A delightful twist on the classic meatloaf, featuring a blend of fresh herbs and a tangy glaze.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the ground beef, onion, egg, beef broth, salt, parsley, sage, thyme, and pepper until well mixed.
Avoid overmixing to keep the meatloaf tender.
Transfer the mixture into a loaf pan and press it down evenly.
Use a spatula to smooth the top for even cooking.
Bake in the preheated oven for 1 hour and 15 minutes.
Check for doneness with a meat thermometer; it should read 160°F (71°C).
While the meatloaf bakes, prepare the glaze by mixing ketchup, dry mustard, and brown sugar in a small bowl.
Adjust sweetness by varying the amount of brown sugar.
Remove the meatloaf from the oven and spread the glaze evenly over the top using a basting brush.
For a thicker glaze, apply two layers, letting the first set slightly.
Return the meatloaf to the oven and bake for an additional 30 minutes.
This step caramelizes the glaze for added flavor.
Let the meatloaf rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, making each slice moist.
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