Classic Meatloaf with Glaze

This classic meatloaf brings warmth and comfort to the dinner table with every bite. The rich ground beef combines with savory onions and a lightly seasoned blend, all topped with a tangy, sweet glaze that caramelizes beautifully in the oven. Perfect for family dinners or casual gatherings, this recipe always fills the house with a welcoming aroma.

I first made this meatloaf when I wanted a cozy meal after a busy day. Now it’s a reliable favorite that brings back memories of Sunday dinners at my childhood home.

Ingredients List

• Ground beef: for a juicy and hearty main flavor make sure to choose fresh and bright red meat
• Medium onion: adds sweetness and depth pick firm onions with dry skins free from spots
• Olive oil: to sauté the onions look for extra virgin for best aroma
• Large eggs: bind the mixture for a perfect texture
• Garlic cloves: offer aromatic zest choose firm, plump cloves
• Ketchup: adds moisture and subtle tanginess opt for good quality with no artificial additives
• Fresh parsley: brightens the flavor go for vibrant green leaves
• Panko breadcrumbs: provide lightness and texture a coarse type gives best results
• Milk: softens the meat mixture select whole milk for richer taste
• Salt: enhances all flavors use fine sea salt
• Italian seasoning: gives an herbal undertone freshly blended if possible
• Ground black pepper: adds warmth freshly ground yields the best punch
• White vinegar: sharpens the glaze pick clear vinegar for pure flavor
• Brown sugar: sweetens and carmelizes the sauce choose lightly packed for best texture
• Garlic powder and onion powder: round out the glaze seasoning for depth and balance

Cooking Steps

Prepare The Oven:

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or foil to avoid sticking and for easy cleanup.

Sauté The Onion:

Chop the onion finely and cook it in olive oil over medium heat until it becomes soft and golden, usually 5 to 7 minutes. This step brings out a natural sweetness in the onion and avoids harsh raw flavors. Let the cooked onion cool to prevent cooking the eggs when mixed.

Mix The Meatloaf:

In a large bowl, combine the ground beef with cooled onions, eggs, minced garlic, ketchup, chopped parsley, panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Gently mix everything until just combined to keep the meatloaf tender. Avoid overmixing, which can make it dense.

Shape And Bake:

Form the mixture into a loaf shape approximately 8 by 4 by 3 inches directly on the prepared baking sheet. Bake uncovered for 40 minutes allowing the exterior to firm up while locking in juices.

Prepare The Glaze:

While the meatloaf bakes, whisk together ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl. This glaze is the star that brings a perfect sweet tang and shiny finish.

Glaze And Finish Baking:

Spread the sauce evenly over the partially baked meatloaf then return it to the oven. Bake for an additional 20 minutes or until the internal temperature reaches 160 degrees Fahrenheit. This second bake lets the glaze caramelize and fully cooks the meatloaf.

Rest Before Serving:

Remove the meatloaf from the oven and let it rest for 10 to 15 minutes. This step is essential for juices to redistribute making the slices moist and easier to cut neat portions.

My favorite part is the glaze that caramelizes right before serving it reminds me of cozy family dinners where everyone lingered at the table sharing stories and smiles.

Best Storage Practices

Store leftover meatloaf in an airtight container in the refrigerator for up to four days. To reheat, cover loosely with foil and warm in the oven at 325 degrees Fahrenheit until heated through. Meatloaf also freezes well wrapped tightly in plastic wrap and foil for up to three months. Thaw overnight in the refrigerator before reheating.

Ingredient Swaps

Use ground turkey or chicken for a lighter version though the glaze becomes even more important to keep it moist. Try gluten-free breadcrumbs if you need to avoid gluten or swap milk for a non-dairy alternative like almond milk without compromising texture. Adding finely diced vegetables like bell peppers or mushrooms can boost flavor and nutrition easily.

Serving Pairings

This meatloaf pairs wonderfully with creamy mashed potatoes and steamed green beans or roasted carrots. A side of tangy coleslaw or a fresh garden salad lightens the plate and adds texture contrast. Classic baked mac and cheese on the side is always a hit with kids and adults alike.

Seasonal Upgrades

Add a handful of chopped fresh thyme or rosemary to the meat mixture during colder months to warm the flavors. Swap fresh parsley for cilantro in summer for a fresh herbal note. Use homemade ketchup or barbecue sauce in the glaze to tailor it perfectly to your taste buds or seasonal fruit preserves for a gourmet twist.

This classic meatloaf recipe brings warmth and satisfaction in every bite.

Frequently Asked Cooking Questions

→ What type of ground beef is best to use?

Using 80-90% lean ground beef balances flavor and moisture well. Leaner options reduce fat but may need extra care to maintain tenderness.

→ Can I substitute the panko breadcrumbs?

Yes, gluten-free or regular breadcrumbs work fine. They help retain moisture and provide structure without overpowering flavor.

→ Why is resting the meatloaf important?

Letting the meatloaf rest after baking allows juices to redistribute, resulting in juicier slices and less crumbling.

→ How can I make the glaze more flavorful?

Adjust the brown sugar or vinegar amounts to balance sweetness and tanginess, or add a touch of mustard or Worcestershire sauce for depth.

→ What is the best way to cook the onions?

Sautéing the onions in olive oil until softened and golden brings out their sweetness and reduces sharpness, enhancing overall taste.