Glazed Meatloaf
A tender, juicy meatloaf brushed with a tangy-sweet ketchup glaze that caramelizes beautifully in the oven. This classic American comfort food comes together with simple pantry staples and fills the house with the most inviting aroma. Serve it with mashed potatoes and green beans for a nostalgic dinner that feels like home.
For 8 servings
- prep
Preheat the oven and prep the pan.
Preheat the oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
- mix
Mix the meatloaf base.
1.In a large mixing bowl, combine the ground beef, breadcrumbs, diced onion, minced garlic, beaten egg, milk, Worcestershire sauce, salt, and black pepper.2.Mix gently with your hands until just combined — do not overwork the meat or the loaf will be dense.TIPOvermixing makes the meatloaf tough. Stop as soon as everything is evenly distributed. - assemble
Shape the meatloaf.
Transfer the meat mixture to the prepared loaf pan and press it in evenly. Alternatively, shape it into a freeform loaf on a parchment-lined baking sheet for more caramelized edges.
- mix
Make the glaze.
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth.
- bake
Bake the meatloaf with glaze.
1.Spread half the glaze evenly over the top of the meatloaf.2.Bake for 30 minutes, then remove from the oven and spread the remaining glaze on top.3.Return to the oven and bake for another 20 to 25 minutes, until the internal temperature reaches 160°F (71°C). - rest · ~10 min
Rest before slicing.
Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. This helps the juices redistribute so the slices hold together.
TIPTent loosely with foil to keep it warm while it rests. - serve
Slice and serve.
Run a knife around the edges, lift the meatloaf out of the pan, and slice into thick pieces. Serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 85% lean ground beef; leaner blends result in a dry meatloaf.
- 2Soak breadcrumbs in milk for 5 minutes before mixing for extra tenderness.
- 3Do not skip the 10-minute rest; it prevents crumbly slices.
- 4Line your baking sheet with parchment for easy cleanup and crispy edges.
- 5For a cleaner slice, use a serrated knife and wipe it clean between cuts.
- 6Make ahead: assemble the loaf, cover, and refrigerate up to 24 hours before baking.
Adapt it for your goals.
Gluten-Free
Replace breadcrumbs with an equal amount of crushed gluten-free crackers or rolled oats; use tamari instead of Worcestershire sauce to keep the flavor intact.
Turkey MeatloafTurkey Meatloaf
Substitute ground turkey (93% lean) for beef and add 1 tablespoon olive oil to the mix — turkey benefits from extra moisture to prevent dryness.
Why this is on our healthy list.
Rich in Iron
Ground beef provides heme iron, which is easily absorbed and supports healthy oxygen transport in the blood.
Good Source of Protein
Each serving delivers about 25 grams of protein, helping with muscle repair and satiety.
Frequently asked questions
It likely wasn't rested long enough. Let it rest a full 10 minutes after baking so juices reabsorb and bind the loaf.
