Dijon Glazed Meatloaf with Sweet and Tangy Glaze
A moist beef meatloaf with grated onion, garlic, and parsley, baked in stages with a sweet and tangy ketchup, brown sugar, and Dijon glaze.
Ingredients
Main Ingredients
- 2 lb ground beef 80/20 blend recommended
- 1 cup plain breadcrumbs
- 1 medium onion grated
- 3 cloves garlic minced
- 2 large eggs
- ½ cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ⅓ cup ketchup
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ¼ cup fresh parsley chopped
- ½ cup ketchup for the glaze
- ¼ cup brown sugar for the glaze, light or dark
- 1 tbsp Dijon mustard for the glaze
- 1 tbsp Worcestershire sauce for the glaze
- 1 tbsp apple cider vinegar for the glaze
Instructions
Cooking
- Preheat the oven to 350 degrees F. Line a rimmed sheet pan or baking dish with foil and lightly grease it.
- Stir together the glaze ingredients until the sugar dissolves and set aside.
- In a large bowl, combine the breadcrumbs, milk, and eggs and stir for about 30 seconds until the breadcrumbs absorb the liquid.
- Add the grated onion, garlic, Worcestershire sauce, Dijon mustard, 1/3 cup ketchup, salt, pepper, smoked paprika, and parsley. Mix until just combined.
- Add the ground beef and mix gently until evenly distributed, without overworking the meat.
- Shape the mixture into an even loaf and set it on the prepared pan.
- Bake uncovered for 30 minutes. Brush on half of the glaze and bake 15 minutes more.
- Spoon on the remaining glaze and bake until a thermometer in the center reads 160 degrees F, about 15 to 25 minutes more.
- Rest the meatloaf uncovered for 10 minutes before slicing.
Notes
Nutrition is an estimate per serving. Ground beef must reach 160 degrees F. Refrigerate leftovers within 2 hours and keep 3 to 4 days.