Sticky-glazed meatloaf
Comforting beef-and-pork meatloaf with a sweet-tangy glaze — hearty midweek supper or weekend roast that slices beautifully.
This sticky-glazed meatloaf is the sort of thing that turns a middling Tuesday into a proper supper. A mix of beef and pork keeps the loaf moist, while a sweet-tangy glaze gives the top a cheeky shine. Make it for a cosy family meal or prepare earlier in the day for an easy roast-style dinner. It keeps and reheats well, and slices look smart on a platter for guests.
Ingredients
- 500 g beef mince
- 250 g pork mince
- 75 g fresh white breadcrumbs
- 120 ml milk
- 2 egg
- 1 brown onion — finely chopped
- 2 garlic cloves — crushed
- 30 ml Worcestershire sauce
- 15 ml Dijon mustard
- 15 g fresh flat-leaf parsley — finely chopped
- 5 ml salt
- 5 ml black pepper — freshly ground
- 15 ml olive oil
- 120 g ketchup — for glaze and a little in the mince
- 25 g light brown sugar
- 15 ml cider vinegar
- 15 ml tomato purée
- 5 ml smoked paprika
Equipment
- baking tray
- frying pan
- small saucepan
- meat thermometer
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a baking tray with parchment or lightly oil it.
Heat the olive oil in a frying pan over medium heat. Add the brown onion and cook, stirring occasionally, until soft and starting to colour, about 8 minutes. Add the garlic for the final minute.
In a large bowl whisk the egg with the Worcestershire sauce, Dijon mustard, tomato purée and milk. Stir in the fresh white breadcrumbs until just combined, then add the beef mince, pork mince, cooked onion and garlic, fresh flat-leaf parsley, smoked paprika, salt and black pepper. Using clean hands, fold until everything is evenly mixed — stop as soon as the mixture holds together.
Shape the mixture into a compact loaf approximately 22–24 cm long and place on the prepared baking tray. Chill in the fridge to firm for 30 minutes.
While the loaf chills, make the glaze. Combine the ketchup, light brown sugar, cider vinegar and tomato purée in a small saucepan and simmer gently for 4–6 minutes until glossy and slightly reduced. Remove from the heat and set aside.
Brush about half the glaze over the chilled loaf. Bake in the centre of the oven for 60 minutes. Check the centre; the safe internal temperature for a mixed meatloaf is 72°C. If the top is browning too quickly, tent with foil.
Brush the remaining glaze over the loaf and return to the oven for a final 10 minutes to set the glaze and deepen the colour.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting keeps the slices tidy and allows juices to redistribute.
Carve into thick slices and serve hot with your choice of sides.
Tips
- Do not overmix the meat — fold ingredients together until just combined; overworking makes a tight, dry loaf.
- Chilling the shaped loaf for 30 minutes is worth the time: it helps it keep shape and slice cleanly.
- If the top browns too fast, tent loosely with foil for the remaining bake time to prevent burning.
- Make ahead: you can shape and chill the loaf (step 4) up to 24 hours ahead; keep covered in the fridge and bake from chilled.
- Leftovers: slice and cool, then store in an airtight container for up to 3 days or freeze slices for up to 3 months.
Substitutions
fresh white breadcrumbs → gluten-free breadcrumbs, same weight (75 g)
Stays closepork mince → use all beef mince, increase beef mince to 750 g
Noticeably differentcider vinegar → red wine vinegar, same quantity
Stays closelight brown sugar → maple syrup, use 20 g (slightly less by weight)
Noticeably different
Nutrition
Per serving · estimated
- 470
- Calories
- 28 g
- Protein
- 20 g
- Carbs
- 30 g
- Fat
- 1 g
- Fibre
- 9 g
- Sugar
- 650 mg
- Sodium
FAQ
What internal temperature should the meatloaf reach?
Cook until the centre reads 72°C. A meat thermometer is the most reliable way to check doneness.
Can I make the meatloaf the day before?
Yes — shape and chill the loaf overnight, then bake from cold; add a few extra minutes to the bake if needed.
Can I freeze this meatloaf?
Yes. Freeze whole (wrapped well) or slice into portions and freeze flat in an airtight container for up to 3 months.
Why did my meatloaf fall apart when slicing?
Most likely sliced too soon. Rest the loaf for at least 10 minutes after baking so juices settle and slices hold shape.
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