Try this Glazed Meatloaf recipe.
- Carbohydrate 30.3836969693695 g
- Cholesterol 133.894270533333 mg
- Fat 23.6264245468505 g
- Fiber 0.242666072239915 g
- Protein 29.6790737155039 g
- Saturated Fat 9.13868938876042 g
- Serving Size 1 1 Serving (216g)
- Sodium 441.925371827275 mg
- Sugar 30.1410308971296 g
- Trans Fat 3.39978787335561 g
- Calories 455 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
- In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.
Draining the accumulated rendered fat precisely after the first hour of baking at 350 degrees Fahrenheit prevents the final ten-minute glaze application from sliding off an oily surface. Acid from the lemon juice and mustard powder cuts through the dense proteins of the ground beef, while the brown sugar and ketchup caramelize upon the second exposure to dry heat.
- Pair this rich dish with steamed green beans or roasted asparagus to introduce a clean, bitter element that balances the heavy sweetness of the brown sugar glaze.
- Mash starchy russet potatoes with warm broth instead of heavy cream to absorb the extra pan juices without overwhelming the palate.
- Incorporate bread pieces that are uniformly small to ensure they distribute moisture evenly throughout the two-pound meat mixture rather than forming dense pockets.
- Store leftovers in an airtight container in the refrigerator for up to four days, and slice cold for sandwiches to maintain structural integrity.
Serving this preparation alongside crisp, vinegar-dressed cabbage slaws provides the necessary crunch to contrast the tender interior. Proper temperature management guarantees the exterior glaze develops a sticky, caramelized lacquer without burning the underlying beef.
