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The Best Juicy and Classic Meatloaf with Tangy Glaze

Close-up of a thick slice of juicy meatloaf topped with a shiny, dark red glaze.
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This recipe delivers the ultimate comfort food: a moist, flavorful classic meatloaf topped with a simple, tangy ketchup glaze. It is easy to prepare and perfect for family dinners.

Ingredients

Scale
  • 2 pounds ground beef (80/20 recommended for juiciness)
  • 1 cup breadcrumbs (plain or Stove Top Stuffing crumbs for a hack)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup ketchup (for the mix)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup ketchup (for the glaze)
  • 1/4 cup packed brown sugar (for the glaze)
  • 1 tablespoon apple cider vinegar (for the glaze)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a standard loaf pan or prepare a baking sheet for free-form baking.
  2. In a large bowl, combine the breadcrumbs and milk. Let this mixture sit for five minutes to allow the breadcrumbs to soften. This step helps keep your meatloaf moist.
  3. Add the ground beef, beaten egg, chopped onion, 1/4 cup ketchup, Worcestershire sauce, salt, pepper, and garlic powder to the breadcrumb mixture.
  4. Gently mix all ingredients with your hands until just combined. Do not overmix, as this can result in a tough loaf.
  5. Shape the mixture into a loaf shape and place it in the prepared loaf pan or on the baking sheet.
  6. In a small bowl, whisk together the glaze ingredients: 1/2 cup ketchup, brown sugar, and apple cider vinegar.
  7. Spread half of the glaze evenly over the top of the meatloaf.
  8. Bake for 45 minutes.
  9. Remove the meatloaf from the oven and spread the remaining glaze over the top.
  10. Return the meatloaf to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
  11. Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender meatloaf.

Notes

  • For an extra juicy meatloaf, use 80/20 ground beef. The fat content keeps the loaf tender during baking.
  • If you prefer a free-form loaf instead of using a pan, place the loaf on a foil-lined baking sheet. Place a wire rack on the sheet first to allow fat to drip away, promoting even cooking.
  • This recipe is excellent for make ahead meatloaf; cover and refrigerate the unbaked loaf for up to 24 hours before baking. Add 10 minutes to the initial baking time if baking cold.
  • This classic meatloaf recipe pairs well with mashed potatoes and green beans for a complete comfort food dinner idea.

Nutrition

Find it online: https://delishsymphony.com/best-juicy-classic-meatloaf-recipe/