Dinner
Classic Juicy Meatloaf with Tangy Glaze
A juicy, tender meatloaf with a sweet and tangy ketchup glaze. Simple pantry ingredients, a safe 160°F centre and ready in about 1 hour 15 minutes.
By the Forkful editorial team · Published
Quick answer
Soak breadcrumbs in milk, mix them gently with ground beef, onion, garlic, eggs, Worcestershire sauce, ketchup and seasonings, and shape a loaf on a lined baking sheet. Glaze it with ketchup, brown sugar and vinegar and bake at 350°F (175°C) for 55–60 minutes, until the centre reaches 160°F (71°C), then rest 10 minutes.
- Prep
- 15 min
- Cook
- 1 h
- Total
- 1 h 15 min
- Makes
- 8 slices
"Meatloaf recipe" is among the most searched recipe queries on Google, and the reason is simple: it is cheap, filling and easy to make ahead. What people really want is a loaf that holds together when sliced but is still tender and juicy, not dry or crumbly.
The secret is a "panade", breadcrumbs soaked in milk, which keeps the meat moist, plus a gentle hand when mixing. A ketchup glaze brushed on twice caramelises into the classic sweet and tangy crust. Serve it with mashed potatoes and green beans, or cold in a sandwich the next day.
Ingredients
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- ½ cup whole milk
- ¾ cup plain dried breadcrumbs
- 2 lb ground beef (85% lean)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 large eggs
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tsp dried thyme
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- For the glaze
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment or foil.
- In a large bowl, stir the milk and breadcrumbs together and let them soak for 5 minutes.
- Add the beef, onion, garlic, eggs, Worcestershire sauce, 2 tablespoons ketchup, thyme, salt and pepper. Mix with your hands just until combined; overmixing makes the meatloaf dense.
- Shape the mixture into a loaf about 9 x 5 inches (23 x 13 cm) on the baking sheet.
- Whisk the glaze ingredients. Brush half over the loaf.
- Bake for 45 minutes, then brush on the remaining glaze and bake 10–15 minutes more, until a thermometer in the centre reads 160°F (71°C).
- Rest for 10 minutes before slicing so the juices stay in the meat.
Tips for the best result
- 1Use 85% lean beef. Very lean beef makes a drier loaf, while fattier beef can leave it greasy.
- 2Baking the loaf free-form on a sheet lets the glaze caramelise on all sides and the fat run away from the meat.
- 3Always check the temperature: ground beef is safe at 160°F (71°C) in the centre.
- 4For a mixed loaf, replace half of the beef with ground pork or turkey.
Storage
Refrigerate sliced or whole in an airtight container for up to 4 days. Freeze slices wrapped well for up to 3 months and thaw overnight in the fridge. Reheat to 165°F (74°C).
Frequently asked questions
How do I keep meatloaf from falling apart?
Use eggs and a milk-soaked breadcrumb panade as binders and let the loaf rest 10 minutes before slicing.
What temperature should meatloaf be cooked to?
Ground beef is safe when the centre reaches 160°F (71°C). Use an instant-read thermometer rather than guessing by colour.
Can I make meatloaf ahead of time?
Yes. Shape the loaf, cover and refrigerate for up to 24 hours before baking, or bake it fully and reheat slices.
