minute.
• Crucially, Cool the Aromatics: Transfer the cooked vegetables to a plate and spread them out. Allow them to cool completely before proceeding—hot ingredients will prematurely set the raw meat protein.
• Activate the Binder: While the aromatics cool, combine the Quick Oats and Whole Milk in a small bowl. Stir briefly and allow to sit for 5 minutes to fully hydrate the oats.
• Combine Wet Ingredients: In a large mixing bowl, whisk together the activated oats/milk mixture, the egg, Worcestershire sauce, Dijon mustard, salt, pepper, dried thyme, and fresh parsley.
• Add Cooled Aromatics and Meat: Add the cooled sautéed vegetables, the ground beef, and the ground pork to the wet mixture.
• Mix Gently: Use your hands (or a wooden spoon) to combine the ingredients. Mix only until they are just combined and no large pockets of raw meat remain. Overmixing causes tough meatloaf.
• Shape and Pan: Preheat oven to 375°F (190°C). Lightly grease a 9 x 5 inch loaf pan. Press the meat mixture into the pan, ensuring the top is relatively smooth.
• Initial Bake: Bake the meatloaf, uncovered, for 30 minutes to allow the structure to set.
• Glaze Application: Remove the loaf from the oven. Brush half of the prepared Glaze evenly over the surface of the loaf.
• Final Bake: Return the loaf to the oven for an additional 35–45 minutes, or until the internal temperature, checked with a digital thermometer inserted into the thickest part, reads 160°F (71°C).
• Rest (Essential): Remove the meatloaf from the oven. Brush the remaining Glaze over the top. Tent loosely with foil and rest for 10 minutes before slicing. This allows the juices to redistribute for a moist result.

Nutrition Facts

Calories:989 kcal

Protein:14.9 g

Fat:21.2 g

Carbs:65.3 g

Fiber:14.5 g

Sugar:0.0 g

Sodium:814 mg

Recipe Info

Category:Main Course

Cuisine:American

Beyond Bland: The Philosophy of a Perfect Meatloaf

Meatloaf holds a special place in the canon of comfort food, yet it is often misunderstood and, frankly, poorly executed. The goal of any excellent meatloaf recipe should be simple: achieve unparalleled moisture while delivering deep, savoury flavour that holds up to a hearty glaze. Our approach goes far beyond simply mixing ingredients and hoping for the best. We view the loaf as an elevated roast, treating the aromatics with respect and ensuring the binder acts as a sponge, not merely a filler. This philosophy results in a cohesive, sliceable loaf that truly deserves the title of Sunday centrepiece, moving past the dreary reputation of bland, dry dinners.

Why This Isn't Your Grandma's Dry Dinner

The difference between a crumbly, flavourless loaf and a moist, robust slice lies entirely in technique and component balance. We are focusing on proactive steps that guarantee a tender finish.

Achieving That Elusive Moist Texture

The cardinal sin of most home cooks is adding raw, cold vegetables directly to the meat mix. Here, we sauté our diced onions and celery in butter until softened before incorporating them. This technique not only mellows the harsh raw flavour but also introduces moisture and prevents the loaf from drawing liquid during the bake. On top of that,, we activate our binder—quick oats—by soaking them in whole milk. These hydrated oats swell and absorb the rich meat juices during cooking, locking them inside the loaf instead of allowing them to drain away, ensuring phenomenal moisture in every bite.

The Secret to a Robust Savoury Base

Flavour requires complexity. Beyond the simple salt and pepper, our meatloaf recipe easy incorporates umami boosters that provide essential depth. Worcestershire sauce adds fermented complexity, while a touch of Dijon mustard brightens the overall profile, preventing the rich meat from feeling heavy. By properly seasoning the base mixture, we ensure the flavour permeates the entire loaf, setting the stage for the sticky, signature tomato finish.

