Honey Mustard Meatloaf

This meatloaf gets its character from a sticky honey-Dijon glaze brushed on twice during baking. The first coat seals in moisture while the second builds a glossy, caramelized crust that cracks with sweetness when you slice through it.

Basil in the meat mixture adds an unexpected herbal note that plays off the sharp mustard. The loaf stays tender thanks to breadcrumbs and egg binding everything together without making it dense.

Brush the first round of glaze on before the loaf hits the oven, then hit it again halfway through. That second coat is what gives you the lacquered, slightly sticky exterior you’re after.

Kitchen Tips

• Shape the loaf on a broiler pan or rimmed baking sheet rather than a loaf pan. Air circulates around the sides, so you get browning all over instead of steaming.
• Mix the meat gently. Overworking ground beef makes it tough and rubbery once baked.
• Let the meatloaf rest 10 minutes after pulling it from the oven. It firms up and the juices redistribute so slices hold together.
• Use a meat thermometer to check doneness at 160°F (71°C) in the center.

Variations

• Swap half the ground beef for ground pork or turkey for a lighter loaf with a different flavor profile.
• Add a splash of Worcestershire sauce to the meat mixture for deeper savory depth.
• Use whole grain mustard instead of Dijon for a coarser, more rustic glaze with visible mustard seeds.