Description

The Ultimate Comfort Food: Easy Meatloaf with the BEST Glaze

There’s nothing quite like the smell of meatloaf wafting through the house. It’s warm, hearty, and the very definition of comfort food. This isn’t just a brick of ground beef; it’s a tender, juicy, flavor-packed masterpiece. The secret? A few simple tricks that guarantee moistness every time, plus a sweet, tangy glaze that caramelizes into a glossy, irresistible crust.

Ingredients

Scale

For the Meatloaf

2 lbs ground beef (80/20 blend recommended for juiciness)
1 cup breadcrumbs (plain or seasoned)
1 cup milk (whole or 2%)
2 large eggs (room temperature)
1 medium onion, finely chopped
3 cloves garlic, minced
2 tbsp Worcestershire sauce
1½ tsp salt
1 tsp black pepper

For the Glaze

½ cup ketchup
¼ cup brown sugar (light or dark)
1 tbsp yellow or Dijon mustard

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Line a baking sheet with parchment or foil. Free-form baking on a sheet pan allows heat to circulate, giving better browning and caramelization than a loaf pan.

2. Sauté Aromatics

In a small skillet over medium heat, sauté onion and garlic in olive oil for 5–7 minutes until soft and translucent. Let cool slightly.

3. Make the Panade

In a large mixing bowl, combine breadcrumbs and milk. Let it sit for a few minutes to form a thick, paste-like consistency. This keeps the meatloaf tender.

4. Combine Ingredients

Add eggs, sautéed onion and garlic, Worcestershire sauce, salt, and pepper to the panade. Gently mix in the ground beef using your hands—just until combined. Overmixing makes meatloaf dense.

5. Shape the Loaf

Form the mixture into a loaf on your prepared baking sheet, about 9×5 inches. Flatten the top slightly for better glaze coverage.

6. First Bake

Bake for 40 minutes.

7. Prepare the Glaze

While the meatloaf bakes, whisk together ketchup, brown sugar, and mustard in a small bowl.

8. Glaze & Finish Baking

After 40 minutes, spread the glaze evenly over the top and sides. Return to oven for 20–25 minutes, until internal temperature reaches 160°F. If glaze darkens too quickly, cover loosely with foil.

9. Rest Before Slicing

Let the meatloaf rest for at least 10 minutes. This allows juices to redistribute, keeping it moist.

Notes

Fat is your friend—80/20 beef keeps it juicy.
Overmixing = dense meatloaf. Handle gently.
Taste the mixture (then wash hands!) to check seasoning before baking.
Chill leftovers for sandwiches—they’re even better the next day.