Mastering the Balance of Fat and Lean

Moisture relies heavily on fat content. For this recipe, we specify an 80/20 ground beef blend. This ratio is ideal because it provides enough intramuscular fat to baste the loaf from the inside, preventing it from drying out, while not being excessive enough to make the final product greasy. The optional addition of ground pork adds not only fat but also a desirable sweetness and complexity that pure beef often lacks, resulting in a significantly more complex and satisfying flavour profile.

Essential Components for Your Masterpiece Meatloaf

To build this ultimate loaf, every ingredient serves a dual purpose. We rely on two pounds of meat (the 80/20 beef supplemented with pork) as the primary structure. Our aromatic base requires finely diced yellow onion, celery, and fresh garlic, sautéed in unsalted butter. The binder mixture consists of quick-cooking oats and whole milk, which replaces traditional breadcrumbs for a superior texture. For seasoning, we use standard kosher salt and black pepper, bolstered by dried thyme, fresh parsley, Worcestershire sauce, and Dijon mustard, all contributing to the savoury depth. The finish is handled by our perfected meatloaf sauce recipe .

Preparing Your Kitchen Arsenal (Equipment Checklist)

Before beginning the assembly, ensuring you have the right tools and ingredients prepared is crucial for a smooth process and a superior outcome.

Selecting the Ideal Ground Beef Blend

As emphasized earlier, the foundation of this superior meatloaf recipe is the 80/20 ground beef. Do not use lean or extra-lean cuts; the moisture loss will be too great. If you skip the ground pork, simply use the full two pounds of 80/20 beef.

The Role of the Binder: Oats vs. Breadcrumbs (A Comparative Analysis)

We choose quick-cooking oats, soaked in milk, over traditional breadcrumbs because of their superior binding and moisture-holding capacity. Breadcrumbs, especially dried varieties, often feel like filler and can lend a slightly dry or spongy consistency. Soaked oats, by contrast, become soft and almost invisible in the final texture, acting strictly as an internal sponge that keeps the loaf juicy.

Building the Glaze: Sweetness, Tang, and Spice

The sticky tomato glaze is non-negotiable for the definitive meatloaf experience. The glaze is a simple combination of ketchup, packed brown sugar (for rich, molasses-based sweetness), apple cider vinegar (which is essential for cutting the sweetness and adding tang), and a hint of yellow mustard. Mixing this meatloaf sauce first and letting the flavours meld while you prepare the loaf is key to maximizing its flavour punch.

Required Tools for Forming and Baking

The two most essential pieces of equipment are a 9x5 inch loaf pan and, crucially, an instant-read digital thermometer. While the loaf pan sets the initial shape, we highly recommend using a wire rack inserted into the pan or a shallow baking dish. Baking the loaf on a rack allows rendered fat to drain away, preventing the bottom of the loaf from steaming and becoming soggy.

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Preparation Phase: Setting Up for Success

Success in this meatloaf recipe easy hinges on two preparatory actions: tempering and hydration. First, make sure you whisk together the oats and milk and set them aside for five minutes to hydrate properly. Simultaneously, in a small skillet, melt the butter and gently sauté the onion and celery until tender and translucent—this unlocks their inherent sweetness. Mince the garlic and add it for the final minute of cooking. The critical step is then transferring these aromatics to a plate and allowing them to cool completely. Adding hot ingredients to the raw meat denatures the proteins instantly, which is a fast track to a tough texture.

Forming the Loaf and Securing the Shape

Once the aromatics are cool and the oats are plump, you can begin the assembly. In a large mixing bowl, combine all the wet ingredients and seasonings (the oat-milk mix, egg, Worcestershire, mustard, thyme, parsley, salt, and pepper). Then, add the cooled sautéed vegetables and finally, the ground beef and pork.

