The Very Best Glazed Meatloaf Recipe

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7 votes | 17016 views

This my family's favorite meatloaf recipe, of all time-- and my #1 most viewed and printed recipe on my food blog! What makes this taste so good is a combination of beef, veal and pork-- pricier, but it doesn't taste like a giant hamburger! Fresh marjoram and spices, hot sauce and herbs, and a fantastic glaze makes this so good-- you really don't need gravy. I should give credit to Food Network's Sarah Moulton for this "Blue Plate Special Meat Loaf" Recipe. The glaze is off-the-hook good!

Prep time:
Cook time:
Servings: 8-10


Cost per serving $1.76 view details


  1. Preheat oven to 350 degrees F.
  2. In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
  3. In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
  4. In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
  5. Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust the seasonings.
  6. Transfer meat mixture to an oiled loaf pan**. Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
  7. Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
  8. My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
  9. 8 Internal temperature of loaf should be 160 degrees F.
  10. **I line a baking sheet with foil. Next, I lay a cooling rack on top and cut out a thick piece of foil that is a little wider and longer than the meatloaf. Center the foil and then poke holes through the foil (for the fat to drip). This works great!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 203g
Recipe makes 8 servings
Calories 377  
Calories from Fat 161 43%
Total Fat 17.95g 22%
Saturated Fat 6.18g 25%
Trans Fat 0.7g  
Cholesterol 121mg 40%
Sodium 421mg 18%
Potassium 512mg 15%
Total Carbs 29.32g 8%
Dietary Fiber 1.7g 6%
Sugars 13.63g 9%
Protein 23.79g 38%



  • A.L. Wiebe
    March 21, 2011
    I love a good meatloaf, FW, and since I like anything where Sarah Moulton gets credit, lol, I will try this soon.
    Thanks for posting!
    • Pooler69
      February 3, 2013
      Fantastic! This is definitely a keeper. Both hubby & son loved it!
      I've cooked/tasted this recipe!


      • ShaleeDP
        April 30, 2013
        I haven't perfected meatloaf but all tries are still good :D Thanks for sharing this too.
        • March 22, 2011
          QUESTION for Foodiewife- do you purchase twice ground meats? Or do you re-grind purchased ground meats? I have never seen this in my local stores but maybe I don't know where to look.

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