Classic Meatloaf with Tomato Glaze
Classic Meatloaf
Tender, savory meatloaf topped with a tangy tomato glaze. A timeless comfort food that's perfect for family dinners.
Nutrition (per serving)
Meatloaf is the ultimate comfort food—it's warm, satisfying, and brings back childhood memories for so many of us. This classic version combines ground beef with breadcrumbs, eggs, and onions to create a moist, flavorful loaf that's far better than you might expect. The magic happens when you top it with a simple tomato glaze that caramelizes in the oven, creating a beautiful, glossy finish and a sweet-savory flavor that ties everything together.
What makes this meatloaf special is paying attention to a few key details. Don't overwork the meat mixture—handle it gently so the finished loaf stays tender. The breadcrumbs and milk create a binder that keeps everything moist, and a little Worcestershire sauce adds that savory depth you'll crave. Serve it with creamy mashed potatoes and your favorite vegetables for a dinner that feels like a warm hug on a plate.
Ingredients
- Ground beef:2 lb
- Breadcrumbs:1 cup
- Whole milk:½ cup
- Yellow onion, finely diced:1 medium
- Eggs:2 large
- Ketchup:½ cup
- Worcestershire sauce:2 tbsp
- Salt:1 tsp
- Black pepper:½ tsp
- Garlic powder:½ tsp
- Brown sugar:3 tbsp
- Apple cider vinegar:1 tbsp
Instructions
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Preheat your oven to 350°F. Line a baking sheet with foil or lightly grease a loaf pan.
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In a large bowl, combine the breadcrumbs and milk and let sit for 2 minutes to soften.
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Add the ground beef, diced onion, eggs, ½ cup ketchup, Worcestershire sauce, salt, pepper, and garlic powder to the bowl. Mix gently with your hands until just combined—don't overmix or the meatloaf will be tough.
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Shape the mixture into a loaf about 9 inches long on the prepared baking sheet, or press it into a loaf pan.
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In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make the glaze.
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Spread the glaze over the top of the meatloaf, reserving a little for basting halfway through.
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Bake for 50-60 minutes, until the internal temperature reaches 160°F. Brush with remaining glaze halfway through cooking.
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Remove from the oven and let rest for 5 minutes before slicing. Serve warm with mashed potatoes and vegetables.
Tips & Notes
- Use a meat thermometer to avoid overcooking—overcooked meatloaf can become dry. Aim for exactly 160°F.
- Save the pan drippings to make a quick gravy by stirring them into a bit of beef broth.
- Leftover meatloaf makes fantastic sandwiches the next day. Slice it cold or warm it gently in a skillet.
- Don't skip the resting period—those 5 minutes allow the juices to redistribute, keeping every slice moist.
