Homestyle Cheesy Meatloaf with Tangy Glaze

Few dishes embody the warmth and comfort of a home-cooked meal quite like a classic meatloaf, and this Homestyle Cheesy Meatloaf with Tangy Glaze takes it to a whole new level! Imagine a perfectly seasoned, juicy meatloaf, studded with a secret ingredient (or two!) for extra flavor and moisture, baked until tender. But the magic doesn’t stop there: it’s crowned with a delectable, tangy glaze and finished with a blanket of gooey, melted cheese, creating an irresistible golden crust. This isn’t your grandma’s dry meatloaf; it’s a moist, flavorful, and incredibly satisfying centerpiece for any family dinner. It’s a comforting classic that promises to delight your taste buds and become a cherished family favorite, bringing smiles to the table with every savory slice.

Ingredients:

For the Meatloaf:

• 1½ pounds lean ground beef (80/20 or 85/15 recommended for best flavor and moisture)
• ½ cup plain breadcrumbs (Panko breadcrumbs for lighter texture)
• ½ cup milk (whole milk or half-and-half for richness)
• 1 large egg, lightly beaten
• ½ cup finely diced onion (about ½ small onion)
• ¼ cup finely diced green bell pepper (optional, for extra flavor)
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup shredded cheddar or mozzarella cheese (for mixing into the loaf)

For the Tangy Glaze:

• ½ cup ketchup
• 2 tablespoons brown sugar (packed)
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

For the Cheesy Topping:

• ¾ cup shredded mozzarella or cheddar cheese (for the top)

Step-by-Step Instructions:

1. Preheat Oven and Prepare Loaf Pan:
   • Preheat your oven to 350°F (175°C).
   • Lightly grease a standard 9×5-inch loaf pan, or if you prefer a free-form loaf for better browning, line a baking sheet with parchment paper.
2. Prepare the Meatloaf Mixture:
   • In a large mixing bowl, combine the ground beef, breadcrumbs, milk, beaten egg, finely diced onion, green bell pepper (if using), minced garlic, 2 tablespoons chopped fresh parsley, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
   • Add ½ cup of shredded cheese to the mixture.
   • Using your hands (the best tool here!) or a sturdy spoon, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
3. Form the Meatloaf:
   • If using a loaf pan, press the mixture evenly into the prepared pan.
   • If making a free-form loaf, transfer the mixture to the prepared baking sheet and shape it into an oblong loaf, about 9×5 inches and 2-3 inches high.
4. Prepare the Tangy Glaze:
   • In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
5. Initial Bake:
   • Brush about half of the prepared tangy glaze generously over the top of the meatloaf.
   • Bake for 45 minutes to 1 hour, or until an internal temperature of 145°F (63°C) is reached for medium-rare, or 155°F (68°C) for medium-well (meatloaf will continue to cook a bit after removing). If you prefer a more well-done meatloaf, cook until 160°F (71°C).
6. Add Final Glaze and Cheese:
   • Remove the meatloaf from the oven.
   • Spoon or brush the remaining tangy glaze over the top of the meatloaf.
   • Evenly sprinkle the ¾ cup of shredded cheese over the glazed meatloaf.
   • Return the meatloaf to the oven and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly, and the internal temperature reaches a safe 160°F (71°C) for ground beef.
7. Rest, Garnish, and Serve:
   • Once cooked, remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender loaf.
   • Carefully transfer the meatloaf to a cutting board.
   • Garnish with extra fresh chopped parsley before slicing and serving.

Tips, Variations, and Storage:

• Don’t Overmix: Overmixing the meatloaf mixture is the most common mistake, leading to a tough texture. Mix until just combined.
• Moisture is Key: The milk and egg help keep the meatloaf moist. For even more moisture, you can finely grate a small amount of zucchini or carrot into the mixture.
• Pan Choice: A loaf pan helps hold the shape and keeps it moist. A free-form loaf on a baking sheet will yield crispier edges.
• Use a Thermometer: An instant-read meat thermometer is your best friend for perfectly cooked meatloaf.
• Glaze Variations: Customize the glaze! Add a dash of hot sauce for kick, a spoonful of ketchup for more sweetness, or a touch of smoked paprika for depth.
• Cheese Inside: Experiment with different cheeses inside the loaf like provolone or Swiss.
• Mushroom Umami: Finely chop and sauté some mushrooms, then add them to the meatloaf mixture for an umami boost.
• Storage: Leftover meatloaf can be stored in an airtight container in the refrigerator for 3-4 days. It also freezes well, sliced or whole, for up to 3 months.
• Reheating: Reheat slices gently in the microwave, oven (covered), or a skillet to prevent drying out.

Pairings:

• Classic Sides: Creamy mashed potatoes, roasted vegetables (like green beans, carrots, or asparagus), a simple side salad, or mac and cheese are perfect companions.
• Bread: Crusty dinner rolls or garlic bread are excellent for soaking up any extra glaze or pan juices.
• Wine: A medium-bodied red wine like a Merlot, Zinfandel, or a Cabernet Franc would pair wonderfully with the rich beef.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes – 1 hour 15 minutes
• Total Time: Approximately 1 hour 25 minutes – 1 hour 35 minutes (including rest time)
• Servings: 6-8
• Cuisine: American Comfort Food
• Effort Level: Easy to Medium