Meatloaf With Cranberry Glaze

Nothing transforms a classic comfort food quite like the perfect sweet and tangy glaze.

This cranberry-glazed meatloaf takes everything you love about traditional meatloaf and adds a brilliant ruby-red finish that’s as beautiful as it is delicious.

The combination of savory ground beef with the bright acidity of cranberries creates a flavor balance that’ll surprise you. It’s fancy enough for company but simple enough for a Tuesday night dinner.

This isn’t your grandmother’s plain meatloaf … though she’d definitely approve of the homestyle comfort it brings to the table. 😉

Why You’ll Love This Recipe

The cranberry glaze sets this meatloaf apart from every other version you’ve tried. It caramelizes beautifully in the oven, creating a glossy finish that looks like it came from a fancy restaurant.

The sweetness of the cranberries perfectly balances the rich, savory meat. Each bite gives you that classic meatloaf comfort with a unexpected burst of flavor that keeps things interesting.

Plus, it’s surprisingly easy to make. Most of the ingredients are probably already in your pantry, and the hands-on time is minimal.

Ingredients

For the Meatloaf:

• 2 pounds ground beef (80/20 blend)
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 2 large eggs
• 1/2 cup whole milk
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

For the Cranberry Glaze:

• 1 cup whole berry cranberry sauce
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger

Instructions

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.

In a large mixing bowl, combine the ground beef, diced onion, and minced garlic. Mix gently with your hands to distribute evenly.

Add the breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, and parsley to the bowl. Mix just until everything is combined – don’t overwork the meat or your meatloaf will be tough.

Shape the mixture into a loaf on the prepared baking sheet, or press it into your loaf pan if using one. Make sure it’s evenly shaped for consistent cooking.

In a small bowl, whisk together all the glaze ingredients until smooth. The mixture should be thick but spreadable.

Brush about half of the glaze over the top and sides of the meatloaf. Reserve the remaining glaze for later.

Bake for 45 minutes, then brush with the remaining glaze. Continue baking for 15-20 minutes more, until the internal temperature reaches 160°F (71°C).

Let the meatloaf rest for 10 minutes before slicing. This helps it hold together and lets the juices redistribute.

Slice and serve with your favorite sides. The glaze will be beautifully caramelized and the meat will be juicy and flavorful.

Tips for the Best Results

Use a meat thermometer to ensure doneness—nobody wants dry meatloaf. The internal temperature should hit 160°F exactly.

Don’t skip the resting time after baking. Those 10 minutes make the difference between slices that hold together and ones that fall apart on your plate.

If you’re making this ahead, you can shape the meatloaf and prepare the glaze in the morning, then just pop it in the oven when you’re ready for dinner.

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