Spicy Glaze: Add ½ teaspoon crushed red pepper or a dash of hot sauce to the glaze.
Cheesy Center: Stuff the middle with shredded mozzarella or cheddar for a cheesy twist.
Mushroom Mix-In: Finely chop mushrooms and sauté before adding to the meat for extra moisture and umami.
GLAZED MEATLOAF FAQ
The milk! It soaks into the breadcrumbs, which are then distributed throughout the loaf. Such an easy way to add moisture without too much extra fat.
If you only have extra lean ground beef (anything over 90%), then you may want to add some ground pork or veal to make up the difference.
The easiest method is with a digital meat thermometer. Insert the probe into the very center for accurate results. Remove glazed meatloaf when the internal temperature reaches 155°F.
Let it rest for 10-15 minutes before slicing. It will continue to cook to a perfect 160°F as it sits, and the juices will settle evenly throughout the loaf.
Heat leftover slices in the oven, covered with foil, for 10-15 minutes at 350°F so they don’t dry out.
Add more ketchup or brown sugar balsamic glaze to the meatloaf for extra moisture.
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