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The Best Classic Meatloaf Recipe: Juicy, Flavorful, and Topped with a Tangy Glaze

Close-up of sliced juicy meatloaf topped with a thick, glossy ketchup glaze, ready to serve.
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You need a go-to comfort food, and this classic meatloaf recipe delivers. It stays moist and tender every time, topped with a simple, tangy brown sugar glaze that caramelizes perfectly in the oven. This is the hearty, homemade meal your family will request again and again.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended for juiciness)
  • 1 cup dry breadcrumbs
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup ketchup (for the meat mixture)
  • 1/2 cup ketchup (for the glaze)
  • 1/3 cup packed brown sugar (for the glaze)
  • 1 tablespoon apple cider vinegar (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or prepare a baking sheet.
  2. In a small bowl, combine the breadcrumbs and milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to soften. This step helps keep your meatloaf moist.
  3. In a large bowl, combine the softened breadcrumb mixture, ground beef, beaten egg, chopped onion, bell pepper, minced garlic, Worcestershire sauce, salt, pepper, thyme, and the 1/4 cup of ketchup for the meat mixture.
  4. Use your hands to gently mix all ingredients until just combined. Do not overmix, as this can result in a dense meatloaf.
  5. Shape the mixture into a loaf shape and place it in your prepared loaf pan or on the baking sheet.
  6. In a separate small bowl, whisk together the glaze ingredients: 1/2 cup ketchup, brown sugar, and apple cider vinegar until smooth.
  7. Spread about half of the glaze evenly over the top of the meatloaf.
  8. Bake for 45 minutes.
  9. Remove the meatloaf from the oven and spread the remaining glaze over the top.
  10. Return to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute for a juicier result.

Notes

  • For an extra savory flavor, substitute half of the ground beef with ground pork or veal.
  • If you prefer a crispier top, skip the loaf pan and form the meatloaf directly on a foil-lined baking sheet.
  • This recipe is great for meal prep; leftovers slice well for sandwiches the next day.

Nutrition

Find it online: https://yumdrizzle.com/best-classic-juicy-meatloaf-recipe-glaze/