Classic Glazed Meatloaf
A tender, juicy beef meatloaf bound with milk-soaked breadcrumbs and Parmesan, finished with a sweet and tangy brown sugar tomato glaze. Old-fashioned comfort food.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 1 hr 15
- Serves
- 6
Mix the meat gently, as overworking makes it dense. Shaping it freeform on a baking sheet gives you more caramelized glaze than a loaf pan. Leftover slices make an excellent sandwich.
Method
-
Heat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment.
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Stir the breadcrumbs and milk together in a large bowl and let them soak for .
-
Add the beef, eggs, Parmesan, celery, carrot, parsley, mustard, salt and pepper. Mix gently with your hands until just combined.
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Shape the mixture into a loaf about 9 by 5 inches on the baking sheet.
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Whisk the tomato paste, brown sugar and vinegar with 2 tablespoons of water. Spread half over the loaf.
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Bake for . Spread the remaining glaze on top and bake more, until the center reaches 160°F (71°C).
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Rest for before slicing.
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