This Apricot Glazed Meatloaf puts a sweet and tangy spin on a classic comfort food. The sticky apricot glaze caramelizes into a gorgeous crust while keeping the interior juicy and flavorful. It’s simple enough for a weeknight but special enough for guests.
Love Apricot Glazed Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Apricot Glazed Meatloaf
- Sweet-savory glaze: Apricot preserves with soy and Dijon create a sticky, irresistible topping.
- Moist and tender: Milk-soaked breadcrumbs and sautéed veggies ensure a juicy, light texture.
- Versatile centerpiece: Perfect for family dinners, sandwiches, or impressing guests.
- Heavenly aroma: Fills your kitchen with the warm scent of roasting meat and sweet apricot.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, finely grated
- 1 lb ground beef (85-90% lean)
- ½ lb ground pork
- ⅔ cup panko breadcrumbs
- ⅓ cup whole milk
- 1 large egg
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¾ cup apricot preserves
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
Tools: 9×5-inch loaf pan, medium skillet, mixing bowls, small saucepan or bowl for glaze, instant-read thermometer
Notes: Using a mix of beef and pork gives richer flavor and better texture. Don’t skip sautéing the veggies—it deepens flavor and removes excess moisture.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 24 g |
| Fat: | 16 g |
| Carbs: | 34 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap cooled loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat slices in a skillet for best texture, or warm in a 300°F oven.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — Creamy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and juices from the meatloaf. They provide a comforting, neutral base that lets the apricot flavor shine.
- Sautéed Green Beans with Almonds — The crisp-tender beans and toasty nuts add a lovely textural contrast and a fresh, slightly bitter note that cuts through the richness of the meat.
- Buttery Cornbread Muffins — A slightly sweet, crumbly cornbread muffin is fantastic for mopping up your plate and adds a homey, rustic touch to the meal.
Drinks
- A crisp Pinot Noir — This lighter red wine has enough acidity and fruitiness to complement the sweet glaze and rich meat without overpowering it. It’s a really harmonious pairing.
- Sparkling Apple Cider — For a non-alcoholic option, the effervescence and subtle sweetness of the cider cleanse the palate beautifully between bites and enhance the apricot notes.
- Amber Ale — The caramel and toasty malt flavors in an amber ale mirror the glazed crust on the meatloaf, while the hops provide a balancing bitterness.
Something Sweet
- Warm Apple Crumble — The cozy, spiced fruit and oat topping continue the home-baked theme and feel like a natural, comforting follow-up to the savory main course.
- Lemon Sorbet — A scoop of bright, tart lemon sorbet is wonderfully refreshing after the rich meatloaf and helps cleanse the palate completely.
- Dark Chocolate Brownies — You can’t go wrong with a fudgy, deep chocolate brownie. It’s a classic, crowd-pleasing end to the meal that feels indulgent but simple.
Before You Start: Tips & Ingredient Notes
- Don’t use lean beef. A little fat (85-90% lean) is your friend here—it keeps the meatloaf moist and flavorful as it renders during baking. Super-lean meat can lead to a drier result.
- Why cook the veggies first? Sautéing the onion, garlic, and carrot softens them and brings out their natural sweetness, which melds beautifully into the meat mixture. Raw veggies can release water and make the loaf steam instead of roast.
- Handle the meat gently. Overmixing can make the meatloaf tough. Use your hands or a fork to combine everything just until incorporated—you should still see distinct bits of meat and other ingredients.
- Check your preserves. For the best glaze, look for apricot preserves with visible fruit pieces. If it’s too chunky, you can warm it slightly to make it easier to mix with the other glaze ingredients.
- Let it rest before slicing. I know it’s tempting to cut right in, but letting the meatloaf rest for about 10 minutes after baking allows the juices to redistribute, so you get neat slices instead of a crumbly mess.
How to Make Apricot Glazed Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prepare the meat mixture. Heat the olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent—this should take about 5 minutes. You’ll notice the aroma becoming sweeter and more mellow. Add the minced garlic and grated carrot and cook for another 2 minutes, just until fragrant. Remove the skillet from the heat and let this mixture cool slightly while you move on to the next step. You don’t want to add piping hot veggies to the meat, as it can start cooking the egg prematurely.
