Classic Homestyle Meatloaf with Glossy Glaze Tips, FAQ & printable recipe

Tips for success

For the juiciest meatloaf, use ground beef with a higher fat content, like 80/20. If you prefer a leaner option, add a few tablespoons of grated onion or a splash of beef broth to keep it moist.

Avoid overmixing; use a gentle hand and stop as soon as the ingredients are combined.

To make slicing easier, let the meatloaf rest for a full 10 minutes. Use a serrated knife to cut through the glaze without tearing it.

For extra flavor, spread a layer of the glaze on the bottom of the pan before adding the meat mixture — this creates a caramelized crust on the underside.

Variations

• Turkey Meatloaf: Swap the ground beef for ground turkey (93/7 lean). Add 1 tablespoon olive oil and 1/4 cup grated zucchini to keep it moist. Bake as directed, but check temperature at 165°F (74°C) for poultry.
• BBQ Meatloaf: Replace the ketchup in the glaze with your favorite barbecue sauce. Add 1 teaspoon smoked paprika to the meat mixture for a smoky flavor. Bake as directed.
• Cheesy Meatloaf: Fold 1 cup shredded cheddar cheese into the meat mixture. Top the meatloaf with extra cheese during the last 5 minutes of baking for a melty, golden crust.
• Italian Meatloaf: Add 1 teaspoon dried Italian seasoning and 1/4 cup grated Parmesan cheese to the meat mixture. Use marinara sauce instead of ketchup in the glaze. Serve with extra marinara on the side.

Storage and make-ahead

Fridge

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Keep slices wrapped in foil or plastic wrap to retain moisture.

Freezer

To freeze, wrap the cooled meatloaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat slices in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes.

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. Wrap slices individually or keep the whole loaf wrapped in foil to prevent drying.

Reheat slices in the microwave or in a 350°F (175°C) oven for 10-15 minutes until warmed through.

The meatloaf can be assembled up to 24 hours in advance and stored in the refrigerator, covered. When ready to bake, add 10-15 minutes to the baking time. The glaze can be prepared ahead and stored in the refrigerator for up to a week.

Serving ideas

Serve slices of meatloaf with classic sides like mashed potatoes, roasted green beans, or a simple green salad.

The sweet-tangy glaze pairs well with buttery mashed potatoes and a crisp vegetable. For a hearty meal, add a side of mac and cheese or roasted root vegetables.

Meatloaf sandwiches are a delicious way to use leftovers. Pile slices on toasted bread with lettuce, tomato, and a smear of mayo or extra ketchup. Or crumble leftover meatloaf into a skillet with eggs for a hearty breakfast hash.

Frequently asked questions

Recipe card

Classic Homestyle Meatloaf with Glossy Glaze

Prep 15 minCook 1 hRest 10 minTotal 1 h 25 minServes 8

Ingredients

• 2 lb ground beef (80/20)
• 1 cup plain breadcrumbs
• 1/2 cup whole milk
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 2 tbsp Worcestershire sauce
• 1/3 cup ketchup
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 2 tbsp light brown sugar, packed
• 1 tbsp apple cider vinegar

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, milk, onion, garlic, eggs, Worcestershire sauce, ketchup, salt, and pepper. Use your hands or a sturdy spoon to mix gently until just combined. Avoid overmixing, which can make the meatloaf dense. The mixture should be moist but hold together when pressed.
2. Transfer the meat mixture into a 9x5-inch loaf pan or an aluminum foil pan. Press it evenly into the pan, smoothing the top with a spatula or your hands. Make sure there are no air pockets. The loaf should be level so it bakes evenly.
3. In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar until the sugar dissolves. The glaze should be smooth and glossy. Set it aside while the meatloaf bakes.
4. Preheat the oven to 350°F (175°C). Place the loaf pan in the oven and bake for 45 minutes, uncovered. The meatloaf will start to brown and juices will bubble around the edges.
5. Carefully remove the meatloaf from the oven. Using a pastry brush, brush the glaze generously over the top and sides of the meatloaf. Return the pan to the oven and continue baking for another 15 minutes, until the glaze is sticky and caramelized.
6. Insert an instant-read thermometer into the center of the meatloaf. It should read at least 160°F (71°C) for ground beef. If it hasn't reached that temperature, return it to the oven for a few more minutes.
7. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute, making the meatloaf easier to slice and more tender.
8. Using a sharp knife, slice the meatloaf into thick, even slices. The interior should be moist and tender, with steam rising from the slices. Serve warm with your favorite sides.

Contains: gluten, eggs, milk, fish

Estimated nutrition per serving

Calories

420

Protein

24 g

Carbohydrates

22 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.