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Glazed Meatloaf

glazed meatloaf
Glazed Meatloaf

Glazed Meatloaf

Glazed Meatloaf is a twist on our own meatloaf recipe we’ve made for years. We wanted a meatloaf which stayed together better, but without using lots of bread. We also wanted a savory flavor right out of the pan without having to drown it in gravy or ketchup. And we have had versions which have had a glaze on top, which can add a wonderful finishing touch and not to cover up the sins of a bad recipe. The result is our Glazed Meatloaf.

Our Meatloaf Seasoning has all the herbs and spices needed for a savory flavor when combined with other ingredients. Using dried breadcrumbs with the egg and broth instead of fresh bread crumbs adds the right texture without getting bready and gummy, which we don’t like. We like a meatloaf, not a bread-loaf. The glaze adds an extra layer of flavor with a bit of sweetness.

We also like baking the meatloaf in a baking pan rather than a loaf pan so the juices don’t make the meatloaf soggy while cooking. They get to drain away from the meat. This also allows you to spread the glaze on the top and sides so it’s more than just a flavor topping.

You might find yourself making 2 meatloaves as we do, so we can freeze one and bake later, or bake them both and have one for sandwiches the a couple days. Serve with a side salad and that’s all you need.

Serves 4-6

2 Pounds Lean Ground Beef
½ Medium White Onion, Diced
½ Green Bell Pepper, Diced (Or Red & Green Bell Pepper)
1 Cup Dried Bread Crumbs
1 ½ Tablespoons Sheffield’s Meatloaf Seasoning
1 Large Egg, Slightly Beaten
½ Cup Beef Broth
2 Tablespoons Worcestershire Sauce

1 Tablespoons Worcestershire Sauce
2 Tablespoons Dark Brown Sugar (We like dark brown sugar for the molasses flavor which adds a bit of richness to the sweetness.)
½ Cup Ketchup

Preheat a 350 degree oven. Place the rack in the middle. Lightly grease a 9 x 13 baking pan. We use a glass baking pan.

Combine in a large mixing bowl, the ground beef, onion, green pepper, bread crumbs, broth, slightly beaten egg, Worcestershire sauce, and Meatloaf Seasoning. Combine well but don’t over knead. Just make sure all the ingredients and breadcrumbs are mixed. Shape the meat mixture into a loaf and transfer to the baking dish. Bake at 350 degree oven for 45 minutes.

While the meatloaf is cooking, prepare the glaze. In a small mixing bowl, combine the brown sugar, Worcestershire sauce and ketchup. Whisk together well. Set aside until needed.

After the 45 minutes, remove the pan. Spoon the glaze on the top and sides of the hot meatloaf. Use a brush if needed. Raise the oven temperature to 400 degrees. Bake another 15 minutes. The internal temperature in the middle of the meatloaf should be 160 degrees F. If not, bake another 5 to 10 minutes until the 160 degrees is reached. Remove from the oven when done. Lightly cover with foil and let rest for 10 minutes. Transfer to a serving plate. Slice and enjoy.