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A freshly baked traditional meatloaf with a sweet glaze, ready to serve.

Traditional Meatloaf with Glaze

This classic meatloaf recipe features a savory blend of ground beef, aromatics, and seasonings, topped with a tangy, sweet glaze. It's a comforting meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 slices

Equipment

  • small skillet
  • large mixing bowl
  • baking dish
  • small bowl
  • meat thermometer
  • whisk
  • parchment paper (optional)

Ingredients
  

For the Meatloaf

  • 1.5 pounds ground beef 80/20 lean is ideal for flavor and moisture
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 large egg lightly beaten
  • 0.5 cup plain breadcrumbs panko works too for a lighter texture
  • 0.5 cup milk whole or 2% recommended
  • 2 tablespoons chopped fresh parsley optional, but adds a lovely freshness
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning or a mix of oregano, thyme, and basil
  • 1 tablespoon Worcestershire sauce

For the Glaze

  • 0.5 cup ketchup
  • 2 tablespoons brown sugar light or dark
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon Dijon mustard optional, but adds a nice tang

Instructions
 

Prepare Your Aromatics

  • Heat olive oil in a skillet, then cook diced onion for 5-7 minutes until translucent. Add minced garlic and cook for another minute until fragrant, then remove from heat and let cool.

Combine Meatloaf Ingredients

  • In a large bowl, gently combine ground beef, the cooled onion and garlic mixture, egg, breadcrumbs, milk, parsley, salt, pepper, Italian seasoning, and Worcestershire sauce. Mix until just combined to avoid a tough meatloaf.

Shape the Loaf

  • Transfer the meat mixture to a baking dish and shape it into a compact loaf with even thickness for uniform cooking.

Make the Glaze

  • In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.

Glaze and Bake

  • Spread about two-thirds of the glaze evenly over the top and sides of the meatloaf, then preheat your oven to 350°F (175°C) and bake for 45 minutes.

Second Glaze and Finish

  • After 45 minutes, remove the meatloaf from the oven, spread the remaining glaze, and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).

Rest and Serve

  • Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing to allow juices to redistribute, ensuring a moist and flavorful result.

Notes

For an extra moist meatloaf, avoid overmixing the meat mixture. Resting the meatloaf before slicing is crucial for retaining juices and preventing it from falling apart.