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A freshly baked traditional meatloaf with a sweet glaze, ready to serve.

Traditional Meatloaf with Tangy Glaze

This classic meatloaf recipe features a savory blend of ground beef and aromatics, topped with a tangy ketchup-based glaze. It is a comforting and satisfying meal perfect for any weeknight dinner.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lbs ground beef (80/20)
  • 1 small onion finely diced
  • 1 bell pepper (any color) finely diced
  • 2 cloves garlic minced
  • 1 cup breadcrumbs panko or regular
  • 1/2 cup milk whole or 2%
  • 2 large eggs lightly beaten
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
Glaze
  • 1/2 cup ketchup
  • 2 tbsp brown sugar light or dark
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Equipment

  • large skillet
  • large mixing bowl
  • baking sheet
  • small bowl
  • meat thermometer

Method
 

Instructions
  1. Heat olive oil in a large skillet; add diced onion and bell pepper and cook until softened, then add minced garlic and cook until fragrant.
  2. Remove from heat and let cool slightly.
  3. In a large bowl, combine ground beef, cooled vegetables, breadcrumbs, milk, eggs, Worcestershire sauce, Italian seasoning, salt, and pepper.
  4. Gently mix all ingredients until just combined, being careful not to overmix.
  5. Transfer the mixture to a baking sheet or dish and shape it into an oblong loaf of uniform thickness.
  6. Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze, then spread half of it over the meatloaf.
  7. Preheat your oven to 350°F (175°C) and bake the meatloaf for 45 minutes.
  8. Remove the meatloaf, spread the remaining glaze, and bake for another 15-20 minutes, or until it reaches an internal temperature of 160°F (71°C).
  9. Let the meatloaf rest for 10-15 minutes before slicing to ensure it is moist and tender.

Notes

For best results, do not overmix the meatloaf mixture. This helps keep the meatloaf tender and moist. If you want a crispier crust, you can broil the meatloaf for the last few minutes of baking, keeping a close eye on it to prevent burning the glaze.