Easy Meatloaf with Glaze

This classic meatloaf is my answer for nights when I want something cozy and unfussy that will make everyone at the table happy. With a savory ground beef base and a candy-sweet ketchup glaze, it bakes up tender and moist every time and fills the kitchen with the smell of home. Even better, you probably already have everything you need on hand.

I first made this meatloaf on a hectic weeknight and instantly knew it was a keeper. The glaze alone has my kids asking for seconds before the first bite is even gone.

Ingredients

• Ground beef: one and a half pounds gives a rich base and juicy texture choose beef with some fat for the best results
• Egg: one large for binding everything together so your loaf holds nicely
• Onion: one chopped and sautéed to add natural sweetness and depth buy a fresh firm onion for the best flavor
• Milk: one cup to keep things moist and prevent dryness whole milk works well for richness
• Dried bread crumbs: one cup to help maintain shape and soak up juices pick plain unseasoned crumbs for full control over seasoning
• Salt and pepper: to taste for proper seasoning grind fresh for the most robust flavor
• Ketchup: one third cup creates the signature sweet tangy glaze select a thick brand for better coverage
• Brown sugar: two tablespoons add sweetness and help the glaze caramelize pick a soft moist brown sugar for even mixing
• Prepared mustard: two tablespoons brings a subtle sharpness to the glaze use your favorite yellow or Dijon for extra zing

• Choose fresh ground beef with a balanced fat content for the juiciest and most flavorful loaf

Step-by-Step Instructions

Sauté the Aromatics:

Cook chopped onion over medium-low heat in a bit of oil for several minutes until translucent and fragrant This step draws out the onion’s sweetness and gives a strong flavor base to the loaf

Combine the Loaf Mixture:

Place ground beef milk bread crumbs egg and sautéed onion in a large bowl Season with salt and pepper Mix gently just until combined so the meatloaf stays tender Too much mixing will make it dense and tough Shape the mixture into a loaf and place it in a lightly greased nine by five inch loaf pan

Prepare the Sauce:

In a small bowl whisk together ketchup brown sugar and mustard until completely smooth Pour this mixture over the top of the meatloaf spreading evenly to make a shiny glaze

Bake the Meatloaf:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Place the pan on the center rack and bake for about sixty minutes until the loaf is cooked through and a thermometer inserted into the center reads one hundred sixty degrees Fahrenheit This ensures the loaf is fully cooked but still moist

Rest and Serve:

Take the meatloaf out of the oven and let it rest in the pan for several minutes before slicing This allows juices to redistribute so every slice stays juicy Serve warm with your favorite comforting sides

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My favorite part is always the caramelized glaze that gets sticky and sweet along the edges It is the first thing my kids help with and watching their excitement as we spread the glaze together has made it a cherished weeknight ritual

Storage Tips

Cool leftover meatloaf completely before wrapping it tightly in plastic wrap or foil Place in the refrigerator for up to four days or freeze single slices double-wrapped for up to four months Thaw overnight in the fridge and reheat gently to preserve moisture

Ingredient Substitutions

Try ground turkey or chicken for a lighter take or use ground pork for extra richness For milk swap in unsweetened plant-based milk if needed You can exchange bread crumbs for oats or crushed crackers for a heartier or slightly varied texture

Serving Suggestions

This meatloaf pairs perfectly with homemade mashed potatoes or roasted vegetables such as carrots or green beans For something fresh serve with a crisp salad or steamed peas for color and balance

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Cultural Context

Meatloaf was first popularized in American kitchens in the early nineteen hundreds as a way to stretch meat and feed larger families Its endless recipe variations make it a true symbol of comfort food tradition

Frequently Asked Questions About the Recipe

→ What internal temperature should the loaf reach?

For safety and optimal juiciness, the meatloaf should reach 160°F measured at the center with an instant-read thermometer.

→ How can I keep the loaf from falling apart?

Egg and breadcrumbs act as binders, so avoid overmixing. After baking, let the loaf rest for several minutes to help it set before slicing.

→ Can this dish be prepared ahead of time?

Yes, assemble the loaf up to a day in advance and refrigerate it. Unbaked or cooked portions freeze well for longer storage.

→ What’s the best method to reheat leftovers?

Reheat slices in a 350°F oven for 10-15 minutes or microwave briefly with a splash of broth to maintain moisture.

→ Are there alternatives to breadcrumbs as a binder?

Crushed crackers, oats, or finely chopped vegetables can be used as substitutes, each offering a slightly different texture.

→ Why might the top crack during baking?

Cracking often results from too high an oven temperature or a dry mixture—ensure proper moisture with milk and avoid overheating.