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Classic Glazed Meatloaf

Classic meatloaf gets a sticky ketchup glazed top that caramelizes and crackles as it bakes. This homemade meatloaf stays moist with a dense slice-worthy interior thanks to a gentle mix and a hot bake to 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef (80/20)
breadcrumbs
  • 1 cup breadcrumbs
eggs
  • 2 eggs, beaten
whole milk
  • 0.5 cup whole milk
onion
  • 1 small onion, finely grated
garlic
  • 3 clove cloves garlic, minced
worcestershire sauce
  • 2 tbsp Worcestershire sauce
dried thyme
  • 1 tsp dried thyme
garlic powder
  • 1 tsp garlic powder
salt
  • 0.25 tsp Salt to taste
black pepper
  • 0.25 tsp black pepper to taste
ketchup
  • 0.5 cup ketchup
brown sugar
  • 2 tbsp brown sugar
apple cider vinegar
  • 1 tbsp apple cider vinegar
worcestershire sauce (for glaze)
  • 1 tsp Worcestershire sauce for glaze

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line a loaf pan or baking sheet with foil. Set up the pan so the meatloaf goes in as soon as it’s shaped.
  2. In a large mixing area, combine ground beef, breadcrumbs, beaten eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, dried thyme, garlic powder, salt, and black pepper. Mix just until combined so the loaf stays tender, not overworked.
  3. Shape the mixture into a loaf on the lined baking sheet or press into the loaf pan. Aim for even thickness so it bakes uniformly.
Glaze and bake
  1. Mix the glaze ingredients (ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce) in a small bowl until smooth. The glaze should look glossy and pourable.
  2. Spread half the glaze over the top of the meatloaf. You should see a thick, even layer that will start caramelizing as it bakes.
  3. Bake for 45 minutes at 350°F. The top should look set and slightly darker at the edges.
  4. Remove from the oven, spread the remaining glaze over the meatloaf, and return it to the oven. Make sure the glaze covers the top fully for a shiny finish.
  5. Bake 15–20 more minutes at 350°F until the internal temperature reaches 160°F. The glaze should appear caramelized and crackled across the top.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing and serving. Letting it rest helps the slices hold together and keeps the interior moist.

Notes

Pro tip: keep mixing to “just combined” so the loaf stays moist and dense instead of tough. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat slices in a 300°F oven until warmed through. Freeze baked meatloaf (sliced or whole) for up to 2 months, thaw in the refrigerator overnight. For a lighter option, use 90/10 ground beef instead of 80/20 and expect a slightly less rich texture.