Classic Meatloaf with Glaze (Printable Version)

Tender ground beef loaf baked with a flavorful tangy glaze for a classic comfort dish.

# What You Need:

→ Meat

01 - 1.5 lbs ground beef (80/20 blend recommended)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binders & Fillers

04 - 3/4 cup breadcrumbs
05 - 2/3 cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tablespoons Worcestershire sauce
08 - 1 1/2 teaspoons salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika

→ Glaze

12 - 1/2 cup ketchup
13 - 2 tablespoons brown sugar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon apple cider vinegar

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a small bowl, combine breadcrumbs with whole milk and let soak for 5 minutes.
03 - In a large bowl, mix ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika until just combined; avoid overmixing.
04 - Form the mixture into an 8x4 inch loaf and place it on the prepared baking sheet or in the loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a separate bowl.
06 - Spread half of the glaze evenly over the shaped meatloaf.
07 - Bake for 45 minutes in preheated oven.
08 - Remove from oven and spread the remaining glaze over the meatloaf.
09 - Return to oven and bake an additional 15 minutes, or until internal temperature reaches 160°F.
10 - Let the meatloaf rest for 10 minutes before slicing.

# Expert Advice:

01 -
  • It's surprisingly forgiving—even small mistakes in technique won't ruin it, making it perfect for building confidence in the kitchen.
  • The ketchup glaze caramelizes just right, creating a sweet-tangy crust that tastes nothing like school cafeteria versions.
  • Leftovers transform into incredible sandwiches, which means this one dish feeds you twice without extra effort.
02 -
  • Don't skip the 5-minute soak for breadcrumbs and milk—it's the difference between a loaf that's moist and one that's dry by the second day.
  • Mixing by hand instead of with a spoon or mixer helps you feel when you've combined everything without overdoing it, which is the key to tender texture.
  • The glaze application at the 45-minute mark is essential because it gives the sugar time to caramelize and deepen in color and flavor.
03 -
  • Use a meat thermometer and pull the loaf at exactly 160°F rather than guessing by time—this prevents overcooking and keeps it juicy.
  • Let the beef sit at room temperature for 15 minutes before mixing, which helps ingredients bind more smoothly and cook more evenly throughout.
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