Meatloaf With the Best Glaze

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray.

2. 2

   Heat the olive oil in a sauté pan over medium heat. Add the diced onion and bell pepper, and sauté until the onion is translucent and the vegetables have softened, about 5–7 minutes. Remove from the heat and let cool briefly.

   Start 7-minute timer
3. 3

   Place the ground pork, ground beef, eggs, panko crumbs, ketchup, milk, mushroom powder, oregano, thyme, basil, black pepper, paprika, kosher salt, garlic powder, and the sautéed vegetables in a large bowl.

4. 4

   Mix with clean hands or a sturdy spatula just until the ingredients are evenly incorporated. Do not overmix, or the meatloaf may become dense.

5. 5

   Transfer the mixture to the prepared loaf pan. Shape and level the top without packing it more tightly than necessary.

6. 6

   Bake for 45–55 minutes, until the center reaches an internal temperature of 160°F (71 °C) (71°C (160 °F)) on an instant-read thermometer.

   Start 55-minute timer
7. 7

   While the meatloaf bakes, combine the ketchup, Worcestershire sauce, amino acids or soy sauce, brown sugar, apple cider vinegar, onion powder, and garlic powder in a stockpot.

8. 8

   Bring the glaze mixture to a gentle simmer over medium heat. Cook for 10 minutes, stirring occasionally, until slightly thickened and glossy.

   Start 10-minute timer
9. 9

   Remove the cooked meatloaf from the oven and spread a thin layer of glaze over the top, reserving the extra glaze for serving.

10. 10

    Return the meatloaf to the oven and bake for 5 minutes more, allowing the glaze to set. Rest briefly, then slice and serve with the remaining glaze.

    Start 5-minute timer