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Glazed Meatloaf

Nothing says "home" like a classic meatloaf, the ultimate comfort food. The glaze adds a salty-sweet finish.

  • Prep:
  • Total Time:
  • Servings: 5
Glazed Meatloaf

Source: Martha Stewart Living, February 2011


  • 1/2 recipe Ground-Meat Mix (about 1 3/4 pounds)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce


  1. Preheat oven to 425 degrees, with rack in center position. Gently mix together meat and mustard. Form meat mixture into a 4-by-8-inch oval (1 1/2 inches thick) on a parchment-lined baking sheet.

  2. Combine ketchup and Worcestershire sauce in a small bowl; brush over surface of meatloaf to coat. Bake, rotating halfway through, until just cooked through and an instant-read thermometer inserted into the center reaches 160 degrees, 40 to 45 minutes. Let rest for 5 minutes before slicing.

Cook's Note

Baked meatloaf can be refrigerated for up to 2 days.

Reviews (1)

  • andreakrahn 24 Jun, 2013

    Love the ground meat mixture that can be pre-made and frozen. So easy and the most flavorful meatloaf I have ever tasted with no dicing. Onion, garlic and egg are pureed as are home-made breadcrumbs (SO much better than store-bought and you get to use up your stale bread).

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