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The Ultimate Tender & Juicy Classic Meatloaf with the Best Sweet & Tangy Glaze

Close-up of a freshly baked meatloaf, sliced to show the texture, covered in a thick, glossy ketchup glaze.
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Make the best ever meatloaf that is tender, juicy, and topped with a classic sweet and tangy glaze. This easy recipe is perfect for a quick family dinner and tastes like homemade comfort food.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended)
  • 1 cup breadcrumbs (or Stove Top Stuffing mix for flavor)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup ketchup (for the mix)
  • 1/4 cup packed brown sugar (for the glaze)
  • 3 tablespoons ketchup (for the glaze)
  • 1 tablespoon Dijon mustard (for the glaze)
  • 1 teaspoon apple cider vinegar (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
  2. In a large bowl, combine the breadcrumbs and milk. Let stand for 5 minutes to soften the crumbs.
  3. Add the ground beef, egg, onion, celery, minced garlic, salt, pepper, and the 1/4 cup of ketchup to the bowl.
  4. Mix all ingredients gently with your hands until just combined. Do not overmix, as this makes the meatloaf tough.
  5. Shape the mixture into a loaf shape (about 9×5 inches) on your prepared baking surface.
  6. In a small bowl, whisk together the brown sugar, 3 tablespoons of ketchup, Dijon mustard, and apple cider vinegar to create the glaze.
  7. Spread half of the glaze evenly over the top of the meatloaf.
  8. Bake for 45 minutes.
  9. Remove the meatloaf from the oven and spread the remaining glaze over the top.
  10. Return to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Let the meatloaf rest for 10 minutes before slicing and serving. This helps keep it juicy.

Notes

  • For an extra tender meatloaf, use a mix of ground beef and ground pork (1 lb of each).
  • If you want a quick dinner, you can mix the glaze ingredients while the meatloaf bakes and apply it during the resting period for a less baked-on topping.
  • This recipe freezes well. Bake completely, cool, slice, and wrap portions tightly before freezing.

Nutrition

Find it online: https://fooddexterity.com/best-tender-juicy-classic-meatloaf-glaze/