Name: Meatloaf Recipe with the Best Glaze
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs ground beef; 1 cup breadcrumbs; ½ cup milk; 2 large eggs; 1 small onion, finely chopped; 2 cloves garlic, minced; ¼ cup ketchup; 2 teaspoon Worcestershire sauce; 1 ½ teaspoon salt; ½ teaspoon ground black pepper; For the glaze:; ⅓ cup ketchup; 2 tablespoon brown sugar; 1 tablespoon Dijon mustard; ½ tablespoon apple cider vinegar

Hey y'all! If you're on the hunt for a comforting, classic meal that never disappoints, this Meatloaf Recipe with the Best Glaze is the answer. It's juicy, packed with savory flavor, and topped with a rich, sweet glaze that caramelizes beautifully in the oven. Perfect for busy weeknights, Sunday family dinners, or when you’re craving some serious comfort food. Let’s get cooking!

Why You'll Love This

The glaze delivers the perfect tangy-sweet finish to each slice.
Easy to prepare with simple pantry ingredients.
Stays incredibly moist thanks to the brilliant ingredient blend.
It's versatile—delicious for dinner and even better as leftovers.
Family-friendly and perfect for meal prepping ahead of time.

Ingredients

1 ½ lbs (680g) ground beef (80/20 preferred)
½ lb (225g) ground pork
1 cup breadcrumbs (plain or Italian seasoned)
1 medium yellow onion, finely diced
2 garlic cloves, minced
2 large eggs
¾ cup whole milk
2 tablespoon Worcestershire sauce
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ½ teaspoon dried Italian seasoning
½ cup fresh parsley, chopped (optional)

For the Best Glaze:

½ cup ketchup
2 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar

Directions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment paper for easy cleanup, or use a 9x5-inch loaf pan.

Step 2: Sauté Aromatics

In a skillet over medium heat, cook the diced onion in a drizzle of oil until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute. Remove from heat and let cool slightly.

Step 3: Mix the Meatloaf

In a large mixing bowl, combine ground beef, ground pork, cooled onions and garlic, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, Italian seasoning, and chopped parsley. Gently mix using your hands or a spatula until just combined—don’t overwork the meat.

Step 4: Shape and Assemble

Transfer the meat mixture to your prepared pan or baking sheet. Shape into a loaf about 8 inches long. Make sure edges are smooth for even cooking.

Step 5: Make the Glaze

In a small bowl, whisk ketchup, brown sugar, Dijon mustard, and apple cider vinegar together. Spoon half the glaze evenly over the meatloaf.

Step 6: Bake

Bake uncovered for 40 minutes. Remove from oven and spread the rest of the glaze on top. Return to the oven and bake another 15-20 minutes, or until an internal temperature of 160°F (71°C) is reached.

Step 7: Rest and Serve

Let meatloaf rest for 10 minutes before slicing. Slice thickly and serve warm. Enjoy!

Notes

For maximum moisture, don’t skip the milk and eggs—they’re key ingredients for juicy texture.
Letting the meatloaf rest before slicing helps retain its juices.
Double the glaze if you love extra sauce for dipping!

Variations

Turkey Meatloaf: Substitute ground turkey for a leaner version—add an extra 2 tablespoon milk to prevent dryness.
BBQ Glaze: Swap ketchup for your favorite BBQ sauce for a smoky, rich flavor twist.
Cheesy Center: Layer shredded mozzarella or cheddar in the middle for a gooey surprise.

Required Equipment

Large mixing bowl
Skillet (for sautéing onions and garlic)
9x5-inch loaf pan or rimmed baking sheet
Small mixing bowl (for glaze)
Meat thermometer

Storage Instructions

Allow meatloaf to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, slice and freeze individual portions in freezer-safe containers for up to 3 months. Reheat slices gently in the microwave or oven until warmed through.

Pairings & Serving Recommendations

Serve with creamy mashed potatoes and roasted green beans for a classic combo.
Try with buttered corn, steamed broccoli, or a fresh garden salad.
A slice of leftover meatloaf makes a mighty good sandwich the next day!

Pro Tips

Use a light hand when mixing the meat to keep the loaf tender and not dense.
Add half the glaze at the start and half later to lock in flavor and create a beautiful finish.
An instant-read thermometer ensures perfectly cooked (not overbaked!) meatloaf every time.

FAQ

Can I make this meatloaf recipe ahead of time?: Yes, assemble the loaf and cover tightly. Refrigerate up to 1 day ahead, then bake as directed when ready.
Why did my meatloaf come out crumbly?: Crumbly meatloaf usually means not enough binding agents (eggs, milk, breadcrumbs) or overcooking. Follow the measurements and use a thermometer for best results.
Can I use all beef instead of beef and pork?: Yes! All beef works fine, though the ground pork adds richness. Stick to 80/20 beef for the juiciest results.

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes