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Classic Glazed Meatloaf

Classic glazed meatloaf with a tender, milk-and-breadcrumb base and a ruby-red ketchup glaze caramelized into a sticky shell. Bake until the center reaches 160°F, then rest so the slices hold their shape.
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Prep Time 15 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Classic meatloaf
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 0.5 cup finely chopped onion
  • 0.67 cup milk
  • 1 large egg
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chopped parsley
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
For the glaze
  • 0.5 cup ketchup
  • 3 tbsp brown sugar
  • 1 tbsp vinegar
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 sheet pan

Method
 

Prep and form the loaf
  1. Preheat the oven to 350°F and place a sheet pan inside to heat slightly for better browning (about 5 minutes).
  2. In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, milk, large egg, ketchup, Worcestershire sauce, chopped parsley, salt, garlic powder, and black pepper; mix with your hands until just combined.
  3. Press the mixture into a loaf pan and shape the top evenly so it bakes uniformly.
Make and apply the glaze
  1. Whisk together the glaze ingredients (ketchup, brown sugar, vinegar, and Worcestershire sauce) until smooth.
  2. Spread half of the glaze over the meatloaf so the surface begins caramelizing right away.
Bake and rest
  1. Bake at 350°F for 50 minutes, then brush on the remaining glaze during the last 10 minutes until a thermometer reads 160°F.
  2. Let the meatloaf rest for 10 minutes before slicing so the juices redistribute.

Notes

Pro tip: For clean slices, rest the loaf 10 minutes and slice with a wide spatula. Store leftovers in the refrigerator up to 4 days in an airtight container. Freezing is yes—freeze cooked slices wrapped tightly for up to 2 months, then thaw in the fridge and reheat. For a lighter option, use leaner ground beef (at least 90% lean) to reduce fat while keeping the same glaze and binder.