Classic Homestyle Glazed Meatloaf Recipe

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A truly great homestyle meatloaf is the gold standard of comfort food: incredibly tender, succulent, and coated in a sweet and tangy caramelized tomato glaze that caramelizes into sticky perfection in the oven.

Too many home cooks suffer through dry, crumbly meatloaves that resemble brick-hard patties. The secret to our moist, melt-in-your-mouth meatloaf is a culinary panade: breadcrumbs soaked in whole milk combined with grated onions and Worcestershire sauce.

Why You’ll Love This Recipe

Never Dry or Tough: A milk-soaked panade keeps the ground meat extraordinarily moist and tender.
Sweet & Tangy Glaze: Brown sugar, ketchup, apple cider vinegar, and Dijon mustard bake into a sticky lacquer.
Free-Form Baking: Baking on a sheet pan creates maximum caramelized crust on all sides.
Incredible Leftovers: Slices cleanly the next day for the ultimate cold meatloaf sandwich.

Key Ingredients & Flavor Secrets

Baked free-form on a rimmed baking sheet rather than cramped in a loaf pan, this meatloaf achieves more surface area for the caramelized glaze while allowing excess grease to drain away cleanly.

Chef Sarah’s Pro Tips for Success

Grate the Onion: Grating the onion (instead of chopping) releases natural onion juice that melts directly into the meat for superior moisture.
Avoid Loaf Pans: Loaf pans trap fat and boil the meat in grease. Shaping free-form on a baking sheet lets excess grease drain away while caramelizing all exterior edges.
The Panade Secret: Soaking breadcrumbs in milk before mixing creates a barrier that prevents meat proteins from tightening during cooking, guaranteeing tender slices.

Storage, Freezing & Reheating Instructions

Refrigeration: Store leftover meat in an airtight glass container in the refrigerator for up to 3 to 4 days.

Reheating: For the most tender and juicy results, reheat gently in a 350°F (175°C) oven or in a covered skillet over medium-low heat with a small splash of broth. Avoid high-power microwave reheating to prevent the meat proteins from tightening and drying out.

Frequently Asked Questions

Can I make this meatloaf ahead of time?

Yes! Shape the meatloaf on the baking sheet, cover tightly with foil, and refrigerate for up to 24 hours. Brush with glaze right before baking.

How do I store and freeze cooked meatloaf?

Slice cooled meatloaf into individual portions and wrap tightly in plastic and foil. Freeze for up to 3 months. Reheat in a 350°F oven or skillet.

What to Serve With This Dish & Related Recipes

If you love savory ground beef comfort food, you will also fall in love with our Salisbury Steak with Mushroom Gravy.

Classic Homestyle Glazed Meatloaf Recipe

★★★★★ (4.96 from 28 ratings) • By Chef Sarah • Course: Main Course

Prep Time: 20 mins

Cook Time: 60 mins

Total Time: 80 mins

Servings: 8

Ingredients

2 lbs (900g) ground beef (85/15) or mix of ground beef and ground pork
1 cup panko breadcrumbs
1/2 cup whole milk
1 medium yellow onion, finely grated (with juices)
3 cloves garlic, finely minced
2 large eggs, beaten
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp dried thyme, 1 tsp garlic powder, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper
1/4 cup chopped fresh Italian parsley
Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard

Instructions

Step 1: Preheat oven: Preheat oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick oil.
Step 2: Make the panade: In a large bowl, mix breadcrumbs and milk together. Let stand for 5 minutes until breadcrumbs absorb the milk into a soft paste.
Step 3: Combine meatloaf mix: To the breadcrumb mixture, add grated onion and juices, minced garlic, beaten eggs, Worcestershire sauce, tomato paste, thyme, garlic powder, salt, pepper, and chopped parsley. Stir thoroughly.
Step 4: Add ground meat: Add the ground beef. Using your hands, gently mix until just combined. Do not compact or over-knead.
Step 5: Shape the loaf: Transfer meat mixture to the prepared baking sheet. Shape into an even 9×5-inch oval loaf.
Step 6: Make the glaze: In a small bowl, whisk ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
Step 7: First bake: Brush half of the glaze evenly over the top and sides of the meatloaf. Bake uncovered for 45 minutes.
Step 8: Second glaze & finish: Remove from oven and brush with the remaining glaze. Return to the oven and bake for an additional 15 minutes, or until internal temperature reaches 160°F (71°C).
Step 9: Rest & slice: Let meatloaf rest for 10 to 15 minutes before slicing into thick, juicy portions.