Recipe: Tangy Glaze Meatloaf


I rarely cook meatloaf. It’s mostly because I think of it as a glob of meat or a large meatball. Usually when I do make it, it’s because I’m trying to find something different to make, I can’t think of a recipe to use with ground beef, and I want to get in and out of the kitchen!  While searching for some recipes on Pinterest, I stumbled up on this one from Natasha’s Kitchen.  Of course, I had to add a few different items to make it my own, but I must say – the use of Panko breadcrumbs really made a difference.

Meatloaf with Italian sauce

Tangy Glaze Meatloaf

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Course: Main Course
Cuisine: American
Keyword: beef, meatloaf
Servings: 6 people



  • 2 lbs ground beef 85 - 90% lean
  • 1 envelope Lipton onion soup
  • 2 large eggs
  • 1 medium bell pepper (diced)
  • 3 cloves minced garlic
  • 3 Tbsp fresh or dried parsley
  • 3/4 cup Panko breadcrumbs helps mold but keeps meatloaf from drying out
  • 1/3 cup milk 2% or whole milk
  • 1 1/2 tsp salt
  • 2 tsp Italian seasoning
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground paprika
  • 1 cup Prego traditional spaghetti sauce or your favorite pre-made spaghetti sauce

Meatloaf Glaze

  • 2 1/2 Tbsp brown sugar
  • 1 cup Prego traditional spaghetti sauce or your favorite pre-made spaghetti sauce


  • Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F. (keeps from over browning or burning the pan)
  • In a large bowl, add all the ingredients for the meatloaf. Mix well with hands to combine.
  • Add meat to the loaf pan, and press meat down and shape evenly and bake uncovered at 375°F for 40-60 minutes or until the internal temperature has reach 160°F with a digital thermometer.
  • In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Rest meatloaf 20 minutes before slicing.


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