• The Very Best Glazed Meatloaf Recipe

    7 votes
    The Very Best Glazed Meatloaf Recipe
    Prep: 20 min Cook: 1 hours Servings: 8
    by Foodiewife
    397 recipes
    This my family's favorite meatloaf recipe, of all time-- and my #1 most viewed and printed recipe on my food blog! What makes this taste so good is a combination of beef, veal and pork-- pricier, but it doesn't taste like a giant hamburger! Fresh marjoram and spices, hot sauce and herbs, and a fantastic glaze makes this so good-- you really don't need gravy. I should give credit to Food Network's Sarah Moulton for this "Blue Plate Special Meat Loaf" Recipe. The glaze is off-the-hook good!


    • 1 Tbs olive oil
    • 1 1/2 cups onion, chopped
    • 3 garlic cloves, minced
    • 2 large eggs
    • 1/2 cup milk
    • 2 tsp dijon mustard
    • 1 tsp hot sauce
    • 1 1/2 tsp fresh marjoram, or 1/2 teaspoon dried, crumbled
    • 1 1/2 tsp fresh thyme, or 1/2 teaspoon dried, crumbled
    • salt and freshly ground pepper
    • 1 lb chuck, twice-ground
    • 1/2 lb veal, twice-ground
    • 1/2 lb pork, twice-ground
    • 1 1/2 cups fresh bread crumbs
    • 1/4 cup fresh parsley, minced
    • 1/2 cup ketchup
    • 1/4 cup light brown sugar
    • 1 1/2 Tbs cider vinegar


    1. Preheat oven to 350 degrees F.
    2. In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
    3. In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
    4. In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
    5. Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust the seasonings.
    6. Transfer meat mixture to an oiled loaf pan**. Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
    7. Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
    8. My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
    9. 8 Internal temperature of loaf should be 160 degrees F.
    10. **I line a baking sheet with foil. Next, I lay a cooling rack on top and cut out a thick piece of foil that is a little wider and longer than the meatloaf. Center the foil and then poke holes through the foil (for the fat to drip). This works great!

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    • A.L. Wiebe
      A.L. Wiebe
      I love a good meatloaf, FW, and since I like anything where Sarah Moulton gets credit, lol, I will try this soon.
      Thanks for posting!
      • Pooler69
        Fantastic! This is definitely a keeper. Both hubby & son loved it!


        • ShaleeDP
          I haven't perfected meatloaf but all tries are still good :D Thanks for sharing this too.
          • crazyworkinmom
            QUESTION for Foodiewife- do you purchase twice ground meats? Or do you re-grind purchased ground meats? I have never seen this in my local stores but maybe I don't know where to look.

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