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A well-rounded balanced meatloaf dinner presented on a white plate with sides.

Balanced Meatloaf Dinner

This balanced meatloaf dinner combines a flavorful meatloaf with a sweet and tangy glaze. The recipe uses a hack of milk-soaked breadcrumbs for a moist texture and a double glazing method for maximum flavor.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 slices
Calories 450 kcal

Equipment

  • Large bowl
  • Small skillet
  • Baking sheet or loaf pan
  • Small bowl
  • Whisk

Ingredients
  

Meatloaf

  • 1.5 lbs Ground Meat (80/20 beef, pork, and/or veal)
  • 1 medium Onion finely diced
  • 2-3 cloves Garlic minced
  • 2 large Eggs lightly beaten
  • 1 cup Bread Crumbs (panko or fresh)
  • 1/2 cup Milk (whole milk recommended)
  • 1/4 cup Fresh Parsley chopped
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Smoked Paprika

Glaze

  • 1/2 cup Ketchup
  • 2 tbsp Brown Sugar
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard (optional)

Instructions
 

Preparation

  • In a large bowl, combine bread crumbs and milk, then let it sit for 5-10 minutes to absorb the milk fully.
  • Heat olive oil in a skillet, sauté diced onion for 5-7 minutes until softened, then add minced garlic and cook for one minute; let it cool.
  • Add ground meat, cooled onion and garlic, beaten eggs, chopped parsley, salt, pepper, and smoked paprika to the soaked bread crumbs.
  • Gently mix all ingredients with your hands until just combined, avoiding overmixing.

Baking

  • Lightly grease a baking sheet or loaf pan, then shape the meat mixture into a loaf or press it evenly into the pan.
  • In a small bowl, whisk together ketchup, brown sugar, Worcestershire sauce, and optional Dijon mustard for the glaze.
  • Spread half of the glaze evenly over the top of the meatloaf and preheat your oven to 350°F (175°C).
  • Bake the meatloaf for 45 minutes, then remove it, brush with the remaining glaze, and return it to the oven for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  • After cooking, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing.

Notes

For best results, do not overmix the meatloaf mixture, as this can lead to a dense texture. Ensure meatloaf reaches 160°F (71°C) internal temperature for food safety. Resting the meatloaf allows the juices to redistribute, resulting in a more tender and flavorful final product.