MEATLOAF WITH BROWN SUGAR TOMATO GLAZE

5 from 1 vote

MEATLOAF WITH BROWN SUGAR TOMATO GLAZE

This is my mission: juicy basic meatloaf that your ma will approve of with a tangy, sweet glaze made from traditional tomato and brown sugar. And for a lil somethin’ somethin’--smoked paprika.

Prep Time10

Cook Time55

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: beef, meatloaf

Servings: slices

Calories: 385kcal

Author: Chef Sara Furcini

Equipment

1 9-inch by 5-inch loaf pan

Ingredients

Meatloaf Ingredients:

2 pounds organic ground beef 85% lean
1 medium yellow/white onion finely chopped*
2 large eggs
3 garlic cloves minced
3 tablespoons tomato paste
2 tablespoons fresh parsley minced
¾ cup finely ground breadcrumbs (such as panko) this will make your meatloaf tender
⅓ cup milk any kind
1 ½ teaspoons salt
1 ½ teaspoons Italian seasoning a blend of oregano, thyme, basil
¼ teaspoon freshly ground black pepper
½ teaspoon smoked paprika

Meatloaf Glaze Ingredients:

¾ cup tomato paste
2 teaspoons white vinegar or umeboshi vinegar*
3 tablespoons brown sugar light or dark
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon salt

Instructions

Mix and assemble meatloaf in 9”x5” loaf pan. Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.
Mix glaze and spread over meatloaf then return to the oven. In a small bowl, combine all of the glaze ingredients. Stir with a spoon until smooth. Pour over top of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot.

Video

Notes

*Umeboshi vinegar, if you're unfamiliar, is a Japanese vinegar that is beloved for it's sweet, sour, salty flavor. It is my number one choice but is hard to find. Please use whatever vinegar you have on hand.

Medium Onion: Be sure to chop finely for best results. If you have a large onion, use half. A medium onion finely chopped will give you roughly 1/2 cup.

Nutrition