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A well-baked weeknight comfort meatloaf, sliced and ready to serve.

Weeknight Comfort Meatloaf with Tangy Glaze

A classic comfort food, this meatloaf features a savory blend of ground beef, fresh aromatics, and a sweet and tangy ketchup glaze. It's simple to prepare and perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lbs Ground Beef (80/20 lean-to-fat ratio)
  • 2 Large Eggs
  • 1 cup Panko Breadcrumbs (or regular dry breadcrumbs)
  • 1/2 cup Milk
  • 1 Onion finely diced
  • 2 Garlic minced
  • 1 tbsp Worcestershire Sauce
  • 3/4 cup Ketchup (divided)
  • 1 tbsp Dijon Mustard
  • 2 tbsp Brown Sugar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Olive oil for sautéing aromatics

Equipment

  • Skillet
  • Large Mixing Bowl
  • Loaf Pan
  • Baking Sheet
  • Parchment Paper
  • Small Bowl
  • Whisk

Method
 

Preparation
  1. Heat olive oil in a small skillet and cook the finely diced onion until softened, then add minced garlic and cook until fragrant. Let the mixture cool slightly.
  2. In a large bowl, whisk together eggs, milk, Worcestershire sauce, and 1/4 cup of ketchup.
  3. Stir the cooled onion and garlic mixture, breadcrumbs, salt, and black pepper into the wet ingredients, allowing the breadcrumbs to absorb the liquid.
  4. Add the ground beef to the bowl and gently mix all ingredients until just combined, avoiding overmixing to prevent a tough meatloaf.
  5. Lightly grease a loaf pan, or shape the mixture into a free-form loaf on a parchment-lined baking sheet.
  6. In a small bowl, whisk together the remaining 1/2 cup ketchup, Dijon mustard, and brown sugar until smooth.
Cooking
  1. Bake the meatloaf in a preheated oven at 350°F (175°C) for 45 minutes.
  2. Remove the meatloaf from the oven, spread half of the glaze over the top, and return to the oven to bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  3. After cooking, let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute for a moist slice.

Notes

For best results, do not overmix the meatloaf mixture, as this can lead to a dense and tough texture. Resting the meatloaf after baking is crucial for a juicy and tender final product.