Meatloaf has a reputation problem. Somewhere along the way it became the dry, gray brick of cafeteria nightmares. This one isn’t that. It’s juicy, savory, and topped with a sticky-sweet tangy glaze that caramelizes at the edges, which are honestly the best part. Serve it with mashed potatoes and gravy and you’ve got the coziest dinner of the week.
Ingredients (serves 6)
Meatloaf
- 2 lbs ground beef (80/20 keeps it juicy)
- 1 cup breadcrumbs
- 2/3 cup milk
- 2 eggs
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp Worcestershire sauce
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or parsley
Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Heat the oven to 350°F (175°C).
- Stir the breadcrumbs and milk together in a large bowl and let them sit for 5 minutes. This soaking step is the secret to a tender loaf.
- Add the eggs, onion, garlic, Worcestershire, salt, pepper, and herbs. Mix well.
- Add the beef and gently mix with your hands until just combined. Overmixing makes it tough, so stop as soon as everything comes together.
- Shape into a loaf on a lined baking sheet, or press into a loaf pan.
- Whisk the glaze ingredients and spread half over the top.
- Bake for 50 minutes, then brush on the rest of the glaze.
- Bake 10 to 15 more minutes, until the center hits 160°F (71°C).
- Rest for 10 minutes before slicing so the juices stay put.
A few tips
Sautéing the onion first adds a little extra sweetness, but raw works fine if you’re short on time. Leftovers make excellent sandwiches the next day, cold or reheated, with a little extra ketchup.