Dinner · Meat
Meatloaf With Sweet Onion Glaze
Meatloaf With Sweet Onion Glaze. Made with ground beef, bread and Parmesan. Get ingredient amounts and step-by-step instructions.
Timing breakdown · 4 timed stages
No verified total time is available. Review the method for preparation, cooking and waiting times.
- Baking Step 7
- 40 minutes
- Baking Step 9
- 30-45 minutes
- Preparation / waiting Step 10
- 3 minutes
- Cooking Step 11
- 20 minutes
Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.
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- 01
Meatloaf
- 02
Saute the garlic and red onion in the olive oil until it is softened but not browned.
- 03
Soak the breadcrumbs in the milk for a few minutes before adding to the ground beef.
- 04
Mix together the Parmesan cheese, pepper, thyme, oregano, nutmeg and paprika. Mixing these together first helps to distribute the seasoning evenly through the meatloaf.
- 05
Add to the ground beef and breadcrumbs along with the beaten egg.
- 06
Combine all well and press into a medium to large sized loaf pan. It's a good idea to use a loaf pan that's a little larger than the amount of meatloaf mixture to allow for the addition of the glaze later. The pan I use is perfect. It gets filled to about ½ inch from the top rim.
- 07
Bake at 375 degrees F for about 40 minutes.
- 08
Drain excess fat from the loaf pan and add the sweet onion glaze.
- 09
Return to oven for an additional 30-45 minutes. Drain excess fat again before serving. Sweet Onion Glaze
- 10
In a small saucepan sauté the onion, garlic and olive oil for about 3 minutes until the onions soften but do not brown.
- 11
Add the remaining ingredients and simmer slowly for about 20 minutes, stirring occasionally.
Recovered from the original recipe. Not independently kitchen-tested.
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- Recipe status
- Archive recipe. Not independently kitchen-tested here.
- Equipment detected
- Oven, Stovetop
- Tested variations
- No independently tested variations are recorded. Keep your household observations in the journal below.
General cooked-leftover storage guidance
Health Canada advises refrigerating leftovers promptly in shallow containers, using refrigerated leftovers within 2–3 days or freezing them, and reheating to 74°C (165°F). Discard cooked food left at room temperature for over two hours.
General guidance for cooked leftovers, not a tested storage specification for this recipe.
Health Canada: handling and storing leftoversDoneness cues from the source method
Saute the garlic and red onion in the olive oil until it is softened but not browned.
In a small saucepan sauté the onion, garlic and olive oil for about 3 minutes until the onions soften but do not brown.
Ingredient substitutions
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