Meatloaf with Sweet Onion Glaze
Meatloaf with Sweet Onion Glaze. A great old fashioned meatloaf recipe that stays moist and is complimented with the most delicious, easy to make, sweet onion glaze.
Of all the things I’ve ever cooked for her, my meatloaf is what Spouse most often requests. It is a very good standard recipe made even better with the addition of a sweet and spicy onion glaze.
With her other favorite, yesterday’s Rum and Raisin Ice Cream for dessert, I guess I have no fear of the doghouse for the time being…and they say the way to MAN’s heart is through his stomach… luckily I’m not sexist!
A good, old fashioned, homemade meatloaf recipe is hard to beat and everyone needs a good standard version in their comfort food repertoire. This has been my standard recipe for at least the last 25 years but with a little recent updating; a great recipe s always an evolving thing.
This one stays moist and juicy and gets a major flavour boost from a tangy, sweet onion glaze. Some mixed vegetables and mashed potatoes is all it takes to complete one of the best comfort food meals ever.
LIKE THIS OLD FASHIONED MEATLOAF RECIPE?
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FOR THE MEATLOAF
- 2 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 medium red onion, finely diced
- 1 ½ pounds lean ground beef
- 1 cup bread crumbs
- 3 ounces milk
- ½ cup Parmesan cheese, finely shredded
- 1 tsp black pepper, freshly ground
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp nutmeg
- 1 tbsp smoked paprika (optional)
- 1 egg, beaten
FOR THE SWEET ONION GLAZE
- 3 tbsp olive oil
- 1 small onion, julienned
- 3 cloves garlic, minced
- 1 cup plain tomato sauce
- ½ cup brown sugar
- 2 tbsp balsamic vinegar
- ½ tsp black pepper
- ½ tsp salt
- 4 tbsp hot sauce, more or less to taste
- 4 tbsp Worcestershire sauce
- 1 tbsp dry mustard powder
- 1 tsp ground ginger
FOR THE MEATLOAF:
- Saute the garlic and red onion in the olive oil only until softened but not browned.
- Soak the breadcrumbs in the milk for a few minutes before adding to the ground beef.
- Mix together the Parmesan cheese, pepper, thyme, oregano, nutmeg and paprika. Mixing these together first helps to distribute the seasoning evenly through the meatloaf.
- Add to the ground beef and breadcrumbs along with the beaten egg and the sautéed onion and garlic.
- Combine all well and press into a medium to large sized loaf pan. It's a good idea to use a loaf pan that's a little larger than the amount of meatloaf mixture to allow for the addition of the glaze later. The pan I use is perfect. It gets filled to about ½ inch from the top rim.
- Bake at 375 degrees F for about 40 minutes.
- Drain excess fat from the loaf pan and add the sweet onion glaze.
- Return to oven for an additional 30-45 minutes. Drain excess fat again before serving.
FOR THE SWEET ONION GLAZE:
- In a small saucepan sauté the onion, garlic and olive oil for about 3 minutes until the onions soften but do not brown.
- Add the remaining ingredients and simmer slowly for about 20 minutes, stirring occasionally.
- Any leftovers can be used for meatloaf sandwiches on toasted crusty bread or as we often do at our house, as paninis with the addition of some mozzarella or provolone cheese.