Glazed Beef Meatloaf

    1 hour 40 min

    This meatloaf is succulent, tender and packed full of flavour. Seasoned beef mince is baked with a sweet and spicy tomato glaze. Enjoy thickly sliced for dinner. Pan-fry any leftovers for a delicious sandwich filler.

    20 people made this

    Serves: 4 

    • For the Meatloaf
    • 300-400g minced beef
    • 125ml milk
    • 1 egg, beaten
    • 1 teaspoon beef stock granules
    • 1 teaspoon ground pepper
    • 1/2 teaspoon paprika
    • 1 pinch chilli powder
    • 1 small onion, finely diced
    • 4 tablespoons tomato ketchup
    • 55g breadcrumbs
    • For the Glaze
    • 4 tablespoons tomato ketchup
    • 4 tablespoons caster sugar
    • 1 teaspoon beef stock granules
    • 4 tablespoons boiling water
    • 1/4 teaspoon paprika
    • 1 pinch chilli powder

    Prep:25min  ›  Cook:1hr15min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4.
    2. To make the meatloaf: Mix together the beef, milk, egg, stock granules, ground pepper, paprika, chilli powder, onion and tomato ketchup. When well incorporated, mix in the breadcrumbs.
    3. Place meat mixture into a loaf tin and cover with foil. Bake in preheated oven for 1 hour.
    4. Meanwhile, make the glaze. Stir together the tomato ketchup, caster sugar, stock granules, water, paprika and chilli powder.
    5. Remove foil from the meatloaf, pour over the glaze and bake for an additional 10-20 minutes.
    6. Remove from the oven, let stand for at least 5 minutes. Slice into hearty portions and serve.

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    Reviews in English (7)


     -  30 Dec 2011


    I tweaked the recipe slightly (reduced the amount of sugar, added grated mild cheddar cheese and a dash of Worcestershire Sauce to both the loaf and glaze), but pretty much followed everything exact. We've just finished eating it and there were clean plates all round, everyone loved it, so I'll be definitely making this again  -  07 Aug 2016


    Halved the milk, used oats rather than bread crumbs and amped up the spices, absolutely wonderful meatloaf, had it with roasties, carrots and a gravy inspired by the glaze.  -  10 Jul 2016