This Pineapple Glazed Meatloaf transforms a classic comfort food into something truly special. The juicy, seasoned loaf gets a sweet, tangy pineapple glaze that caramelizes into a gorgeous crust. It’s surprisingly simple but feels a little fancy, with a perfect balance of savory and sweet.
Nothing beats a great Pineapple Glazed Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Pineapple Glazed Meatloaf
- Flavor explosion: Savory meatloaf meets sweet, tangy pineapple glaze.
- Moist & tender: Designed to be juicy and succulent every time.
- Magic glaze: Caramelizes into a shiny, flavor-packed crust.
- Crowd-pleaser: Familiar yet impressive for any occasion.
Ingredients & Tools
For the Meatloaf:
- 1 kg ground beef (80/20 blend is ideal for moisture)
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 150 g breadcrumbs (panko works great for a lighter texture)
- 2 large eggs, lightly beaten
- 60 ml whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1.5 tsp salt
- 1/2 tsp freshly ground black pepper
For the Pineapple Glaze:
- 250 ml crushed pineapple (with its juice)
- 120 ml ketchup
- 60 ml brown sugar, packed
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
Tools: A standard 9×5 inch loaf pan, a large mixing bowl, a small saucepan, and a pastry brush for glazing.
Notes: Don’t use extra-lean beef—a little fat ensures moisture. Crushed pineapple with juice gives the glaze perfect texture and sweetness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 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. Once you add the ground beef to the other ingredients, mix just until everything is combined. Overworking the meat can make the final loaf tough and dense instead of tender.
- Why not all lean beef? A bit of fat (like in an 80/20 blend) is crucial for flavor and moisture. If you use very lean meat, the meatloaf can end up dry. The fat renders out during cooking, basting the loaf from the inside.
- Test for doneness with a thermometer. This is the single best way to guarantee a perfectly cooked meatloaf. The internal temperature should reach 70°C (160°F) in the thickest part. This ensures it’s safe to eat but still wonderfully juicy.
- Let it rest before slicing. I know it’s tempting to dig right in, but letting the meatloaf rest for about 10 minutes after it comes out of the oven allows the juices to redistribute. If you slice it immediately, all those lovely juices will run out onto the cutting board.
How to Make Pineapple Glazed Meatloaf
Step 1: Prepare the Glaze. In a small saucepan, combine the crushed pineapple (with juice), ketchup, brown sugar, apple cider vinegar, and soy sauce. Bring it to a gentle simmer over medium heat, stirring occasionally. Let it cook for about 5-7 minutes until it thickens slightly and becomes glossy. You’ll notice the sharp vinegar smell mellow out. Remove it from the heat and set aside to cool a little. This step first allows the flavors to meld beautifully.
Step 2: Sauté the Aromatics. Heat a small drizzle of oil in a pan over medium heat. Add the finely diced onion and cook for about 5 minutes until it becomes soft and translucent. Add the minced garlic and cook for just another minute until fragrant. Taking this extra step to cook the onions and garlic removes their raw bite and gives the meatloaf a deeper, sweeter, more complex flavor base.
Step 3: Combine the Meatloaf Base. In your large mixing bowl, combine the breadcrumbs and milk. Let it sit for a minute—this is called a panade, and it’s your secret weapon for a tender texture. Then, add the sautéed onion and garlic, beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Mix all of these “wet” ingredients together thoroughly until you have a homogenous paste.
Step 4: Gently Add the Meat. Now, add the ground beef to the bowl. Using your hands (it’s the best tool for the job!), gently mix everything together. Stop the moment the meat is evenly distributed and no dry spots remain. You should still see distinct pieces of meat—this is a sign you haven’t overmixed. A light touch here is everything.
Step 5: Shape and Initial Bake. Preheat your oven to 180°C (350°F). Transfer the meat mixture to your loaf pan and press it in gently, shaping the top into a slight dome so it looks nice. Place it in the preheated oven and bake, uncovered, for 30 minutes. This initial bake sets the structure and cooks off some of the initial fat.
