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A rectangular slice of glazed meatloaf sits on a beige ceramic plate, garnished with small green herb leaves.

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 7
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate for up to 4 days. Freezes well, sliced, for up to 3 months. Reheat gently, covered, in a low oven.

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