Name: Classic Meatloaf with Tangy Tomato Glaze
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds Ground beef (80/20 lean); 1 cup Plain breadcrumbs; 1/2 cup Whole milk; 1 small Yellow onion, finely diced; 2 cloves Garlic, minced; 2 items Large eggs; 1/2 cup Ketchup (for the meat mixture); 1 tablespoon Worcestershire sauce; 1 teaspoon Dried oregano; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 1/2 cup Ketchup (for the glaze); 2 tablespoons Brown sugar; 1 tablespoon Apple cider vinegar

"This classic meatloaf is the ultimate comfort food, featuring a tender, herb-infused beef blend topped with a sweet and savory tomato glaze that caramelizes to perfection. It is a nostalgic, crowd-pleasing dish that guarantees a moist result every single time."

Ingredients

Qty	Item
2 pounds 900 g	Ground beef (80/20 lean)
1 cup 120 g	Plain breadcrumbs
1/2 cup 120 ml	Whole milk
1 small 100 g	Yellow onion, finely diced
2 cloves 6 g	Garlic, minced
2 items 100 g	Large eggs
1/2 cup 120 ml	Ketchup (for the meat mixture)
1 tablespoon 15 ml	Worcestershire sauce
1 teaspoon 2 g	Dried oregano
1 teaspoon 6 g	Salt
1/2 teaspoon 1 g	Black pepper
1/2 cup 120 ml	Ketchup (for the glaze)
2 tablespoons 25 g	Brown sugar
1 tablespoon 15 ml	Apple cider vinegar

How to Make Classic Meatloaf with Tangy Tomato Glaze

Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.

In a small bowl, combine the breadcrumbs and milk; let them sit for 5 minutes until the breadcrumbs have fully absorbed the liquid.

In a large mixing bowl, combine the ground beef, diced onion, minced garlic, eggs, 1/2 cup ketchup, Worcestershire sauce, dried oregano, salt, pepper, and the soaked breadcrumb mixture.

Gently mix the ingredients by hand until just combined. Avoid overworking the meat to ensure a tender texture.

Transfer the mixture into the prepared loaf pan, pressing down gently and smoothing the top into an even layer.

In a separate small bowl, whisk together the glaze ingredients: 1/2 cup ketchup, brown sugar, and apple cider vinegar.

Spread approximately half of the glaze mixture evenly over the top of the meatloaf.

Bake in the center of the oven for 45 minutes.

Remove the meatloaf briefly, spread the remaining glaze over the top, and return to the oven for an additional 15 minutes or until the internal temperature reaches 160°F (71°C).

Let the meatloaf rest in the pan for 10 minutes before slicing to keep the juices locked in.

·
Don't overmix the meat; use your hands to gently fold ingredients together for a tender, not tough, texture.
·
Use 80/20 ground beef to ensure the loaf stays moist; extra-lean beef can lead to a dry meatloaf.
·
Letting the meatloaf rest for at least 10 minutes is crucial for clean slices and moisture retention.
·
Sauté the onions and garlic before adding them to the meat for a deeper, sweeter flavor profile.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes, but ground turkey is leaner, so you may want to add a tablespoon of olive oil to the mix to prevent it from drying out.

How do I know when the meatloaf is done?

The most reliable method is using a meat thermometer; it should read 160°F (71°C) in the center.

Can I make this gluten-free?

Absolutely. Simply swap the breadcrumbs for gluten-free breadcrumbs or crushed pork rinds.

Why did my meatloaf fall apart?

This usually happens if the meat wasn't allowed to rest after baking or if the binder ratio was off. Ensure you use the full amount of breadcrumbs and eggs.

Video Tutorials

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