First, gather and measure out the meatloaf ingredients with the measuring cup and spoons. Preheat the oven to 375°F.
Then, tear the bread slices into small pieces.
Soak the bread pieces in milk for 10 minutes.
Next, transfer the room temperature ground sirloin to a large mixing bowl.
Then, add in the soaked bread pieces (or bread crumbs), milk, egg, onion, garlic cloves, salt, and pepper.
Protect and cover your hands with some disposable vinyl gloves.
Mix the meatloaf ingredients by hand until all the ingredients are completely combined and evenly mixed together.
Next, cut and fold a sheet of parchment paper to fit inside a 9x13-inch bread loaf pan with the edges of the paper sticking up over the edge of the pan.
Scoop the meatloaf mixture into the lined pan.
Use a silicone spatula to gently press the meat down and make sure the meatloaf mixture is evenly distributed in the pan.
Once the meatloaf pan is ready, grab a baking sheet and kitchen foil.
Then, cover the baking sheet with the foil to catch any grease spills during the baking process. Place the meatloaf pan on top of the lined baking sheet and bake for 50 minutes.
Sweet Glaze
First, measure out the glaze ingredients with measuring spoons.
Next, pour the ketchup, Dijon mustard, vinegar, brown sugar, salt, and pepper into a medium mixing bowl.
Then, combine the glaze ingredients with a blending whisk.
After baking, carefully remove the meatloaf from the oven.
Next, pour and evenly spread the sweet glaze over the top of the meatloaf. Bake uncovered for an additional 15 minutes.
After baking, make sure the internal temp of the meatloaf is 160°F.
Transfer the meatloaf to a serving plate and let it rest for 10 minutes before slicing.At this point, I like to make another batch of the sweet glaze for serving.
Finally, garnish the meatloaf with parsley, slice, serve, and enjoy!
Video
Notes
Storing Homemade MeatloafTo properly store homemade meatloaf with glaze: transfer the loaf to a shallow airtight container, or wrap tightly with heavy-duty kitchen foil or plastic wrap. Store the meatloaf in the fridge for up to 3 to 4 days. Always label the date on the outside of the container to keep up with freshness.