Glazed Meatloaf

When it comes to meatloaf, are you a lover or a hater? I’ll admit, I used to be on the fence about it because I didn’t have a great go-to recipe. Until I tried these mini-meatloaves, that is. They are hands down the best little meatloaves around. When I spied this similar recipe for a larger meatloaf (instead of making mini versions), I knew I’d give it a go and hoped for great results.

Although there are a few changes to make this into a sturdy, larger loaf, true to it’s miniature counterparts, this meatloaf is a winner. Moist, tender and packed with flavor, it is fantastic, and the silky smooth glaze makes the entire dish come alive.

Meatloaf is a down-home classic and always makes me feel like I’m about 12 again when I eat it. Major throwback to the good old days. And I’m glad to finally have a recipe to make the throwback worth it!

Glazed Meatloaf

One Year Ago: Tri Color Pasta Salad
Two Years Ago: Chicken and White Bean Stew

Glazed Meatloaf

Yield: Serves 6

Glazed Meatloaf


  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 1/2 tablespoons cider vinegar
  • 1/2 teaspoon Tobasco sauce
  • Meatloaf:
  • 2 teaspoons vegetable or canola oil
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 2/3 cup crushed saltine crackers (about 17 crackers)
  • 1/3 cup milk (not skim)
  • 1 pound 90% lean ground beef
  • 1 pound ground pork or turkey
  • 2 large eggs plus 1 large yolk
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/3 cup finely chopped fresh parsley
  • 1 teaspoon salt
  • 3/4 teaspoon pepper


  1. Whisk all the ingredients for the glaze in a small saucepan until the sugar dissolves. Reserve 1/4 cup glaze mixture in a small bowl and simmer the remaining glaze over medium heat until it is slightly thickened, about 5 minutes. Cover and keep warm.
  2. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray. Heat oil in a nonstick skillet over medium heat until shimmering. Cook the onion until godlen, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a large bowl.
  3. Process the saltines and milk in a food processor until smooth. Add the beef and pork and pulse until well combined, about ten 1-second pulses. (You can also do this process by hand, although the beef and saltine mixture won’t be as well mixed.) Transfer the meat mixture to the bowl with the cooled onion mixture. Add the eggs and yolk, mustard, Worcestershire sauce, thyme, parsley, 1 teaspoon salt and 3/4 teaspoon pepper to the bowl and mix with your hands until combined.
  4. Adjust the oven racks to the upper (about 4-inches away from broiler elements) and middle positions and heat the broiler. Transfer the meat mixture to the prepared baking sheet and shape it into a 9- by 5-inch loaf. Broil on the upper rack until well browned, about 5 minutes. Brush 2 tablespoons of the reserved, uncooked glaze over the top and sides of the loaf and then return to the oven and broil for another 2 minutes.
  5. Transfer the meatloaf to the middle rack and brush with the remaining uncooked glaze. Change the oven temperature to bake at 350 degrees and bake the meatloaf for 40 to 45 minutes, until cooked through. Transfer the meatloaf to a cutting board and tent with foil. Let it rest for 20 minutes. Slice and serve, passing the cooked glaze at the table.

Recipe Source: adapted slightly from Cook’s Country February/March 2009

48 Responses to Glazed Meatloaf

  1. Andrea says:

    Another homerun. I’m actually eating leftovers for lunch! First time I made meatloaf in a LOOOOONG time and it was sans the trademark blackfoot… lol Printed this puppy out and added to my recipe binder as a KEEP! <3

  2. Lachelle says:

    Delicious!! Thanks!

  3. Jenni says:

    Hi! We don’t eat dairy. I’m wondering if it would be dry if I skipped the milk in the meatloaf?? My coworkers have raved about this recipe and I want to give it a try tonight

    • Mel says:

      Hi Jenni – certainly worth a try! The meatloaf may not be quite as tender (the milk helps with that). You might try subbing almond milk or something similar.

  4. Sharon Keith says:

    Hi…just want to thank you for the glazed meatloaf recipe from Cook’s Country. I have made this several times but it had been a long time and I couldn’t find my recipe!! I just gave it a shot that somebody may have it posted somewhere and found you! You saved the day and I will refer to your site often. Thanks

  5. Ashley says:

    So this may be a dumb question, haha but I am married to an extremely picky eater who happens to be just about the biggest mommies boy around. Anyways, she made her meatloaf a few days ago which just happens to be the only meatloaf he will touch. I thought it was kind of bland and boring and it all fell apart. He wants me to make it but I don’t wanna! Haha So I was wondering if you thought this recipe would work in a bread pan so that I can mask it as her recipe. I was worried about all the grease though. I do not have one of those loaf pans specifically for meatloaf but my meat is extra lean so I am thinking it might be ok? He comes around to ideas so much better if he thinks its something he likes. I have slowly doctored her enchilada recipe over the last few years and now he prefers mine. Yay! Hoping this can have a similar outcome.

