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Meatloaf Recipe With The Best Glaze
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Meatloaf Recipe (With The Best Glaze)

This classic meatloaf recipe combines juicy ground beef with a flavorful blend of aromatics and a sweet, tangy glaze that caramelizes beautifully. It's a comforting and versatile dish perfect for family dinners or meal prep.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Easy, Glaze, Meatloaf
Servings: 6 servings

Ingredients

  • 3/4 cup Italian breadcrumbs
  • 1/2 cup milk
  • 2 eggs
  • 2 pounds ground beef 80/20
  • 1 medium yellow onion finely chopped or grated
  • 3 cloves garlic minced finely or pressed
  • 1 teaspoon Worcestershire sauce ensure it’s a halal-certified brand or substitute with soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons chopped fresh parsley optional
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup ketchup for glaze
  • 1 tablespoon brown sugar for glaze
  • 1 teaspoon Dijon mustard optional, for glaze

Instructions

  • Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking.
  • In a small bowl, combine the Italian breadcrumbs and milk. Let them soak for about 5 minutes until the breadcrumbs absorb the milk and become soft. This step ensures your meatloaf stays moist and tender.
  • In a large mixing bowl, add the ground beef, soaked breadcrumbs, eggs, finely chopped onion, minced garlic, Worcestershire sauce, ketchup, chopped parsley (if using), salt, and black pepper. Use your hands or a spoon to gently mix everything together until just combined. Be careful not to overwork the meat, as that can make the meatloaf tough.
  • Transfer the meat mixture onto your prepared baking sheet or loaf pan. Shape it into a loaf shape, roughly 9 inches long and 5 inches wide. Make sure it’s evenly packed but not compressed too tightly.
  • In a small bowl, combine 1/4 cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon Dijon mustard (optional but adds a nice tang). Mix well until smooth.
  • Spread the glaze evenly over the top of the meatloaf using a spoon or spatula. This glaze will caramelize during baking, creating that signature sticky, flavorful crust.
  • Place the meatloaf in the preheated oven and bake for 60-70 minutes or until the internal temperature reaches 160°F (70°C). About halfway through baking, you can baste the meatloaf with any glaze that has dripped off to build up a thicker topping.
  • Once baked, let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and keeps your slices firm and juicy.

Equipment

  • Baking Sheet
  • Loaf Pan
  • Mixing Bowl
  • Small Bowl

Notes

Don’t overmix the meat to avoid a dense texture. Use a meat thermometer to ensure it’s cooked perfectly. Customize the glaze with apple cider vinegar or hot sauce for extra tang or heat. Add finely grated carrots or zucchini for added nutrition and moisture. Letting the meatloaf rest after baking keeps it juicy and easier to slice.
Variations include substituting ground beef with turkey or chicken, adding spices like chili flakes or smoked paprika, stuffing with cheese, using gluten-free breadcrumbs, or experimenting with different herbs.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze slices for up to 3 months.