Tangy Meatloaf
Elevate your comfort food game with this irresistible Tangy Meatloaf recipe! Featuring juicy ground beef blended with breadcrumbs, milk, and finely chopped onions, this meatloaf is seasoned with a mix of garlic, parsley, and a touch of black pepper for a savory foundation. What truly sets it apart is the bold, tangy glaze—a perfect harmony of ketchup, brown sugar, yellow mustard, and a splash of Worcestershire sauce—that caramelizes beautifully as it bakes, delivering layers of flavor in every slice. Ready in just 20 minutes of prep and ideal for a family dinner, this moist and flavorful meatloaf pairs perfectly with classic sides like creamy mashed potatoes or roasted vegetables. It’s the ultimate weeknight dinner or meal prep superstar that’s as satisfying as it is simple to make.
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Recipe Information
Ingredients
- 2 pounds ground beef (80% lean)
- 1 cup breadcrumbs
- 0.5 cup milk
- 2 large eggs
- 0.75 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 0.5 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper for easy cleanup.
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, garlic, salt, black pepper, and dried parsley. Mix gently with clean hands until just combined. Avoid overmixing to ensure a tender meatloaf.
Shape the meat mixture into a loaf and place it on the prepared baking sheet.
In a small bowl, whisk together the ketchup, brown sugar, yellow mustard, and Worcestershire sauce to make the tangy glaze.
Spread half of the glaze evenly over the top and sides of the meatloaf.
Bake the meatloaf in the preheated oven for 45 minutes. Remove it from the oven and spread the remaining glaze over the top.
Return the meatloaf to the oven and continue baking for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps retain its juices.
Slice into even portions and serve with your favorite side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 66.9 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 504 mg | 39% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2879 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