Step 6: Apply the First Layer of Glaze. After 30 minutes, carefully remove the meatloaf from the oven. You’ll notice it has shrunk away from the sides a bit and some juices may have pooled. Spoon about half of your prepared pineapple glaze evenly over the top, using the back of the spoon or a pastry brush to spread it into a nice, even layer.
Step 7: Finish Baking and Glazing. Return the meatloaf to the oven for another 20 minutes. Then, pull it out and apply the remaining glaze. Pop it back in for a final 10-15 minutes. The glaze should be bubbling, deeply caramelized, and sticky. Check the internal temperature with a thermometer—it should read 70°C (160°F).
Step 8: The Crucial Rest. Once perfectly cooked, take the meatloaf out of the oven. Don’t slice it yet! Let it rest right in the pan on a cooling rack for at least 10 minutes. This allows the muscle fibers to relax and reabsorb the juices, guaranteeing a moist slice rather than a crumbly mess.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze up to 3 months.
- Reviving: Thaw overnight in fridge; reheat covered at 160°C (325°F) until warm.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, savory partner to soak up the sweet and tangy glaze from the meatloaf. It’s a classic for a very good reason.
- Sautéed Green Beans with Almonds — The crisp-tender texture and nutty flavor provide a wonderful contrast and a fresh, green element to the plate.
- Buttery Corn on the Cob — Its natural sweetness echoes the pineapple in the glaze, creating a harmonious and downright cheerful combination.
Drinks
- A Crisp Lager or Pilsner — The clean, effervescent bitterness of a cold beer cuts through the richness of the meat and cleanses the palate beautifully between bites.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus zing are incredibly refreshing and balance the sweet and savory notes perfectly.
- Pinot Noir — A light-bodied red wine with bright red fruit notes can stand up to the meat without overpowering the unique pineapple flavor.
Something Sweet
- Coconut Panna Cotta — The tropical theme continues with this silky, cool dessert. It’s light enough to enjoy after a hearty meal but feels like a real treat.
- Pineapple Upside-Down Cake — Double down on the pineapple! This is a fun, nostalgic dessert that feels like a natural, celebratory endpoint to the meal.
- Vanilla Bean Ice Cream — Sometimes, simple is best. A scoop of high-quality vanilla ice cream is a timeless, comforting way to end the evening.
Top Mistakes to Avoid
- Mistake: Overmixing the meatloaf. This is the number one culprit for a tough, dense, hockey-puck-like texture. Mix with a light hand just until combined. I’ve messed this up before too, and the difference is night and day.
- Mistake: Skipping the onion and garlic sauté. Raw onion and garlic in the mix can create harsh, bitter flavors and an unpleasant texture. A quick cook in the pan softens them and sweetens their flavor, blending seamlessly into the loaf.
- Mistake: Not using a thermometer. Guessing doneness by time or color alone is a recipe for either undercooked or dry, overcooked meatloaf. A simple instant-read thermometer takes all the guesswork out and guarantees perfect results every single time.
- Mistake: Skipping the rest time. Slicing into the meatloaf the second it leaves the oven will cause all the precious juices to flood out, leaving you with a drier result. Patience is a virtue here, I promise.
Expert Tips
- Tip: Line your loaf pan with parchment paper. Leave some overhang on the two long sides. This creates “handles” that let you lift the entire meatloaf out of the pan effortlessly for easier glazing, cleaner slicing, and a more attractive presentation.
- Tip: Make a free-form loaf on a baking sheet. For more surface area and therefore more glorious caramelized glaze, shape the meat mixture into a loaf directly on a parchment-lined baking sheet. It cooks a little faster, so keep an eye on the temperature.
- Tip: Add a splash of hot sauce to the glaze. If you like a bit of heat, a teaspoon of your favorite hot sauce (like Sriracha or Tabasco) in the pineapple glaze adds a fantastic subtle kick that plays wonderfully with the sweetness.
