Classic Meatloaf (Sweet-Tangy Glaze)
In Poland we don't really do meatloaf. America taught me well. This one converts sceptics.
Ingredients
For the Meatloaf
- 2 pounds ground beef 80/20 — the fat keeps it moist
- 1/2 cup breadcrumbs
- 1/3 cup whole milk
- 2 eggs
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried marjoram the Polish secret
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
For the Sweet-Tangy Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Method
Prep the Mix
- Preheat oven to 175C / 350F. Soak the breadcrumbs in milk for 5 minutes — this is called a panade and it's what keeps the meatloaf moist. Soggy breadcrumbs sound wrong but they create pockets of moisture throughout the meat that prevent it from drying out. Trust the process.
- In a large bowl, combine the soaked breadcrumbs with ground beef, eggs, onion, garlic, Worcestershire, marjoram, salt, pepper, and smoked paprika. Mix with your hands until just combined. Don't overwork it — overmixed meat becomes dense and tough, like a meat brick instead of a meat loaf.
Shape and Glaze
- Shape the mixture into a loaf on a lined baking sheet or in a loaf pan. I prefer a free-form loaf on a baking sheet because more surface area means more glaze caramelisation, and the glaze is half the reason to make meatloaf. Mix the ketchup, brown sugar, vinegar, and mustard. Spread half of it over the top and sides of the loaf.
Bake
- Bake for 45 minutes. Pull it out, spread the remaining glaze on top. Bake 15-20 more minutes until the internal temperature reaches 160F / 71C and the glaze is caramelised and sticky. Let it rest 10 minutes before slicing — the juices need time to redistribute, otherwise you get a pool of liquid on the cutting board instead of a moist slice.