    • Mel says:

      Ashley – It’s definitely worth a try. Part of the reason this isn’t baked in a pan is to minimize the grease build up but if you feel like your meat is lean enough, it’s worth experimenting with. Good luck appeasing your picky eater!

  6. Sheila says:

    Tonight’s supper . . . .flavorful, moist,and delicious! Love the sauce! I put strips of bacon lengthwise over the meatloaf tucking in the ends on the bottom before putting under the broiler. Thank you so much, Mel, for another wonderful recipe pleasing to the whole family.

  7. bluebaker says:

    made this just now !!.Good comfort food as I think I have Winter Depression ( or else a really loong bad mood caused by winter!) Its a great day to stay inside and the house smells like a home cooked meal. I literally tossed all other meatloaf recipes out. THere is no need for them, as this is The One.

  8. Tori says:

    This was so good! My three little men loved it, especially the glaze! The Tabasco adds just the right kick. So yummy!

  9. Lori says:

    Hi Mel! If I wanted to make 2 loaves, 1 for the freezer auguring I would freeze before baking?

    • Mel says:

      Hi Lori – yes, if it were me, I’d freeze before baking. You could defrost in the fridge 24 hours before baking or try baking from frozen (just add another hour on to baking time and cover it). Good luck!

  10. Gem says:

    Mel – I made this last night and it’s the first recipe from your website that I’ve tried. I used ground turkey (didn’t have any beef) and panko crumbs (only thing I had). I also used regular mustard as I did not have any Dijon. I let the panko bread crumbs soften with the milk and mixed everything by hand. It is by far the best meatloaf I have ever made! The glaze is amazing and really a must. I am going to try more recipes from your site. Thank you for sharing!

  11. Ashley says:

    Great base to a meatloaf recipe!!! I substituted with Moose Meat and tripled the sauce, and it was hands down the BEST meatloaf I have ever had!!! 🙂

  12. Wonderful site! Attractive and quickly loading!

  13. Carmen says:

    Made it in my own way, but it looks delish!! Have not eaten yet, but looking forward to it!! 🙂

  14. Adrienne says:

    Made it with half ground chicken, half 93% beef. Turned out really well and not bad for calories either. Thanks Mel!

  15. Cara says:

    This is the 2nd dish I’ve made from Mel’s website and it also is amazing like the last one! Best meatloaf!!! I dont have a food processor so I mixed the meat with all the ingredients by hand and it was perfect!!! I love this website!!!

  16. Melanie H says:

    Made this for the first time tonight. Used ground turkey. Very well might be the tastiest meatloaf I’ve ever eaten. Thank you!

  17. Francee says:

    I absolutely love your show. It really inspires me to want to cook. Your meatloaf looks so delicious and I can’t wait to try it on my husband who really doesn’t care for meatloaf at all. But I am sure this will change his mind.

  18. Clarence says:

    This receipe was fun and the meatloaf tasted great!!! Great job.

  19. Caitlyn says:


    I love your blog. I have never liked meatloaf, but I really want to give this recipe a try. However, apples make my boyfriend really sick, so I don’t want to use cider vinegar. What would you recommend as a substitute? Or is the cider vinegar absolutely necessary?

  20. Ram says:

    I cooked this meatloaf for lunch today and it’s moist and delicious! I encountered a problem when cooking it because of my own fault. Instead of putting aluminum foil at the bottom of the pan, I put parchment paper (duh!) and it burned during broiling!!!! For a minute it gave me a scare. Good thing, I was in the kitchen near the oven when it happened and I was able to take out the pan out of the oven right away. I was able to save the meatloaf and overall we had a good lunch. Thanks for the recipe, next time I make this, I know better.

  21. Shante says:

    Last night I made two meatloaf recipes for our big Sunday dinner with family, this one and Alton Browns. Yours won! Alton’s was good but it had a southwest flare which some of the guests didn’t appreciate. I do have to say that for some reason your meatloaf didn’t look as pretty as Alton’s..I’m not sure what happened there. I must have done something wrong. Probably my worthless food processor had something to do with it. Also I didn’t have dijon mustard so I used honey mustard, I also used dried parsley and just lean ground beef. It was still flavorful and moist, perfect. Thanks for the recipe!

