Meatloaf with Sweet & Tangy Glaze
A flavorful, tender meatloaf made with ground beef, sautéed onions, mushrooms, and jalapeño, then topped with a sweet and tangy ketchup glaze. Bake it as individual meatloaf muffins, mini loaves, or one traditional meatloaf.
Ingredients
- 1 lb ground beef
- 1 egg
- ¼ cup milk
- ½ cup plain breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ cup onion finely diced
- ½ cup mushrooms finely chopped
- 1 jalapeño finely diced (remove seeds for less heat)
- 1 tablespoon butter
- Salt and black pepper to taste
- 1 cup ketchup
- ¼ cup yellow mustard
- ¼ cup brown sugar
Instructions
- Sauté the vegetables
- Melt butter in a skillet over medium heat.
- Add diced onions, mushrooms, and jalapeño.
- Sauté until the vegetables are softened and most of their moisture has cooked off, about 5–7 minutes.
- Remove from heat and allow to cool slightly.
- Prepare the meatloaf mixture
- In a large mixing bowl, combine the milk, egg, breadcrumbs, Worcestershire sauce, and Italian seasoning.
- Stir together to create a slurry. It should be moist and cohesive, but not runny or overly thick. Add a little milk or breadcrumbs if needed.
- Add the sautéed onion, mushroom, and jalapeño mixture.
- Season with salt and black pepper.
- Add the ground beef and gently mix until everything is just combined. Avoid overmixing, which can make the meatloaf dense.
- Make the glaze
- In a small bowl, combine ketchup, mustard, and brown sugar.
- Stir until the brown sugar is incorporated and the sauce is smooth.
- Set aside.
- Preheat oven to 375°F.
- Lightly grease your preferred baking pan if needed. not needed with silicone.
- Divide the meatloaf mixture between a silicone muffin pan, silicone mini loaf pan, or shape into one traditional loaf.
- Spoon a generous layer of glaze over each portion or spread evenly over the top of the loaf.
- Bake until the internal temperature reaches 160°F.
Notes
Silicone muffin pan 25–30 minutes
Silicone mini loaf pan 30–40 minutes
Traditional loaf pan 45–60 minutes Allow meatloaf to rest for 5–10 minutes before serving.
Silicone mini loaf pan 30–40 minutes
Traditional loaf pan 45–60 minutes Allow meatloaf to rest for 5–10 minutes before serving.
