Soy-Glazed Meatloaf

Soy-Glazed Meatloaf

Ground beef mixed with balsamic vinegar, soy sauce, onion and parsley creates a kicked-up meatloaf recipe that will be your family’s new go-to. The secret to moist meatloaf? A generous amount of meatloaf glaze brushed over the loaf before baking, of course! This soy-glazed meatloaf is doused in a delicious mixture of ketchup, brown sugar and— you guessed it— umami-rich soy sauce. Made from a fermented paste of soybeans and roasted grains, this Chinese condiment lends an earthy, salty taste to everything it touches.

Got allergies to soy? You’ve got options. Try gluten-free tamari, which is often made without wheat, and is thicker, darker, and milder in flavor. Coconut aminos, a slightly sweeter sauce made from coconut tree sap and salt, makes a great paleo-friendly pick.


CAL/SERV: 275          YIELDS: servings             PREP TIME: hours mins             TOTAL TIME: hour mins



2 tbsp. ketchup
1 tbsp. brown sugar
1 tbsp. plus 1 tsp reduced-sodium soy sauce
2 large eggs
1 tbsp. balsamic vinegar

Kosher salt and pepper

1/2 c. panko
1 small onion, coarsely grated
1/2 c. fresh flat-leaf parsley, finely chopped
1 1/2 lb. ground beef chuck

Mixed green salad, for serving

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  1. Heat oven to 375°F. Line rimmed baking sheet with foil. In bowl, combine ketchup, brown sugar and 1 teaspoon soy sauce.
  2. In large bowl, whisk together eggs, balsamic vinegar, remaining tablespoon soy sauce and ½ teaspoon each salt and pepper; stir in panko and let sit 2 minutes. Add onion and parsley and mix to combine.
  3. Add beef and mix just until incorporated. Transfer mixture to prepared baking sheet and shape into 9- by 3½-inch loaf.
  4. Brush loaf with ketchup mixture. Bake until internal temp registers 150°F, 40 to 45 minutes. Let rest 5 minutes before slicing. Serve with salad if desired.

Nutritional Information (per serving): About 275 calories, 14.5 g fat (5.5 g saturated), 23.5 g protein, 430 mg sodium, 11 g carbohydrate, 1 g fiber


Soy-Glazed Meatloaf
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