Glazed Classic Meatloaf

A freshly baked glazed classic meatloaf sliced on a white ceramic tray, garnished with parsley on a marble countertop. — Juicy, tender, and glazed to perfection—this Glazed Classic Meatloaf is the ultimate weeknight comfort food.

If you’re craving comfort food with timeless appeal, Glazed Classic Meatloaf is the hearty, homey dinner you’ve been searching for. This meatloaf is everything a weeknight meal should be—easy, reliable, and deeply satisfying. The texture is melt-in-your-mouth tender, thanks to a breadcrumb and milk mixture, and the flavor is beautifully balanced with savory notes and a tangy-sweet glaze that caramelizes in the oven.

Even better, this recipe skips any complicated steps. With pantry staples and just a few minutes of prep, you’ll have a beautifully baked meatloaf ready to impress. It slices cleanly, holds together perfectly, and pairs beautifully with mashed potatoes, roasted veggies, or a simple side salad.

Fun fact? While meatloaf has European roots dating back centuries, the American version became a staple during the Great Depression as a way to stretch meat with fillers. Today, it’s a nostalgic favorite that brings families together around the dinner table—and this version just might become your go-to.

Recipe Yield: 6 servings

INGREDIENTS

1 ½ lb ground beef (85% lean)
¾ cup plain breadcrumbs
¾ cup whole milk
1 large egg
½ cup yellow onion, finely chopped
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp dried parsley
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper

For the Glaze:
⅓ cup ketchup
2 tbsp brown sugar
1 tsp Dijon mustard
½ tsp apple cider vinegar

INSTRUCTIONS

1. Preheat and prep:
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.

2. Soak breadcrumbs:
In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes so the crumbs absorb the moisture, creating a tender loaf.

3. Mix the meatloaf:
Add ground beef, egg, onion, ketchup, Worcestershire sauce, garlic powder, parsley, smoked paprika, salt, and pepper to the breadcrumb mixture. Use clean hands or a spoon to mix gently until just combined—don’t overmix.

4. Shape and place:
Transfer the meat mixture onto your baking sheet or into your loaf pan. If free-forming, shape into a compact loaf about 8×4 inches.

5. Make and brush glaze:
In a small bowl, whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spoon or brush half of the glaze over the top of the meatloaf.

6. Bake and finish glaze:
Bake for 35 minutes, then remove from the oven and brush on the remaining glaze. Return to the oven and bake for another 15–20 minutes, or until the internal temp reaches 160°F (71°C).

7. Rest and slice:
Let the meatloaf rest for 10 minutes before slicing. This helps lock in all those savory juices and keeps the slices neat.

Helpful Tips to Perfect This Recipe

Use Whole Milk Breadcrumb Soak: This step ensures the meatloaf stays moist and doesn’t dry out in the oven—don’t skip it!
Avoid Overmixing: Gently combine ingredients to prevent a tough, dense texture. A light touch makes all the difference.
Let it Rest Before Slicing: Allowing the loaf to rest gives juices time to redistribute, preventing a crumbly mess on your plate.

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