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Easy Meatloaf with Smoky Sweet Glaze

South Louisiana-inspired meatloaf made with beef, pork, and seasonings, finished with a tangy, smoky, sweet glaze for rich comfort food flavor.
Servings 8 Servings
Cuisine Cajun, Creole
Course Main Dish
Calories 467
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Here's What You Need

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 Tablespoon lard or bacon fat
  • 2 cups yellow onions - finely chopped
  • 2 Tablespoons garlic - finely chopped
  • ½ cup green onions
  • ¼ cup whole milk
  • ⅓ cup Worcestershire sauce
  • 2 eggs
  • ¾ to 1 cup plain breadcrumbs
  • ⅓ cup fresh parsley - finely chopped

Herb and Spice Blend

  • 1 ½ teaspoon dry thyme
  • 1 ½ teaspoon dry rosemary
  • 2 Tablespoons Creole Seasoning
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoon black pepper

Glaze

  • 6 Tablespoons Light Brown Sugar
  • 4 Tablespoons Yellow Mustard
  • 2 Tablespoon Worcestershire Sauce
  • 2 teaspoon Cane vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne - optional
  • ½ teaspoon black pepper
  • 1 Pinch kosher salt

Here's What You Do

Preparation

  • Place the beef and pork in a large glass bowl and allow it to reach room temperature. Finely chop the yellow onions, garlic, green onions, and parsley. Combine the Herb and Spice Blend ingredients in a small bowl. Measure the remaining ingredients. Combine the Glaze ingredients in a large measuring cup; set aside.

For the Meatloaf

  • In a 10-inch skillet, saute the yellow onions in the lard until translucent and starting to brown, about 10 minutes total, stirring often.
  • Add the garlic; saute for 2 minutes, stirring often
  • Set the skillet aside to cool.
  • Combine the ground meats thoroughly. Blend in the milk and set aside for about 10 minutes.
  • Once cooled, mix the sautéed yellow onions, garlic, into the meats.
  • Combine the eggs and Worcestershire sauce; mix well to scramble the eggs; add this to the meat mixture and combine.
  • Add the Herb and Spice Blend, chopped parsley, and green onions to the mixture; combine well.
  • Add the breadcrumbs, starting with about half; mix, add more breadcrumbs as needed to achieve a sticky, moist consistency that is easy to squeeze into a ball. Add up to ¼ cup of water, beef stock, or milk if the mixture is too sticky.
  • Use a loaf pan (approximately 9 in x 5 in x 3 ¼ in) as a mold by lining it with wax paper before pressing the meatloaf mixture into the pan. Press lightly, but firmly, to remove any air ot voids in the loaf.
  • Prepare a 13 in X 9 in X 2.5 in baking pan with nonstick spray or a light coating of vegetable oil.
  • Place the loaf pan upside down in the baking pan; remove the loaf pan and wax paper, and shape the meatloaf as desired.
  • Place the baking pan in a preheated 425 degrees Fahrenheit oven, uncovered, for 15 minutes, until lightly browned.
  • Remove the pan from the oven; reduce the heat to 325 degrees Fahrenheit.
  • Brush on a light coating of the glaze; cover the baking pan with aluminum foil, and when the oven is at temperature (325 degrees), bake the meatloaf for about 30 minutes or until the internal temperature reaches 150 degrees Fahrenheit.
  • Remove the baking pan from the oven; increase the heat to 425 degrees Fahrenheit. Brush on the remaining glaze; place the pan back in the oven, uncovered, for 15 minutes. The IT should be about 160.
  • Allow the meatloaf to rest for about 10 minutes before serving.

Notes

Please read my article, Easy Meatloaf with Smoky Sweet Glaze, for more detailed step-by-step instructions with photos, ingredient tips and substitutes, serving suggestions, and leftover tips. 
This recipe can be made ahead and frozen until needed.
Properly stored, leftovers will maintain high quality for 3 to 4 days in the fridge and up to 6 months in the freezer. Defrost overnight and reheat in a 350-degree oven until the internal temperature is 160 degrees. 
 

Nutrition

Calories: 467kcal | Carbohydrates: 29g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1285mg | Potassium: 670mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1102IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 4mg
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