Ground beef mixed with onion, Panko breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf. If added too early, it can cause meat proteins to dissolve and cross-link, creating a bouncier, firmer texture. Erlewine, Stephen Thomas. "The Very Best of Meatloaf- Meat Loaf". AllMusic . Retrieved October 23, 2018. Dutchcharts.nl – Meat Loaf – The Very Best of Meat Loaf" (in Dutch). Hung Medien. Retrieved October 1, 2016.

Let it Rest: It’s important to let your meatloaf rest, this allows the meat to reabsorb the juices and distribute them throughout. If you cut into it too soon all the juice will come spilling out. Let it rest for 10 minute. Yes, meatloaf may be frozen before cooking. To freeze, prepare meatloaf per instructions. Cover tightly with plastic wrap and foil and freeze.

reader favorites

Seasonings: This is a mildly seasoned meatloaf that really allows the meat with the glaze to shine. Don’t be afraid to add more seasonings if you desire. You can make it spicy with chili powder and paprika, or make it more Italian flavored with basil, oregano and crushed bay leaves. Offiziellecharts.de – Meat Loaf – The Very Best of Meat Loaf" (in German). GfK Entertainment Charts. Retrieved October 1, 2016.

Swedishcharts.com – Meat Loaf – The Very Best of Meat Loaf". Hung Medien. Retrieved October 1, 2016. Cook the meatloaf uncovered for 40 minutes at 375 ° F. Add the sauce, and bake an additional 15-20 minutes, or until internal temperature is 160 ° F. If using a smaller loaf pan than 9″x5″, increase cooking time. Bake: Bake in a preheated oven at 350 degrees F for 50 min. Brush the remaining glaze on top during the last 10 minutes. Bake until a thermometer registers 160 degrees throughout.Whisk: In a small bowl whisk together ketchup, vinegar and brown sugar. Brush half of the mixture on top of the meatloaf. Also, my family is from the Indian subcontinent and we eat spicy curries, stews and biryani for a living and we thought this recipe was perfectly balanced and flavorful!) You want to use ground beef that is 85% or 90% lean meat. Do not worry about using lean meat – the rest of the ingredients will keep your meatloaf moist and juicy. Avoid super lean meats. Meatloaf Sauce: I didn’t have fresh onion so I used 2 Tbsp of chopped dehydrated onion and the turkey herbs I had leftover from TG last year when I discovered I was all out of Italian seasoning. I also mixed all the ingredients (without the meat) together first, allowed all the moisture to drain out of the GB and then gently mixed everything by hand to make sure it was well incorporated. I let it rest for 5-7 mins while I prepped the loaf pan which I think helped rehydrate the dry ingredients that helped to hold in the moisture.