Go Back
A simple oven baked meatloaf, golden brown and perfectly cooked.

Simple Oven Baked Meatloaf with Tangy Glaze

This classic meatloaf recipe features a savory blend of ground beef, breadcrumbs, and seasonings, topped with a delicious tangy glaze. It's an easy and comforting meal perfect for any weeknight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1 ½ lbs lbs lean ground beef
  • 1 large egg
  • ½ cup cup breadcrumbs plain or Panko
  • ½ cup cup milk any kind
  • ¼ cup cup finely chopped onion
  • 2 cloves garlic minced
  • 1 tsp tsp dried Italian seasoning
  • ½ tsp tsp salt
  • ¼ tsp tsp black pepper
For the Glaze
  • ½ cup cup ketchup
  • 2 tbsp tbsp brown sugar
  • 1 tbsp tbsp apple cider vinegar
  • 1 tsp tsp Dijon mustard

Equipment

  • Baking sheet
  • Large bowl
  • Small bowl
  • Whisk
  • Meat thermometer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a baking sheet or line it with parchment paper for easy cleanup.
  2. In a large bowl, whisk together the egg and milk until well combined.
  3. Stir the breadcrumbs, chopped onion, minced garlic, Italian seasoning, salt, and pepper into the egg mixture; let sit for a few minutes for the breadcrumbs to absorb the liquid.
  4. Add the ground beef to the bowl and gently mix all ingredients with your hands until just combined, being careful not to overmix.
  5. Shape the mixture into an oblong loaf on the prepared baking sheet, ensuring even thickness for consistent cooking.
  6. In a small bowl, whisk together all the glaze ingredients: ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
  7. Pour about two-thirds of the glaze evenly over the top of the meatloaf, reserving the rest for later.
  8. Bake for 45 minutes.
  9. Remove the meatloaf from the oven, spread the remaining glaze over it, and return to the oven for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Once baked, let the meatloaf rest on the baking sheet for 10-15 minutes before slicing to allow the juices to redistribute for a moist result.

Notes

For best results, do not overmix the meatloaf mixture to ensure a tender texture. Resting the meatloaf before slicing is crucial for a moist and flavorful dish.