Classic Meatloaf with Glaze (Printable Version)

Tender ground beef loaf baked with a tangy ketchup glaze for a satisfying classic dish.

# What You'll Need:

→ Meat

01 - 1.5 lbs ground beef (80/20 blend recommended)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binders & Fillers

04 - 0.75 cup breadcrumbs
05 - 0.67 cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tbsp Worcestershire sauce
08 - 1.5 tsp salt
09 - 0.5 tsp black pepper
10 - 1 tsp dried thyme
11 - 0.5 tsp smoked paprika

→ Glaze

12 - 0.5 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tsp apple cider vinegar

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and milk in a small bowl and let soak for 5 minutes.
03 - In a large bowl, combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix until just combined without overworking.
04 - Form the mixture into an 8x4 inch loaf and place into prepared baking sheet or loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a separate bowl.
06 - Spread half of the glaze evenly over the meatloaf.
07 - Bake for 45 minutes at 350°F.
08 - Spread the remaining glaze over the meatloaf after initial baking.
09 - Return to oven and bake for 15 more minutes or until internal temperature reaches 160°F.
10 - Let the loaf rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's nearly impossible to mess up once you understand the basic ratio of meat to binder.
  • Leftovers transform into incredible sandwiches that taste even better the next day.
  • The two-stage glaze method keeps the exterior glossy without burning the edges.
02 -
  • Don't skip the resting period at the end—it's the difference between a meatloaf that holds together and one that crumbles as soon as you cut it.
  • If you overmix the meat mixture, you'll end up with something dense and almost rubbery instead of tender. Use your hands and stop as soon as everything is combined.
03 -
  • A meat thermometer removes all the guesswork—160°F is your target, and it takes the anxiety out of the equation.
  • If your meatloaf is cooking too fast on the edges, tent the top loosely with foil for the first 45 minutes to even out the heat distribution.
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