Classic Meatloaf with Glaze (Printable)

Tender ground beef loaf baked with savory seasonings, topped with a tangy brown sugar glaze.

# 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

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and whole milk in a small bowl and allow to soak for 5 minutes.
03 - In a large bowl, mix ground beef, soaked breadcrumbs, eggs, finely chopped onion, minced garlic, Worcestershire sauce, salt, pepper, dried thyme, and smoked paprika until just combined; avoid overmixing.
04 - Shape mixture into an approximately 8 x 4 inch loaf and place on prepared baking sheet or 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 meatloaf surface.
07 - Bake for 45 minutes.
08 - Spread remaining glaze evenly on top of the meatloaf.
09 - Return meatloaf 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 and serving.

# Expert Tips:

01 -
  • It comes together in under 20 minutes of actual hands-on work, leaving you free to set the table and breathe.
  • The glaze develops this glossy, slightly charred sweetness that tastes nothing like you'd expect from just ketchup and brown sugar.
  • Leftovers transform into the best sandwiches, which is really just an excuse to make an extra loaf.
02 -
  • Do not skip the resting step; it's the difference between slices that hold together and ones that crumble.
  • If your oven runs hot, check the temperature at 50 minutes to avoid overcooking the edges before the center is done.
  • The glaze needs to go on in two rounds so it caramelizes properly instead of burning on the surface.
03 -
  • If you find the glaze sliding off, it means your oven temp might be too high or the glaze is too thin—whisk it again to recombine if needed.
  • Room temperature ingredients mix more evenly than cold ones straight from the fridge, so let your beef sit out for 20 minutes before starting.
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