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This old-school meatloaf with tangy-sweet glaze is total comfort food. My crew loves it every time. Put it next to creamy mashed potatoes and some roasted broccoli and you've got a dinner that makes everyone happy. It still tastes amazing the next day if you have leftovers.
I made this meatloaf for the first time on a freezing Sunday. Since then, it's become a weekend tradition because everyone raves about it. The glaze's flavor gets compliments every single time.
Ingredients
- Ground beef: Makes it hearty. For juiciness, go for 80 to 85 percent fat beef.
- Onions: Add a little sweetness. Chop one medium onion finely and make sure it's nice and fresh.
- Olive oil: Adds great flavor when you saute the onion. Cold-pressed is best.
- Eggs: Hold things together and keep it soft. Always use fresh ones for best results.
- Garlic: Gives a deep, savory kick. Use fresh cloves if you can—they beat powder any day.
- Ketchup: Keeps things moist and adds a hint of sweetness. Stick with classic ketchup for best flavor.
- Fresh parsley: Brightens everything up and looks good too. Chop it fine.
- Panko or gluten-free breadcrumbs: They make it fluffy. Panko gives more crunch than regular breadcrumbs.
- Milk: Stops it from drying out, and full-fat makes it even juicier.
- Salt and pepper: Brings the flavor. Always freshly grinded pepper if you can.
- Italian herbs: Finish it off nicely. Grab your favorite Mediterranean mix.
- Glaze
- Ketchup: That's your sweet base.
- White wine vinegar: Gives that classic tang.
- Brown sugar: For a caramel twist. Just make sure it's not clumpy.
- Garlic and onion powder: Add layers of flavor. Taste new brands before using much.
Step-by-step guide
- Get set up first:
- Cover a baking tray with parchment paper and preheat the oven to 180°C (fan). Parchment makes cleanup a breeze later.
- Start with onions:
- Put a skillet on medium. Pour the oil in, and slowly cook those chopped onions till they’re soft and golden, 5-7 minutes or so. Let them cool.
- Mix it all together:
- Toss ground beef, the sauteed onion, eggs, garlic, ketchup, parsley, panko, milk, salt, pepper and herbs in a big bowl. Work it together fast with your hands and don’t overdo it or it gets dense.
- Shape and bake:
- Plop the meat mix onto your tray and shape it into a loaf about 20cm long, 10cm wide and 7cm high. Bake, uncovered, for 40 minutes.
- Make the glaze:
- Stir ketchup, vinegar, brown sugar, garlic powder and onion powder in a small bowl. It should be nice and smooth.
- Glaze and finish baking:
- Brush the mostly baked loaf all over with the glaze, then bake it for another 20 mins. Make sure the center hits at least 71°C. Let it chill out 10-15 mins before slicing so it stays together.
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Good to know
Packed with protein, so it really fills you up. You can switch it up or freeze it, no problem. It's just as good cold the next day—try it in a sandwich. I especially like how juicy it stays because of the glaze and the sweet-savory combo starring the meat and tomato sauce. My kids always get excited for the first cut, when the whole house starts smelling amazing.
Storing leftovers
Stick leftovers in the fridge in an airtight container. You can reheat slices in the oven or microwave with no fuss. For a fast lunch, pop on extra sauce and veggies. It freezes awesome too—let it cool all the way, then portion out before freezing.
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Swap-outs for ingredients
You can swap ground beef for mixed ground meat. Want it lighter? Try ground turkey or chicken. Fresh herbs like basil or thyme bring more flavor. For gluten-free, use gluten-free crumbs and milk. Go vegetarian with lentils or soy crumbles—just add more egg or a plant binder to hold it together.
Serving ideas
It's classic with mashed potatoes and broccoli, but goes great with oven-roasted veggies or a fresh salad. Make a sandwich with cold slices the next day, or serve cold cuts as part of a buffet spread.
The story behind it
This meatloaf is a longtime favorite for families all across Germany—it's all about that cozy, homey feeling. Every household has their own take over the years. The sweet glaze is borrowed from American versions, but folks here love it too.
Common Recipe Questions
- → How do you keep meatloaf juicy?
Eggs, milk, and breadcrumbs all lock in the moisture so you don’t get a dry loaf.
- → Can you prep meatloaf ahead of time?
Yep, you can mix it up the night before, cover, and stash in the fridge. Let it sit out a bit before baking so it's not too cold.
- → What sides go well with it?
Creamy mashed potatoes and roasted broccoli are always a hit next to this dish.
- → How do I know if it’s done inside?
When it hits 160°F inside and looks golden outside, it’s ready to slice and eat.
- → What about leftovers?
You can stick extra slices in a sealed container in the fridge for up to three days, or freeze them.
