Classic Meatloaf with Glaze (Print view)

Tender ground beef loaf baked and glazed with a tangy ketchup and mustard topping, perfect for family meals.

# What You'll 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 - 0.75 cup breadcrumbs
05 - 0.67 cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tbsp Worcestershire sauce
08 - 1.5 tsp salt
09 - 0.5 tsp black pepper
10 - 1 tsp dried thyme
11 - 0.5 tsp smoked paprika

→ Glaze

12 - 0.5 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tsp apple cider vinegar

# Cooking Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and milk in a small bowl 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 to avoid overmixing.
04 - Form the mixture into an approximately 8x4 inch loaf and place onto prepared baking sheet or into loaf pan.
05 - Whisk ketchup, brown sugar, Dijon mustard, and apple cider vinegar together in a separate bowl to create the glaze.
06 - Spread half of the glaze evenly over the shaped meatloaf.
07 - Bake for 45 minutes in preheated oven.
08 - Remove meatloaf, spread remaining glaze over top, and return to oven. Bake an additional 15 minutes or until internal temperature reaches 160°F.
09 - Allow to rest for 10 minutes before slicing and serving.

# Expert Ideas:

01 -
  • It's forgiving enough that even a first attempt tastes like someone who knows what they're doing made it.
  • The glaze transforms as it bakes, turning tangy and slightly caramelized in a way that makes your kitchen smell impossible to resist.
  • Leftovers become the best sandwiches, so you're really getting two meals from one effort.
02 -
  • That 10-minute rest isn't optional—I learned this the hard way by skipping it, and the difference is the kind of thing you only realize once you've made it both ways.
  • The breadcrumbs must soak in the milk first; dry breadcrumbs will make it grainy and less forgiving.
  • Don't skip the thermometer check—160°F is the safe temperature, and guessing by color is how you end up either overdone or worried.
03 -
  • If your meatloaf is browning too quickly on top, loosely tent it with foil for the first 40 minutes, then remove it for the final baking.
  • Room-temperature ingredients mix more evenly and gently than cold ones straight from the fridge.
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