I’ve made a lot of meatloaf in my life and this is hands down our favorite. It has a wonderful flavor, and the glaze is sweet and tangy and SO delicious. Don’t worry, I made sure that you’ll have plenty leftover so you can glaze your heart out!
Mom, the Meatloaf!
Meatloaf is one of the few meals our entire family loves, even my pickiest little eaters. I wasn’t the biggest fan of the dish growing up. Then I started working at Bolsa Mercado, and the chef would occasionally make meatloaf for their featured take home meal of the day. Every time he made it, I would beg for the leftover end pieces because they were so freaking good. Just like the scrap pieces from a batch of brownies.
I have to give credit to America’s Test Kitchen for the foundation of this recipe. I used to make their Bacon Wrapped Meatloaf with Brown Sugar Glaze for a client of mine. It was one of their most frequently requested meals, especially when their high school boys were having friends over. It always looked so good that I would have to make it for myself when I got home. I started tweaking the recipe to my liking, and what you’re reading now is my modified version of it. It is now an all beef recipe with a few short cuts to add even more flavor while saving time.
To Smoke or Not To Smoke
Smoked Meatloaf? Yes! It’s totally a thing. You can’t go wrong either way. If the weather is nice, I love to throw our meatloaf on the smoker to give it an extra layer of flavor. It’s definitely not necessary, but sometimes you just want to take it over the top.
To do this, we use our Traeger Pellet Grill. Cam loves to cook everything from Brisket to Smoked Chicken and Smoked Chex Mix on it. I was intimidated at first because I had really only used gas grills until we got the Traeger. Once you know how to use it, it’s super easy and even cuts down on the dishes. It’s really more like a wood-burning oven than a smoker. It gives any meat or vegetable the flavor of smoke but with a more controlled temperature than your typical smoker.
About this Meatloaf Recipe
Beef – Many recipes call for a combination of beef, pork or veal, but I love the flavor of an all-beef meat loaf. We use 90% Lean Ground Beef Sirloin so it isn’t so heavy.
Saltines – Crushed Saltines gives this recipe a wonderful flavor and texture. The Nabisco Saltine Fresh Stacks have the exact amount you need for this recipe, so I crush it inside the pack and then dump them in.. If you cant find the fresh stacks, just add 16 crushed crackers. It should yield 2/3 cups. If you prefer to use breadcrumbs, use 1/3 cup breadcrumbs instead.
Onion and Garlic Powder – Using the powder shaves off a lot of prep time without skimping on a lot of flavor. This way, you don’t have to chop/sauté these veggies and wait for them to cool. It also gives the meatloaf a simpler texture. We all know someone who won’t eat something once they’ve seen or tasted onions in a dish (looking at you, Jo!).
Herbs – I use dried thyme and fresh parsley or green onion. This gives a great balance of aromatic and fresh flavor. If you do not have fresh parsley or green onions, you can substitute 1 teaspoon of dried parsley.
Franks – Frank’s Red Hot is our absolute favorite hot sauce for daily use. If you don’t have Frank’s, feel free substitute with your favorite red hot sauce.
Milk or Yogurt – Milk gives the meatloaf a lighter texture while yogurt helps the meatloaf retain a rich, moist texture.
The Glaze – This glaze is a perfect blend of sweet and tangy. For anyone watching their sugar intake, you can substitute equal amounts of monkfruit sweetener to lower the amount of sugar. We like to use the Heinz Ketchup w/ no added sugar to help cut down on some of the extra calories. It tastes just like regular ketchup! The glaze won’t get quite as thick as the original, but it gives it the same great flavor.
Tips & Tricks
Bread Pan – Using a 9×5 inch loaf pan helps pack and shape the meatloaf. I love all Nordic Ware baking pans. You can do it by hand, just make sure you shape it into a uniform size for even cooking.
Make Ahead – You can make the meatloaf mixture and glaze ahead of time. Shape the loaf on a pan and then cover it with plastic wrap and place it in the fridge. Make the glaze ahead of time and cover. When you are ready to bake, remove the meatloaf from the fridge and preheat the smoker or oven. Cover with half of the glaze and bake until 160F. It may take 10 minutes longer than the recipe.
Pairings – Meatloaf pairs wonderfully with Syrah/Shiraz, Grenache, Merlot or Malbec. A classic lager, pilsner or amber would make a nice beer pairing. And just about anything bourbon in it seems like a natural fit.
Side Dish – Try the Loaded Baked Potato Casserole or Crispy Potato Wedges for a complete meal. Add a roasted green vegetable like green beans, brussels sprouts or asparagus, and you’ve got a perfect meal.
Recipe
Meatloaf with Brown Sugar Ketchup Glaze
This is hands down the best meatloaf!
Ingredients
- **For the Glaze**
- 1 cup Ketchup
- 1/2 cup Light Brown Sugar
- 2 Tbsp. Apple Cider Vinegar
- **For the Meatloaf**
- 2 tsp. Onion Powder
- 2 tsp. Garlic Powder
- 2 Eggs
- 1 tsp. Dried Thyme
- 1 tsp. Kosher Salt
- 1/2 tsp. Ground Black Pepper
- 2 tsp. Dijon Mustard
- 2 tsp. Worcestershire Sauce
- 1/2 tsp. Franks Hot Sauce
- 1/2 cup Milk or Plain Yogurt
- 2 lbs. Lean Ground Beef
- 16 Saltine Crackers
- 1/3 cup Fresh Parsley or Green Onion
Directions
- Step 1 Preheat the oven or Traeger to 350F. Line the loaf pan with plastic wrap. Line your shallow sheet pan with aluminum foil, for easy clean up.
- Step 2 For the Glaze, combine all ingredients in a bowl. Set aside half for serving.
- Step 3 Place all meatloaf ingredients in a bowl and mix until evenly combined.
- Step 4 Fill the lined loaf pan with the meatloaf mixture and press to make sure it is packed evenly. Invert the meatloaf onto the lined sheet pan.
- Step 5 Cover the meatloaf evenly with half of the glaze.
- Step 6 Bake the meatloaf until cooked to 160F, about one hour.
- Step 7 Let the meatloaf rest 10-15 minutes before slicing.
- Step 8 Warm the remaining glaze in the microwave, covered for 30 seconds or until warm. Serve the warm glaze on the side of the meatloaf.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
