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Classic Glazed Meatloaf

Classic meatloaf with a sticky, caramelized ketchup-brown sugar glaze crackled on top. This homemade meatloaf bakes until it hits 160°F, then rests so the slices stay moist and dense.
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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: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef (80/20)
  • 1 cup breadcrumbs
  • 2 eggs beaten
  • 0.5 cup whole milk
  • 1 small onion finely grated
  • 3 garlic cloves minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • salt to taste
  • 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 shape
  1. Preheat the oven to 350°F and line a loaf pan or baking sheet with foil for easy cleanup.
  2. Combine the ground beef, breadcrumbs, beaten eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, dried thyme, garlic powder, salt, and black pepper, and mix just until combined—do not overmix.
  3. Shape the mixture into a loaf on the baking sheet or press into a loaf pan, forming an even top for a uniform glaze.
Glaze and bake
  1. Mix the glaze ingredients (ketchup, brown sugar, apple cider vinegar, and 1 tsp Worcestershire sauce), then spread half over the top of the meatloaf.
  2. Bake at 350°F for 45 minutes, watching for the glaze to start setting and turning glossy.
  3. Spread the remaining glaze over the meatloaf, then bake 15–20 minutes more until the internal temperature reaches 160°F and the top looks caramelized.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices settle and the interior stays moist.

Notes

For the best texture, mix only until the ingredients come together—overmixing can make meatloaf dense. Store leftovers in the refrigerator for up to 4 days. Freeze baked meatloaf slices in an airtight container for up to 2 months; thaw overnight in the fridge and reheat to 165°F. For a lighter option, use ground turkey (80/20 or similar fat level) to keep the loaf juicy.