There’s something deeply comforting about a classic Sunday Dinner Meatloaf baking in the oven. This recipe is incredibly moist and flavorful, thanks to a few secret ingredients and a caramelized glaze. It’s straightforward enough for a beginner but impressive enough to serve to guests.
Nothing beats a great Sunday Dinner Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Sunday Dinner Meatloaf
- Incredibly moist: Milk-soaked breadcrumbs and grated onion ensure a tender texture.
- Sweet & tangy glaze: Caramelizes into a sticky, glossy coating.
- Wonderfully versatile: Easily adapt ingredients based on what you have.
- Amazing leftovers: Perfect for next-day sandwiches.
Ingredients & Tools
- 1 kg ground beef (80/20 blend for optimal juiciness)
- 1 cup fresh breadcrumbs (about 2 slices of sturdy white bread)
- ½ cup whole milk
- 1 large yellow onion, finely grated
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: large mixing bowl, box grater, standard loaf pan, small bowl for glaze, instant-read thermometer
Notes: Using fresh breadcrumbs instead of dried makes a noticeable difference in texture—they absorb the milk and create a softer, more tender loaf. And grating the onion, rather than dicing it, ensures its flavor distributes evenly without any crunchy bits.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 20 g |
| Carbs: | 20 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 the milk-soaked breadcrumbs. This is the secret to a moist meatloaf. The panade (that’s the bread-milk mixture) acts as a binder and keeps the meat from drying out during the long bake.
- Grate that onion, don’t chop it. You’ll get all the sweet, savory flavor without any unpleasant texture. Plus, the onion juices help keep everything tender.
- Use an 80/20 beef blend if you can. A little fat is your friend here—it bastes the meat from within, resulting in a juicier final product. Leaner meats can work, but you might sacrifice some moisture.
- Mix gently, don’t overwork. Combine the ingredients just until everything is incorporated. Overmixing can make the meatloaf dense and tough.
- Let it rest before slicing. I know it’s tempting to dig right in, but allowing the meatloaf to rest for 10 minutes lets the juices redistribute, so they don’t all run out onto the cutting board.
How to Make Sunday Dinner Meatloaf
Step 1: Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the fresh breadcrumbs and milk. Let this mixture sit for about 5 minutes—you’ll notice the breadcrumbs soften and absorb the liquid, creating a paste-like consistency. This panade is your first line of defense against dryness.
Step 2: Add the grated onion (and all its juices), beaten eggs, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper to the breadcrumb mixture. Stir everything together until well combined. The mixture should look homogenous and smell wonderfully aromatic.
Step 3: Now, add the ground beef to the bowl. Using your hands (clean hands are the best tool here!), gently mix everything together. You want to incorporate the meat with the other ingredients just until evenly distributed—no more. Overmixing is the enemy of a tender meatloaf, so stop as soon as you don’t see any streaks of plain meat.
Step 4: Transfer the meat mixture to a standard loaf pan. Press it in evenly, but don’t pack it down too firmly. You want a little airiness in there. Place the loaf pan on a baking sheet—this catches any potential drips and makes it easier to handle.
Step 5: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon.
Step 6: Bake the meatloaf in the preheated oven for 45 minutes. Then, remove it and carefully spoon the remaining glaze over the top. The initial glaze will have set, and this second layer will add extra shine and flavor. Return it to the oven.
Step 7: Continue baking for another 15-20 minutes, or until an instant-read thermometer inserted into the center of the loaf reads 160°F (71°C). The top should be caramelized and bubbly, and the meatloaf will have pulled away slightly from the sides of the pan.
Step 8: Once it’s done, remove the meatloaf from the oven and let it rest in the pan for a full 10 minutes. This rest is non-negotiable—it allows the juices to settle, ensuring every slice is moist. After resting, use a spatula to gently loosen the edges, then carefully transfer the loaf to a cutting board before slicing.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat slices with a splash of broth in a covered dish at 300°F until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy potatoes are perfect for soaking up any extra glaze and meat juices from your plate.
- Buttered Green Beans with Almonds — Their crisp-tender texture and slight nuttiness provide a fresh, simple contrast to the rich, savory meatloaf.
- Honey-Glazed Roasted Carrots — The natural sweetness of the carrots echoes the sweet notes in the meatloaf glaze, creating a harmonious side dish.
Drinks
- A Robust Zinfandel — Its jammy, dark fruit flavors and peppery notes can stand up to the hearty, savory character of the meatloaf without overpowering it.
- Sparkling Apple Cider — A non-alcoholic option that’s both festive and refreshing. The bubbles and slight tartness cut through the richness beautifully.
- Amber Ale — The caramel and toasty malt flavors in the beer complement the savory-sweet profile of the dish, making for a very satisfying sip.
Something Sweet
- Warm Apple Crisp with Vanilla Ice Cream — You already have the oven on, so why not? The warm, spiced apples and cold ice cream are a classic, comforting end to the meal.
- Classic New York Cheesecake — Its rich, creamy texture and slight tang provide a luxurious finish that feels special without being overly complicated.
- Dark Chocolate Brownies — Dense, fudgy, and deeply chocolatey, a brownie is a crowd-pleasing dessert that satisfies every sweet tooth at the table.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This develops the proteins too much, resulting in a dense, tough, almost sausage-like texture. Mix just until combined for a tender, light crumb.
