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Classic Glazed Meatloaf

Classic glazed meatloaf with a sticky ketchup-brown sugar glaze that caramelizes and crackles on top. This easy meatloaf recipe bakes to a moist, dense slice-ready interior at 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef Use 80/20 for best moisture.
  • 1 cup breadcrumbs
  • 2 eggs Beaten.
  • 0.5 cup whole milk
  • 1 onion Small, finely grated.
  • 3 cloves garlic Minced.
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 0.1 salt To taste.
  • 0.1 black pepper To taste.
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a loaf pan or baking sheet with foil.
  2. Combine ground beef, breadcrumbs, eggs, whole milk, grated onion, garlic, Worcestershire sauce, thyme, garlic powder, salt, and black pepper, mixing until just combined so the texture stays tender.
Shape and glaze
  1. Shape the mixture into a loaf on the baking sheet or press it into the loaf pan.
  2. Mix the glaze ingredients and spread half over the top of the meatloaf.
Bake and finish
  1. Bake for 45 minutes at 350°F, then spread the remaining glaze over the top.
  2. Bake 15–20 minutes more at 350°F until the internal temperature reaches 160°F, with a shiny caramelized top.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing, so the juices set and the slices hold together.

Notes

Pro tip: avoid overmixing the meatloaf—mix just until the ingredients come together to keep the interior moist. Store leftovers in the refrigerator up to 4 days. Freeze cooked slices in an airtight container up to 3 months. For a lower-fat swap, use 93/7 ground beef, but expect the loaf to be slightly softer and consider adding 1–2 extra tablespoons breadcrumbs to firm it up.