This Glazed Meatloaf elevates the classic comfort food with a sweet, tangy glaze that caramelizes into a beautiful crust. It’s surprisingly simple to make and uses mostly pantry staples for a truly satisfying meal. The contrast between the savory interior and glossy exterior makes this a family favorite.
Love Glazed Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Glazed Meatloaf
- Unforgettable Glaze: Sweet, tangy, and caramelizes perfectly.
- Moist & Tender: Secret panade keeps every slice juicy.
- Meal Prep Friendly: Leftovers and freezes beautifully.
- Total Crowd-Pleaser: Appeals to all ages and occasions.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
For the Meatloaf:
- 2 lbs ground beef (85/15 lean-to-fat ratio is ideal)
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Glaze:
- 1/2 cup ketchup
- 1/4 cup packed light brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Notes: Don’t use ultra-lean beef—a little fat is essential for flavor and moisture. Panko gives a lighter texture than traditional breadcrumbs.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip cooking the onions. Sautéing them until soft and sweet is a non-negotiable step for building a deep, savory flavor base. Raw onions in the mix can lead to a weird texture and sharp, undercooked bites.
- Handle the meat with care. The biggest mistake you can make is overmixing! Use your hands and mix just until the ingredients are combined. Overworking the meat will make the final loaf tough and dense.
- Why a panade? That paste of panko and milk is your insurance policy against dryness. It keeps everything incredibly tender and helps bind the ingredients without making the texture feel bready.
- Let it rest! I know it’s tempting to slice right in, but allowing the meatloaf to rest for about 10 minutes after baking is crucial. This lets the juices redistribute, so they end up in your slice, not all over your cutting board.
How to Make Glazed Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 5-7 minutes until they become soft and translucent. You’ll notice a lovely sweet aroma. Add the minced garlic and cook for just one more minute—until fragrant—then remove the skillet from the heat and let this mixture cool slightly. This step is all about building a flavor foundation.
Step 2: In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir this together and let it sit for a few minutes. You’ll see it form a thick paste—this is your panade. It might look a little strange, but trust me, this is the secret to a supremely moist meatloaf.
Step 3: To the bowl with the panade, add the cooled onion and garlic mixture, the ground beef, beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Now, the crucial part: use your hands to gently mix everything together. You want to mix just until all the ingredients are evenly distributed. The second you can’t see streaks of individual components, stop mixing! Overworking is the enemy of tenderness.
Step 4: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Gently press it in, shaping it into a neat loaf that’s flat on top. Using an ungreased pan helps create those delicious, slightly crispy edges. Now, place the pan in the preheated oven and bake for 30 minutes.
Step 5: While the meatloaf bakes, make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika. The vinegar adds a necessary tang that cuts through the sweetness beautifully. You’ll have a smooth, thick, reddish-brown glaze.
Step 6: After the initial 30 minutes of baking, carefully remove the meatloaf from the oven. You’ll notice it has started to firm up and pull away from the sides of the pan. Pour or spoon the glaze evenly over the entire top surface, spreading it to the edges with the back of a spoon. The trick is to cover every inch for maximum caramelization.
Step 7: Return the glazed meatloaf to the oven and bake for another 25-35 minutes. The total baking time will be about 55-65 minutes. It’s done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The glaze should be bubbly, set, and deeply caramelized.
Step 8: Once out of the oven, let the meatloaf rest in the pan on a wire rack for a full 10 minutes. This resting period is non-negotiable for a neat slice. After resting, carefully run a knife around the edges, then use a spatula to lift the entire loaf out of the pan and onto a cutting board before slicing and serving.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 4 days.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- Reviving: Reheat covered with foil in a 325°F oven with a splash of broth.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, savory potatoes are the perfect vehicle for sopping up any extra glaze and meat juices from your plate.
- Buttery Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, green element and a lovely textural crunch to balance the rich, soft meatloaf.
- Macaroni and Cheese — For the ultimate indulgent comfort food spread. The creamy, cheesy pasta is a crowd-favorite that complements the savory-sweet notes of the meatloaf beautifully.
Drinks
- A Robust Red Wine — A Zinfandel or a Syrah/Shiraz has enough fruit and body to stand up to the hearty, savory flavors and the sweet tang of the glaze without being overpowered.
- A Crisp Lager — The clean, refreshing bubbles and mild bitterness of a good lager help cut through the richness of the dish, cleansing your palate between each delicious bite.
Something Sweet
- Classic Apple Pie — You really can’t go wrong here. The warm, spiced apples and flaky crust continue the homey, all-American theme and provide a wonderfully satisfying end to the meal.
Top Mistakes to Avoid
- Mistake: Using only lean ground beef. A little fat (around 15%) is essential for flavor and moisture. Using 93/7 or leaner beef will almost certainly result in a dry, crumbly meatloaf that lacks that rich, satisfying taste.
- Mistake: Overmixing the meat. I’ve messed this up before too… when you compact and work the meat mixture too much, the proteins tighten and create a dense, tough, almost rubbery texture. Mix with a light hand!