- Mistake: Using only lean meat. While it might seem healthier, ground beef that’s too lean (like 90/10 or 93/7) doesn’t have enough fat to keep the meatloaf moist during the long cooking time. A little fat is flavor!
- Mistake: Skipping the rest time. Slicing into the meatloaf straight from the oven will cause all the precious juices to run out onto the cutting board, leaving you with a drier result. Patience is a virtue here.
- Mistake: Not checking the internal temperature. Guessing doneness can lead to an undercooked or dry meatloaf. An instant-read thermometer is a small investment for perfectly cooked meat every single time.
Expert Tips
- Tip: Line your loaf pan with parchment paper. Leave an overhang on the two long sides. After baking and resting, you can use the “handles” to lift the entire meatloaf out for easy, clean slicing on a cutting board.
- Tip: Add a splash of soy sauce. For an extra layer of savory depth (umami), add a tablespoon of soy sauce to the meat mixture. It won’t taste like soy, but it will make the overall flavor richer and more complex.
- Tip: Make a free-form loaf. If you prefer more surface area for glaze, shape the mixture into a loaf on a parchment-lined baking sheet instead of using a pan. This gives you a crustier exterior all around.
- Tip: Grate in a carrot. Along with the onion, grate a small carrot into the mix. It adds a subtle sweetness and extra moisture, and it’s a great way to sneak in a vegetable.
- Tip: Double the glaze. If you’re a glaze fanatic (and who isn’t?), simply double the ketchup, brown sugar, and vinegar. Use half for baking and serve the other half warm at the table for dipping or drizzling.
FAQs
Can I make this meatloaf ahead of time?
Absolutely. You can assemble the meatloaf (without the glaze) up to a day 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 add the glaze and bake as directed. You may need to add a few extra minutes to the cooking time since it’s starting from cold.
What’s the best way to reheat leftovers?
The key is to reheat gently to prevent drying out. The best method is to place slices in a baking dish, add a tablespoon or two of broth or water to the bottom, cover tightly with foil, and warm in a 300°F (150°C) oven for 15-20 minutes. Microwaving works in a pinch, but it can make the texture a bit rubbery.
Can I use a different type of ground meat?
Of course! A mix of beef and pork is classic and delicious. You can also use all turkey or all chicken, but since they’re leaner, consider adding an extra tablespoon of olive oil or a bit more panade to the mixture to maintain moisture. The flavor profile will be a little different, but still wonderful.
Why did my meatloaf crack on top?
A little cracking is normal and actually a sign of a well-risen loaf! It happens when the exterior sets and contracts faster than the interior as it cooks. If it’s a deep, dramatic crack, the oven temperature might be a bit too high, or the mixture might have been overmixed. Don’t worry—it will still taste amazing.
Can I freeze a cooked meatloaf?
Yes, meatloaf freezes beautifully. Let it cool completely after baking, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Sunday Dinner Meatloaf
Make the ultimate Sunday Dinner Meatloaf with our easy recipe for a moist, flavorful loaf and a sweet, tangy glaze. Get the family-favorite recipe now!
Ingredients
For the Meatloaf
-
1 kg ground beef (80/20 blend for optimal juiciness)
-
1 cup fresh breadcrumbs (about 2 slices of sturdy white bread)
-
½ cup whole milk
-
1 large yellow onion (finely grated)
-
2 large eggs (lightly beaten)
-
2 cloves garlic (minced)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1 tsp smoked paprika
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
For the Glaze
-
½ cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the fresh breadcrumbs and milk. Let this mixture sit for about 5 minutes—you’ll notice the breadcrumbs soften and absorb the liquid, creating a paste-like consistency. This panade is your first line of defense against dryness.01
-
Add the grated onion (and all its juices), beaten eggs, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper to the breadcrumb mixture. Stir everything together until well combined. The mixture should look homogenous and smell wonderfully aromatic.02
-
Now, add the ground beef to the bowl. Using your hands (clean hands are the best tool here!), gently mix everything together. You want to incorporate the meat with the other ingredients just until evenly distributed—no more. Overmixing is the enemy of a tender meatloaf, so stop as soon as you don’t see any streaks of plain meat.03
-
Transfer the meat mixture to a standard loaf pan. Press it in evenly, but don’t pack it down too firmly. You want a little airiness in there. Place the loaf pan on a baking sheet—this catches any potential drips and makes it easier to handle.04
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon.05
-
Bake the meatloaf in the preheated oven for 45 minutes. Then, remove it and carefully spoon the remaining glaze over the top. The initial glaze will have set, and this second layer will add extra shine and flavor. Return it to the oven.06
-
Continue baking for another 15-20 minutes, or until an instant-read thermometer inserted into the center of the loaf reads 160°F (71°C). The top should be caramelized and bubbly, and the meatloaf will have pulled away slightly from the sides of the pan.07
-
Once it’s done, remove the meatloaf from the oven and let it rest in the pan for a full 10 minutes. This rest is non-negotiable—it allows the juices to settle, ensuring every slice is moist. After resting, use a spatula to gently loosen the edges, then carefully transfer the loaf to a cutting board before slicing.08
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