Classic Meatloaf Tangy Glaze (Printer-Friendly)

Tender baked ground beef loaf with a flavorful tangy ketchup glaze and aromatic seasonings.

# What You'll Need:

→ Meat

01 - 1 ½ lbs ground beef (80/20 blend recommended)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binders & Fillers

04 - ¾ cup breadcrumbs
05 - ⅔ cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tbsp Worcestershire sauce
08 - 1 ½ tsp salt
09 - ½ tsp black pepper
10 - 1 tsp dried thyme
11 - ½ tsp smoked paprika

→ Glaze

12 - ½ cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tsp apple cider vinegar

# How To Make:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and milk in a small bowl; let soak for 5 minutes.
03 - In a large bowl, mix ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika until just combined, avoiding overmixing.
04 - Shape mixture into an 8x4 inch loaf and place on prepared baking sheet or loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a separate bowl.
06 - Spread half of the glaze evenly over the meatloaf.
07 - Bake for 45 minutes.
08 - Spread the remaining glaze over the meatloaf evenly.
09 - Return to oven and bake for 15 more minutes until internal temperature reaches 160°F.
10 - Let meatloaf rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • It's forgiving enough for a weeknight but impressive enough to serve without apology.
  • The tangy-sweet glaze transforms simple ingredients into something that feels like you tried harder than you actually did.
  • Leftovers become the best sandwiches, which means you're essentially getting two meals.
02 -
  • Don't overmix the meat mixture, or you'll end up with something dense and tough instead of tender; your hands mixing until just combined is the whole point.
  • That meat thermometer isn't optional—160°F is food safety, not a suggestion, and it's the only way to know for certain without cutting into it.
03 -
  • Use a meat thermometer to avoid both undercooked meat and dry overcooked edges—this single tool removes all the guesswork.
  • Let the breadcrumb and milk mixture soak fully before mixing it in; it acts as an invisible binder that keeps everything tender without adding a bread flavor.
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