Honey Glazed Meatloaf

A moist, tender meatloaf, with fluffy texturing, is the ultimate comfort food experience, and that’s exactly what we’re preparing here today with our Honey Glazed Meatloaf. Packed with sautéed spinach, roasted peppers, and grilled garlic, and finished with sweet-and-savory honey-ketchup glaze, all carried within a loaf of lusciously tender beef, this recipe is sure to become your next crave.

That said, while I love a good meatloaf as much as anyone else, the honey ketchup glaze – as simple as it is – really sets this recipe apart. The sweet and savory notes perfectly complement the beef, while working to give the meatloaf an extra layer of decadence. From the charred bell peppers to the roasted garlic, and grated parmesan cheese, every bite of this meatloaf is packed with beefy deliciousness that will have you coming back for seconds.

Now, without further delay, let’s get to it. Read on for a recipe overview, a complete ingredient checklist, and a printable recipe card.

If you’ve read this far, I’ve probably piqued your interest, but you also probably still have a few questions. You might be wondering what this recipe is like in terms of taste and texture. Or maybe you want to know how hard it is to make? Or perhaps what it pairs well with?

For the answer to those questions and more, read on.

Taste and Texture

A flavor-packed spin on a beloved comfort food classic, as with any meatloaf the beef serves as the savory bass, which we bring to life with grilled sweet red bell peppers, a bit of bite from roasted garlic, cheesy goodness from grated parmesan, and the earthy richness of fresh spinach. We finish this off with a decadently sweet, thick honey ketchup glaze. In terms of texture, this meatloaf cooks up moist and tender, courtesy of the milk-soak bread cubes, with a bit of creaminess that comes from the melted mozzarella.

Difficulty Level

Moderate. The recipe entails grilling vegetables, combining and then mixing the various ingredients, and then cooking the meatloaf in the oven. This all requires a bit of prep and attention to detail – such as making sure not to overmix the meatloaf. All told this meatloaf is fairly straightforward to prepare, one that’s safe for beginner home chefs.

Preparation Process

The preparation begins with grilling the red bell pepper and garlic, which enhances their natural sweetness and smoky depth. Up next, the fresh spinach is lightly sautéed to give it a delicate texture, while bread cubes are soaked in milk to add moisture to the meatloaf. Once combined with the ground beef and the cheeses, the mixture is formed into a loaf and topped with a glaze of honey and ketchup. A sprinkle of Parmesan or Romano cheese and black pepper finishes the loaf before baking to perfection.

Pairings

• Side Dishes: All the usual meatloaf sides apply here, such as creamy garlic mashed potatoes, creamed spinach, roasted peppers, leafy green salads, dumplings, and of course crusty bread or dinner rolls.
• More Sides!: I couldn’t let this recipe go by without mentioning my all-time favorite hardy homemade onion rings and crispy French fries recipes. If you want the ultimate comfort food combo, those are the way to go.
• Beverages: A glass of robust red wine like Merlot or a medium-bodied lager complements the savory and sweet flavors.
• Sauces: A spicy mayo, a good aioli, or even a rich bechamel sauce would pair deliciously on the side. Naturally, plain ketchup, mustard, or even honey would all serve perfectly as simple toppings.

Ingredient Checklist – Everything You'll Need

For this recipe, you’ll need only easy-to-find, simple ingredients. With that in mind, here’s everything you’ll need:

For the Meatloaf:

• 2.5 lbs. ground beef
  • Tip: Don’t go lean. Just don’t do it. Instead, consider using a mix of ground chuck (for that fatty flavor) and ground sirloin (for meaty bulk).
  • Tip 2: If the meat mix feels too lean, you can always add fat, either through fattier chop meat or by just adding a bit of lard. Remember, fat is both flavor and moisture – as lean muscle mass requires fat to bring out its flavor.
  • Substitution: Yes, you can indeed make a turkey or pork meatloaf, while still following this recipe. That said, this recipe has been formulated with a ‘beef flavor’ in mind.
• 2 cups fresh white bread, cubed
  • Tip: You want to use crusty, substantial bread for this recipe. You don’t want to cut the cubes too small, otherwise they will fall apart during soaking, rather than absorbing and holding moisture.
• 1 cup breadcrumbs
  • Tip: Use plain or Italian-seasoned breadcrumbs for added flavor.
  • Substitution: You can use panko in this recipe, but it will give the meatloaf a firmer texture, so I do advise using standard breadcrumbs. That said, your preferred breadcrumbs of choice will indeed get the job done.
• 1 grilled red bell pepper, chopped
  • Tip: Grilling the peppers is essential to get that smoky flavor.
  • Tip 2: I recommend grilling the peppers either in a cast iron pan or over an open flame, as directed below.
  • Substitution: Yes, you can use jarred roasted red peppers for convenience.
• 1/2 cup milk
  • Tip: Whole milk adds richness and fat. You can opt for cream if you’re feeling particularly decadent.
  • Substitution: Yes, the plant-based dairy substitute of your choice will work, but opt for full-fat, unsweetened dairy alternatives.
• 1/2 cup grated Parmesan or Romano cheese
  • Tip: Freshly grated cheese gives the best flavor.
  • Substitution: Your grating cheese of choice is all you need here. Also, feel free to experiment with different cheeses to match your flavor preference. Get creative!
• 3/4–1 cup shredded mozzarella cheese
  • Tip: I recommend grating your mozzarella, rather than using pre-grated, as pre-grated quite literally leaks away moisture, and that means leaking away flavor.
  • Substitution: Any good melting cheese will work for this recipe, but will give the meatloaf a markedly different flavor.
• 1 tsp. salt
  • Tip: Adjust to taste, especially if using pre-seasoned breadcrumbs or cheese.
• 1 tsp. coarse ground black pepper
  • Tip: This is one recipe where you can get away with using pre-ground, as the nuances that help define freshly ground black pepper won’t be noticeable here.
• 2 cups fresh baby spinach, lightly sautéed
  • Tip: Sauté just until wilted; overcooking can make it soggy.
  • Substitution: Kale or Swiss chard can replace spinach.
• 6–7 cloves fresh garlic, grilled in its skin
  • Tip: Grilling enhances the garlic’s sweetness and mellows its flavor.
  • Substitution: You can of course use jarred roasted garlic to achieve similar results, but I do suggest freshly roasting your own.
• 3 large eggs
  • Tip: Room-temperature eggs mix more evenly with the ingredients.
• 3–4 tablespoon olive oil
  • Tip: As mentioned in the recipe card, reserve 1 tablespoon for sautéing spinach and grilling garlic.
  • Substitution: While I do strongly recommend using olive oil for this recipe, you can, of course, use different cooking oils, but I would opt for flavor-neutral alternatives, such as corn oil or avocado oil.
• Parchment paper
  • Tip: Helps prevent sticking and makes cleanup easier.

