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Classic Glazed Meatloaf

Classic meatloaf gets a sticky, caramelized ketchup glaze that crackles over a moist, dense loaf. This easy meatloaf recipe bakes until the center hits 160°F, then rests so it slices cleanly.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

meatloaf
  • 2 lb ground beef (80/20)
  • 1 cup breadcrumbs
  • 2 eggs beaten
  • 0.5 cup whole milk
  • 1 onion small, finely grated
  • 3 cloves garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • salt and black pepper to taste
ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a loaf pan or baking sheet with foil so the meatloaf releases easily.
Mix the meatloaf
  1. In a large bowl, combine ground beef, breadcrumbs, beaten eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, dried thyme, garlic powder, salt, and black pepper and mix until just combined.
  2. Shape the mixture into a loaf on the baking sheet or press into a loaf pan, keeping the surface fairly even for even glazing.
Glaze and bake
  1. Mix the glaze ingredients (ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce) and spread half over the top of the meatloaf for a first caramelizing layer.
  2. Bake for 45 minutes at 350°F, then spread the remaining glaze over the top and continue baking.
  3. Bake 15–20 more minutes at 350°F until the internal temperature reaches 160°F, with the glaze turned shiny and caramelized.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing so the juices set and the loaf stays moist instead of crumbling.

Notes

For the most tender, dense slice, mix only until the ingredients disappear—overmixing can make meatloaf tough. Refrigerate leftovers in an airtight container for up to 4 days; freeze slices in a freezer-safe container for up to 2 months. For a lighter swap, use 90/10 ground beef (instead of 80/20) and add a teaspoon more milk to keep the texture moist.