This Miso Glazed Meatloaf transforms a classic comfort food with a deeply flavorful, umami-packed twist. The secret is a glossy miso-based topping that caramelizes into a sticky, crackly crust as it bakes. Perfect for a cozy supper, this Miso Glazed Meatloaf is both comforting and surprisingly sophisticated.
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Why You’ll Love This Miso Glazed Meatloaf
- Flavor bomb: Savory meatloaf meets sweet-salty miso glaze for irresistible umami layers.
- Moist & tender: A milk-soaked panko panade ensures a juicy, never-dry texture.
- Magic glaze: Whisk-together glaze transforms into a sticky, glossy, complex crust.
- Great leftovers: Even better the next day, cold in sandwiches or gently reheated.
Ingredients & Tools
For the Meatloaf:
- 450 g ground beef (80/20 blend is ideal)
- 450 g ground pork
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 100 g panko breadcrumbs
- 120 ml whole milk
- 2 large eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp freshly ground black pepper
For the Miso Glaze:
- 80 g white miso paste
- 3 tbsp mirin
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small saucepan, and an instant-read thermometer are your best friends here.
Notes: Don’t skip the milk-soaked panko—this “panade” ensures a tender texture. A beef and pork mix gives ideal richness and flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 20 g |
| Fiber: | 2 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 overmix the meat. Use your hands and mix just until the ingredients are combined. Overworking the meat mixture will make the final loaf tough and dense.
- Why a mix of meats? Using both beef and pork creates a more complex flavor and a better fat content, which translates to a juicier, more succulent meatloaf. All-beef can sometimes be a bit dry.
- The power of white miso. White (or shiro) miso is milder and sweeter than other varieties, making it perfect for the glaze. Its fermented, salty-sweet character is the star of the show.
- An instant-read thermometer is non-negotiable. The only way to know your meatloaf is perfectly cooked and safe to eat is to check that the internal temperature has reached 160°F (71°C) in the center.
How to Make Miso Glazed Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, in a large bowl, combine the panko breadcrumbs and milk. Let this sit for about 5 minutes—this is your panade, and it will look a bit mushy. That’s exactly what you want! This simple step is the key to a wonderfully tender texture, as the breadcrumbs absorb the milk and keep everything moist during cooking.
Step 2: While the panko soaks, it’s time to make the glaze. In a small saucepan, whisk together the white miso paste, mirin, rice vinegar, brown sugar, sesame oil, and grated ginger. Place the pan over low heat and warm it gently for 2-3 minutes, whisking constantly, just until the sugar dissolves and everything is smooth. You’ll notice the aroma change and become wonderfully fragrant. Take it off the heat and set it aside—it will thicken slightly as it cools.
Step 3: Now, back to the main event. To the bowl with the soaked panko, add the ground beef, ground pork, finely diced onion, minced garlic, beaten eggs, soy sauce, Worcestershire sauce, and black pepper. It’s time to get your hands in there! Gently mix everything together, using your fingers like a claw, just until all the ingredients are evenly distributed. You should see no more streaks of egg or big pockets of breadcrumbs. Remember, a light touch is crucial here.
Step 4: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Why ungreased? A little bit of rendered fat in the pan helps create a delicious crust on the bottom. Use your hands to press the mixture firmly and evenly into the pan, creating a smooth, slightly domed top. This helps it cook evenly.
Step 5: Place the loaf pan in the preheated oven and bake for 30 minutes. This initial bake sets the structure of the meatloaf. After 30 minutes, carefully remove it from the oven—you’ll see some fat and juices have rendered out, which is normal. Pour about half of the miso glaze over the top, using a spoon or a pastry brush to spread it into an even, glossy layer.
Step 6: Return the meatloaf to the oven and continue baking for another 25-30 minutes. Now, the magic happens. The glaze will start to bubble, darken, and caramelize into that beautiful, sticky crust. About 10 minutes before you think it’s done, brush on the remaining glaze for an extra layer of flavor and shine.
