Glazed Meatloaf
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Glazed Meatloaf
This glazed meatloaf is the classic Sunday-dinner kind: tender and moist inside, with a sweet and tangy ketchup glaze baked on top. A panade of milk and breadcrumbs keeps it from turning dense, and the glaze caramelizes in the oven into a glossy crust. It takes about an hour and a quarter, most of it baking, and serves six with mashed potatoes alongside.
Ingredients
- 2 pounds ground beef (85/15)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup, for the glaze
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Directions
- Heat the oven to 350F. Line a baking sheet with foil or set a loaf pan nearby. In a large bowl, stir together the breadcrumbs and milk and let sit 5 minutes.
- Add the ground beef, onion, garlic, eggs, Worcestershire sauce, salt, and pepper. Mix gently with your hands just until combined.
- Shape the mixture into a loaf on the baking sheet, about 9 by 5 inches.
- Whisk the ketchup, brown sugar, and vinegar for the glaze. Brush half over the loaf.
- Bake 45 minutes, then brush on the rest of the glaze and bake 15 minutes more, until an instant-read thermometer reads 160F.
- Rest the meatloaf 10 minutes before slicing so it holds together.
Tips and variations
- Soak the breadcrumbs in milk first. This panade is the secret to a moist, tender meatloaf instead of a dense brick.
- Mix gently and stop as soon as it comes together. Overworking the meat makes the loaf tough.
- Bake on a lined sheet rather than a loaf pan if you want glaze on all sides and a firmer crust.
- Let it rest 10 minutes before slicing. A hot meatloaf crumbles, while a rested one cuts into clean slices.
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Common questions
- How do I keep meatloaf from falling apart
- Use the eggs and the milk-soaked breadcrumbs as binders, and let the loaf rest 10 minutes before slicing so it firms up.
- What is the best meat for meatloaf
- An 85/15 ground beef blend gives moisture and flavor. A mix of beef with some ground pork is also popular for extra tenderness.
- Why is my meatloaf dense
- Usually overmixing or too little binder. Mix just until combined and do not skip the milk-and-breadcrumb panade that keeps it light.
- When do I add the glaze
- Brush half the glaze on before baking and the rest in the final 15 minutes. That second coat caramelizes into a glossy top.
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