For the Topping:

• 1/2 cup ketchup
  • Tip: Plain ketchup is all we’re looking for here.
  • Substitution: Any thick, glazing condiment. Consider using a thick barbecue sauce for a smokier flavor.
• 3 tablespoon honey
  • Tip: Adjust sweetness based on your preference.
  • Substitution: I wouldn’t recommend swapping out the honey, though you might be able to get away with natural maple syrup.
• 1/2 cup grated Parmesan or Romano cheese
  • Tip: As mentioned above, I strongly recommend using freshly grated cheese, as the added moisture helps it melt more evenly. That added moisture also means that the cheese retained its flavor better through packaging.
• Coarse ground black pepper
  • Tip: As I mentioned above, pre-ground is all you need here.

Tips for Preparing Spinach and Garlic Meatloaf

If you’ve read this far, it likely means you’ve decided to make this recipe. If so, here are my top tips to help you ensure it comes out perfect.

1. Grilling the Vegetables:
   • Bell Pepper: Grill the red bell pepper until the skin is charred for a smoky, caramelized flavor. However, be sure to allow the peppers to cool before peeling them. This not only makes them easier to handle but also makes the peeling itself easier.
   • Garlic: As mentioned above, grilling garlic in its skin mellows the flavor and enhances its natural sweetness. It also helps to soften the garlic, allowing for easier, more even mixing through the meatloaf. That said, be careful not to burn the garlic, as this will give it a bitter taste.
2. Sautéing the Spinach:
   • Use just a tablespoon of olive oil and sauté the spinach quickly over medium heat until it wilts. Overcooking can lead to excess moisture, which may affect the texture of the meatloaf.
3. Moisture and Texture:
   • Soaking the bread cubes is a big part of the meatloaf’s texture, as it infuses the meatloaf not only with moisture but also additional fat. That means you really don’t want to skip soaking the bread in milk, and doing so until the milk has been fully absorbed into the bread.
4. Mixing the Ingredients:
   • Do not overmix. Overmixing is the quickest and easiest way to ruin this meatloaf. Overmixing results in a dense, dry meatloaf. My suggestion – use your hands to mix the meatloaf, mixing only until everything is combined. It’s okay if there are a few clumps, or if things don’t look like they are evenly distributed – this is preferable to a dense, dry meatloaf.
5. Forming the Meatloaf:
   • Shape the meatloaf into an even oval shape. Resist the urge to pack the loaf tightly, as packing it too tightly can hinder even cooking, which in turn will lead to a dry, tough meatloaf.
6. Using Parchment Paper:
   • As I love saying, parchment paper is my number one, favorite cooking tip ever. If you don’t use parchment paper yet, I suggest you learn to love it as nothing prevents sticking better than parchment paper, and nothing makes cleanup easier.
7. Topping Application:
   • Apply the honey ketchup glaze evenly across the top of the loaf. This creates a sweet and tangy crust that complements the savory interior.
8. Cooking Temperature and Time:
   • Bake the meatloaf at 350°F for about 15 minutes per pound. Use an instant-read thermometer to ensure it reaches an internal temperature of 160°F, which is safe for ground beef.
9. Resting the Meatloaf:
   • After removing the meatloaf from the oven you’ll want to let it rest for about ten to fifteen minutes. This allows the juices to redistribute throughout the meat, meaning that if you cut the meatloaf without letting it rest, the juices will drain away, drying out the meatloaf. Allowing the meatloaf to rest also makes it easier to slice without it falling apart.

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And that’s our Honey Glazed Meatloaf. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you!

Happy Cooking!

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