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Classic glazed meatloaf sliced on a platter with a shiny ketchup brown sugar glaze

Classic Glazed Meatloaf

A tender, juicy old-fashioned meatloaf made with a milk-soaked panade and topped with a sticky ketchup brown sugar glaze.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

Meatloaf
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 3/4 cup plain breadcrumbs (85 g)
  • 1/2 cup whole milk (120 ml)
  • 2 pounds 85 percent lean ground beef (900 g)
  • 2 large eggs lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
Glaze
  • 2/3 cup ketchup (160 g)
  • 3 tablespoons brown sugar packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Method
 

Prepare
  1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment or grease a 9x5-inch loaf pan.
  2. Melt the butter in a skillet over medium heat. Cook the onion for 5 to 6 minutes until soft, add the garlic for 30 seconds and let cool for 5 minutes.
  3. Stir the breadcrumbs and milk together in a large bowl and let stand for 5 minutes.
  4. Whisk the glaze ingredients together in a small bowl.
Mix and bake
  1. Add the onion mixture, ground beef, eggs, Worcestershire, ketchup, mustard, salt, pepper and parsley to the breadcrumbs. Mix gently with your hands until just combined.
  2. Shape into a 9x5-inch loaf on the baking sheet. Spread half of the glaze over the top.
  3. Bake for 45 minutes. Brush with the remaining glaze and bake 15 to 20 minutes more, until the center reaches 160°F (71°C).
  4. Rest for 10 minutes before slicing and serving.

Notes

Beef and pork: Use 1 1/2 pounds beef and 1/2 pound ground pork for an even more tender loaf.
Freezing: Freeze slices or the whole loaf for up to 3 months.
Nutrition is an estimate per serving.