Classic Meatloaf with Tangy Tomato Glaze
This classic American meatloaf features seasoned ground beef baked to perfection and topped with a sweet and tangy tomato glaze. Comforting and hearty, it makes an ideal dinner centerpiece with simple sides.
Ingredients
Check ingredients as you go.
- Meatloaf
- Glaze
- Meatloaf
Let’s make it
Preheat your oven to 180°C (350°F). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Meatloaf
In a large mixing bowl, combine the ground beef, bread crumbs, milk, beaten egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper.
Meatloaf
Mix the ingredients gently with clean hands or a spatula until just combined. Avoid overmixing to keep the meatloaf tender.
Meatloaf
Transfer the meat mixture into the prepared loaf pan and press lightly to shape evenly.
Glaze
In a small bowl, whisk together ketchup, brown sugar, and mustard to create the tomato glaze.
Glaze
Reserve about 2 tablespoons of the glaze for serving. Spread the remaining glaze evenly on top of the meatloaf.
Cooking
Bake the meatloaf in the preheated oven for 50 to 60 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
Serving
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving with the reserved glaze on the side.
Tips & notes
Use 80% lean ground beef for a juicy meatloaf. Letting it rest after baking helps the juices redistribute, making slicing cleaner and the texture moist. Avoid overmixing the meat to keep it tender. Optionally, add chopped fresh parsley to the mix for herb flavor.
Saving it for later
Store leftover meatloaf in an airtight container in the refrigerator within 2 hours of cooking and consume within 3 to 4 days. You may freeze sliced meatloaf wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftover meatloaf slices in a microwave oven covered loosely with a microwave-safe lid or paper towel for 2 to 3 minutes until heated through. Alternatively, warm in a preheated 175°C (350°F) oven covered with foil for about 15 minutes to prevent drying out.
