This hearty classic meatloaf is packed with flavor and topped with a sweet and tangy glaze, making it the perfect comfort food for family dinners. With a tender, juicy interior and a flavorful glaze on top, this meatloaf will quickly become a favorite in your dinner rotation.

Why You’ll Love This Recipe

There’s something incredibly comforting about a well-made meatloaf, and this recipe hits all the right notes. The meatloaf itself is tender and flavorful, thanks to the combination of fresh herbs, garlic, and breadcrumbs. The sweet and tangy glaze adds an irresistible layer of flavor that elevates this dish. It’s the perfect hearty meal that is easy to prepare, making it ideal for weeknight dinners or for serving a crowd. The fact that it also makes great leftovers means you’ll have even more to enjoy the next day! Classic Meatloaf with Sweet and Tangy Glaze

Ingredients

For the Meatloaf:

2 lbs ground beef (85% or 80% lean)
1 medium onion (1 cup), finely chopped
1 tsp olive oil
2 large eggs
3 garlic cloves, minced
2 tbsp ketchup
3 tbsp fresh parsley, finely chopped
¾ cup Panko breadcrumbs (or gluten-free breadcrumbs)
⅓ cup milk
1 tsp salt (or to taste)
1 tsp Italian seasoning
½ tsp ground black pepper

For the Meatloaf Sauce:

¾ cup ketchup
1½ tsp white vinegar
2 tbsp brown sugar
½ tsp garlic powder
½ tsp onion powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep: Line a rimmed baking sheet with parchment paper or foil for easier cleanup. Preheat the oven to 350°F (175°C).
Sauté the Onions: Set a medium skillet over medium heat. Add 1 tsp olive oil and chopped onion. Sauté, stirring occasionally, for 5-7 minutes until softened and golden. Transfer to a plate to cool.
Make the Meatloaf Mixture: In a large bowl, add all of the meatloaf ingredients and mix until well combined. (Using your hands works best—wear disposable gloves if you prefer.)
Shape and Bake the Meatloaf: Transfer the meat mixture to the prepared baking sheet. Shape it into a loaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350°F for 40 minutes.
Make the Sauce: In a small bowl, combine the ketchup, white vinegar, brown sugar, garlic powder, and onion powder. Stir to combine.
Add the Glaze: Spread the sauce over the meatloaf, then return it to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
Rest and Serve: Let the meatloaf rest for 10-15 minutes before slicing—it will be much easier to cut and serve.

Servings and Timing

Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

Variations

Add Veggies: To sneak in some extra vegetables, finely chop carrots, bell peppers, or zucchini and mix them into the meatloaf mixture.
Cheese Stuffed Meatloaf: For a cheesy twist, add shredded cheese in the center of the meatloaf before baking for a gooey surprise.
Spicy Glaze: If you like a little heat, add some hot sauce, cayenne pepper, or chili flakes to the glaze mixture for a spicy kick.

Storage/Reheating

Storage: Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual slices in the microwave for 1-2 minutes or warm the whole meatloaf in the oven at 350°F for about 10-15 minutes.

FAQs

1. Can I use lean ground beef for this recipe?

Yes, you can use lean ground beef, but the meatloaf might be slightly drier. For a juicier meatloaf, an 85% or 80% lean beef is ideal.

2. Can I freeze meatloaf?

Yes, you can freeze meatloaf before or after cooking. Wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

3. Can I make this meatloaf gluten-free?

Yes, simply swap the Panko breadcrumbs for gluten-free breadcrumbs or another gluten-free binding agent like oats or crushed gluten-free crackers.

4. What can I substitute for milk in this recipe?

You can substitute milk with any non-dairy alternative such as almond milk, oat milk, or soy milk for a dairy-free version.

5. How do I know when the meatloaf is done?

The meatloaf is done when the internal temperature reaches 160°F (71°C). Use an instant-read thermometer for the best results.

6. Can I make this recipe without eggs?

Yes, you can substitute the eggs with a flax egg or another egg replacer if you are looking for an egg-free option.

7. Can I use a different glaze?

Absolutely! You can use barbecue sauce, honey mustard, or a combination of soy sauce and brown sugar for a different flavor profile.

8. Can I prepare this meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture the night before and store it in the refrigerator. Simply bake it when you’re ready to cook.

9. Can I cook this in a loaf pan instead of shaping it on a baking sheet?

Yes, you can bake the meatloaf in a loaf pan. Just reduce the baking time slightly, as the meatloaf will cook faster in a pan.

10. Can I add cheese to the meatloaf?

Yes, you can add shredded cheese directly into the meatloaf mixture, or sprinkle cheese on top during the last few minutes of baking for a cheesy topping.

Conclusion

This classic meatloaf with a sweet and tangy glaze is the ultimate comfort food, combining savory flavors with a touch of sweetness. It’s easy to make, hearty, and guaranteed to satisfy your cravings. Whether it’s a weeknight meal or a dinner gathering, this meatloaf will quickly become a go-to favorite. Enjoy it with your favorite sides, and don’t forget to drizzle a little extra glaze on top for that perfect finishing touch!