Step 2: In a large mixing bowl, combine the panko breadcrumbs and milk. Let this sit for a few minutes so the breadcrumbs can fully absorb the milk—this is what will give your meatloaf that tender, almost custardy texture inside. Then, add the ground beef, ground pork, slightly cooled vegetable mixture, egg, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper. Now, using your hands (clean hands are the best tool here!), gently mix everything together. The trick is to mix just until combined; you should still see some variation in color and texture. Overworking it will make the final loaf dense.
Step 3: Transfer the meat mixture to your 9×5-inch loaf pan. Use your hands or a spatula to press it in evenly, but don’t pack it down too firmly—you want to leave a little room for air to circulate. Place the loaf pan on a baking sheet; this catches any potential drips and makes it easier to handle. Now, in a small bowl, whisk together the apricot preserves, soy sauce, and Dijon mustard until smooth. The glaze should look glossy and have a balanced sweet-salty aroma. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it evenly with the back of the spoon to cover the entire surface.
Step 4: Bake the meatloaf in the preheated oven for 45 minutes. You’ll notice the glaze starting to bubble and caramelize around the edges. Carefully remove the loaf from the oven and spoon the remaining glaze over the top. This second layer adds extra flavor and sheen. Return it to the oven and bake for another 15-20 minutes, or until the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be a deep, sticky brown, and the meatloaf will have pulled away slightly from the sides of the pan.
Step 5: Once it’s done, take the meatloaf out of the oven and let it rest in the pan on a wire rack for at least 10 minutes. This resting period is non-negotiable for a juicy slice—it allows the proteins to relax and reabsorb the juices. After resting, you can carefully tip the pan to drain off any excess fat (there shouldn’t be too much). Run a knife around the edges to loosen it, then gently invert it onto a serving platter. Slice with a sharp serrated knife for the cleanest cuts, and serve warm.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This is the number one reason for a tough, dense meatloaf. You’re not making a meat paste—you want a light, tender texture. Mix just until the ingredients are distributed.
- Mistake: Skipping the veggie sauté. Throwing in raw onion and carrot seems easier, but they’ll release water as they cook, making the loaf steam and preventing that nice, firm texture and caramelized exterior.
- Mistake: Adding all the glaze at once. If you put all the sugary glaze on at the beginning, it can burn before the meat is cooked through. The two-stage application ensures a perfectly caramelized, non-burnt top.
- Mistake: Not using a thermometer. Guessing doneness is a gamble. An instant-read thermometer takes the guesswork out and guarantees a safe, perfectly cooked meatloaf every single time.
Expert Tips
- Tip: Make a free-form loaf. For more crusty surface area, you can shape the mixture into a loaf on a parchment-lined baking sheet instead of using a pan. It bakes a little faster, so check the temperature a few minutes early.
- Tip: Add a splash of vinegar. If your apricot preserves are very sweet, a teaspoon of apple cider vinegar in the glaze can brighten it up and add another layer of complexity to balance the sweetness.
- Tip: Grate your onion. If you or your family are sensitive to bits of onion, you can grate the onion on a box grater. You’ll get all the flavor without any noticeable pieces in the final loaf.
- Tip: Prep the glaze separately. You can make the apricot glaze a day or two ahead and keep it in the fridge. Just give it a good stir before using—this saves you a step during the busy prep time.
- Tip: Use it for amazing sandwiches. Leftover meatloaf makes phenomenal sandwiches. Slice it cold, then pan-fry the slices until warm and slightly crispy on the edges, and serve on toasted bread with a bit of mayo and lettuce.
FAQs
Can I make this meatloaf with all beef?
Absolutely, you can. Using a full 1.5 lbs of ground beef will work just fine. I’d recommend sticking with the 85% lean variety to ensure it stays moist. The flavor profile will be a bit more straightforward and beefy, which is still delicious. The pork just adds a little extra richness and fat that makes the texture incredibly tender, but an all-beef version is still a winner.
Can I prepare the meatloaf ahead of time?
