Meatloaf with Ketchup and Brown Sugar Glaze
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This follows the same method as our classic meatloaf, but the top is finished with a cooked ketchup, brown sugar, cider vinegar and mustard glaze, brushed on in two coats and caramelised under the grill (broiler) instead of the tomato purée topping.
Always check the labels of the products you use.
Method
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Equipment
- frying pan
- large mixing bowl
- rimmed baking tray
- wire rack that fits the tray
- aluminium foil
- instant-read probe thermometer
- pastry brush
- serrated or sharp knife
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 467 kcal |
| Protein | 32.6 g |
| Carbohydrate | 20.8 g |
| of which sugars | 12 g |
| of which free sugars | 9.8 g |
| Fat | 27.6 g |
| of which saturates | 10 g |
| Fibre | 1 g |
| Salt | 2.38 g |
Protein per 100 kcal
7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Meatloaf
- 1 tbsp neutral oil
- 1 medium onion, finely chopped about 150 g
- 2 garlic cloves, finely chopped
- 1 tsp dried thyme
- 75 g day-old white bread, crusts removed, torn small
- 120 ml whole milk
- 2 large eggs
- 900 g beef mince, 15% fat
- 3 tbsp flat-leaf parsley, finely chopped
- 2 tsp soy sauce (check the label) for savoury depth
- 7.5 g fine sea salt or table salt about 1¼ tsp
- ½ tsp ground black pepper
Glaze
- 120 g tomato ketchup
- 30 g light brown sugar
- 1 tbsp cider vinegar
- ½ tsp mustard powder
- 1
Cook the aromatics. Warm the oil in the frying pan on a medium heat, then fry the onion for 6-8 minutes until it turns soft and lightly golden. Add the garlic and thyme for 1 minute, then leave to cool for 10 minutes, so the onion doesn't release raw moisture or crunch into the finished loaf.
- 2
Mix the loaf. Heat the oven to 180°C (160°C fan). Mash the bread and milk to a paste in the mixing bowl, beat in the eggs, then add the beef mince, cooled onions, parsley, soy sauce, salt and pepper. Mix with your hands only until evenly combined, as overmixing makes the loaf dense rather than tender.
- 3
Shape on a holed rack. Cover the wire rack with foil, poke holes through it every 2cm with a skewer, and set it on the tray. Shape the mixture on top into a loaf about 23 x 12cm; the holes let fat drain away and air reach every side, so the loaf browns evenly rather than stewing.
- 4
Make the glaze. Simmer the ketchup, brown sugar, cider vinegar and mustard powder together in the small saucepan for 3-4 minutes, stirring, until thick and glossy. Cooking the glaze down first concentrates it, so it clings to the loaf instead of running straight off.
- 5
Bake with two coats of glaze. Bake the loaf for 45 minutes, then brush over half the glaze and bake for a further 15 minutes. Brush on the remaining glaze and bake for another 5-15 minutes, until a probe thermometer in the centre reads 71°C — two thinner coats build a thicker, glossier layer than one.
- 6
Lacquer under the grill. Switch the oven to a high grill (broiler) setting and grill the loaf for 2-3 minutes, watching closely, until the glaze bubbles and darkens at the edges. Rest for 10 minutes so it firms up and slices cleanly, then cut into 2cm slices.
Storage
Keeps in a sealed container in the fridge for up to 3 days, or sliced and frozen for up to 3 months. Reheat slices in a covered dish in the oven, or in the microwave, until piping hot throughout (74°C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
