Classic Meatloaf with Sweet Glaze

This classic meatloaf with a sweet and tangy glaze is a comforting dinner that feels like a warm hug on a plate. It pairs exceptionally well with creamy mashed potatoes and roasted broccoli to create a meal that’s satisfying and crowd-pleasing.

I first made this recipe on a chilly evening when I needed something easy but comforting. Now it’s a go-to that everyone asks for when they want a cozy homemade meal.

Ingredients

• Ground beef: 85 or 80 percent lean offers a perfect balance of flavor and juiciness for tender meatloaf
• Onion: finely chopped gives sweetness and moisture choose fresh firm onions for best results
• Olive oil: for sautéing rounds out the flavors with a mild richness
• Eggs: act as a binder keeping the meatloaf together without drying it out
• Garlic cloves: add a punch of aromatic depth, use fresh for the best flavor
• Ketchup: delivers sweetness and acidity, both in the mixture and the glaze
• Fresh parsley: brightens up the dish with fresh herbal notes pick vibrant green leaves
• Panko breadcrumbs: keep the texture light you can swap for gluten-free crumbs if needed
• Milk: adds moisture which helps keep the meatloaf tender
• Salt, Italian seasoning, and black pepper: season the meat mixture perfectly, highlighting all the flavors
• For the glaze: ketchup white vinegar brown sugar garlic powder and onion powder combine to create that classic tangy sweet finish

Step-by-Step Instructions

Prep and Preheat:

Line a rimmed baking sheet with parchment paper or foil to make cleanup easy, then preheat your oven to 350 degrees Fahrenheit so it’s ready for baking.

Sauté the Onions:

Heat a medium skillet over medium heat. Add one teaspoon of olive oil and the finely chopped onion. Stir occasionally and cook for about 5 to 7 minutes until the onions soften and turn golden brown. This step builds rich flavor so don’t rush it. Transfer the onions to a plate and let them cool.

Mix the Meatloaf:

In a large bowl combine the ground beef, cooled onions, eggs, minced garlic, ketchup, parsley, panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently just until everything is combined. Using your hands is best but be careful not to overmix to avoid a dense meatloaf.

Shape and Bake:

Place the meat mixture on the prepared baking sheet. Shape it into a loaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350 degrees Fahrenheit for 40 minutes.

Make the Sauce:

While the meatloaf is baking, whisk together ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl until smooth.

Glaze and Finish Baking:

Spread the sauce evenly over the meatloaf. Return it to the oven and bake another 20 minutes or until the internal temperature reaches 160 degrees Fahrenheit. Once done, let the meatloaf rest for 10 to 15 minutes before slicing so it holds together nicely.

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Storage Tips

Store leftover meatloaf in an airtight container in the refrigerator for up to four days. To reheat, warm slices gently in the oven or microwave to keep them moist. You can also freeze slices individually wrapped and then stored in a freezer bag for up to three months.

Ingredient Substitutions

Ground beef can be swapped half and half with ground turkey chicken pork or Italian sausage. If using poultry, bake until the internal temperature reaches 165 degrees Fahrenheit for safety. If you prefer gluten-free, substitute Panko with gluten-free bread crumbs. Fresh herbs like thyme or oregano can replace parsley for a different flavor profile.

Serving Suggestions

Serve your meatloaf slices with creamy mashed potatoes and roasted vegetables for a classic meal. It also pairs wonderfully with a crisp green salad or steamed green beans tossed with lemon and garlic. Leftovers make great sandwiches with a layer of mustard or mayo and fresh lettuce.

Recipe FAQs

→ What’s the best way to ensure the meatloaf stays moist?

Using a combination of ground beef with moderate fat content and mixing in panko breadcrumbs with milk helps retain moisture. Avoid overmixing to keep the texture tender rather than dense.

→ Can I make this with other meats besides beef?

Yes, half of the beef can be swapped with ground turkey, chicken, pork, or Italian sausage. If using poultry, ensure it reaches an internal temperature of 165°F.

→ How do I prepare the glaze for the meatloaf?

The glaze combines ketchup, white vinegar, brown sugar, and seasonings. Spread it evenly over the meatloaf during the last 20 minutes of baking to create a flavorful crust.

→ What’s the ideal oven temperature and baking time?

Bake uncovered at 350°F for 40 minutes, then add glaze and bake for an additional 20 minutes until the internal temperature reaches 160°F.

→ Any tips for shaping and baking in a loaf pan?

Line the loaf pan with parchment paper for easy removal, press the mixture gently into the pan, and bake at 375°F to ensure thorough cooking.