Classic meatloaf with glaze (Printable)

Tender beef loaf baked to perfection topped with a tangy ketchup and mustard glaze.

# What You'll Need:

→ Meat

01 - 1.5 pounds ground beef (80/20 blend recommended)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binders & Fillers

04 - 3/4 cup breadcrumbs
05 - 2/3 cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tablespoons Worcestershire sauce
08 - 1.5 teaspoons salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika

→ Glaze

12 - 1/2 cup ketchup
13 - 2 tablespoons brown sugar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon 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. Let soak for 5 minutes.
03 - In a large bowl, mix ground beef, soaked breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, thyme, and smoked paprika until just combined; avoid overmixing.
04 - Form the mixture into an approximately 8 by 4-inch loaf and place it on the prepared baking sheet or into the loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a separate bowl to make the glaze.
06 - Spread half of the glaze evenly over the meatloaf surface.
07 - Bake the meatloaf for 45 minutes at 350°F.
08 - Remove from oven, spread the remaining glaze on top of the meatloaf.
09 - Return the meatloaf to the oven and bake an additional 15 minutes or until internal temperature reaches 160°F.
10 - Allow the meatloaf to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It comes together in under 30 minutes of actual prep, then the oven does the heavy lifting while you relax.
  • The two-stage glaze creates a caramelized crust that tastes nothing like straight ketchup from the bottle.
  • Leftovers turn into the best sandwiches—cold meatloaf on soft bread with mustard is honestly better than the first meal.
02 -
  • Don't overmix the meat mixture—I learned this the hard way when an early attempt came out tough as leather because I was too enthusiastic with combining.
  • The breadcrumb and milk step is essential; it's what keeps this tender instead of dense, so don't skip the soaking time.
03 -
  • Use a meat thermometer to check doneness—160°F is the safe internal temperature, and checking prevents you from either undercooking or overcooking.
  • If you prefer a less sweet glaze, reduce the brown sugar to 1 tablespoon and increase the mustard to balance the flavor.
Go Back