- Tip: Use a combo of meats. For an even more complex flavor, try using half ground beef and half ground pork. The pork adds a lovely richness and tenderness that is absolutely divine.
FAQs
Can I make this Pineapple Glazed Meatloaf ahead of time?
Absolutely! You can assemble the raw meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. You can also make the glaze a few days ahead and keep it in a jar in the fridge. Just let the meatloaf sit at room temperature for about 20-30 minutes before baking, and give the glaze a good stir before using. This is a fantastic timesaver for busy days or when entertaining.
What can I use instead of breadcrumbs?
No problem! Rolled oats (the quick-cooking kind work well) are an excellent substitute. Use the same amount by weight. You can also use crushed crackers, like saltines or Ritz, which will add a nice buttery flavor. For a gluten-free option, certified gluten-free oats or a gluten-free panko-style breadcrumb will work perfectly in a 1:1 swap.
My glaze isn’t thickening up. What did I do wrong?
This usually happens if the heat was too low or you didn’t let it simmer long enough. Don’t worry, it’s an easy fix! Just continue to simmer it over medium heat, stirring frequently, until it reduces to your desired consistency. If you’re really in a rush, you can mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering glaze—it will thicken up almost instantly.
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 foil. It will keep well for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it, covered with foil, in a 160°C (325°F) oven until heated through. This method helps keep it from drying out.
Is there a way to make this recipe less sweet?
Of course, you can easily adjust the sweetness to your taste. Start by reducing the brown sugar in the glaze by half. You could also use a sugar-free ketchup. Another great option is to add an extra tablespoon of apple cider vinegar or a big squeeze of fresh lime juice to the glaze to boost the tangy element and balance the sweetness from the pineapple.
Pineapple Glazed Meatloaf
Make the best Pineapple Glazed Meatloaf with this easy recipe. A juicy, savory loaf gets a sweet, tangy pineapple crust. Get the recipe and make it tonight!
Ingredients
For the Meatloaf:
-
1 kg ground beef (80/20 blend is ideal for moisture)
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
150 g breadcrumbs (panko works great for a lighter texture)
-
2 large eggs (lightly beaten)
-
60 ml whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1 tsp smoked paprika
-
1.5 tsp salt
-
0.5 tsp freshly ground black pepper
For the Pineapple Glaze:
-
250 ml crushed pineapple (with its juice)
-
120 ml ketchup
-
60 ml brown sugar (packed)
-
2 tbsp apple cider vinegar
-
1 tbsp soy sauce
Instructions
-
Make the glaze: In a small saucepan, combine crushed pineapple (with juice), ketchup, brown sugar, apple cider vinegar, and soy sauce. Bring to a gentle simmer over medium heat, stirring occasionally, for 5–7 minutes until slightly thickened and glossy. Remove from heat to cool.01
-
Sauté aromatics: Heat a small drizzle of oil in a pan over medium heat. Cook finely diced onion for about 5 minutes until soft and translucent. Add minced garlic and cook 1 minute more until fragrant. Set aside.02
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Make the panade: In a large mixing bowl, stir breadcrumbs and milk; let sit 1–2 minutes until softened. Add the sautéed onion and garlic, beaten eggs, Worcestershire, Dijon, dried thyme, smoked paprika, salt, and pepper. Mix into a smooth paste.03
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Add meat: Add ground beef and gently mix by hand just until evenly combined—do not overwork.04
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First bake: Preheat oven to 350°F (180°C). Transfer meat mixture to a loaf pan, press in gently, and shape a slight dome. Bake uncovered for 30 minutes.05
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Glaze (first layer): Remove loaf from oven. Spoon about half of the pineapple glaze evenly over the top.06
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Finish bake & glaze: Return to oven for 20 minutes. Remove, spread remaining glaze, and bake 10–15 minutes more, until glaze is bubbling and sticky and internal temp reaches 160°F (70°C).07
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Rest & serve: Let meatloaf rest in the pan on a rack for at least 10 minutes before slicing so juices redistribute.08
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