Hello! I’m Shannon Overmiller at The Majestic in Old Town Alexandria.

Today, I’ll show you how to glaze the meatloaf with the tomato glaze that we just previously made. And then I’ll show you how to bake the meatloaf. It’s just simple, just coat it with either your hands or a spoon. And just take your glaze mixture, and evenly distribute it per loaf. If you have any extra this lasts indefinitely in the refrigerator, the glaze. Some of it will come off when baking so be generous with it. I’m going to cover it all. And that’s it. Now we’ll show you how to bake the meatloaf, this is simple glazing. Just cover it all, and that’s how you glaze your meatloaf.

Next, to bake it, you have your temperature of your oven pre-heated to 3500, and you want an internal temperature to reach 1550. You can achieve this with a thermometer. You can also find this, a way to do it is just by feeling the loaf, and if it’s firmed up for you. And then another way of doing it is to insert a metal fork or some sort of a insert into the meatloaf, metal, and if it comes out hot to the touch of your lip, then you know that the inside, the internal temperature of the meatloaf is done, and well. If it’s still cook, it means it’s not done. And when you squeeze the loaves when baking, you’ll feel the give, and if it’s firm then it’s pretty much done. And one more key thing, and always using with meatloaf, as soon as you smell it, it’s done. You can smell it, if you smell meatloaf, if it smells like meatloaf coming from the room, the kitchen, then it’s usually done. Takes about 35-40 minutes, on a 3500, that’s your range, 35-40 minutes.
So again 3500 for 35-40 minutes. 1550, feeling it you can feel the texture, the give of the meatloaf, also the smell, when you smell meatloaf it’s ready. And if you were to insert a metal fork and it’s warm to the touch of your lip, then you know that it’s done. And that’s how you bake the meatloaf after glazing.