Step 5: Make the Glaze
In a small bowl, mix together ketchup, brown sugar, Dijon mustard, and vinegar. This glaze will caramelize beautifully, giving the meatloaf its signature sticky-sweet top.
Step 6: Apply the Glaze
Spoon about half of the glaze over the top of the meatloaf before it goes in the oven.
Step 7: Bake
Place the meatloaf in the oven and bake for 45 minutes.
Step 8: Add More Glaze and Finish Baking
Remove the meatloaf from the oven and spread the remaining glaze on top. Return it to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
Step 9: Rest and Slice
Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, keeping every slice moist and flavorful.
🍽️ Serving Suggestions
This meatloaf pairs wonderfully with:
- Creamy mashed potatoes
- Buttered green beans
- Roasted carrots or parsnips
- A crisp garden salad
📝 Tips from 50 Years of Experience
- Use fresh ground beef: Avoid previously frozen meat to maintain the best texture.
- Don’t skip resting time: Cutting too early lets all the moisture escape.
- Make ahead: This meatloaf is even better the next day — leftovers make amazing sandwiches.
- Add a twist: For variety, mix in chopped mushrooms, grated zucchini, or even a little cooked bacon.
🧡 Final Thoughts
After 50 years of trying different variations, this version stands tall. The meatloaf is savory, moist, and topped with a sweet-tangy glaze that caramelizes just enough to create a slight crunch — a perfect contrast to the soft interior.
Whether you’re a lifelong meatloaf lover or making it for the first time, this recipe promises comfort, nostalgia, and full bellies. Serve it to your family, guests, or just yourself — and prepare for second helpings.
Because after five decades in the kitchen, you know when you’ve struck gold.
No Responses Yet