Classic Meatloaf with Glaze (Printable)

Tender ground beef loaf baked with a tangy glaze for a comforting main dish.

# What You’ll Need:

→ Meat

01 - 1 ½ lbs ground beef (80/20 blend)

→ Vegetables

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

→ Binders & Fillers

04 - ¾ cup breadcrumbs
05 - ⅔ cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tbsp Worcestershire sauce
08 - 1 ½ tsp salt
09 - ½ tsp black pepper
10 - 1 tsp dried thyme
11 - ½ tsp smoked paprika

→ Glaze

12 - ½ cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tsp apple cider vinegar

# How-To Steps:

01 - Preheat the oven to 350°F. Lightly grease a loaf pan or line a baking sheet with parchment paper.
02 - In a small bowl, mix breadcrumbs with whole milk and let soak for 5 minutes.
03 - In a large bowl, gently 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 approximately 8x4-inch loaf and place it in the prepared pan or on the baking sheet.
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 the preheated oven.
08 - Remove from oven and spread the remaining glaze evenly on top.
09 - Return to the oven and bake for an additional 15 minutes or until the internal temperature reaches 160°F.
10 - Let the meatloaf rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • It's deeply satisfying in a way that feels like a hug from someone who really knows you.
  • The glaze caramelizes into this glossy, tangy shell that makes people ask for seconds without hesitation.
  • You can throw it together in twenty minutes and forget about it while the oven does the heavy lifting.
02 -
  • Don't skip the milk and breadcrumb soaking step—it's the difference between a loaf that's moist and one that's crumbly and sad.
  • Overmixing the meat makes it compact and dense like a hockey puck, so gentle hands and self-control are your friends here.
03 -
  • Use a meat thermometer and trust it completely—it's the only way to know for sure that your meatloaf is cooked through without cutting into it and losing the juices.
  • Let the milk and breadcrumb mixture sit for a full five minutes so the breadcrumbs absorb as much moisture as possible, creating a more tender final product.
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