    • Mel says:

      Shante – I love side-by-side comparisons (I promise I still love them even when my recipes don’t win!). Thanks for checking in on this one. I’m glad the recipe was such a hit (albeit a bit ugly!).

  22. Melissa says:

    Just made this – hands-down the tastiest meatloaf I’ve ever had. Thank you!

  23. Kerra says:

    Can you use ritz crakers instead of the saltines on this?

    • Mel says:

      Kerra, I’m sure you could use ritz crackers. The crackers act as a binder, so I’d use whatever you have on hand that are a crumbly-type of cracker.

  24. […] meals next week. But until then, please, please, please do not check back tomorrow. It will put the meatloaf, creamy potatoes and these celestial biscuits to […]

  25. Melanie says:

    Ashley – hey there! It’s fun to see your comment…I love little blasts from the past. I’m so glad that this meatloaf was a hit – especially with your hubby and kids. Let me know if you like the cinnamon rolls!

  26. Melanie says:

    The Leishman Family – quite honestly, I’ve never used moose meat (sounds intriguing, though, and I remember seeing an interview with Sarah Palin where she said it makes the best chili!), but I bet it would work fine in this. I’ve found meatloaf is very forgiving. I happen to like a combination of meats but I bet other variations would be still delicious.

  27. Ashley Wray says:

    Hey Melanie, it’s Ashley Stott! Just have to say that I made this for dinner tonight and it was so delish! For sure my go-to recipe for meatloaf, it was so moist and savory, my husband and girls ate it up!
    Love your recipe blog, keep em’ coming! I’m looking foward to trying your vanilla pudding cinnamon rolls soon!

  28. The Leishman Family says:

    I have been looking for a great meatloaf recipe since my hubby is not a big fan, but I love it, and yours looks heavenly! I happen to have a ton of burger that I need to use, do you think it would still taste yummy using all of one meat. It’s moose meat burger, which is tastier than beef..but I don’t have ground pork or turkey. Any thoughts? Thanks!

  29. Jess and Tom Roberts says:

    I put RITZ crackers instead of saltines/breadcrumbs in my meatloaf… gives it an extra yum!

    Im all for glazing my meatloaf with tomato sauce and brown suger!

  30. Katy ~ says:

    I’m a meatloaf lover. This one looks so good. I like the combination of meats, I think it makes for tastier meatloaf. Will have to give this recipe a try. Now I want meatloaf!

    Thank you for this terrific post.

  31. grace says:

    i wouldn’t call myself anti-meatloaf, but i do tend to just eat the portion containing the glaze. is that so wrong?

  32. Simply Be Photo/Melissa says:

    right up my husbands alley!

  33. Leslie says:

    I am a meatloaf lover!!! yours looks fabu

  34. Sophie says:

    I adore meatloaf. Meatloaf sandwiches put a smile on my face any day :)!

  35. Sara Taylor says:

    My hubby loves meatloaf. I have started making mine in my muffin pans. I will then make a double batch & freeze the other batch. The muffin pans make it easier to individualize each one. I like to add veggies in mine and my hubby doesn’t. Hope this helps someone!

  36. Amy and David Ziehl says:

    Its like you read my mind!!! I have been craving meatloaf!! It looks so yummy! This just may end up on our table tonight! Thanks Mel! Your the best!

  37. Melanie C. says:

    this looks GREAT Melanie! I’m definitely going to give it a try. it is very similar to the one I make, except that I use 2/3 of a cup of dry Pepperidge Farm herb stuffing mix instead of saltines, and I let it soak in a bowl with the milk until it is basically mush. also I add a little dry mustard to the glaze.

    LOVE the idea of the Tabasco!!

  38. Livin Local says:

    We are a divided family on the meatloaf issue, but you have kindly reminded me that I should be sure to make this “love it hate it” dish for the other two.

  39. megan says:

    I love meatloaf. unfortunately my husband can’t stand it. It’s the only thing he refuses to eat. so I never get to make it 🙁 yours looks really good though!

  40. Memória says:

    I love meatloaf; I’ve never had anything against it haha. Your meatloaf looks amazing. I love the look of the glaze. Must try this out.

  41. EmilyCC says:

    I LOVE this Cook’s Country recipe, and I’m not a meatloaf lover. (And, I’ll have to try the mini meatloaves–those look just as tasty!)

    My son is allergic to eggs, so I leave them out. It binds together just fine without them.

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