Ground Beef Sirloin Meatloaf

The highlight of this recipe is the glaze, which takes the meatloaf to the next level. The combination of ketchup, brown sugar, and mustard creates a tangy-sweet topping that caramelizes beautifully as it bakes. This sticky, flavorful layer contrasts perfectly with the moist, savory interior of the meatloaf, making every bite irresistibly delicious. The simplicity of the ingredients ensures the rich flavor of the ground beef sirloin shines through, while the glaze adds a unique, mouthwatering finish. Perfect for weeknight dinners or family gatherings, this meatloaf is sure to win everyone over.

Ingredients

Meatloaf Base

• 1 ½ pounds ground beef sirloin
• 1 large egg
• 1 onion, finely chopped
• 1 cup milk
• 1 cup dry breadcrumbs
• Salt and pepper, to taste

Glaze

• ⅓ cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard

• Instructions

  1. Preheat the Oven
     Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal later.
  2. Prepare the Meatloaf Mixture
     In a large mixing bowl, combine the ground beef sirloin, egg, chopped onion, milk, breadcrumbs, salt, and pepper. Mix thoroughly but gently to avoid overworking the meat, as this can make the meatloaf dense. Use your hands or a spoon to ensure all the ingredients are evenly distributed.
  3. Shape and Transfer
     Transfer the meat mixture into the prepared loaf pan and press it down gently to ensure an even shape. If you’re not using a loaf pan, shape the mixture into a freeform loaf on a baking sheet lined with foil or parchment paper.
  4. Make the Glaze
     In a small bowl, whisk together the ketchup, brown sugar, and mustard until smooth. Spread half of this glaze evenly over the top of the meatloaf, reserving the other half for later. The glaze provides a tangy-sweet topping that caramelizes beautifully while baking.
  5. Bake the Meatloaf
     Place the meatloaf in the preheated oven and bake for 45 minutes. After 45 minutes, remove the loaf from the oven and spread the remaining glaze over the top. Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer. This ensures the meat is fully cooked and safe to eat.
  6. Rest and Serve
     Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender loaf. Slice into thick pieces and serve with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh garden salad.

  7. Nutrition Facts (per serving)

     Calories: 330-400 kcal
     Protein: 25-30 grams
     Fat: 20-25 grams
     Saturated Fat: 8-10 grams
     Carbohydrates: 15-20 grams
     Fiber: 1-2 grams
     Sugars: 7-10 grams
     Cholesterol: 85-95 mg
     Sodium: 500-600 mg