Rating: 0.00
(0)

Easy Glazed Meatloaf

Call it “retro” if you’d like, but meatloaf is a classic recipe that never goes out of style! This Easy Glazed Meatloaf uses Member’s Mark™ Minced Onion, which is so much more convenient than chopping onions (and it saves you from crying, too)!You’ll also notice that this recipe uses a variety of other Member’s Mark™ Seasonings, including granulated garlic, parsley, thyme, sea salt, and black pepper. You probably already have these staples in your pantry!

Meatloaf is so easy to make, but it’s also easy to dry it out or undercook it.  Follow our tips to make sure that doesn’t happen to your delicious dinner!

How to Avoid Dried out Meatloaf

  • Use a Mix of Meats: Combining different types of meat, such as beef, pork, and veal, can add moisture and flavor.
  • Add Moist Ingredients: Include ingredients like finely chopped onions, bell peppers, or mushrooms to add moisture. Soaking breadcrumbs in milk or broth before mixing them in can also help retain moisture.
  • Don’t Overmix: Overmixing the meatloaf mixture can make it dense and dry. Mix until just combined.
  • Use Eggs: Eggs help bind the ingredients and retain moisture.
  • Cook at a Lower Temperature: Bake at 325°F (163°C) to 350°F (177°C) to ensure even cooking without drying out.
  • Use a Panade: A panade is a mixture of starch and liquid that helps keep the meatloaf moist. Combine breadcrumbs with milk or broth and let it soak before adding it to the meat mixture.
  • Rest Before Slicing: Let the meatloaf rest for 10-15 minutes after baking. This helps redistribute the juices.
  • Glaze: Adding a glaze, like ketchup, barbecue sauce, or a tomato-based mixture, on top can help keep the surface moist.

How to Avoid Undercooking Meatloaf

  • Use a Meat Thermometer: The most reliable way to check doneness is by using a meat thermometer. Insert it into the center of the meatloaf. The internal temperature should reach 160°F (71°C) for beef, pork, and veal, or 165°F (74°C) for poultry.
  • Preheat the Oven: Ensure your oven is fully preheated to the correct temperature before placing the meatloaf inside. This helps cook it evenly.
  • Shape Evenly: Form the meatloaf into a uniform shape so it cooks evenly. Avoid making it too thick, as the center may not cook through.
  • Bake at the Right Temperature: Cook the meatloaf at 325°F (163°C) to 350°F (177°C). Lower temperatures ensure the inside cooks thoroughly without burning the outside.
  • Cover with Foil: For the first half of the baking time, cover the meatloaf with foil to prevent the outside from cooking too fast. Remove the foil halfway through for browning.
  • Allow Resting Time: After baking, let the meatloaf rest for 10-15 minutes. This allows the juices to redistribute and the internal temperature to rise slightly.
  • Check Multiple Spots: If you’re unsure, check the temperature in a few different areas to ensure even cooking throughout.
glazed meatloaf

Easy Glazed Meatloaf

Call it "retro" if you'd like, but meatloaf is a classic recipe that never goes out of style! This Easy Glazed Meatloaf uses Member's Mark™ Minced Onion, which is so much more convenient than chopping onions (and it saves you from crying, too)!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • 2 lbs Ground beef
  • 2 large Eggs
  • 1 cup Quick oats
  • 1 cup Ketchup divided
  • 3 tbsp Member's Mark™ Minced Onion
  • 2 tsp Member's Mark™ Granulated Garlic divided
  • 2 tsp Member's Mark™ Parsley
  • 1 tsp Member's Mark™ Thyme
  • 1 tsp Member's Mark™ Sea Salt
  • ¼ tsp Member's Mark™ Fine Ground Black Pepper
  • 3 tbsp Member's Mark™ Brown Sugar
  • 3 tbsp Cider vinegar

Instructions
 

  • Preheat oven to 350℉. Line a 13 x 9-inch baking pan with parchment paper. Combine ground beef, eggs, oats, ½ cup ketchup, Member's Mark™ Minced Onion, 1 tsp Member's Mark™ Granulated Garlic, Member's Mark™ Parsley, Member's Mark™ Thyme, Member's Mark™ Sea Salt, and Member's Mark™ Fine Ground Black Pepper.
  • Shape mixture into 9 x 5-inch shape and place on prepared baking sheet.
  • Combine remaining ½ cup ketchup, Member's Mark™ Brown Sugar, cider vinegar, and remaining 1 tsp Member's Mark™ Granulated Garlic, and pour over meatloaf.
  • Bake 1 hour or until meatloaf reaches 160℉. Let stand 10 minutes before serving.
Course: Main Course
Cuisine: American
Keyword: classic, dinner, family meal, ground beef, meatloaf, minced onion, traditional
tones_large_banner
Like
Close
Copyright © 2022 The Real Kitchen
Made with by YellowDog Productions. All rights reserved.
Close
Popular Search: