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Classic Glazed Meatloaf

Classic meatloaf gets a sticky ketchup-brown sugar glaze that caramelizes and crackles on top. This homemade meatloaf stays moist with a tender, dense slice-ready interior, then finishes with a second glaze layer.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80/20 for the best moist, dense slice.
  • 1 cup breadcrumbs Plain breadcrumbs work well.
  • 2 eggs Beaten before mixing in.
  • 0.5 cup whole milk Helps keep the loaf tender.
  • 1 onion Finely grated.
  • 3 clove garlic Minced.
  • 2 tbsp Worcestershire sauce Adds savory depth to both loaf and glaze.
  • 1 tsp dried thyme Ground or crumbled is fine.
  • 1 tsp garlic powder
  • 0.25 salt Add to taste.
  • 0.25 black pepper Add to taste.
Ketchup Glaze
  • 0.5 cup ketchup For the caramelized top layer.
  • 2 tbsp brown sugar Helps the glaze turn glossy and caramelized.
  • 1 tbsp apple cider vinegar Balances the sweetness.
  • 1 tsp Worcestershire sauce Stirs into the glaze for extra savory notes.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and shape
  1. Preheat the oven to 350°F and line a loaf pan or baking sheet with foil.
  2. Combine ground beef, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, dried thyme, garlic powder, salt, and black pepper, then mix until just combined; do not overmix.
  3. Shape the mixture into a loaf on the baking sheet or press it into a loaf pan.
Glaze and bake
  1. Mix ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce, then spread half of the glaze over the top of the meatloaf.
  2. Bake for 45 minutes at 350°F, until the glaze looks slightly set and glossy.
  3. Spread the remaining glaze over the top, then bake 15–20 more minutes until the internal temperature reaches 160°F and the glaze is crackled and caramelized.
Rest and serve
  1. Rest the meatloaf 10 minutes before slicing so the juices settle and the slices hold together.

Notes

Pro tip: for the most tender loaf, mix only until ingredients are just combined—overmixing can make it dense in an unpleasant way. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months (slice first if you want faster thawing). For a lighter option, use ground turkey 85/15 in place of the beef and follow the same bake time until 160°F.