"classic, you can make a few small tweaks to the typical glaze. To find out the secret to a tasty meatloaf with the ultimate outer crust, we spoke to celebrity chef and founder of Mauro Provisions, Chicago-inspired condiments, Jeff Mauro, during the New York City Wine & Food Fest at The Seaport. His go-to meatloaf glaze ingredients? A simple yet flavorful combination of brown sugar, barbecue sauce, ketchup, and Dijon mustard."
"Some cooks posit that you can't make a proper meatloaf without ketchup. And while there are exceptions to the rule, we generally agree. Ketchup, both in the meatloaf base and slathered on as a glaze, works for multiple reasons. But mostly because its tangy sweetness perfectly contrasts and brightens the hearty meat. Plus, the sugar in ketchup caramelizes, creating a texturally pleasing sticky crust when baked."
A meatloaf glaze combining brown sugar, barbecue sauce, ketchup, and Dijon mustard balances sweetness, acidity, and savory depth. Glaze is applied prior to baking to complement moist ground-beef meatloaf bound with eggs, breadcrumbs, and milk plus sautéed onions and spices. Ketchup brightens hearty meat with tangy sweetness, and the sugar in ketchup caramelizes to form a sticky, texturally pleasing crust. Dijon mustard adds earthy acidity while barbecue sauce amplifies smoky, savory notes and brown sugar increases caramelized sweetness. Home cooks can adjust glaze components to elevate flavor and achieve an ideal outer crust.
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