Step 7: The final test! Insert an instant-read thermometer into the very center of the meatloaf. It should read 160°F (71°C). If it’s not there yet, give it a few more minutes. Once it hits the temperature, take it out of the oven. This is the most important step to ensure it’s both safe to eat and perfectly juicy.
Step 8: Let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes before slicing. I know it’s tempting to dig right in, but this resting period is non-negotiable. It allows the juices to redistribute throughout the loaf, so when you slice it, you get clean, moist slices instead of a crumbly mess.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Wrap tightly and freeze for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat slices gently in a covered skillet with a splash of water or in a 300°F (150°C) oven until warm.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, comforting base that soaks up the delicious savory juices from the meatloaf perfectly.
- Simple Steamed Green Beans — Their bright, crisp texture provides a fresh, clean contrast to the rich, umami-heavy main dish.
- Buttery Corn on the Cob — A little sweetness from the corn plays beautifully against the salty-sweet notes of the miso glaze.
Drinks
- A crisp Japanese Lager — The clean, refreshing bubbles and mild bitterness cut through the richness of the meat and enhance the miso’s flavor.
- Earl Grey Iced Tea — The bergamot notes in the tea offer a fragrant, slightly citrusy pairing that feels both unexpected and perfect.
Something Sweet
- Matcha White Chocolate Chip Cookies — The earthy, slightly bitter matcha is a sophisticated follow-up to the savory meal, and the white chocolate adds a sweet creaminess.
- Yuzu Sorbet — This tart, bright, and refreshing citrus sorbet is the perfect palate cleanser to end the meal on a light, zesty note.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. You need a bit of fat (like an 80/20 blend) for flavor and moisture. Using super-lean meat will result in a dry, disappointing loaf.
- Mistake: Skipping the resting time. I’ve messed this up before too, and you end up with a meatloaf that falls apart when you slice it. Letting it rest allows the proteins to relax and reabsorb the juices.
- Mistake: Adding the glaze too early. If you put all the sugary glaze on at the beginning, it’s likely to burn in the long cooking time. Adding it in stages ensures a perfectly caramelized, not charred, crust.
- Mistake: Packing the meat too tightly. When you press the mixture into the pan, be firm but don’t compact it like a brick. A lighter touch helps maintain a tender, open texture.
Expert Tips
- Tip: Grate your onion. If you or your family are sensitive to bits of onion, try grating it on a box grater. You’ll get all the flavor and moisture without any noticeable texture.
- Tip: Make a free-form loaf. For more crusty surface area, shape the meat mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. It bakes a little faster, so keep an eye on the temperature.
- Tip: Double the glaze. If you’re a glaze fanatic (who isn’t?), make a double batch. You can serve the extra on the side for dipping or drizzling over individual slices.
- Tip: Add a textural crunch. For a little surprise, press some extra panko breadcrumbs onto the glazed top before the final bake. They’ll toast up and add a wonderful crunchy contrast.
FAQs
Can I make this meatloaf ahead of time?
Absolutely. You can assemble the entire meatloaf (without baking) up to a day in advance. Just cover it tightly with plastic wrap and keep it in the fridge. You may need to add a few extra minutes to the baking time since it will be going into the oven cold. The glaze can also be made ahead and stored in a jar in the fridge—just give it a good stir before using.
What can I use instead of panko?
If you don’t have panko, regular breadcrumbs will work in a pinch, though the texture will be a bit finer. For a gluten-free option, crushed gluten-free crackers or even rolled oats are great substitutes. Just be sure to still soak them in the milk to achieve that essential moist texture.
My glaze is very thick. Is that normal?
Yes, that’s perfectly normal! The glaze is meant to be thick and paste-like so it clings to the meatloaf and doesn’t just run off. If it’s too thick to spread easily, you can thin it with a teaspoon or two of warm water or extra mirin until it’s a brushable consistency.
