Ingredients
Scale
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
