Dinners · 3 min read
Boston Market Meatloaf (Copycat)
Boston Market Meatloaf is a deliciously classic meatloaf featuring a sweet tomato sauce glaze on top. It also includes diced tomatoes mixed right into the meat mixture, which adds flavor and helps keep the meatloaf incredibly juicy. The best part? It tastes even better the next day in sandwiches, ma
★ 5.0 (7)
This Boston Market meatloaf recipe brings the restaurant favorite home with a sweet tomato glaze and diced tomatoes mixed right into the meat. The glaze gives each slice a glossy, sweet finish, while the tomatoes keep the loaf moist and tender from the inside out. It's a simple, inexpensive dinner that comes together with pantry staples and tastes even better the next day in a sandwich.
The key is the combination of ground beef chuck, which has enough fat to stay juicy, and the diced tomatoes that add both flavor and moisture. You don't need a long list of ingredients or fancy techniques. Just mix, bake, glaze, and you have a classic meatloaf that tastes like it came from the restaurant.
Reasons to Love This Copycat Boston Market Meatloaf
- You get the signature sweet tomato glaze that makes Boston Market meatloaf so recognizable, and it's easy to make with just tomato sauce and sugar.
- The diced tomatoes mixed into the meat keep every slice juicy, so you don't end up with a dry, crumbly loaf.
- It's a budget-friendly dinner that uses simple ingredients you likely already have, and the leftovers make great sandwiches.
Key Ingredients for Authentic Boston Market Meatloaf
- Ground beef chuck has the right fat content to keep the meatloaf moist and flavorful. If you use a leaner grind, the loaf may turn out drier. You can substitute ground sirloin, but consider adding a tablespoon of olive oil to the mix.
- Canned diced tomatoes are the secret to the juicy texture. They add moisture and a mild tomato flavor throughout the meat. If you only have crushed tomatoes, use those and reduce the amount slightly.
- Tomato sauce forms the base of the sweet glaze. Combined with sugar, it creates that signature shiny topping. You can use a plain tomato sauce or a seasoned one, but plain lets the sugar sweetness come through best.
Kitchen Tools for Boston Market Meatloaf
- A 9x5-inch loaf pan for shaping and baking the meatloaf.
- A large mixing bowl for combining the ingredients.
- Measuring cups and spoons for accurate amounts.
- A spatula or wooden spoon for mixing.
Tips for Making the Best Boston Market Meatloaf
- Don't overmix the meat mixture. Stir just until everything is combined, or the meatloaf can turn dense and tough.
- Use a lightly greased loaf pan so the meatloaf releases easily. You can also line it with parchment paper for extra insurance.
- Drain the excess grease after the first 45 minutes of baking. This keeps the glaze from becoming oily and helps the topping set properly.
- Let the meatloaf rest for about 10 minutes after it comes out of the oven. This lets the juices redistribute and makes slicing cleaner.
Boston Market Meatloaf Variations to Try
- Swap the ground beef chuck for ground turkey or chicken for a lighter version. You may need to add a little extra breadcrumbs to help it hold together.
- Add a handful of shredded cheddar or mozzarella to the meat mixture for a cheesy twist.
- Stir in a tablespoon of Worcestershire sauce or a few dashes of hot sauce for extra savory depth.
- Make mini meatloaves in a muffin tin. Reduce the first bake to about 20 minutes, then add the glaze and bake for another 10 to 15 minutes.
What to Serve with Boston Market Meatloaf
Classic Sides
- Mashed potatoes
- Steamed green beans
- Mac and cheese
Toppings and Garnishes
- Extra tomato sauce or ketchup
- Chopped fresh parsley
How to Store Leftover Boston Market Meatloaf
Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Keep the glaze on top; it will help keep the meat moist. You can also slice it and store with a little extra sauce to keep the slices from drying out.
How to Freeze Boston Market Meatloaf
To freeze this Boston Market meatloaf, let it cool completely after baking. Wrap the whole loaf or individual slices tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. When you're ready to eat, thaw it overnight in the refrigerator before reheating.
Best Ways to Reheat Boston Market Meatloaf
For the best texture, reheat slices in a 350°F oven. Place them in a baking dish, cover with foil to keep the glaze from drying out, and heat for about 10 to 15 minutes, until warmed through. You can also use the microwave for a quick option, but the oven keeps the edges from getting rubbery.
Source recipe: Boston Market Meatloaf (Copycat) (SnapChef ID 8c173b3b-cc7b-4901-b95d-70f24460ebee). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat oven to 350 degrees.
- Mix together all ingredients except tomato sauce and sugar.
- Place the mixture in a lightly greased loaf pan.
- Bake at 350 degrees for 45 minutes.
- Remove the meatloaf from the oven and drain excess grease from the pan.
- Mix tomato sauce and sugar together and pour it over the meatloaf.
- Place the meatloaf back in the oven to finish baking until done, about 30 minutes depending on the oven.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use fresh tomatoes instead of canned diced tomatoes?
Yes, you can substitute about 3/4 cup of fresh diced tomatoes. They won't be as soft as canned, so you may want to cook them for a few minutes first to release some liquid. The canned version is convenient and consistent, but fresh works in a pinch.
How do I know when the meatloaf is fully cooked?
The recipe calls for 45 minutes, then 30 minutes after adding the glaze. To be sure, insert an instant-read thermometer into the center. It should read 160°F. If you don't have a thermometer, cut into the center and check that the meat is no longer pink and the juices run clear.
Can I make this meatloaf ahead of time?
Yes, you can assemble the meat mixture and keep it covered in the refrigerator for up to 24 hours before baking. You can also bake the whole meatloaf, let it cool, and refrigerate it for up to 3 days. Reheat slices as needed.
What if I don't have a loaf pan?
You can shape the meat mixture into a free-form loaf on a rimmed baking sheet. It will spread a bit, so leave space around it. The baking time may be slightly shorter because the loaf is wider, so start checking at the 40-minute mark.
Can I use ground turkey instead of beef?
Yes, ground turkey works, but it's leaner, so the meatloaf may be drier. Add a tablespoon of olive oil or an extra egg to help keep it moist. You may also need to reduce the baking time slightly, so check for doneness earlier.
