Meatloaf with a Tangy Tomato Glaze

Old-fashioned meatloaf with a delicious tomato glaze – comfort on a plate!

Meatloaf … the idea may not excite you, but when it’s done well, it is just so good. This is one of those meals I avoided cooking for my family for many years thinking it would be dry and well, a loaf of meat, as the name suggests. But it is not that at all. It is cosy, comforting, tender, juicy and packed with flavour… it also happens to deliver plenty of leftovers, which for this tired mum means everything.

There are a million meatloaf recipes on the internet and I’m here to tell you that this one is tried and tested, and your entire family will love it. Grated onion and a sweet sticky, tomato glaze keep the meatloaf tender, and herbs, garlic mustard and beef stock powder (bouillon) absolutely pack the minced (ground) beef with flavour.

This Meatloaf with a Tangy Tomato Glaze is low-fuss to prepare and, when paired with mashed potatoes and greens, it’s a plate of pure comfort food. But the leftovers! … now that’s a whole other story of deliciousness. Eating slices of meatloaf the next day in sandwiches or rolls (try toasted/grilled with melty cheese) is an absolute delight and this meal definitely shines just as much on days 2, 3 and beyond (you can freeze it too!).

What sides can I serve with meatloaf?

Mashed potatoes and steamed greens are a classic combo, but you can mix it up with roasted veggies, mac and cheese or even a fresh green salad for a lighter side.

Why is my meatloaf falling apart?

This usually happens if there’s not enough binding (like breadcrumbs and eggs). Make sure to mix the ingredients well, but don’t overwork the meat – it needs just enough binding to hold together without becoming tough. It is inevitable that the sides of the meatloaf will crumble a little once it meatloaf is cooked – but it’s actually a good thing if it crumbles, as this means your meatloaf is super tender!

Why do I need to let meatloaf rest before cutting and serving?

It’s important that you let the meatloaf rest in the pan for 10 minutes before cutting, as this allows the meatloaf to soak up the baking juices and remain tender and juicy. If you skip this step your meatloaf may be a little dry.

What else can I do with leftover meatloaf?

Leftover meatloaf is a dream! Slice it up for sandwiches, put it in a baguette with some gravy, make a toasted (grilled) sandwich with leftover meatloaf and melty cheese, crumble it into pasta sauce, serve fried slices alongside your classic English breakfast favourites, or layer it into a shepherd’s pie for a second comforting meal.

Watch how to make Meatloaf with a Tangy Tomato Glaze

What are some other old-fashioned homestyle recipes?

If you enjoy cosy family classics, I think you’ll love:

Shepherd’s Pie
Chicken Mushroom Pie
Beef Casserole
Sausages with Homemade Onion Gravy
Juicy Beef Rissoles

Meatloaf with a Tangy Tomato Glaze

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5 from 2 reviews

This Meatloaf with a Tangy Tomato Glaze is juicy, flavour-packed and perfect for cosy family dinners any night of the week. Serve it with mashed potatoes and greens for a comforting meal!

• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

Glaze

• ½ cup (125 g) ketchup
• 1 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• ½ tsp garlic powder
• ½ tsp onion powder

Meatloaf

• 1 cup (100 g) dried breadcrumbs
• 1 small brown onion, grated
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 2 tsp dijon mustard
• 1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean)
• 2 medium eggs
• 1 tbsp freshly minced garlic
• 2 tsp Italian mixed herbs (Italian seasoning) or dried oregano or thyme
• 3 tbsp finely chopped fresh parsley
• 1 tsp sea salt flakes
• 1 tsp beef stock powder (bouillon)
• ½ tsp cracked black pepper

To serve

• Freezer friendly mashed potato 
• 2 cups (250 g) steamed green beans, drizzled with 1 tbsp each lemon juice and olive oil
• 1 tbsp freshly chopped parsley

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Instructions

Glaze

1. To a medium bowl, add all the glaze ingredients. Use a spoon to mix until well combined.

Meatloaf

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Grease a standard loaf pan with baking paper (using spray oil is the easiest way to do this – if you don’t have a loaf pan, see note 1).
2. Make meatloaf – To a large bowl, add all the meatloaf ingredients. Use your hands to mix until just combined – but do not overmix.
3. Press the meatloaf mixture into the loaf pan. Smooth the top using your hands.
4. Using a spoon, dollop half of the glaze mixture on top of the meatloaf. Use the back of the spoon to spread the glaze over the meatloaf to coat it evenly.
5. Bake meatloaf – Bake for 40 minutes.
6. Remove the meatloaf from the oven and spread with the remaining half of the glaze.
7. Bake for an additional 20 minutes, or until browned all over and cooked through (or until the internal temperature has reached 70°C/158°F on a meat thermometer).
8. Rest – Allow to rest for 10 minutes in the pan (this allows the meatloaf to soak up the baking juices).
9. Remove meatloaf from pan – Once cool enough to handle, tilt the baking pan and drain any residual baking juices into a small bowl (reserve these for drizzling later – they are liquid gold!).
10. Loosen the meatloaf around the edges of the pan, using a spatula. Tip the pan on its side to remove the meatloaf from the pan or use a spatula to very carefully scoop the whole meatloaf out, using your hands to support it.
11. Use a sharp serrated knife to cut the meatloaf into 2 cm (3/4 inch) thick pieces. It will crumble a little on the edges and that is a sign of a tender, well-made meatloaf!
12. Serve – Serve the meatloaf with mashed potatoes, steamed green beans, parsley to garnish and the reserved pan juices drizzled on top.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – This meatloaf can be baked free-form on a baking tray. Form the mixture into a log and place it in the centre of a baking tray lined with baking (parchment) paper. The glaze protects the meatloaf as it cooks and results in crispier edges. The loaf pan yields the juiciest results, but this method is equally delicious!

Leftovers

Refrigerate in an airtight container for up to 3 days. Freeze individual slices for up to 3 months. Thaw completely in the fridge overnight for best results prior to reheating. Best reheated in the microwave.

 

Recipe source

Recipe inspired by Nagi’s meatloaf recipe with her sticky glaze, and my Mum’s!

• Author: Nicole
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Beef, Family Favourites
• Method: Bake
• Cuisine: Comfort Food