Meatloaf with Ketchup and Brown Sugar Glaze
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This follows the same method as our plain beef meatloaf, but the top is finished with a cooked ketchup, brown sugar, cider vinegar and mustard glaze, brushed on in two coats and caramelised under the grill (broiler) instead of the tomato purée topping.
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Method
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Why this label?
32.6 g protein for 467 kcal = 7 g per 100 kcal, so protein gives about 28% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
9.8 g per serving
19.6 % of the 50 g daily maximum · 39.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- frying pan
- large mixing bowl
- rimmed baking tray
- wire rack that fits the tray
- aluminium foil
- instant-read probe thermometer
- pastry brush
- serrated or sharp knife
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 467 kcal |
| Protein | 32.6 g |
| Carbohydrate | 20.8 g |
| of which sugars | 12 g |
| of which free sugars | 9.8 g |
| Fat | 27.6 g |
| of which saturates | 10 g |
| Fibre | 1 g |
| Salt | 2.38 g |
Protein per 100 kcal
7 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
