Meatloaf With Brown Sugar Ketchup Glaze

6-8
Servings
15-20m
Prep Time
60m
Cook Time
1h 15m
Ready In


"A classic yummy meatloaf. If you like, you can double the glaze and omit the bacon topping from the loaf. Brush on half the glaze before baking, and the other half during the last 15 minutes of baking time."

Original recipe yields 6-8 servings
OK
  • FOR BROWN SUGAR-KETCHUP GLAZE
  • FOR MEAT LOAF

Nutritional

  • Serving Size: 1 (296.3 g)
  • Calories 619
  • Total Fat - 38.8 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 234 mg
  • Sodium - 13840.1 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 8.4 g
  • Protein - 52.7 g
  • Calcium - 78.4 mg
  • Iron - 5.9 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.3 mg

Glaze


Step 1

Mix all ingredients in a small bowl; set aside.

Meat Loaf


Step 2

Preheat oven to 350-degrees-Fahrenheit.

Step 3

Heat oil in a medium skillet. Add onion and garlic, and saute until softened, about 5 minutes, set aside cool.

Step 4

Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk,a couple tablespoons ata time, and continue stirring until mixture stops sticking.)

Step 5

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 - 5 inches.

To Bake Free-Form:


Step 6

Cover a wire rack with foil; prick foil in several places with a fork. Placerackona shallowroastingpan lined with foil for easy cleanup. Set formed loaf on rack. Brush loafwith all of glaze, then arrange bacon slices, crosswise, over loaf,overlapping them slightly adn tucking them under loaf to prevent curling.

Step 7

Bake loaf until bacon is crisp and loaf registers 160-degrees-Fahrenheit, about 1 hour. Cool for at least 20 minutes. Slice and serve.

To Bake in a Loaf Pan


Step 8

Omit bacon and double glaze. Turn meat mixture into a loaf pan (preferably with a perforated bottom, fitted with a drip pan). If you don't owe one, you can skip and use a regular loaf pan. Use a fork to pull mixture away from pan sides. Brush mixture with half of glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160-degrees-Fahrenheit, about 15 minutes longer.

Tips & Variations


No special items needed.

Related

Chef Potpie

I am not a meatloaf lover and hubby is. I don't make it very often but I was intrigued by the sauce in this recipe. This sauce is delicious! It really made me enjoy meatloaf much more than I ever have before. We went crazy for this sauce. I made a double batch of it for leftovers the next night. I used chili sauce in the sauce, 50/50 ground chuck and ground pork and baked it in my meatloaf pan. Had to bake about 10 minutes longer to reach temperature, but don't think I will do that next time. Hubs is so happy that I am willing now to make meatloaf more often! Thanks, Nat. Another keeper!

review by:
(10 Mar 2022)

breezermom

Delicious meatloaf! Like the previous reviewer, I think I might leave the bacon off next time, or at least pre-cook it. It was a little bit raw for us. I turned the broiler on to crisp it up a bit. The flavor of the meatloaf was wonderful. It reminded me of my mother's meatloaf. She always put a sweet ketchup based sauce on top of hers. Made for Best of 2021 Tag Game.

review by:
(8 Mar 2022)

pelysma

We loved this meatloaf. There is so much flavor in this. The topping is delicious. We cooked it on a free form pan on a rack. We put the topping on and then used the bacon. Next time we will use just the topping without the bacon. Thank you for a great recipe.

review by:
(10 Sep 2021)