The image captures a succulent Glazed Meatloaf with Tangy Tomato Sauce, freshly sliced and resting in a baking dish, submerged in its vibrant red sauce. This dish is a classic comfort food, renowned for its savory flavor and tender texture, making it a staple for family dinners.
The meatloaf itself is beautifully cooked, displaying a rich, deep brown exterior that hints at a flavorful crust developed during baking. It has been neatly sliced into individual portions, revealing a moist, finely textured interior. The slices maintain their shape well, suggesting a good binding of ingredients. Some areas of the meatloaf appear to have a slight sheen, possibly from the glaze that was applied during cooking.
The meatloaf is resting in a generous pool of bright red, glossy sauce. This sauce appears to be tomato-based, with a slightly thick consistency, clinging to the slices and filling the bottom of the baking dish. Its vibrant color indicates a fresh and possibly tangy flavor, which is a common characteristic of meatloaf glazes or sauces. The sauce seems to have been cooked down, intensifying its flavor, and might contain some visible specks of seasonings or aromatics. The way the sauce pools around the sliced meatloaf makes it incredibly inviting and suggests a dish that is ready to be served immediately.
The overall impression is one of a hearty, flavorful, and comforting meal. The pre-sliced presentation is practical for serving and visually highlights the moist interior and the appealing sauce. This dish evokes a sense of home-cooked warmth and promises a satisfying culinary experience.
The “Glazed Meatloaf with Tangy Tomato Sauce” is a timeless American classic, cherished for its comforting appeal and robust flavor. This dish features ground meat (typically beef, but often a mix of beef, pork, and/or veal) combined with various binders, aromatics, and seasonings, shaped into a loaf, and then baked until tender. A defining characteristic, prominently seen in the image, is the glossy, savory-sweet, and often tangy glaze or sauce that coats the meatloaf during or after baking, contributing significantly to its overall taste and moistness.
The core of the meatloaf is Ground Meat, most commonly lean ground beef. For optimal flavor and texture, a blend of ground beef, pork, and veal (often called “meatloaf mix”) is preferred by many as it provides a richer flavor and helps keep the loaf moist. The fat content of the meat is important; lean meat can result in a dry meatloaf, while too much fat can make it greasy.
To give the meatloaf its structure and prevent it from falling apart, Binders are essential. These typically include:
- Breadcrumbs: Plain or panko breadcrumbs soak up moisture and help bind the meat.
- Eggs: Act as a powerful binding agent, helping to hold the mixture together.
- Milk (or Cream): Helps to moisten the breadcrumbs and the meat mixture, contributing to a tender loaf.
Aromatics and Seasonings are crucial for building the complex flavor profile of the meatloaf:
- Onions and Garlic: Finely diced or minced, these provide a foundational savory base. They are often sautéed first to soften and mellow their flavor.
- Herbs: Dried herbs like thyme, oregano, or parsley are common. Fresh herbs can also be used for a brighter flavor.
- Spices: Salt and black pepper are fundamental. Paprika, a pinch of cayenne, or other seasoning blends can be added for depth.
- Worcestershire Sauce: Adds a savory, umami depth.
- Ketchup or Tomato Paste: Contributes a rich tomato flavor to the meat mixture itself.
The Tangy Tomato Sauce or Glaze is a signature component, giving the meatloaf its distinctive shiny finish and a burst of flavor. This sauce is typically applied during the latter half of baking, allowing it to caramelize and seep into the meatloaf. Common ingredients for the glaze include:
- Ketchup: The base of many classic meatloaf glazes, providing sweetness and tomato flavor.
- Brown Sugar (or other sweeteners): Balances the tanginess of the tomatoes.
- Vinegar (e.g., apple cider vinegar): Adds a crucial tang that cuts through the richness of the meat.
- Mustard (Dijon or prepared yellow mustard): Provides a subtle pungent kick.
- Worcestershire Sauce: Enhances the savory notes.
