Juicy Meatloaf with Jelly Glaze

If you ask me, meatloaf with jelly glaze is pure comfort food magic.

This homestyle favorite takes me back to Sunday dinners around the family table. The classic mix of ground meat, breadcrumbs, and savory seasonings gets topped with a sweet-tangy jelly glaze that caramelizes as it bakes.

The glaze adds a nice sheen and creates those tasty browned edges everyone fights over. It’s the kind of recipe that fills your kitchen with those familiar, cozy aromas that draw people in from other rooms.

It’s a reliable weeknight dinner that always leaves everyone satisfied, perfect for those evenings when you need something that feels like a warm hug.

What Kind of Ground Meat Should I Use?

For this meatloaf recipe, you’ll want to pay attention to the fat content of your ground meats since it plays a big role in keeping your meatloaf moist and flavorful. For the ground beef, aim for 80/20 (meaning 80% lean meat to 20% fat) – anything leaner might give you a drier result. The ground pork adds extra flavor and moisture, so regular ground pork works great here – no need for anything fancy. If you’re buying from the meat counter, let your butcher know you’re making meatloaf, as they might be able to give you the perfect grind. Just make sure both meats are fresh and well-chilled when you’re ready to mix everything together.

Options for Substitutions

This meatloaf recipe is pretty forgiving and allows for several substitutions to work with what you have on hand:

• Ground meats: While the beef and pork combo gives great flavor and moisture, you can use all beef, or try a mix with ground turkey or chicken. Just keep in mind that leaner meats might make a slightly drier meatloaf.
• Parmesan cheese: Out of parmesan? Try grated pecorino romano or aged cheddar. If you’re dairy-free, you can skip the cheese and add an extra 2 tablespoons of breadcrumbs.
• Breadcrumbs: Regular or panko breadcrumbs work great here. You can also crush crackers, use quick oats, or even crushed cornflakes as a substitute. Just make sure they’re finely ground.
• Milk: Feel free to use any kind of milk – plant-based options work too. You can even use beef broth if you’re avoiding dairy.
• Grape jelly: The glaze is super adaptable – try apricot preserves, apple jelly, or even cranberry sauce. Each will give a slightly different but tasty sweet note to your glaze.
• Eggs: The eggs are pretty important for binding, but if needed, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatloaf is overmixing the meat mixture, which can lead to a dense, tough final product – instead, mix just until the ingredients are combined, using gentle hands or a fork. Another common error is using lean meat exclusively; the combination of beef and pork provides the perfect fat content for a juicy, flavorful result, so stick to regular ground beef rather than extra lean. To prevent a soggy bottom, avoid pressing the meat mixture too tightly into the pan, and consider placing the loaf on a wire rack inside your baking dish to allow excess fat to drain away. For the best glaze results, don’t add it all at once – apply it in two or three layers during the last 30 minutes of cooking, allowing each layer to set slightly before adding the next.

What to Serve With Meatloaf?

When it comes to meatloaf, you really can’t go wrong with classic comfort food sides that help soak up that sweet and savory glaze. Creamy mashed potatoes are probably the most popular choice – they’re perfect for catching all those tasty meat drippings! For vegetables, try some simple roasted carrots or green beans, which add nice color to the plate without competing with the meatloaf’s flavors. If you want to keep things super casual and cozy, mac and cheese makes an amazing side dish that’ll have everyone at the table feeling happy and satisfied.

Storage Instructions

Keep Fresh: Once your meatloaf has cooled down, wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. The jelly glaze might get a bit sticky, but don’t worry – that’s totally normal!

Freeze: This meatloaf is perfect for freezing! You can freeze it whole or in individual slices – just wrap them well in plastic wrap and then aluminum foil. Pop it in the freezer and it’ll keep for up to 3 months. I like to freeze individual portions for quick weeknight dinners.

Reheat: To warm up your meatloaf, cover it with foil and heat in a 350°F oven for about 20-25 minutes, or until it’s heated through. If you’re reheating from frozen, thaw it in the fridge overnight first. For single slices, a minute or two in the microwave works great too – just cover with a paper towel to prevent splatters.

Preparation Time	15-20 minutes
Cooking Time	60 minutes
Total Time	75-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 180-200 g
• Fat: 180-200 g
• Carbohydrates: 250-280 g

Ingredients

• 2 pounds minced beef
• 1 pound minced pork
• 2 large eggs, beaten
• 1/2 cup finely grated parmesan cheese (50 g)
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup milk (122.5 g)
• 1/2 cup dry fine breadcrumbs (54 g)
• 2 cloves minced garlic
• 1/4 cup finely chopped onion
• 1 cup barbecue sauce (280 g)
• 1/3 cup honey (113 g)
• 1/3 cup grape jelly

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C).

Take a large loaf pan, roughly 6½ x 10 inches in size, and coat it thoroughly with nonstick cooking spray.

Set the prepared pan aside for later use.

Step 2: Mix the Meat Ingredients

In a large bowl, combine ground beef, ground pork, beaten eggs, Parmesan cheese, parsley, salt, and pepper.

Mix together until just combined, being careful not to overmix to maintain a tender meatloaf texture.

Step 3: Prepare the Milk Mixture

In a medium bowl, combine milk, breadcrumbs, minced garlic, and finely chopped onion.

Allow the mixture to sit briefly to let the breadcrumbs absorb the milk.

Step 4: Combine and Shape the Meatloaf

Carefully incorporate the milk mixture into the meat mixture, blending just enough to combine all the ingredients.

Avoid overworking the mixture.

Transfer the combined meat mixture into the prepared loaf pan, pressing it firmly into the pan to ensure an even shape.

Step 5: Make and Apply the Sauce

In a separate bowl, mix together barbecue sauce, honey, and grape jelly until smooth.

Spread half of this mixture over the top of the formed meatloaf.

Step 6: Bake and Serve

Bake the meatloaf in the preheated oven for 40 minutes.

After this initial baking time, remove the meatloaf and spread the remaining barbecue sauce mixture over the top.

Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F.

Allow the meatloaf to cool for about 5 minutes before slicing and serving.

Enjoy your flavorful homemade meatloaf!