Description

This Classic Glazed Meatloaf is tender, juicy, and packed with flavor. Topped with a sweet and tangy glaze, it’s the ultimate comfort food! Made with ground beef, breadcrumbs, and seasonings, this meatloaf is easy to make and perfect for a cozy dinner. Serve it with mashed potatoes and roasted vegetables for a complete meal.

Ingredients

Units Scale

For the Meatloaf:

2 lbs ground beef (80/20 for best flavor)
1 cup breadcrumbs (plain or Italian-style)
1/2 cup milk
2 large eggs
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1/2 tsp smoked paprika (optional)

For the Glaze:

1/2 cup ketchup
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce

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Instructions

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare the Meatloaf Mixture:
- In a large bowl, mix the breadcrumbs and milk. Let it sit for 5 minutes to absorb.
- Add the ground beef, eggs, diced onion, garlic, ketchup, Worcestershire sauce, salt, pepper, thyme, and paprika.
- Mix gently until combined (do not overmix, or the meatloaf will be tough).
Shape & Bake:
- Transfer the meat mixture to the prepared baking sheet and shape it into a loaf.
- Bake uncovered for 35 minutes.
Make the Glaze:
- While the meatloaf bakes, mix ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a small bowl.
Glaze & Finish Baking:
- Remove the meatloaf from the oven and spread the glaze evenly on top.
- Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F (71°C).
Rest & Serve:
- Let the meatloaf rest for 10 minutes before slicing.
- Serve with mashed potatoes, green beans, or your favorite side dishes!

Notes

For Extra Moisture: Use a mix of ground beef and ground pork.
Make Ahead: Prepare the meatloaf mixture ahead of time and refrigerate for up to 24 hours before baking.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for 3 months.

Serving Idea: Use leftover slices for meatloaf sandwiches the next day!