Classic Homemade Meatloaf with Sweet and Tangy BBQ Glaze

Ingredients

Beef meatloaf:

900 g ground beef (80/20 lean-to-fat ratio)

1 cup breadcrumbs

2 large eggs

1 medium onion, finely chopped

3 garlic cloves, minced

1/2 cup whole milk

1/4 cup tomato ketchup

1 tbsp Worcestershire sauce

1 tsp garlic powder

1/2 tsp onion powder

1 tsp dried parsley

1/2 tsp dried thyme

1 tsp salt

1/2 tsp freshly ground black pepper

Sweet and tangy BBQ glaze:

1/2 cup tomato ketchup

1/4 cup BBQ sauce

2 tbsp brown sugar

1 tbsp apple cider vinegar

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp smoked paprika

Creamy mashed potatoes:

800 g potatoes, peeled and cubed

4 tbsp unsalted butter

1/2 cup warm whole milk

1/4 cup heavy cream

1/2 tsp garlic powder

3/4 tsp salt

1/4 tsp freshly ground black pepper

Buttery green beans:

400 g fresh green beans, trimmed

1 tbsp unsalted butter

1 garlic clove, minced

1/4 tsp salt

1/4 tsp black pepper

Method

1. Preheat the oven to 190°C (375°F). Mix the ground beef, breadcrumbs, eggs, onion, garlic, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, parsley, thyme, salt and pepper until just combined.

2. Shape into a loaf in a baking dish or loaf pan.

3. Mix the glaze ingredients and brush half over the loaf.

4. Bake for 45 minutes, then brush with the remaining glaze.

5. Continue baking for 15 to 20 minutes more, until a thermometer in the centre reads 160°F (71°C).

6. Rest the meatloaf for 10 minutes before slicing.

7. Meanwhile, boil and mash the potatoes with butter, warm milk, cream, garlic powder, salt and pepper, and sauté the green beans in butter with garlic, salt and pepper. Serve the sliced meatloaf with both sides.

Cooking tips

An 80/20 beef blend keeps the loaf moist; very lean beef dries out.

Resting before slicing is what keeps the slices neat instead of crumbly.

Brushing the glaze on in two stages builds a thicker, glossier coating.

Frequently asked questions