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Classic Meatloaf with Sweet and Tangy Glaze

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Craving a comforting, easy-to-make dinner that’s sure to please the whole family?

This classic meatloaf recipe is your answer! Tender, juicy beef topped with a delicious sweet and tangy glaze, it’s the ultimate comfort meal—ready in just over an hour.

Serve it up with creamy mashed potatoes and roasted broccoli
for a dinner everyone will rave about. Let’s get cooking!

For Meatloaf

  • Ground Beef – I recommend using 80%-85% lean ground beef for a juicy and tender meatloaf.
  • Onion – Finely chopped for that savory, aromatic flavor.
  • Olive Oil – Used for sautéing the onions to enhance the flavor.
  • Eggs – Bind the ingredients together and give the meatloaf a great texture.
  • Garlic – Minced for a rich, savory flavor.
  • Ketchup – Adds a touch of sweetness and moisture to the meatloaf.
  • Parsley – Freshly chopped for a bit of freshness and color.
  • Panko Breadcrumbs – Helps to keep the meatloaf light and tender.
  • Milk – Adds moisture and richness to the mixture.
  • Salt – Essential for seasoning the meatloaf.
  • Italian Seasoning – For a bit of herby flavor.
  • Black Pepper – Adds a touch of heat and depth to the flavor.

For Meatloaf Glaze

  • Ketchup – Sweet and tangy base for the glaze.
  • White Vinegar – Adds a little acidity to balance out the sweetness.
  • Brown Sugar – Enhances the sweetness and gives the glaze its sticky texture.
  • Garlic Powder – Subtle garlic flavor without being overpowering.
  • Onion Powder – Adds a mild onion flavor to the glaze.

Classic Meatloaf with Sweet and Tangy Glaze

Looking for a comforting meal that's both simple to make and packed with flavor? This classic meatloaf, topped with a delicious sweet and tangy glaze, will quickly become your go-to dinner recipe.
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Course: Main Course
Cuisine: American
Keyword: Classic Meatloaf with Sweet and Tangy Glaze
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings

Notes

Ingredients:

For the Meatloaf:

  • 2 lbs ground beef (85% or 80% lean)
  • 1 medium onion (about 1 cup), finely chopped
  • 1 tsp olive oil
  • 2 large eggs
  • 3 garlic cloves, minced
  • 2 Tbsp ketchup
  • 3 Tbsp fresh parsley, finely chopped
  • 3/4 cup Panko breadcrumbs (or gluten-free breadcrumbs)
  • 1/3 cup milk
  • 1 tsp salt (or to taste)
  • 1 tsp Italian seasoning
  • 1/2 tsp ground black pepper

For the Glaze:

  • 3/4 cup ketchup
  • 1 ½ tsp white vinegar
  • 2 Tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
 

Instructions:

  1. Prepare the Baking Sheet:
    • Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
    • Preheat the oven to 350°F (175°C).
  2. Sauté the Onion:
    • Heat a medium skillet over medium heat and add the olive oil.
    • Add the chopped onion and sauté, stirring occasionally, until softened and golden, about 5-7 minutes.
    • Remove from heat and set aside to cool.
  3. Mix the Meatloaf Ingredients:
    • In a large bowl, combine the ground beef, eggs, minced garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and pepper.
    • Mix everything together until just combined—be careful not to overmix, as this can result in a dense meatloaf. You may find it easiest to use your hands (wear disposable gloves if you prefer).
  4. Shape the Meatloaf:
    • Transfer the meat mixture to the prepared baking sheet.
    • Shape it into a loaf, about 8 inches long, 4 inches wide, and 3 inches tall.
  5. Bake the Meatloaf:
    • Place the meatloaf in the oven and bake uncovered at 350°F (175°C) for 40 minutes.
  6. Prepare the Glaze:
    • While the meatloaf is baking, whisk together the glaze ingredients in a small bowl.
  7. Glaze the Meatloaf:
    • After the initial 40 minutes of baking, spread the glaze evenly over the meatloaf.
    • Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C) using an instant-read thermometer.
  8. Rest Before Slicing:
    • Once done, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This will make it easier to cut and serve.
 

Notes:

  • Do Not Overmix: Stir the ingredients just until combined to avoid a dense texture.
  • For a Loaf Pan: If you prefer using a loaf pan, line it with parchment paper for easy removal. Gently press the meat mixture into the pan and bake at 375°F (190°C) for a slightly longer cook time.
 

Nutrition

Calories: 338 kcal | Carbohydrates: 17g | Protein: 24g | Fat: 19g | Saturated Fat: 7g
Cholesterol: 119mg | Sodium: 667mg | Potassium: 495mg | Fiber: 1g | Sugar: 10g
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  1. Can I use a different type of meat?
     Absolutely! You can swap out the ground beef for ground turkey or chicken. If you’re using turkey or chicken, just make sure to cook it to an internal temperature of 165°F (74°C). It’s all about what works best for you!
  2. How do I avoid a dry meatloaf?
     The key here is not to overmix the meat mixture. Just combine the ingredients until they’re barely mixed. Overmixing can lead to a dense and dry meatloaf, so mix lightly for that juicy, tender bite we all crave!
  3. Can I make this meatloaf ahead of time?
     Yes, you can! Just prep the meatloaf mixture and refrigerate it for up to 24 hours before baking. When you’re ready, just pop it in the oven. It’s an easy way to get a head start on dinner!
  4. Do I have to use a loaf pan?
     Nope! If you don’t have a loaf pan, you can simply form the meat mixture into a loaf shape on a parchment-lined baking sheet. It still works great and gives you more of a crispy edge on all sides!
  5. Can I add extra flavor to the glaze?
     Totally! If you’re feeling adventurous, try mixing in a little bit of barbecue sauce or even some hot sauce for a spicy twist. The glaze is customizable, so have fun with it!

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