I show how I make a classic, flavorful meatloaf topped with a tangy glaze. It’s simple, comforting, and always hits the spot.

Why I’ll Love This Recipe

I love this meatloaf because it balances savory meat with aromatic seasonings and a slightly sweet glaze. The texture stays moist, and it’s easy enough for weeknight dinners yet hearty enough for company.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meatloaf

2 eggs
1 cup bread crumbs
1 onion, chopped
2 pounds lean ground beef
½ cup milk
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon tomato paste
2 teaspoons minced garlic
1 teaspoon garlic powder

Sauce

½ cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce

Directions

Preheat oven to 400 °F (about 200 °C). Spray or grease a large loaf pan.
In a large bowl, add all of the meatloaf ingredients.
Mix with spoons or with my hands until everything is fully combined. (I avoid overmixing so the meatloaf stays tender.)
Shape the meat mixture into a loaf and place it into the greased loaf pan.
In a small saucepan, combine the sauce ingredients (ketchup, brown sugar, Worcestershire). Bring to a boil, then simmer for 2–3 minutes.
Pour half of the sauce over the top of the meatloaf.
Bake the meatloaf for 30 minutes.
Remove it from the oven, spoon the remaining sauce over the loaf, then return to the oven and bake another 45 minutes, or until the internal temperature reaches 160 °F (about 71 °C).
Remove from the oven and let the meatloaf rest a little before slicing.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Variations

Use ground turkey or chicken instead of beef for a lighter version.
If I don’t have onions, I sometimes substitute finely chopped celery or bell pepper.
I can add herbs like thyme, oregano, or rosemary, or spices like paprika or chili powder for a twist.
For a different glaze, I swap the ketchup in the sauce for barbecue sauce or tomato sauce (though flavor will shift).

storage/reheating

I let the meatloaf cool completely, then wrap it tightly in plastic wrap or foil and refrigerate. It stays good for 3–4 days in the fridge.
To freeze, I wrap it well in foil and plastic wrap; it can last up to 3 months. Thaw in the refrigerator overnight.
To reheat, I preheat the oven to 350 °F (175 °C), place slices or the loaf on a baking sheet, cover loosely with foil, and bake 20–30 minutes until heated through. I also reheat individual slices in the microwave for 1–2 minutes if I’m in a hurry.

FAQs

What keeps the meatloaf from becoming dry?

I make sure not to overmix and include moist ingredients like milk, eggs, and tomato paste. Also, adding sauce partway through baking helps keep the top moist.

Can I use a different type of meat?

Yes. I often try ground turkey or chicken. Just know that leaner meats may need a little extra moisture or binder (like extra egg or breadcrumbs).

How do I know when the meatloaf is done?

I check with a meat thermometer—when the internal temperature reaches 160 °F (about 71 °C), it’s done.

Should I cover the meatloaf while baking?

I bake it uncovered. I find pouring sauce halfway through and after helps keep it moist without covering.

Can I prepare it ahead of time?

Yes. I mix everything up to the point of baking, cover it, and refrigerate. When ready, I bake as directed.

Conclusion

I love serving this meatloaf warm with mashed potatoes or steamed vegetables. It’s a hearty, satisfying dish that’s easy to make yet rich in flavor. Let me know if you’d like tips on side dishes or a lighter version!