Homestyle Classic Meatloaf Recipe with Savory Glaze (Print Version)

This Classic Meatloaf Recipe brings warmth and flavor to your table. Learn my easy, homestyle approach for a tender, savory meatloaf with a tangy glaze.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 85 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy (optional)

# Ingredients:

→ Meatloaf Base

01 - 2 lbs ground beef (80/20 blend)
02 - 1 cup plain breadcrumbs (panko preferred)
03 - 1 large egg

→ Flavor Binders & Seasonings

04 - 1/2 cup whole milk (or half-and-half)
05 - 1/2 cup onion, finely diced
06 - 2 cloves garlic, minced
07 - 1 tbsp Worcestershire sauce
08 - 2 tbsp ketchup (for the mix)
09 - 1 tsp salt
10 - 1/2 tsp black pepper

→ Sweet & Tangy Glaze

11 - 1/2 cup ketchup (for the glaze)
12 - 1/4 cup light brown sugar, packed
13 - 1 tbsp apple cider vinegar

# Instructions:

01 - First things first, get that onion and garlic finely diced. I swear, the smell of fresh onion hitting the cutting board always signals the start of something good. In a big bowl, whisk together your egg, milk, Worcestershire sauce, and a couple tablespoons of ketchup. This is your wet base, and it needs to be well combined for everything else to distribute evenly. I remember one time I just dumped everything in and ended up with pockets of unmixed milk, not ideal! Make sure it’s all happy and blended before moving on. You want this mixture to be ready to embrace the meat.
02 - Now for the main event! Add your ground beef, breadcrumbs, diced onion, minced garlic, salt, and pepper to that wet mixture in the bowl. This is where you get your hands dirty, literally. Gently, gently, mix it all together. Overmixing is the enemy of a tender meatloaf, seriously. You want everything just combined, not squished and dense. I always make this mistake when I'm in a hurry, and the result is a less-than-fluffy loaf. Aim for a light touch; you're coaxing flavors together, not making a paste!
03 - Transfer the meat mixture to a baking dish or a foil-lined baking sheet. I usually use a 9x5 inch loaf pan, but a free-form loaf on a sheet works too if you want a crustier exterior. Shape it into an even loaf. Don't pack it in too tightly, remember, we're going for tender, not tough. I like to make a little indentation down the middle—it helps it cook more evenly, I think. It might look a bit rustic, but that's part of its charm, right? Don't stress about making it look perfect, just make sure it's roughly loaf-shaped.
04 - In a small bowl, whisk together the remaining ketchup, brown sugar, and apple cider vinegar. This is the magic potion that transforms your meatloaf from good to absolutely glorious. The brown sugar gives it that sticky, sweet caramelization, and the vinegar cuts through the richness with a bright tang. I always give it a little taste here to make sure it's balanced – sometimes I add a tiny bit more vinegar if I'm feeling zesty. It should be thick enough to cling to a spoon, but still spreadable. This glaze is what makes a Classic Meatloaf Recipe truly shine.
05 - Pop your meatloaf into a preheated 350°F (175°C) oven. Let it bake uncovered for about 30 minutes. This initial bake helps it set a bit before we slather on that delicious glaze. After 30 minutes, pull it out, and oh my goodness, the smells already starting to fill the kitchen! Carefully spread about half of your glaze evenly over the top and sides of the meatloaf. It'll look shiny and inviting. Don't be shy, get that glaze all over! This step is crucial for building those layers of flavor.
06 - Return the meatloaf to the oven and continue baking for another 30-40 minutes, or until an internal temperature of 160°F (71°C) is reached. About 10 minutes before it's done, spread the remaining glaze over the top for an extra layer of sticky, caramelized goodness. The kitchen will smell incredible, trust me! Once it's cooked through, pull it out and let it rest for at least 10-15 minutes before slicing. This resting period is super important; it lets the juices redistribute, ensuring every slice of this Classic Meatloaf Recipe is moist and tender. Don't skip it!

# Notes:

01 - Don't overmix the meat! I learned the hard way that a heavy hand leads to a tough, dense meatloaf. Mix just until combined, seriously.
02 - Letting the meatloaf rest after baking is non-negotiable. I used to slice it right away and all the juices would run out, leaving it dry. Patience pays off!
03 - For a richer flavor, try sautéing the diced onions and garlic before adding them to the meat mixture. It really deepens the aromatics.
04 - Serve slices with extra glaze and a side of creamy mashed potatoes-it's a match made in comfort food heaven!

# Equipment Needed:

01 - Large mixing bowl
02 - 9x5 inch loaf pan (or baking sheet)
03 - small bowl
04 - whisk
05 - meat thermometer

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 25-35g
Protein: 35-45g

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