Meatloaf Recipe with the Best Glaze (2024)

FAQs

Is it better to cook meatloaf covered or uncovered? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

This quick and easy glaze is made with just 3 ingredients including BBQ sauce, ketchup, and brown sugar, and the option of adding a bit more tang, or spice to it. It comes together in minutes and makes an amazing meatloaf topping sauce that'll make you want to lick the spoon!

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Combine 1 cup granulated white sugar with 1 Tbsp. molasses for a light brown sugar substitute, or 2 Tbsp. molasses for a dark brown sugar substitute.

To get a meatloaf that is moist (not dry) we need two things: binders and temperature control. When making meatloaf or meatballs, it's standard practice to add some kind of breadcrumb/cracker meal/soaked bread as well as eggs and, often, milk.

The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.

With the appropriate tweaking, a recipe can use ketchup in place of tomato paste. It's important to remember that ketchup has more sugar than tomato paste and packs a tangier zing. If your recipe calls for sugar and/or vinegar, you may have to lower the amounts to accommodate what ketchup brings to the party.

Does meatloaf always have ketchup? ›

A simple brown or onion gravy or a can of cream of mushroom soup can substitute for tomato-based sauce, but the meatloaf is prepared in a similar manner. Barbecue sauce, tomato ketchup, or a mixture of ketchup and prepared mustard may also be used.

Beware Breadcrumbs: Overusing breadcrumbs can soak up moisture and leave your meatloaf dry. Use breadcrumbs in moderation or try using alternatives like oats or crushed crackers. Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture.