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The Best Meatloaf Recipe with a Mouthwatering Glaze

The Best Meatloaf Recipe with a Mouthwatering Glaze

This tender all-beef meatloaf uses a milk-and-breadcrumb panade for a moist texture and a glossy ketchup, brown sugar, vinegar, and mustard glaze for irresistible flavor. It makes 6–8 servings and is perfect for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meatloaf
  • 2 lb (900 g) Ground beef, preferably 80-85% lean
  • 1 medium Medium yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 cup Plain breadcrumbs or panko
  • 1/2 cup Milk
  • 2 eggs Large eggs
  • 1/4 cup Ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Glaze
  • 1/2 cup Ketchup
  • 2 tablespoons Packed brown sugar
  • 1 tablespoon Apple cider vinegar
  • 1 tablespoon Yellow mustard

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease a 9-by-5-inch loaf pan.
  2. Combine the breadcrumbs and milk in a large bowl and let them stand for 2–3 minutes to hydrate.
  3. Add the eggs, 1/4 cup ketchup, Worcestershire sauce, onion, garlic, Italian seasoning, salt, and pepper. Mix briefly.
  4. Add the ground beef and gently mix with your hands just until the ingredients are distributed. Avoid compacting or overworking the mixture.
  5. Shape the mixture into a loaf on the lined baking sheet, or place it into the prepared loaf pan.
  6. Whisk together the glaze ingredients and spread about half over the meatloaf before baking.
  7. Bake for approximately 55–65 minutes, brushing the remaining glaze over the top during the final 15–20 minutes.
  8. Check the center with an instant-read thermometer and remove the meatloaf when it reaches 160°F (71°C).
  9. Rest the cooked meatloaf for 10 minutes before slicing and serving.

Notes

Soaking the breadcrumbs in milk creates a panade that keeps the meatloaf moist. A free-form loaf on a lined baking sheet allows excess fat to drain and encourages better browning. Refrigerate leftovers promptly and reheat gently.