Meat Loaf with Tomato Glaze

Name: Meat Loaf with Tomato Glaze
Total time: 75 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Ground pork and beef — 158 g; Onions — 36 g; Eggs — 0.4 pcs; Breadcrumbs — 18 g; Milk 2.5% — 29 ml; Garlic — 4 g; Ketchup — 25 g; Brown sugar — 6 g; Mustard — 6 g; Salt — 1 g; Ground black pepper — 0.7 g

A homestyle American-style meat loaf with a thick, sweet-and-tangy baked tomato glaze on top.

Time: 1 h 15 min
Serving: 626 kcal
Ingredients: ≈ $2.41
Protein: 32 g

Hearty

Ingredients

1 Ground pork and beefpack 500 g ≈ $7.01 158 g
2 Onions≈ $1.60 per kg 36 g
3 Eggspack 10 pcs ≈ $1.93 0.4 pcs
4 Breadcrumbs 18 g
5 Milk 2.5%pack 930 ml ≈ $0.88 29 ml
6 Garlic≈ $10.00 per kg 4 g
7 Ketchup 25 g
8 Brown sugar 6 g
9 Mustard 6 g
10 Salt 1 g
11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Preheat oven to 350°F (180°C). Finely dice onion² and garlic⁶.
Mix ground¹ meat, onion², garlic⁶, egg, breadcrumbs, milk⁵, salt, and pepper until sticky.
Shape into a tight, elongated loaf and place in a baking dish.
Combine ketchup, brown sugar, and mustard for the glaze.
Brush half the glaze over the loaf and bake for 30 minutes at 350°F (180°C).
Brush with remaining glaze and bake another 25 minutes, until juices run clear when pierced.
Let rest 10 minutes, then slice into thick servings.

Tips

Why it works: Chop the onion and garlic finely so they blend into the meat and don't show up as chunks in every bite. If chopped coarse, they turn tough and dry after baking. Bake at 180 °C so the glaze cooks evenly and doesn't burn on top.
Substitutions: Replace the ketchup with 20 g of tomato paste and 5 g of water for thickness. Instead of brown sugar, use white (6 g), but the glaze will be less caramelized. You can leave out the mustard if you don't like the heat.
Common mistakes: The loaf can crack while baking if the meat mixture is too loose. Check: if it doesn't hold its shape when pressed lightly, add another 10 g of breadcrumbs or 10 g of milk.
Storing and reheating: Keep in the fridge for 3 days, wrapped in foil. Reheat in the microwave for 2 minutes at 800 W with the plate covered. Don't freeze it, the glaze turns watery.
Serve with: Serve with boiled potatoes or pasta to soften the acidity of the glaze. Add a fresh cabbage and apple salad for freshness.

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Nutrition

Per serving and share of 2000 kcal

Calories	626 kcal	31%
Protein	32 g	42%
Fat	41 g	59%
Carbs	32 g	12%
Per 100 g	206 kcal

Cost

≈ $2.41per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is ground pork and beef.