Go Back
Juicy sliced classic meatloaf with glossy tomato glaze served with roasted carrots and mashed potatoes

Classic Beef Meatloaf with Tangy Glaze

Tender beef meatloaf with a lightly sweet tomato glaze, made with a breadcrumb-and-milk panade to keep each slice moist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs lightly beaten
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup ketchup (for glaze)
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Instant-read food thermometer

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to form a panade.
  3. In a large bowl, combine the ground beef, panade, beaten eggs, diced onion, minced garlic, Worcestershire sauce, parsley, salt, and pepper.
  4. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
  5. Shape the mixture into a 9x5 inch loaf on the prepared baking sheet.
  6. In a separate small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make the glaze.
  7. Brush half of the glaze evenly over the top and sides of the meatloaf.
  8. Bake for 45 minutes, then remove from the oven and brush with the remaining glaze.
  9. Return to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

Ground beef should reach 160°F (71°C) at the thickest point. Rest 10 to 15 minutes before slicing. Refrigerate leftovers promptly. Nutrition has not been calculated.