Print

The Best Juicy Classic Meatloaf with Sweet and Tangy Glaze

Close-up of a juicy meatloaf loaf, with one slice cut, covered in a thick, shiny tomato glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the classic, homestyle meatloaf recipe you need for a comforting family dinner. It stays moist and tender, topped with a simple, delicious ketchup glaze.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended for moisture)
  • 1 cup Stove Top Stuffing mix (or plain dried breadcrumbs)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup ketchup (for the loaf mix)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • For the Glaze:
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a standard loaf pan or line a baking sheet with parchment paper if you prefer a free-form loaf.
  2. In a large bowl, combine the Stove Top Stuffing mix and milk. Let this mixture sit for 5 minutes to allow the stuffing to absorb the liquid. This step helps keep your meatloaf juicy.
  3. Add the ground beef, beaten egg, 1/4 cup ketchup, chopped onion, salt, pepper, thyme, and garlic powder to the bowl.
  4. Use your hands to gently mix all the ingredients until they are just combined. Do not overmix, as this can lead to a tough meatloaf.
  5. Shape the mixture into a loaf shape and place it in the prepared loaf pan or on the baking sheet.
  6. In a small bowl, whisk together all the glaze ingredients: 1/2 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
  7. Spread about two-thirds of the glaze evenly over the top of the meatloaf.
  8. Bake for 50 minutes.
  9. Remove the meatloaf from the oven and spread the remaining glaze over the top.
  10. Return the meatloaf to the oven and bake for another 10 to 15 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
  11. Let the meatloaf rest in the pan for 10 minutes before slicing and serving. This is key for a tender meatloaf.

Notes

  • For an extra savory flavor, substitute half the ground beef with ground pork or veal.
  • If you do not have Stove Top Stuffing, use 1 cup of plain dried breadcrumbs soaked in 1/2 cup of milk or beef broth for 5 minutes before mixing.
  • Baking on a sheet pan allows excess fat to drain away, often resulting in a slightly firmer texture than baking in a loaf pan.

Nutrition

Find it online: https://cookincorner.com/juicy-meatloaf-best-classic-recipe-with-glaze/