Meatloaf Recipe with the Best Glaze (2024)

FAQs

Is it better to cook meatloaf covered or uncovered? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Meatloaf Sauce

Ketchup combined with brown sugar, garlic and onion powder, salt, pepper and vinegar creates an irresistible sauce.

By adding finely diced or pureed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf. Not only does this make your final product juicier, but it also adds lots of extra flavor.

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

The only way to guarantee tender meat is not to overcook it. And that's a simple matter of using a thermometer when you bake the meatloaf. Milk does, on the other hand, add moisture and fat and is worth including for that fact alone. Heavy cream works better.

Press mixture into a loaf and put in baking dish. In a small bowl, stir together 1 tbsp mustard, 1/4 cup ketchup and 2 tbsp brown sugar. Pour on top of the meat loaf within the last 20-30 minutes of cooking.

Eggs: Like the breadcrumbs and milk, eggs act as a binding agent to hold the meatloaf together.

Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Should you cook onions before putting in meatloaf? ›

I later learned how I could avoid this problem and make a fully smooth meatloaf by pre-cooking any vegetables, especially the onion, before adding them to the ground meat.

Season your loaf, cooking any vegetal ingredients, and, most importantly, make sure your meatloaf is cooked (after carryover) to a food-safe but not dried-out temperature of 160°F (71°C). Use your thermometer along the way and have comforting, delicious meatloaf tonight.

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

How long to cook meatloaf at 375°F? At 375°F a 1 lb meatloaf will take about 25 to 30 minutes for the meatloaf temp to reach 160°F. A 2 lb meatloaf will take about 40 to 50 minutes for the meatloaf temp to reach 160°F. A 3 lb meatloaf will take about 1 hour to 1 hour and 15 minutes for the meatloaf temp to reach 160°F.

Covered baking typically requires a longer cooking time due to the slower heat transfer. This slower cooking method can be beneficial when working with larger cuts of chicken or tougher pieces, as it allows the meat to become tender and fully cooked without drying out.