Juicy Baked Beef Meatloaf with a Sweet Tomato Glaze

You can get a hearty dinner on the table without pre-cooking any vegetables. This Juicy Baked Beef Meatloaf with a Sweet Tomato Glaze uses raw onion grated directly into panko breadcrumbs to keep the ground beef tender. The meat mixture bakes at 350°F (180°C) in a standard pan so the center stays moist while the sticky top caramelizes.

Choosing the ground beef

The meat you choose makes a big difference. Ground beef should contain at least 15 percent fat. This amount of fat keeps the final texture tender. Very lean meat will leave the loaf dry.

The sweet tomato glaze

A simple mixture of tomato ketchup, cider vinegar, and lightly packed brown sugar gives the top a sweet and tangy finish. You whisk these together in a small bowl and set them aside.

The breadcrumb and onion base

You will use panko breadcrumbs instead of standard breadcrumbs. Panko crumbs are larger and create a softer texture in the baked meat. You prepare the base by putting the dry panko into a large bowl.

Simply grate one large yellow or brown onion directly into the bowl to let the dry flakes soak up all that natural liquid. As the dish cooks, these saturated crumbs expand and keep the beef wonderfully tender, saving you the extra step of frying the onion beforehand.

Seasoning the meat mixture

Beef bouillon cubes bring a stronger savory taste to the beef than plain salt. You crumble two cubes directly into the bowl. You can substitute chicken bouillon, vegetable bouillon, or general stock powder if you need to. You can also use 1.5 teaspoons of plain salt if you do not have any bouillon. You add the ground beef, eggs, minced garlic, Worcestershire sauce, ketchup, dried thyme, black pepper, and optional chopped parsley to the wet breadcrumbs.

Mixing and shaping the loaf

You need to mix the ingredients thoroughly and pack the meat firmly.

If the mixture is not packed firmly, your finished slices are likely to crumble and fall apart. Take care to shape the beef into a sturdy rectangular block. You will want to pinch the meat together and smooth the outside to erase any lines or small openings. Smoothing the exterior stops deep fissures from splitting the meat while it bakes. Place your formed block into a lightly greased loaf pan. A standard pan measuring about 9 by 5 by 2.5 inches (23 by 13 by 6 centimeters) is the ideal size for this amount of food.

Baking in a pan

Some recipes call for a freeform loaf on a flat sheet. A freeform loaf will overcook on the ends and sides before the center is done. A freeform shape also requires a very dense meat mixture to hold together. A pan allows for a wetter mixture and keeps the internal juices locked inside. You brush half the glaze over the meat. You leave the pan uncovered in the oven so the top can brown. You can tent the pan with foil if the top browns too fast.

After 45 minutes of baking, you take the pan out. Fat will collect around the edges of the meat. You scoop or pour off this excess fat.

You brush the top with the rest of the sauce and bake for another 30 minutes.

Resting and slicing

You must let the baked meat rest for 10 minutes before you take it out of the pan. The short break allows the meat to firm up so the slices stay thick. You turn it out onto a cutting board and cut thick pieces. You might see a slight crumbling on the edges of the first few slices. This crumbling is normal and means you achieved a properly tender texture.

Side dishes and leftovers

Plate the thick slices alongside more ketchup, mashed potatoes, and your choice of steamed vegetables or a fresh salad. Cauliflower mash easily takes the place of the potatoes if you are looking for a lower-carbohydrate side dish.

Any leftover meatloaf chills well in the refrigerator. You can slice the cold meat for sandwiches the next day.