Force of Nature Classic Meatloaf with Sweet Baby Ray's–Style Glaze

Ground beef meatloaf with grated vegetables folded in for moisture, finished with a naturally sweetened BBQ-style glaze - smoky, tangy, and caramelized. The kind of dinner that says more than words. No one makes meatloaf to show off. You make it because someone matters.

Why You'll Love Classic Meatloaf

Meatloaf is humble. It's not trying to impress anyone. But that's exactly why it works - the effort is quiet, the care is obvious. Mayo locks in moisture without muting flavor. Grated vegetables disappear into the mix but keep everything tender. The glaze - a cleaner take on Sweet Baby Ray's - caramelizes into something sticky, tangy, and deeply satisfying. It's the kind of meal that fills a house with the smell of someone showing up.

Tips and Tricks

• Don't skip the panade (milk-soaked breadcrumbs) - it's the secret to tender meatloaf.
• Mayo adds moisture and richness, especially important with leaner beef.
• Grate the vegetables finely so they melt into the meat.
• Free-form on a sheet pan gives you more caramelized edges than a loaf pan.
• Let it rest before slicing - the juices need time to redistribute.

Variations

• Add a pinch of cayenne to the glaze for heat.
• Swap thyme for rosemary or sage.
• Use apple cider vinegar instead of balsamic for a brighter glaze.

Substitutions

• Mayonnaise → Greek yogurt.
• Tamari → soy sauce or coconut aminos.
• Maple syrup → honey (not quite as clean, but works).
• Panko → regular breadcrumbs or crushed saltines.

Best served with

• Creamy mashed potatoes.
• Roasted sweet potatoes or carrots.
• Steamed greens with lemon.

How to Store Leftovers

Store sliced meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F oven or slice cold for sandwiches. The glaze keeps separately for up to 1 week.

Common Questions

Force of Nature Classic Meatloaf with Sweet Baby Ray's-Style Glaze

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Ground beef meatloaf with a naturally sweetened BBQ-style glaze. Humble, tender, and made with care.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 7

Course: Dinner

Cuisine: American

Calories: 459

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 2 lb Ground Beef Force of Nature Ground Beef
• 3 tablespoon mayonnaise
• 1 Onion medium yellow onion
• 1 Carrot medium carrot
• 3 cloves garlic
• 1 tablespoon fresh thyme
• 1 tablespoon Dijon mustard
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup panko breadcrumbs
• ½ cup whole milk
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoon tomato paste
• 2 tablespoon balsamic vinegar
• 2 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 2 teaspoon tamari
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Equipment

• Large Mixing Bowl
• Sheet Pan
• Parchment paper
• box grater or microplane
• Whisk
• Instant-read thermometer

Method

 

1. Combine milk and panko in a small bowl. Let sit 5 minutes.
2. In a large bowl, combine beef, mayo, soaked panko, grated onion, grated carrot, garlic, thyme, Dijon, tomato paste, Worcestershire, salt, and pepper.
3. Mix gently until just combined.
4. Transfer to a parchment-lined sheet pan. Shape into a 9x5-inch loaf.
5. Whisk together tomato paste, balsamic, maple syrup, Dijon, tamari, smoked paprika, garlic powder, onion powder, pepper, and water for glaze.
6. Preheat oven to 375°F.
7. Bake for 30 minutes.
8. Brush with half the glaze. Continue baking until internal temperature reaches 160°F - about 20-25 minutes more. Remove from oven. Brush with the remaining glaze.
9. Let rest 20 minutes before slicing.

Nutrition

Calories: 459kcalCarbohydrates: 17gProtein: 25gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 97mgSodium: 1511mgPotassium: 581mgFiber: 2gSugar: 8gVitamin A: 1716IUVitamin C: 6mgCalcium: 91mgIron: 4mg

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