All-American Glazed Meatloaf with Brown Sugar Tomato Sauce
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 700g ground beef (85/15)
- • 300g ground pork
- • 1 cup panko breadcrumbs
- • 1/2 cup milk
- • 1 medium onion, very finely diced
- • 3 garlic cloves, minced
- • 2 large eggs, beaten
- • 2 tbsp Worcestershire sauce
- • 1/4 cup fresh flat-leaf parsley, finely chopped
- • 1 tsp dried thyme
- • 1 tsp salt
- • 1/2 tsp black pepper
- • FOR THE BROWN SUGAR GLAZE:
- • 1/2 cup tomato ketchup
- • 2 tbsp dark brown sugar
- • 1 tbsp apple cider vinegar
- • 1/2 tsp garlic powder
Preparation Steps
Soak breadcrumbs in milk in a large bowl for 5 minutes.
Cook diced onion and garlic in 1 tbsp butter for 5 minutes until soft; cool slightly.
Add ground beef, pork, sautéed onions, beaten eggs, Worcestershire sauce, parsley, thyme, salt, and pepper to the soaked breadcrumbs; gently mix with clean hands just until combined (do not overwork).
Form into a 22x12cm loaf on a parchment-lined rimmed baking sheet.
Whisk ketchup, dark brown sugar, cider vinegar, and garlic powder in a small bowl; brush half over the meatloaf.
Bake at 180°C for 45 minutes; brush with the remaining glaze and bake for another 15 minutes until internal temperature reaches 71°C (160°F).
Rest for 15 minutes before slicing into thick steaks; serve with buttery mashed potatoes and green beans.