American
Glazed Sunday Supper Meatloaf
This meatloaf borrows Ina Garten's no-fuss onion base and Epicurious' freeform baking method, then finishes with a glossy ketchup glaze that sets up instead of sliding off. The beef-and-pork blend stays tender, the top browns deeply, and the loaf slices cleanly without turning dry.
Gluten-FreeDairy-FreeHigh ProteinMake AheadMeal Prep FriendlyComfort Food
At a Glance
- Time
- 1 hr 20 mins
- Serves
- 6
- Cost
- Low
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and celery and cook for 6 to 8 minutes until soft, fragrant, and translucent, then add the garlic and thyme for 30 seconds more. Scrape the mixture into a bowl and let it cool slightly so it will not scramble the egg.
- In a large bowl, combine the beef, pork, cooled onion mixture, breadcrumbs, egg, stock, Worcestershire, salt, and pepper. Mix gently with your hands or a fork just until combined; it should look cohesive but still loose.
- Heat the oven to 375 degrees F. Shape the meat into a compact freeform loaf on a parchment-lined sheet pan. Stir together the ketchup, brown sugar, and vinegar, then brush the glaze over the top so it clings in an even shiny coat.
- Bake for 45 to 50 minutes until the loaf is browned around the edges and the center reads 160 degrees F. If the glaze starts to darken too quickly, tent the loaf loosely with foil for the last 10 minutes.
- Rest for 10 minutes before slicing so the juices settle and the slices hold together.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified gluten-free breadcrumbs and gluten-free Worcestershire sauce; the loaf is naturally dairy-free and the same glaze works for everyone.