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The Best Ever Juicy Classic Meatloaf with Tangy Glaze

Two thick slices of juicy classic meatloaf topped with a shiny red ketchup glaze, served on a white plate.
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Make a tender, moist classic meatloaf topped with a simple, tangy ketchup glaze. This recipe is easy to prepare for a satisfying family dinner.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended)
  • 1 cup dried bread crumbs (or Stove Top Stuffing mix)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup ketchup (for the mix)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup ketchup (for the glaze)
  • 1/4 cup brown sugar (for the glaze)
  • 1 tablespoon apple cider vinegar (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, 1/4 cup ketchup, Worcestershire sauce, salt, pepper, and garlic powder.
  3. Mix the ingredients gently with your hands until just combined. Do not overmix, as this can make the meatloaf tough.
  4. Shape the mixture into a loaf shape either in the prepared loaf pan or directly on the baking sheet.
  5. In a small bowl, whisk together the 1/2 cup ketchup, brown sugar, and apple cider vinegar for the glaze.
  6. Spread the glaze evenly over the top of the meatloaf.
  7. Bake for 60 to 75 minutes, or until the internal temperature reaches 160°F (71°C).
  8. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.

Notes

  • For an extra moist loaf, you can press a thin layer of bacon slices over the top before applying the glaze.
  • If you prefer not to use a loaf pan, forming the loaf on a baking sheet allows more surface area for the glaze to caramelize.
  • Use 85/15 ground beef if you prefer a slightly leaner loaf, but 80/20 provides more moisture.

Nutrition

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