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Old-Fashioned Meatloaf with Sweet Onion Glaze Recipe

Old-Fashioned Meatloaf with Sweet Onion Glaze

A tender beef-and-pork meatloaf is mixed with softened onion, garlic, breadcrumbs, milk, and classic seasonings, then finished with a glossy sweet onion glaze. It makes 6–8 comforting dinner servings.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meatloaf
  • 1 lb Ground beef, preferably 80–85% lean
  • 1 lb Ground pork
  • 1 Medium sweet onion, finely diced
  • 2 Garlic cloves, minced
  • 1 cup Plain dry breadcrumbs
  • 1/2 cup Whole milk
  • 2 Large eggs
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup Ketchup
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried thyme or Italian seasoning
  • 2 tablespoons Fresh parsley, chopped
Sweet Onion Glaze
  • 1 Medium sweet onion, very finely diced
  • 1 tablespoon Butter or olive oil
  • 1/2 cup Ketchup
  • 2 tablespoons Packed light brown sugar
  • 1 tablespoon Apple-cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Yellow mustard, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil or lightly grease a 9-by-5-inch loaf pan.
  2. Sauté the meatloaf onion over medium heat for 5–7 minutes until softened, then add the garlic during the final 30 seconds. Cool the mixture briefly.
  3. Combine the breadcrumbs and milk in a large bowl and let them stand for about 5 minutes. This creates a soft panade that helps keep the finished meatloaf moist.
  4. Add the beef, pork, eggs, Worcestershire sauce, ketchup, salt, pepper, thyme or Italian seasoning, parsley, and cooled onion mixture. Mix gently just until combined.
  5. Shape the mixture into a loaf on the prepared baking sheet, or place it in the prepared loaf pan. Bake for about 35–40 minutes.
  6. For the glaze, sauté the second diced onion in butter or olive oil over medium-low heat for 8–12 minutes until soft and lightly golden. Stir in the ketchup, brown sugar, vinegar, Worcestershire sauce, and optional mustard.
  7. Spread about half of the glaze over the meatloaf. Continue baking for 20–30 minutes, brushing the loaf once more with glaze near the end.
  8. Remove the meatloaf when the center reaches 160°F (71°C). Rest it for 10 minutes, then slice and serve with the remaining glaze.

Notes

Sautéing both batches of onion prevents crunchy pieces and gives the meatloaf and glaze a sweeter, fuller flavor. Avoid overmixing, and rely on an instant-read thermometer for doneness. Refrigerate leftovers in a covered container for up to 3 days.