Print

The Best Juicy Classic Meatloaf with Sweet and Tangy Glaze

Close-up of a perfectly baked meatloaf topped with a thick, shiny red glaze, with one slice partially cut.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a moist, flavorful classic meatloaf perfect for a family dinner. This recipe uses simple ingredients and features a tangy ketchup-based glaze.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended)
  • 1 cup dry bread crumbs (or Stove Top Stuffing mix)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup Worcestershire sauce
  • 1/4 cup ketchup (for the mix)
  • For the Glaze: 1/2 cup ketchup
  • For the Glaze: 2 tablespoons brown sugar
  • For the Glaze: 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
  2. In a large bowl, combine the bread crumbs and milk. Let stand for 5 minutes to soften the crumbs.
  3. Add the ground beef, egg, onion, bell pepper, garlic, salt, pepper, Worcestershire sauce, and 1/4 cup ketchup to the bowl.
  4. Mix all ingredients gently with your hands until just combined. Do not overmix, as this can make the meatloaf tough.
  5. Shape the mixture into a loaf shape (about 9×5 inches) and place it on the prepared baking sheet or into the loaf pan.
  6. In a small bowl, whisk together the glaze ingredients: 1/2 cup ketchup, brown sugar, and apple cider vinegar.
  7. Spread half of the glaze evenly over the top of the meatloaf.
  8. Bake for 45 minutes.
  9. Remove the meatloaf from the oven and spread the remaining glaze over the top.
  10. Return to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

  • For an extra moist loaf, place the loaf pan on top of a shallow baking dish filled with about an inch of water (a water bath).
  • If you prefer a crustier exterior, skip the loaf pan and bake directly on a baking sheet.
  • You can prepare the meatloaf mixture a day ahead and store it covered in the refrigerator. Add 10 minutes to the total cook time if baking directly from cold.

Nutrition

Find it online: https://hungryhearld.com/best-juicy-classic-meatloaf-with-glaze/