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A perfectly baked classic beef meatloaf, sliced and ready to serve.

Classic Beef Meatloaf with Tangy Glaze

This classic beef meatloaf features a savory blend of ground beef, seasonings, and a tangy glaze, creating a comforting and flavorful meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 slices
Calories 450 kcal

Equipment

  • Baking Sheet
  • Parchment Paper or Aluminum Foil
  • Large Bowl
  • Whisk
  • Small Bowl
  • Instant-Read Thermometer

Ingredients
  

For the Meatloaf

  • 1.5 lbs lean ground beef (80/20 blend)
  • 1 large egg lightly beaten
  • 0.5 cup plain breadcrumbs
  • 0.5 cup milk (dairy or non-dairy, unsweetened)
  • 0.25 cup finely chopped onion (yellow or sweet)
  • 2 garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

For the Glaze

  • 0.5 cup ketchup
  • 2 tablespoons brown sugar packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions
 

Meatloaf Preparation

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or foil.
  • In a large bowl, whisk together the egg, milk, Worcestershire sauce, salt, pepper, and Italian seasoning.
  • Stir in the chopped onion and minced garlic.
  • Add the ground beef and breadcrumbs to the mixture.
  • Gently mix all ingredients with your hands until just combined.
  • Transfer the mixture to the prepared baking sheet and form it into an oblong loaf (about 9x4-5 inches).

Baking and Glazing

  • Bake the meatloaf for 40 minutes.
  • While the meatloaf bakes, whisk together all glaze ingredients (ketchup, brown sugar, apple cider vinegar, Dijon mustard) in a small bowl.
  • After 40 minutes, remove the meatloaf from the oven, spread the glaze evenly over it, and return to the oven for another 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
  • Remove the meatloaf and let it rest for 10-15 minutes before slicing.

Notes

For best results, do not overmix the meatloaf mixture, as this can lead to a tough texture. Resting the meatloaf before slicing helps retain its juices and makes for easier serving.