Family Favorite Glazed Meatloaf
Yield: 8 servings
For prep ahead convenience, the meatloaf can be formed into a loaf and refrigerated until ready to bake. For a perfectly shaped loaf that cooks evenly, follow the tip in the third step of the instructions.


For the meatloaf

  • 1 1/2 pounds ground beef
  • 1/2 pound pork sausage (removed from casings; I use sweet Italian)
  • 3 large eggs
  • 1/2 cup milk
  • 1 cup fresh breadcrumbs (I’ve also used gluten-free bread, finely chopped or processed into crumbs)
  • 2-3 green onions (white and green parts, very finely chopped)
  • 1/3 cup fresh parsley, finely chopped
  • 1 tablespoon soy sauce or tamari (may substitute Worcestershire sauce)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the glaze

  • 1/4 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon lightly packed brown sugar


  1. Preheat the oven to 375 degrees F, and (for easy cleanup) line a rimmed baking sheet or dish with foil or parchment paper. Mix the glaze ingredients and set aside.

    In a large bowl, combine the breadcrumbs with the milk and eggs. Stir in the green onions, parsley, soy sauce, salt and pepper. Add the ground beef and sausage. Thoroughly combine the ingredients, but avoid over mixing. (I find this easiest to do with my clean hands.)

    At this point you can form the mixture into a loaf on the prepared baking sheet. Alternatively, for perfect shaping you can press the mixture into a lightly greased 9×5-inch loaf pan, patting to level it off. Then unmold the loaf onto the baking sheet so that the excess fat can cook out of the loaf. (Tip: You may do this in advance, cover, and refrigerate in the loaf pan. When ready to cook, unmold the loaf onto the baking sheet, using a dinner knife to release it if necessary.       The mixture will firm up slightly when chilled, and the flavors will meld over time. When refrigerated, rest the loaf on the counter as the oven preheats.)

    Brush the glaze mixture over the top and sides of the uncooked meatloaf.

    Bake the meatloaf until the internal temperature reaches 160 degrees F, or about 50-60 minutes. Cover loosely with foil, and let stand for 10 minutes.

    Slice the meatloaf, and enjoy. If not serving immediately, the meatloaf can sit at room temperature for up to two hours. Reheat at 300 degrees F for 15-20 minutes or until hot. Or very gently warm individual pieces in the microwave. Leftovers taste great and freeze well.

A few more things...

  • Whether making meatloaf or meatballs, mixing all of the ingredients except the meat makes it easier to evenly incorporate everything without over-mixing once the meat is added.
  • The meatloaf will not look as pretty as the pictured loaf when removed from the oven. Why? Because much of the fat from the meat will cook out and pool, rather unattractively, around the base of the loaf. I simply scrape it away. If you’d like to transfer the loaf to a platter for serving, it helps to use two firm spatulas to get under both ends of the loaf. For best slicing, do give the meatloaf time to rest.


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