This Holiday Meatloaf is a festive twist on a classic comfort food. Juicy, tender, and infused with herbs, it features a sweet-tangy glaze that caramelizes beautifully. It’s surprisingly simple to make but feels luxurious for any celebration.
Craving a delicious Holiday Meatloaf? You've come to the right spot! From Meatloaf Recipes favorites to amazing Breakfast & Brunch recipes, there's something here for everyone.
Why You’ll Love This Holiday Meatloaf
- Incredibly moist: A blend of meats and a panade keeps it juicy.
- Game-changing glaze: Sweet, tangy, and caramelizes perfectly.
- Fancy but easy: Simple techniques yield a professional result.
- Amazing leftovers: Perfect for next-day sandwiches.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 450 g ground beef (80/20 blend is ideal)
- 450 g ground pork
- 100 g plain breadcrumbs
- 120 ml whole milk
- 2 large eggs, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- ½ tsp dried rosemary, crushed
- 1 tsp salt
- ½ tsp freshly ground black pepper
- For the Glaze: 150 g ketchup, 60 g brown sugar, 1 tbsp apple cider vinegar
Tools: A large mixing bowl, a standard 9×5-inch loaf pan or a rimmed baking sheet, a skillet, and a small bowl for the glaze.
Notes: Don’t use extra-lean meat—the fat is crucial for flavor and moisture. The panade (breadcrumb and milk mixture) prevents dryness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip cooking the onions and garlic. Sautéing them first softens their sharp bite and brings out a natural sweetness that permeates the entire loaf. Raw onion can create unpleasant, crunchy pockets and a harsh flavor.
- Use your hands for mixing. It might feel a little messy, but it’s the best way to evenly combine the ingredients without overworking the meat. Over-mixing with a spoon can lead to a tough, dense texture.
- Let the meatloaf rest before slicing. I know it’s tempting to dig right in, but allowing it to sit for about 10 minutes after it comes out of the oven lets the juices redistribute. This means you’ll get clean, beautiful slices that don’t fall apart.
- Consider a free-form loaf. While a loaf pan works perfectly, baking the shaped loaf on a parchment-lined baking sheet gives you more surface area for that delicious glaze to caramelize. It’s a matter of personal preference!
How to Make Holiday Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for one more minute, just until fragrant. Take the skillet off the heat and let this mixture cool completely. This is a crucial step—adding hot onions to the meat mixture can start cooking the eggs prematurely.
Step 2: While the onions are cooling, prepare your panade. In your large mixing bowl, combine the plain breadcrumbs and the whole milk. Stir it together and let it sit for a few minutes. The breadcrumbs will soak up the milk and become a thick, paste-like mixture. This is what will bind your meatloaf and keep it wonderfully moist from the inside out.
Step 3: Now, add the cooled onion and garlic mixture to the bowl with the panade. To that, add the ground beef, ground pork, lightly beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, crushed rosemary, salt, and pepper. The trick is to use your hands—yes, get in there!—and mix everything gently but thoroughly. You want everything to be evenly distributed, but stop as soon as it’s combined. Over-mixing is the enemy of a tender texture.
Step 4: Transfer the meat mixture to your prepared loaf pan, or shape it into a 9×5-inch loaf on a parchment-lined rimmed baking sheet. Press it down gently to ensure there are no air pockets. Place it in the preheated oven and bake, uncovered, for 40 minutes.
Step 5: While the meatloaf bakes, make the glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar has dissolved and the mixture is smooth. After the initial 40 minutes of baking, carefully remove the meatloaf from the oven. Spoon or brush about two-thirds of the glaze evenly over the top, getting it into all the nooks and crannies.
Step 6: Return the meatloaf to the oven and continue baking for another 20-25 minutes. The glaze will become bubbly and darken, and the internal temperature should register 160°F (71°C) when measured with an instant-read thermometer inserted into the center. Once it’s done, take it out and let it rest in the pan on a wire rack for at least 10 minutes. This rest period is non-negotiable for the perfect slice.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze up to 3 months.
- Reviving: Reheat slices gently in a 325°F oven with a splash of broth, covered, until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and meat juices from your plate.
- Buttery Green Beans with Almonds — Their crisp-tender texture and nutty flavor provide a fresh, bright contrast to the rich, savory meatloaf, balancing the meal beautifully.
- Sweet Potato Casserole — A holiday classic. The sweet, marshmallow-topped casserole creates a delightful sweet-and-savory flavor dance with every bite of the meatloaf.
Drinks
- A Robust Red Wine — A glass of Zinfandel or Syrah has enough body and berry notes to stand up to the hearty meat and complement the sweet-tangy glaze without being overpowering.
- Sparkling Apple Cider — A non-alcoholic option that feels festive. The crisp, effervescent sweetness cuts through the richness of the dish and cleanses the palate.
- An Amber Ale — The caramel and toasty malt flavors in the beer mirror the notes in the glaze, while the carbonation and slight bitterness refresh your taste buds.
Something Sweet
- Classic Pumpkin Pie — You can’t go wrong with this seasonal favorite. Its spiced, creamy filling is a comforting and traditional end to a holiday feast.
- Peppermint Brownies — For a festive and decadent finish. The rich, fudgy chocolate paired with a cool peppermint kick is a crowd-pleaser every single time.
- Warm Apple Crisp — Served with a scoop of vanilla ice cream, the warm, cinnamon
Holiday Meatloaf
Make a juicy, perfectly glazed Holiday Meatloaf for your festive dinner. This easy recipe is a guaranteed crowd-pleaser. Get the recipe and make it tonight!
Ingredients
For the Meatloaf
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
450 g ground beef (80/20 blend is ideal)
-
450 g ground pork
-
100 g plain breadcrumbs
-
120 ml whole milk
-
2 large eggs (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
½ tsp dried rosemary (crushed)
-
1 tsp salt
-
½ tsp freshly ground black pepper
For the Glaze
-
150 g ketchup
-
60 g brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for one more minute, just until fragrant. Take the skillet off the heat and let this mixture cool completely. This is a crucial step—adding hot onions to the meat mixture can start cooking the eggs prematurely.01
-
While the onions are cooling, prepare your panade. In your large mixing bowl, combine the plain breadcrumbs and the whole milk. Stir it together and let it sit for a few minutes. The breadcrumbs will soak up the milk and become a thick, paste-like mixture. This is what will bind your meatloaf and keep it wonderfully moist from the inside out.02
-
Now, add the cooled onion and garlic mixture to the bowl with the panade. To that, add the ground beef, ground pork, lightly beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, crushed rosemary, salt, and pepper. The trick is to use your hands—yes, get in there!—and mix everything gently but thoroughly. You want everything to be evenly distributed, but stop as soon as it’s combined. Over-mixing is the enemy of a tender texture.03
-
Transfer the meat mixture to your prepared loaf pan, or shape it into a 9x5-inch loaf on a parchment-lined rimmed baking sheet. Press it down gently to ensure there are no air pockets. Place it in the preheated oven and bake, uncovered, for 40 minutes.04
-
While the meatloaf bakes, make the glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the sugar has dissolved and the mixture is smooth. After the initial 40 minutes of baking, carefully remove the meatloaf from the oven. Spoon or brush about two-thirds of the glaze evenly over the top, getting it into all the nooks and crannies.05
-
Return the meatloaf to the oven and continue baking for another 20-25 minutes. The glaze will become bubbly and darken, and the internal temperature should register 160°F (71°C) when measured with an instant-read thermometer inserted into the center. Once it's done, take it out and let it rest in the pan on a wire rack for at least 10 minutes. This rest period is non-negotiable for the perfect slice.06
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