Recently I was asking my family what they wanted for dinner. My husband said meatloaf because he had heard someone talking about it recently and used to eat it a lot as a child. To be honest I haven’t eaten or made homemade meatloaf for a long time. My mother in-law used to make beef meatloaf for us when I first came to the USA in 1997. I remember liking it and remembered that she served it with mashed potatoes.

Today I am sharing my version of beef meatloaf. I have tested this recipe many times and it comes out perfectly each time. This homemade meatloaf is very tender and juicy on the inside. The best thing may be the delicious glaze made of ketchup, mustard, and brown sugar. The glaze gives the meatloaf a perfect balance of sweet and tangy flavor.

This dish works great for company as you can assemble the loaf the night before or the morning of. Keep it in the refrigerator and bake it just before you need it. It makes the house smell quite good as your guests arrive.

This is the best meatloaf I have had for a long time. I like to serve it with garlic mashed potatoes and steamed veggies. Don’t forget to drizzle some of the cooking liquid/juices from the meatloaf.

If you ever doubted that meatloaf can be good, try this one. It’s incredibly delicious!

Ingredients

Meatloaf

• 2 slices of white bread, torn into small pieces
• 1/2 cup milk
• 1 tbsp. canola oil
• 1 cup yellow onion, chopped
• 1 tbsp. minced garlic
• 2 eggs
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 2 tbsp. onion soup mix
• 1 tbsp. mild chilies, finely chopped
• 2 lbs. ground beef, 80/20
• 1 tbsp. brown sugar

Meatloaf glaze

• 1/2 cup ketchup
• 2 tbsp. brown sugar
• 2 tbsp. regular mustard

Instructions

Preheat your oven to 375°F. Line and spray a 9”x5” loaf pan with parchment paper, make sure there is an excess paper hanging on the side.. Set aside until needed.

In a large mixing bowl add bread cubes and milk. Stir, then set aside to soak for 10 minutes.

While the bread is soaking, heat 1 tbsp. of oil in a skillet over medium heat. Add onion and garlic, then sauté until onions are soft, about 2-3 minutes. Cool, then set aside until needed.

Next add eggs, salt, pepper, onion soup mix, chilies, beef, and cooled onion mixture to the soaked bread bowl. Gently mix all ingredients together, try not to over mix, which can result in a tougher and denser meatloaf.

Add meat to the loaf pan, gently pressing the meat down. Sprinkle 1 tbsp. brown sugar evenly over the meat loaf.

Then fold the sides of parchment paper over the meatloaf. Place another loaf pan on top of the meatloaf. Then place a can of some sort (soup) on top of the loaf pan.

This helps keep the meatloaf hold together once cooked. Set aside for 30 minutes. Once you are ready to bake, remove soup can and loaf pan, then unfold the excess parchment paper.

Then bake in the preheated oven for 45 minutes. In the meantime, in a small bowl combine all meatloaf glaze ingredients.

After 45 minutes of baking time spread the glaze over meat loaf, then return to oven and bake for another 10- 15 minutes, or until internal temp. reaches 165˚F.

Make sure to rest meatloaf for 10 minutes, before slicing. You can drizzle the juices from the pan over the meatloaf when serving.

Serves 6-8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!