Yes, this is a great make-ahead dish. You can assemble the entire meatloaf (without baking) up to a day in advance. Cover it tightly with plastic wrap and keep it in the refrigerator. When you’re ready to bake, let it sit on the counter for about 20-30 minutes to take the chill off, then bake as directed. You might need to add a few extra minutes to the baking time since it’s starting from cold.
My glaze is too thick to spread. What should I do?
If your apricot preserves are very thick, simply warm the glaze mixture gently. You can do this in a small saucepan over low heat for a minute or two, or in the microwave in 15-second bursts, stirring between each. This will loosen it up perfectly and make it much easier to brush evenly over the meatloaf.
What’s the best way to store and reheat leftovers?
Store any leftover meatloaf in an airtight container in the refrigerator for up to 4 days. For reheating, I highly recommend slices rather than the whole loaf. Warm them in a skillet over medium heat with a tiny bit of oil until heated through and slightly crisped on the edges. You can also use the oven (300°F for 10-15 minutes) or microwave, though the skillet method gives the best texture.
Can I freeze the cooked meatloaf?
You sure can. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in aluminum foil. It will keep well for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it in a 325°F oven until heated through, about 20-30 minutes for a whole loaf.
Apricot Glazed Meatloaf
Make the best Apricot Glazed Meatloaf with this easy recipe. Sweet, tangy, and incredibly moist, it's perfect for any dinner. Get the full recipe here!
Ingredients
For the Meatloaf:
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
1 large carrot (finely grated)
-
1 lb ground beef (85-90% lean)
-
½ lb ground pork
-
⅔ cup panko breadcrumbs
-
⅓ cup whole milk
-
1 large egg
-
2 tbsp Worcestershire sauce
-
1 tbsp tomato paste
-
1 tsp dried thyme
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
For the Glaze:
-
¾ cup apricot preserves
-
1 tbsp soy sauce
-
1 tsp Dijon mustard
Instructions
-
Start by preheating your oven to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prepare the meat mixture. Heat the olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent—this should take about 5 minutes. You’ll notice the aroma becoming sweeter and more mellow. Add the minced garlic and grated carrot and cook for another 2 minutes, just until fragrant. Remove the skillet from the heat and let this mixture cool slightly while you move on to the next step. You don’t want to add piping hot veggies to the meat, as it can start cooking the egg prematurely.01
-
In a large mixing bowl, combine the panko breadcrumbs and milk. Let this sit for a few minutes so the breadcrumbs can fully absorb the milk—this is what will give your meatloaf that tender, almost custardy texture inside. Then, add the ground beef, ground pork, slightly cooled vegetable mixture, egg, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper. Now, using your hands (clean hands are the best tool here!), gently mix everything together. The trick is to mix just until combined; you should still see some variation in color and texture. Overworking it will make the final loaf dense.02
-
Transfer the meat mixture to your 9x5-inch loaf pan. Use your hands or a spatula to press it in evenly, but don’t pack it down too firmly—you want to leave a little room for air to circulate. Place the loaf pan on a baking sheet; this catches any potential drips and makes it easier to handle. Now, in a small bowl, whisk together the apricot preserves, soy sauce, and Dijon mustard until smooth. The glaze should look glossy and have a balanced sweet-salty aroma. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it evenly with the back of the spoon to cover the entire surface.03
-
Bake the meatloaf in the preheated oven for 45 minutes. You’ll notice the glaze starting to bubble and caramelize around the edges. Carefully remove the loaf from the oven and spoon the remaining glaze over the top. This second layer adds extra flavor and sheen. Return it to the oven and bake for another 15-20 minutes, or until the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be a deep, sticky brown, and the meatloaf will have pulled away slightly from the sides of the pan.04
-
Once it’s done, take the meatloaf out of the oven and let it rest in the pan on a wire rack for at least 10 minutes. This resting period is non-negotiable for a juicy slice—it allows the proteins to relax and reabsorb the juices. After resting, you can carefully tip the pan to drain off any excess fat (there shouldn’t be too much). Run a knife around the edges to loosen it, then gently invert it onto a serving platter. Slice with a sharp serrated knife for the cleanest cuts, and serve warm.05
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