If you’re an 80’s baby (like me) then you most likely ate spam, hamburger helper and meatloaf. Meatloaf was one of those recipes we had at least weekly. It was a quick throw together meal that you could have on the table within 30 minutes.
All you needed was meat, bread crumbs or crackers and an egg to bind it all together. Then get that ketchup out because you’ll smother it to death. Now fast forward 20 years and we’re high-tech with computers. Where you can find thousands, I means thousands of different recipes for meatloaf.
Everyone has their own version that they love. Some people like to be adventurous with their meatloaf. Some like their own bite size mini meatloaf and then some people just want a simple, classic tasty meatloaf.
Enter this Glazed Meatloaf!
This meatloaf is out of this world delicious! The recipe is pretty simple and stays true to the classic version. The reason I love this particular version is instead of smothering the meatloaf with ketchup, you make your own glaze. Now ketchup goes into the glaze, but you add other ingredients that make it yumm-o!
This meatloaf is moist and tasty. No dry at all! You use ground beef and ground turkey, so it gives you a great versatile flavor. If you’ve never made meatloaf before this is a great starter. And if you’ve always had your version, I suggest you try this Glazed Meatloaf. You won’t be disappointed. Would I give you a recipe you wouldn’t like?
Get the Recipe: Glazed Meatloaf
- 1 cup ketchup
- 1/4 cup brown sugar, packed
- 2 1/2 tablespoons apple cider or white vinegar
- 1/2 teaspoon Tabasco sauce
- 2 teaspoons canola oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2/3 cup saltine crackers, about 17 crackers
- 1/3 cup 2% milk
- 1 pound 90% lean ground beef
- 1 pound ground turkey
- 2 large eggs
- 1 egg yolk
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/3 cup fresh parsley, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 350 degrees F. Line a baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
- In a small sauce pan add all the glaze ingredients and whisk to combine. Remove a 1/4 cup and place in a small bowl; set aside for later. Simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Remove from heat and cover to keep warm.
- Heat oil in a skillet over medium-high heat. Add onions and cook until golden, about 7-9 minutes. Add garlic and cook for one more minute, making sure to stir constantly so you don't burn the garlic. Remove from heat and transfer to a large bowl. Set aside and let cool.
- In a food processor add crackers and milk. Process until smooth. Add the beef and turkey. Pulse until well combined. If you can't get it all combined, don't worry. You can do some by hand later on.
- Transfer meat mixture to the cooled onion bowl. Add the eggs, egg yolk, mustard, Worcestershire sauce, thyme, parsley, salt and pepper. Mix throughly with your hands. Hands work best for this method.
- Turn your oven to the high broil setting.
- Place meat mixture onto prepared baking sheet. Spread and pat meatloaf into a 9x5 inch loaf. Place meatloaf in the oven on the top rack and broil until well browned, about 5 minutes.
- Brush 2 tablespoon of reserved glaze onto the meatloaf and boil for another 2 minutes.
- Transfer meatloaf to the middle of the rack. Brush with remaining reserved glazed. Return oven temperature to Bake at 350 degrees F.
- Bake meatloaf for 40-45 minutes, until cooked through.
- Remove from oven, cover lightly with foil tent and let rest 20 minutes.
- Slice into pieces and smother with cooked warm glaze.
- Serve & Enjoy!!
Yes! I was also born in the 80s and loved hamburger helper! I still like it every so often, if I can convince my husband to eat it! 🙂 My dad also made meatloaf on a weekly basis growing up. This glazed version looks fantastic, Cyndi! So much better than the plain kind that I had when I was little. Pinned!
Thank you Gayle!! 80 babies rock!! 😉
I love a good meatloaf
I totally agree!!
What a gorgeous meatloaf! That glaze on top makes it perfect!
Awww thanks for your sweet comments Julie! 😉
putting this on my list to make, my family will LOVE it!
Thanks Diane! 😉
I am not generally a huge fan of meatloaf, but your version looks great!!
I wasn’t a huge fan either, but this meatloaf made me change my mind. Thank you Annie!
That is one fine looking meatloaf!!
Thanks Gerry! 😉
I am so jealous that you mad your meatloaf look so beautiful! I made a meatloaf the other day and couldn’t post it because it just looked like a big ol’ mess! Teach me your ways! Pinned!
Thank you Mariah!! Come on over and we can teach each other stuff! How fun would that be? 😉
Amazing comfort food, looks delicious!
Thank you Kristi!!
This looks like one of the best meatloaves I’ve ever seen! Love that glaze!
Aww thanks Ashley! 😉
I’ve never been a huge fan of meatloaf, but your photos have me wanting some immediately!
Thank you Yvonne. I wasn’t a big fan of it either. Kinda of got sick of it being bland as a kid, but this recipe changed my mind! It’s yummy! 😉
My husband is always bugging me to make meatloaf, but I just can’t shake those bad 80’s dry meatloaf memories! Your meatloaf looks delicious, MUCH better than what I’m used to! That glaze looks delicious!
Thank you Denise. I was with you on the dry 80’s meatloaf too. This is revamped and yummy!
I want this for dinner NOW!!
Thanks Renee! You should make it! 😉
This meatloaf looks delicious 🙂 That glaze adds so much flavor to it! I made a similar meatloaf last week, only with pork meat… I can never get tired of meatloaf!
Thank you Katy and I agree, I never get tired of meatloaf either.
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Your recipie looks interesting and I hope to make it soon. I was wondering, should you use the word “broil” instead of “boil”?
Hi Cathy. Thank you for catching that for me. And yes you are right I mean broil not boil. Thanks again and everything has been changed. Hope you try this meatloaf and fall in love with it like we did. 😉
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Is there an alternative I can use to the saltine crackers? Would breadcrumbs work instead, or do you think that would ruin this delicious recipe?
Hi Rachel. I hope you have this recipe a try and figured it out. So sorry to reply late. This message got sent to my spam folder. Let me know if you have any more questions. Best, Cyndi