Ultimate Meatloaf with Sweet and Tangy Glaze

Ingredients

• 454 g (1 lb)80% lean ground beef
• 110 g (1 cup)breadcrumbs
• 1 smallonion, finely chopped
• 2 clovesgarlic, minced
• 1 largeegg
• 60 ml (1/4 cup)milk
• 1 tspsalt
• 1/2 tspblack pepper
• 1 tspdried thyme
• 1 tspWorcestershire sauce
• 60 ml (1/4 cup)ketchup
• 2 tbspbrown sugar
• 1 tbspapple cider vinegar
• 1 tspDijon mustard

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the meat

   In a large bowl, combine the beef, breadcrumbs, onion, garlic, egg, milk, salt, pepper, thyme and Worcestershire sauce. Mix only until combined; do not overwork the mixture.

3. 3

   Shape the loaf

   Transfer the meat mixture to a loaf pan and shape it to fit snugly.

4. 4

   Chill the meatloaf

   Refrigerate the shaped meatloaf for 30 minutes so it can hold its shape.

5. 5

   Make the glaze

   Whisk the ketchup, brown sugar, vinegar and mustard together in a small bowl until smooth.

6. 6

   Glaze the top

   Spread half of the glaze over the top of the meatloaf.

7. 7

   Bake the loaf

   Bake for 1 hour, or until the internal temperature reaches 70°C (160°F).

8. 8

   Finish the glaze

   During the final 10 minutes of cooking, spread the remaining glaze over the meatloaf.

9. 9

   Rest and slice

   Take the meatloaf out of the oven and leave it to rest for 10 minutes before slicing.

What is American meatloaf?

Meatloaf is a familiar American home-cooked dish: seasoned minced meat is shaped into a loaf and baked. This version uses beef, breadcrumbs and a simple ketchup-based glaze.

The mixture is kept lightly combined, while chilling helps it keep its shape. Adding the glaze in two stages gives the top both a first coating and a glossy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 15g carbs, 22g fat.

The beef supplies most of the protein and fat, while the breadcrumbs, milk and glaze contribute carbohydrates; the brown sugar adds sweetness. Pair a slice with vegetables and a modest serving of potatoes to round out the plate.

Why the ingredients work

Beef and breadcrumbs: the beef provides the main savoury flavour, while breadcrumbs help bind the mixture and give it structure.

Egg and milk: these join the mixture and add moisture. Onion, garlic, thyme and Worcestershire sauce season the loaf.

Mix gently and chill

Mix just until the ingredients are distributed. Over-mixing can make the finished meatloaf dense, so stop as soon as the mixture holds together.

Chilling: the 30-minute rest in the fridge helps the shaped loaf stay together when it goes into the oven.

Make the sweet and tangy glaze

Ketchup and brown sugar bring sweetness, while apple cider vinegar adds a sharp note and Dijon mustard gives the glaze extra savoury depth.

Coat the top with half before baking, then use the rest during the final 10 minutes. This follows the recipe’s two-stage glazing method.

Check doneness and rest

Temperature: the recipe calls for an internal temperature of 70°C (160°F). Check the centre of the loaf with a food thermometer.

Resting: leave the cooked meatloaf for 10 minutes before slicing. This gives it time to settle and makes neater slices easier.

What to serve with meatloaf

Serve slices with mashed potatoes or roast potatoes and a green vegetable, such as green beans or broccoli, for a familiar dinner plate.

A simple salad or steamed vegetables also work well alongside the rich beef and sweet-tangy topping.

Recipe notes & tips

• Use a bowl large enough to mix the ingredients without compressing the meat.
• Stop mixing as soon as the ingredients are evenly combined.
• Shape the loaf snugly in the loaf pan so it holds together.
• Use a thermometer to check the centre reaches 70°C (160°F).
• Set a timer for the final 10 minutes so you can add the remaining glaze.
• Let the loaf rest for the full 10 minutes before cutting.

Variations

• Add a little heat: stir a pinch of chilli flakes into the glaze.
• Use another herb: swap the thyme for dried oregano.
• Make it more savoury: add a small splash of Worcestershire sauce to the glaze.
• Try a different topping: use barbecue sauce in place of the ketchup.
• Serve with gravy: offer a little gravy alongside the sliced meatloaf.

Common mistakes to avoid

• Over-mixing: this can make the loaf dense; mix only until the ingredients come together.
• Skipping the chill: refrigerate the shaped loaf for 30 minutes to help it hold its shape.
• Applying all the glaze at once: reserve half for the final 10 minutes of baking.
• Guessing doneness: check the centre with a thermometer for 70°C (160°F).
• Slicing straight away: rest the loaf for 10 minutes before cutting.

How to store

Refrigerate leftovers in a covered container once cooled and use within 3–4 days. Reheat slices until piping hot, in the oven or microwave.

Frequently asked questions