Save It This classic meatloaf with a tangy glaze is pure comfort food that warms up the whole house and brings everyone to the table. It is a recipe I always fall back on when I want something hearty and homemade with minimal fuss. The sweet and tangy glaze is what my family craves most and it is a simple dish that even beginners can master.
I remember making this for a Sunday dinner when friends dropped in unexpectedly. No leftovers ever make it past the next day. It is now my go-to for gatherings because it is always a hit.
Ingredients
- Ground beef: is your base and gives the meatloaf its hearty texture. Look for ground beef with a bit of fat for more flavor
- Breadcrumbs: hold everything together and keep it tender. Fresh or panko both work
- Milk: adds moisture and makes the loaf extra juicy. Whole milk is best for richness
- Egg: binds all the ingredients so your loaf slices without crumbling. Use the freshest eggs you can find
- Onion: boosts flavor and sweetness. Dice it finely so it softens well
- Garlic: brings depth and a slight kick. Freshly minced is best
- Salt and pepper: are essential for balanced seasoning
- Ketchup: is the foundation for the tangy glaze and mixes easily
- Brown sugar: lends sweetness that balances the acidity of the ketchup
- Mustard: rounds out the glaze with a little brightness. Yellow mustard is classic but Dijon adds a sharp note
Instructions
- Prepare the Mixture:
- Combine your ground beef with breadcrumbs milk egg diced onion and minced garlic in a large bowl. Season well with salt and pepper. Mix gently with your hands until just combined. Overmixing makes the loaf dense so stop when everything looks uniform but not compressed
- Shape the Loaf:
- Transfer the mixture to a baking dish or sheet lined with parchment. Pat it into a firm loaf shape. Press it together but do not pack it too tightly or it may cook up tough
- Make the Glaze:
- In a small bowl mix the ketchup brown sugar and mustard. Stir until smooth and glossy. This combo delivers the perfect sticky tangy finish
- Glaze the Loaf:
- Spoon the glaze all over the top of the meatloaf. Be generous as it will caramelize and seal in the juiciness during baking
- Bake to Perfection:
- Place the meatloaf in your preheated oven at three hundred fifty degrees Fahrenheit. Bake for one hour. The top should be caramelized and an instant read thermometer should read at least one hundred sixty degrees Fahrenheit in the center
- Rest and Slice:
- Once baked let the meatloaf rest for at least ten minutes. This helps the juices redistribute so your slices stay moist and hold together
Save It My favorite part is how the glaze bubbles up at the edges and turns sticky almost like barbecue sauce. My son once called it candy glaze and ever since he insists we always save him a slice from the ends.
Storage Tips
Meatloaf will keep in a sealed container in the refrigerator for up to four days. To reheat slice and use a skillet or microwave for best results. If you want to freeze it wrap it tightly and it will keep well for around two months. Slicing before freezing helps with portioning later. I often make a double batch and freeze half for easy weeknight dinners.
Ingredient Substitutions
You can swap ground turkey for beef just add a splash more milk and a drizzle of olive oil for juiciness. For gluten free diets use crushed gluten free crackers instead of breadcrumbs. Non dairy milk can work too but aim for one with a neutral flavor. Fresh herbs like parsley or thyme brighten up the flavor especially in spring.
Serving Suggestions
This meatloaf is comfort food so serve it with creamy mashed potatoes or buttery green beans. Roasted carrots or corn on the cob also work well. For a retro feel try a side of peas and a wedge salad. Slices pile up great on soft bread for savory leftover sandwiches.
Seasonal Adaptations
In summer stir in grated zucchini or carrot for extra moisture and a touch of sweetness. For fall mix in apple cubes and let the sweetness play off the glaze. Much of the year you can toss in chopped spinach for a healthy twist. A savory loaf topped with leftover cranberry sauce is a fun winter update. I love the freshness grated zucchini brings in late summer and the loaf always stays super moist.
Success Stories
A neighbor tried this recipe as her first ever homemade meatloaf and messaged me later to say her family declared it the best dinner of the month. I have seen picky eaters finish their plates without a fuss. Folks keep coming back for seconds sometimes before they are even done with the first helping.
Freezer Meal Conversion
After shaping and glazing you can freeze the whole uncooked loaf. Wrap it up well and freeze up to two months. Just add the bake time from frozen covered with foil for the first forty five minutes then uncover for the last half hour. This makes it a solid option for meal prep. I always have one tucked away for busy weeks.
Save It When my daughter helps she loves glazing the loaf and we sometimes swirl a bit of sriracha in for a hint of spice. Meatloaf is a family tradition that always brings smiles to our dinner table.
Recipe FAQs
- → How do I keep meatloaf moist?
Use milk, eggs, and breadcrumbs to help retain moisture, and avoid overbaking for juicy results.
- → What glaze is best for meatloaf?
A simple mixture of ketchup, brown sugar, and mustard creates a perfect sweet-tangy crust.
- → Can I add vegetables to meatloaf?
Yes, adding grated carrots or zucchini makes the loaf moister and adds subtle flavor.
- → What temperature should I bake meatloaf at?
Bake at 350°F (175°C) until cooked through, usually about one hour depending on loaf size.
- → How do I know when meatloaf is done?
The center should reach 160°F (71°C) for food safety. Let it rest before slicing for clean servings.