Classic meatloaf with glaze

Rainy Sundays always meant meatloaf in our house, the smell of onions and Worcestershire sauce simmering on the stove while my mother shaped the mixture with hands that knew exactly when the texture was right. I spent years making meatloaf that turned out dense or dry, convinced I was following the rules, until I finally understood that the breadcrumbs needed that milk soak to really do their job. Now this is the recipe that finally made me stop searching and start enjoying the process again, the one my husband asks for by name when the weather turns gray.

Last winter I doubled this recipe for a neighborhood potluck, and three different people asked for the recipe before they even finished their plates. Something about meatloaf just puts people at ease, like they are being invited into someone is home kitchen without saying a word.

Ingredients

• Ground beef: The 80/20 blend gives you the right amount of fat for flavor and moisture, though I have used 85/15 when trying to be slightly healthier
• Onion and garlic: Finely chopped so they distribute evenly throughout the loaf, no surprise crunchy bits
• Breadcrumbs: These absorb the milk and eggs to bind everything together without making the meatloaf feel heavy or dense
• Whole milk: Soaking the breadcrumbs in milk first is the game changer that keeps the final texture tender instead of tough
• Eggs: The essential binder that holds the loaf together when sliced
• Worcestershire sauce: Adds that deep umami richness that makes meatloaf taste like comfort food
• Dried thyme and smoked paprika: This combination gives a subtle warmth and earthiness without overpowering the beef
• Ketchup: The base of the glaze, creating that classic meatloaf flavor we all recognize
• Brown sugar: Balances the acidity of the ketchup and helps the glaze caramelize beautifully
• Dijon mustard: Adds just enough sharpness to cut through the richness of the meat
• Apple cider vinegar: Brightens the glaze and prevents it from becoming too sweet

Instructions

Preheat your oven to 350°F

Line a baking sheet with parchment paper or grease a 9x5 inch loaf pan lightly with cooking spray

Soak the breadcrumbs

Combine breadcrumbs and milk in a small bowl and let stand for 5 minutes until the milk is completely absorbed

Mix the meatloaf base

In a large bowl, combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika, mixing just until everything is incorporated

Shape the loaf

Form the mixture into an 8x4 inch loaf on the prepared baking sheet or press gently into the loaf pan

Make the glaze

Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl until smooth

Apply first coat of glaze

Spread half the glaze evenly over the top and sides of the meatloaf

Bake for 45 minutes

The glaze should start to caramelize and the meatloaf should begin to set

Add remaining glaze

Spread the rest of the glaze over the meatloaf and return to the oven

Finish baking

Bake for 15 more minutes until the internal temperature reaches 160°F

Rest before slicing

Let the meatloaf stand for 10 minutes to allow the juices to redistribute

Pin it

My grandmother always said that meatloaf tastes better the next day, and she was absolutely right. Cold meatloaf on white bread with a little extra mustard is one of those simple pleasures that reminds me why I love cooking in the first place.

Make It Your Own

I have swapped in ground turkey or chicken when I wanted something lighter, though you might need an extra splash of milk to keep the moisture right. Finely diced bell peppers or shredded carrots work beautifully mixed into the meat for extra nutrition and a pop of color.

Serving Ideas

Mashed potatoes are the classic pairing for a reason, especially when you can spoon some of that meatloaf glaze over them too. Roasted green beans or buttered corn round out the meal without competing with the main attraction.

Storage And Reheating

Leftovers keep well in the refrigerator for up to four days and actually develop more flavor as they sit. You can also freeze slices individually wrapped in plastic and then foil for up to three months, just thaw overnight in the refrigerator.

• Reheat slices in a 325°F oven for about 15 minutes to maintain the texture
• The microwave works in a pinch but might make the edges slightly tough
• Cold slices make incredible sandwiches the next day

Pin it

There is something deeply satisfying about a dish that transforms simple ingredients into something that feels like a warm hug on a plate.

Recipe FAQs

→ What cut of meat works best for this dish?

A blend of 80/20 ground beef is ideal to ensure tenderness and the right fat content for moisture.

→ How do I ensure the loaf stays moist?

Soaking breadcrumbs in milk before mixing and avoiding overmixing the meat mixture helps retain moisture.

→ Can I substitute ingredients in the glaze?

Yes, the glaze can be adjusted with ingredients like honey or balsamic vinegar for different flavor notes.

→ What internal temperature indicates doneness?

Cooking until the internal temperature reaches 160°F (71°C) ensures it is fully cooked and safe to eat.

→ Are there suggested side dishes to serve alongside?

This loaf pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh garden salad.