Can I use a different type of miso?
You can, but the flavor will change. White miso (shiro) is mild and sweet. Yellow miso will be a bit stronger and saltier. Red miso is the most intense and pungent—I’d only use it if you really love a powerful, salty flavor. For this recipe, white miso is highly recommended for its balanced profile.
How should I store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the fridge for 3-4 days. For reheating, I recommend slices gently warmed in a covered skillet with a splash of water to keep them moist, or in a 300°F (150°C) oven until heated through. The microwave can work in a pinch but may make the texture a bit rubbery.
Miso Glazed Meatloaf
Make this incredible Miso Glazed Meatloaf with a sticky, umami-packed crust. Easy recipe for a juicy, flavorful comfort food dinner. Get the recipe now!
Ingredients
For the Meatloaf
-
450 g ground beef (80/20 blend is ideal)
-
450 g ground pork
-
1 large onion (finely diced)
-
2 cloves garlic (minced)
-
100 g panko breadcrumbs
-
120 ml whole milk
-
2 large eggs (lightly beaten)
-
2 tbsp soy sauce
-
1 tbsp Worcestershire sauce
-
1 tsp freshly ground black pepper
For the Miso Glaze
-
80 g white miso paste
-
3 tbsp mirin
-
2 tbsp rice vinegar
-
2 tbsp brown sugar
-
1 tbsp sesame oil
-
1 tbsp grated fresh ginger
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, in a large bowl, combine the panko breadcrumbs and milk. Let this sit for about 5 minutes—this is your panade, and it will look a bit mushy. That’s exactly what you want! This simple step is the key to a wonderfully tender texture, as the breadcrumbs absorb the milk and keep everything moist during cooking.01
-
While the panko soaks, it’s time to make the glaze. In a small saucepan, whisk together the white miso paste, mirin, rice vinegar, brown sugar, sesame oil, and grated ginger. Place the pan over low heat and warm it gently for 2-3 minutes, whisking constantly, just until the sugar dissolves and everything is smooth. You’ll notice the aroma change and become wonderfully fragrant. Take it off the heat and set it aside—it will thicken slightly as it cools.02
-
Now, back to the main event. To the bowl with the soaked panko, add the ground beef, ground pork, finely diced onion, minced garlic, beaten eggs, soy sauce, Worcestershire sauce, and black pepper. It’s time to get your hands in there! Gently mix everything together, using your fingers like a claw, just until all the ingredients are evenly distributed. You should see no more streaks of egg or big pockets of breadcrumbs. Remember, a light touch is crucial here.03
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Why ungreased? A little bit of rendered fat in the pan helps create a delicious crust on the bottom. Use your hands to press the mixture firmly and evenly into the pan, creating a smooth, slightly domed top. This helps it cook evenly.04
-
Place the loaf pan in the preheated oven and bake for 30 minutes. This initial bake sets the structure of the meatloaf. After 30 minutes, carefully remove it from the oven—you’ll see some fat and juices have rendered out, which is normal. Pour about half of the miso glaze over the top, using a spoon or a pastry brush to spread it into an even, glossy layer.05
-
Return the meatloaf to the oven and continue baking for another 25-30 minutes. Now, the magic happens. The glaze will start to bubble, darken, and caramelize into that beautiful, sticky crust. About 10 minutes before you think it's done, brush on the remaining glaze for an extra layer of flavor and shine.06
-
The final test! Insert an instant-read thermometer into the very center of the meatloaf. It should read 160°F (71°C). If it’s not there yet, give it a few more minutes. Once it hits the temperature, take it out of the oven. This is the most important step to ensure it's both safe to eat and perfectly juicy.07
-
Let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes before slicing. I know it’s tempting to dig right in, but this resting period is non-negotiable. It allows the juices to redistribute throughout the loaf, so when you slice it, you get clean, moist slices instead of a crumbly mess.08
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