A delicious homemade meatloaf made with a blend of beef and veal, topped with a sweet tangy glaze.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 lb ground beef
1 lb ground veal
1 cup breadcrumbs
2 large eggs
½ cup whole milk
1 small onion, finely diced
3 cloves garlic, minced
2 tbsp Worcestershire sauce
2 tbsp ketchup
1 tbsp Dijon mustard
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp dried Italian seasoning
2 tbsp fresh parsley, chopped
½ cup ketchup (for glaze)
¼ cup packed brown sugar (for glaze)
2 tbsp apple cider vinegar (for glaze)
1 tbsp Worcestershire sauce (for glaze)
1 tsp Dijon mustard (for glaze)
½ tsp smoked paprika (for glaze)
Instructions
Preheat the Oven: Preheat the oven to 350°F. Lightly grease a 9 × 5-inch loaf pan or line a baking sheet with parchment paper.
Prepare the Breadcrumb Mixture: In a large mixing bowl, combine breadcrumbs and milk. Let stand for 5 minutes until the breadcrumbs absorb the liquid.
Mix the Meatloaf: Add ground beef, ground veal, eggs, diced onion, garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, black pepper, smoked paprika, Italian seasoning, and parsley.
Mix gently with your hands until everything is evenly combined. Avoid overmixing to keep the meatloaf tender.
Shape the Loaf: Transfer the mixture into the prepared loaf pan and gently shape it into an even loaf. Alternatively, shape it on a parchment-lined baking sheet.
Prepare the Glaze: In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and smoked paprika until smooth.
First Bake: Spread half of the glaze evenly over the meatloaf. Bake uncovered for 40 minutes.
Add More Glaze: Remove the meatloaf from the oven and spread the remaining glaze over the top.
Finish Baking: Return to the oven and bake for another 15–20 minutes, or until the center reaches 160°F.
Rest and Serve: Remove from the oven and let rest for 10–15 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
Ensure not to overmix the meatloaf to maintain tenderness.
Let the meatloaf rest before slicing for better texture.