Gentle Hand-Mixing: Preventing Toughness

The golden rule for any ground meat mixture is gentle handling. Use your hands, not a spoon or mixer, and mix only until the ingredients are just combined. Overmixing develops the myosin proteins in the beef, leading to a texture reminiscent of a bouncy sausage instead of a tender loaf. Stop mixing the moment you no longer see pockets of raw meat. Transfer the mixture to the prepared loaf pan (or onto the wire rack) and gently press it down and shape the top into a slight dome.

The Baking and Finishing Sequence

This sequence is where the transformation occurs, yielding a moist interior and a beautifully caramelized exterior.

Sautéing Aromatics for Maximum Flavour Depth

The flavour depth achieved by sautéing the aromatics instead of adding them raw means the loaf’s savoury core is already well-developed before it hits the heat. This foundational flavour allows the sweet glaze to shine without overwhelming the meat.

The Importance of a Resting Period Post-Baking

Preheat your oven to 375°F (190°C). Place the loaf in the oven and bake for an initial 30 minutes, allowing the structure to set. At this point, remove the loaf and prepare for the glaze application.

Applying the Signature Sticky Tomato Glaze

Brush half of your prepared meatloaf sauce evenly over the partially baked loaf. Return the loaf to the oven for an additional 35– 45 minutes. The total meatloaf cooking time will depend on your specific oven and the thickness of the loaf, but typically runs between 65 and 75 minutes.

Determining Internal Temperature: When is it Truly Done?

The only reliable way to determine doneness is by temperature, not time. The safe meatloaf internal temp is 165°F (74°C). However, we pull the loaf from the oven when the thermometer inserted into the thickest part reads 160°F (71° C) .

The Importance of a Resting Period Post-Baking

Immediately brush the remaining glaze over the hot loaf and tent it loosely with foil. Allow the loaf to rest for 10 full minutes. During this rest, the residual heat will carry the meatloaf temperature up to the safe 165°F mark, and most importantly, the meat juices will redistribute back into the fibres. Skipping the rest guarantees a dry, crumbly slice where all the precious moisture escapes onto the cutting board.

Troubleshooting Your Meatloaf: FAQs and Pro Tips

If your meatloaf crumbles, it was likely overmixed or lacked sufficient fat (the 80/20 ratio is essential). If it’s tough, it was almost certainly overmixed, activating too much protein.

Determining Internal Temperature: When is it Truly Done?

Always use a reliable instant-read thermometer. Relying on visual cues or the clock is risky. As noted, aim for a pull meatloaf temperature of 160°F (71°C) to ensure a juicy, safely cooked final product after resting. Never guess the meatloaf cooking time —trust the thermometer.

Creative Variations: Swapping Proteins and Load-Ins

This meatloaf recipe easy provides an excellent base for variations. You can swap the pork for ground veal for a lighter flavour, or add diced mushrooms for an umami boost. For a spicier loaf, introduce a teaspoon of smoked paprika and swap the standard glaze for a robust barbecue meatloaf sauce .

Serving Suggestions and Make-Ahead Strategies

This robust meatloaf pairs beautifully with traditional Sunday sides. Creamy mashed potatoes, buttered noodles, or even a simple side salad offer a counterpoint to the richness of the meat and the tang of the glaze.

Storage, Freezing, and Reheating Leftovers

Cooked meatloaf stores exceptionally well. Leftovers should be cooled completely and wrapped tightly in foil or placed in an airtight container, where they will keep for 3–4 days in the refrigerator. For longer storage, slice the cooled loaf, wrap individual portions tightly in plastic wrap, then foil, and freeze for up to three months. To reheat, thaw overnight and warm gently in a 300°F (150°C) oven, or heat individual slices in a skillet for a crispy crust.

Calculating Nutritional Data Per Slice

While specific nutritional data varies based on the exact cut of 80/20 beef used, a general estimate places this meatloaf at approximately 380–420 calories per serving (based on 1/8th of the loaf). This is a substantial dish, rich in protein (around 32g per slice) and satisfyingly rich due to the ideal fat content.