Meatloaf with tangy glaze (Printable)

A tender loaf of seasoned ground beef topped with a tangy glaze, baked until juicy and flavorful.

# Ingredient List:

→ Meat

01 - 1½ lbs ground beef (80/20 blend recommended)

→ Vegetables

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

→ Binders & Fillers

04 - ¾ cup breadcrumbs
05 - ⅔ cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tbsp Worcestershire sauce
08 - 1½ tsp salt
09 - ½ tsp black pepper
10 - 1 tsp dried thyme
11 - ½ tsp smoked paprika

→ Glaze

12 - ½ cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tsp 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, gently combine ground beef, soaked breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, dried thyme, and smoked paprika without overmixing.
04 - Form the mixture into an 8-by-4-inch loaf and place it on the prepared baking sheet or in the loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
06 - Spread half of the glaze evenly over the meatloaf surface.
07 - Bake meatloaf for 45 minutes at 350°F.
08 - Remove meatloaf from oven and coat the top with the remaining glaze.
09 - Return meatloaf to oven and bake an additional 15 minutes or until internal temperature reaches 160°F.
10 - Let the meatloaf rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • It's forgiving enough for a weeknight but impressive enough to feed people you want to impress.
  • The tangy-sweet glaze caramelizes into something that tastes nothing like the jar it came from.
  • One loaf stretches further than you'd think, and leftovers taste even better sliced cold the next day.
02 -
  • Overmixing the meat is the most common mistake—it packs everything too tightly and the result tastes like a gym shoe, so mix just until combined and walk away.
  • The glaze applied twice is intentional; the first coat protects the meatloaf from drying out, and the second caramelizes into something special you can't get any other way.
03 -
  • Shape the meatloaf freeform on a baking sheet instead of a loaf pan—the exposed sides get slightly crispy while the inside stays tender, and the glaze caramelizes more evenly.
  • If your oven runs hot, tent the meatloaf loosely with foil for the first 45 minutes to prevent the glaze from burning before the meat finishes cooking.
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