The meatloaf mixture is typically formed into an oval or rectangular loaf shape and baked in a baking dish or on a wire rack set over a baking sheet. Baking on a rack allows fat to drip away, preventing the bottom of the meatloaf from becoming soggy. The sauce is applied towards the end of baking, allowing it to thicken and create a beautiful crust. The image clearly shows the meatloaf immersed in this delicious sauce, highlighting its importance to the dish. After baking, it’s essential to let the meatloaf rest before slicing to allow the juices to redistribute, ensuring a moist and tender result.
Ingredients:
For the Meatloaf:
- 2 lbs lean ground beef (or a mix of ground beef, pork, and veal)
- 1 large egg, lightly beaten
- ½ cup plain breadcrumbs (panko or regular)
- ½ cup milk (whole or 2%)
- ½ cup finely diced yellow onion (about 1 small onion)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley flakes (or 1 tbsp fresh chopped parsley)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Tangy Tomato Glaze:
- ½ cup ketchup
- ¼ cup packed light brown sugar
- 1 tablespoon apple cider vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
Instructions:
Part 1: Prepare the Meatloaf Mixture
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with foil for easier cleanup, or place a wire rack inside a baking sheet (if you prefer to bake the meatloaf elevated to drain fat).
- Combine Wet Binders: In a small bowl, whisk together the egg, milk, Worcestershire sauce, salt, and black pepper.
- Combine Aromatics: In a large mixing bowl, add the ground beef, diced onion, minced garlic, and parsley flakes.
- Add Binders & Mix: Pour the wet binder mixture over the meat and vegetable mixture. Add the breadcrumbs.
- Mix Gently: Using your hands (or a spoon), gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
- Form Loaf: Shape the mixture into an oblong loaf (approximately 9×5 inches) and place it in the prepared baking dish or on the wire rack.
Part 2: Prepare and Apply the Tangy Tomato Glaze
- Mix Glaze: In a small bowl, whisk together all the ingredients for the tangy tomato glaze: ketchup, light brown sugar, apple cider vinegar, Dijon mustard, and ½ teaspoon Worcestershire sauce.
- Initial Bake: Place the unglazed meatloaf in the preheated oven and bake for 30 minutes.
- Apply Glaze: After 30 minutes, remove the meatloaf from the oven. Evenly spread about half to two-thirds of the tangy tomato glaze over the top and sides of the meatloaf. Reserve the remaining glaze for serving.
Part 3: Final Bake and Rest
- Continue Baking: Return the glazed meatloaf to the oven and continue baking for another 25-35 minutes, or until the internal temperature reaches 160°F (71°C) for ground beef, and the glaze is bubbly and slightly caramelized. Total baking time will be around 55-65 minutes.
- Rest Meatloaf: Once cooked, remove the meatloaf from the oven. Crucially, let the meatloaf rest in the baking dish for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more moist and tender meatloaf.
- Slice and Serve: Carefully slice the meatloaf into desired portions. You can serve it directly from the baking dish, allowing the slices to sit in the delicious sauce.
- Serve with Sauce: Offer the reserved tangy tomato glaze on the side for those who desire extra sauce.
Tips for the Best Meatloaf:
- Don’t Overmix: This is the most common mistake. Overmixing ground meat activates proteins, leading to a dense, rubbery texture. Mix just until combined.
- Use Fresh Aromatics: Sautéing the onion and garlic slightly before adding to the mix can deepen their flavor and ensure they are tender in the finished loaf.
- The Right Meat: A combination of ground beef and pork (or veal) often yields the most flavorful and moist meatloaf. If using only ground beef, aim for an 80/20 lean-to-fat ratio.
- Resting Time is Crucial: Just like a steak, meatloaf needs to rest after cooking. This allows the juices to settle back into the meat, preventing it from drying out when sliced.
- Baking Dish vs. Rack: Baking in a dish allows the meatloaf to cook in its own juices and the glaze, resulting in a very moist loaf with more sauce. Baking on a rack drains fat, resulting in a slightly firmer, less greasy loaf. Choose based on your preference.
- Make Ahead: Meatloaf mixture can be prepared and shaped a day in advance and stored in the refrigerator. Glaze can also be made ahead.
- Freezing: Cooked and cooled meatloaf slices (with or without sauce) freeze well for up to 3 months. Thaw in the refrigerator and reheat gently.
Enjoy this comforting and flavorful Glazed Meatloaf!