- Mistake: Skipping the rest time. Slicing into the meatloaf the second it comes out of the oven will cause all those precious, flavorful juices to run straight out onto the cutting board, leaving you with a drier slice.
- Mistake: Adding all the glaze at the beginning. If you put the sugar-based glaze on at the start, it will burn long before the meatloaf is cooked through, giving you a bitter, blackened top instead of a sweet, sticky one.
Expert Tips
- Tip: Use a meat thermometer. This is the single best way to guarantee perfect results every time. Guessing by color or time alone can lead to over or undercooking. Pull it at 160°F for a safe, juicy finish.
- Tip: Try a free-form loaf. For more surface area and therefore more glorious glaze, you can shape the meat mixture into a loaf on a parchment-lined baking sheet instead of using a pan. You’ll get caramelization all around!
- Tip: Customize your glaze. Feel free to play with the flavors! A tablespoon of soy sauce adds umami depth, a dash of hot sauce brings heat, or a spoonful of horseradish gives it a fantastic zing.
- Tip: Grate in some veggies. For a hidden nutrient boost (great for kids!), you can finely grate a carrot or a small zucchini and mix it in with the onions. They’ll blend right in and add even more moisture.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf (minus the glaze) up to 24 hours in advance. Just cover the loaf pan tightly with plastic wrap and keep it in the refrigerator. When you’re ready to bake, let it sit on the counter for about 20-30 minutes to take the chill off, then bake as directed, adding the glaze halfway through. The baking time might need an extra 5-10 minutes since it’s starting from cold.
What’s the best way to reheat leftovers?
The best method to maintain moisture is to reheat slices gently. Place them in a baking dish with a splash of water or beef broth, cover tightly with foil, and warm in a 325°F oven for 15-20 minutes. You can microwave it, but it tends to dry out the edges and make the texture a bit rubbery. For a killer meatloaf sandwich, just slap a cold slice between two pieces of bread with mayo!
Can I use a different type of ground meat?
Of course! A blend is often fantastic. Try using half ground beef and half ground pork for extra richness and flavor. You can even use ground turkey or chicken, but because they are leaner, consider adding an extra tablespoon of olive oil to the mixture to compensate for the lack of fat and prevent dryness.
Why is my meatloaf falling apart when I slice it?
This usually comes down to a few things: not enough binder (the eggs and panade), overmixing which breaks down the proteins, or not letting it rest after baking. If it’s still a problem, try adding one more egg or letting the mixed meatloaf sit in the pan in the fridge for an hour before baking to help the binders set up.
Can I freeze a cooked meatloaf?
You sure can! Let the baked and cooled meatloaf slice completely. Wrap individual slices tightly in plastic wrap and then in foil, or place them in a single layer in a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating using the gentle oven method described above.
Glazed Meatloaf
Make the best Glazed Meatloaf with a sweet, tangy crust and a juicy, tender interior. This easy recipe is a guaranteed family favorite. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
2 lbs ground beef (85/15 lean-to-fat ratio is ideal)
-
1 cup panko breadcrumbs
-
2 large eggs (lightly beaten)
-
1/2 cup whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1 1/2 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze:
-
1/2 cup ketchup
-
1/4 cup packed light brown sugar
-
2 tbsp apple cider vinegar
-
1 tsp smoked paprika
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 5-7 minutes until they become soft and translucent. You’ll notice a lovely sweet aroma. Add the minced garlic and cook for just one more minute—until fragrant—then remove the skillet from the heat and let this mixture cool slightly. This step is all about building a flavor foundation.01
-
In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir this together and let it sit for a few minutes. You’ll see it form a thick paste—this is your panade. It might look a little strange, but trust me, this is the secret to a supremely moist meatloaf.02
-
To the bowl with the panade, add the cooled onion and garlic mixture, the ground beef, beaten eggs, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Now, the crucial part: use your hands to gently mix everything together. You want to mix just until all the ingredients are evenly distributed. The second you can’t see streaks of individual components, stop mixing! Overworking is the enemy of tenderness.03
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Gently press it in, shaping it into a neat loaf that’s flat on top. Using an ungreased pan helps create those delicious, slightly crispy edges. Now, place the pan in the preheated oven and bake for 30 minutes.04
-
While the meatloaf bakes, make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika. The vinegar adds a necessary tang that cuts through the sweetness beautifully. You’ll have a smooth, thick, reddish-brown glaze.05
-
After the initial 30 minutes of baking, carefully remove the meatloaf from the oven. You’ll notice it has started to firm up and pull away from the sides of the pan. Pour or spoon the glaze evenly over the entire top surface, spreading it to the edges with the back of a spoon. The trick is to cover every inch for maximum caramelization.06
-
Return the glazed meatloaf to the oven and bake for another 25-35 minutes. The total baking time will be about 55-65 minutes. It’s done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The glaze should be bubbly, set, and deeply caramelized.07
-
Once out of the oven, let the meatloaf rest in the pan on a wire rack for a full 10 minutes. This resting period is non-negotiable for a neat slice. After resting, carefully run a knife around the edges, then use a spatula to lift the entire loaf out of the pan and onto a cutting board before slicing and serving.08
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