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A perfectly baked classic beef meatloaf, sliced and ready to serve.

Classic Beef Meatloaf with Tangy Glaze

This classic beef meatloaf recipe is topped with a tangy glaze, offering a comforting and flavorful meal perfect for any weeknight dinner. It's easy to prepare and yields a tender, juicy loaf.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 slices

Equipment

  • Oven
  • Rimmed baking sheet
  • Parchment paper (optional)
  • Large bowl
  • Whisk
  • Small skillet
  • Instant-read thermometer

Ingredients
  

Meatloaf

  • 2 lbs lean ground beef 80/20
  • 1 cup breadcrumbs Panko or regular
  • 1/2 cup milk
  • 1 small onion finely diced
  • 2 garlic cloves, minced
  • 1 large egg beaten
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Tangy Glaze

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and lightly grease a rimmed baking sheet or line it with parchment paper.
  • In a large bowl, whisk together milk and egg, then add breadcrumbs and let them soak for 5 minutes.

Cooking

  • Optionally, sauté diced onion in a small skillet until softened, then add minced garlic and cook for one more minute until fragrant before letting it cool.
  • Add ground beef, cooled sautéed onion and garlic, parsley, Worcestershire sauce, Italian seasoning, salt, and pepper to the bowl with the breadcrumb mixture.
  • Gently mix all ingredients with your hands until just combined, being careful not to overmix.
  • Transfer the mixture to the prepared baking sheet and shape it into a 9x5 inch loaf.
  • In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth for the glaze.
  • Pour two-thirds of the glaze over the meatloaf, spreading it evenly, then bake for 45 minutes.
  • After 45 minutes, remove from the oven, spread the remaining glaze, and continue baking for 15-20 minutes, or until the internal temperature reaches 160°F (71°C).

Resting

  • Once cooked, remove the meatloaf from the oven and let it rest on the baking sheet for 10-15 minutes before slicing and serving.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the meatloaf mixture. Leftover meatloaf makes excellent sandwiches the next day!