If you’re searching for the ultimate nostalgic comfort food, look no further than Classic Meatloaf with Tangy Glaze. Moist, savory, and topped with a deliciously sweet-and-zippy glaze, this meatloaf is everything you crave when you want a taste of home and a dish the whole family will request again and again.
Why You’ll Love This Recipe
- Old-School Comfort: Every bite delivers that classic, cozy flavor just like Grandma used to make.
- Irresistible Tangy Glaze: The signature ketchup glaze with a hint of sweetness and tang brings the whole dish to life.
- Simple, Wholesome Ingredients: Nothing complicated here—just pantry staples and fresh basics you probably have on hand.
- Make-Ahead Friendly: Perfect for meal prepping, busy weeknights, or even freezer storage!
Ingredients You’ll Need
This Classic Meatloaf with Tangy Glaze comes together with easy-to-find ingredients that work in harmony to create its irresistible flavor and moist texture. Each component—from sautéed onions to that famous glaze—plays a vital role, and a few little details make all the difference!
- Ground beef (2 lbs, 85% or 80% lean): Go for a little fat for juicy, flavorful meatloaf—extra lean can be dry.
- Onion (1 medium, finely chopped): Sautéing adds sweet depth and keeps the loaf tender.
- Olive oil (1 tsp): Helps the onions caramelize beautifully.
- Eggs (2 large): Think of these as the glue—they bind everything together and add richness.
- Garlic cloves (3, minced): For that warm, savory backbone you just can’t skip.
- Ketchup (2 Tbsp + 3/4 cup for sauce): A bit in the meat and more as that delicious tangy glaze on top!
- Fresh parsley (3 Tbsp, finely chopped): Brings a pop of color and a hit of fresh flavor.
- Panko breadcrumbs (3/4 cup): Lightens the texture—gluten-free breadcrumbs work, too!
- Milk (1/3 cup): Soaks the breadcrumbs, keeping your meatloaf oh-so-moist.
- Salt (1 tsp) & Black pepper (1/2 tsp): Essential for bringing all the flavors forward.
- Italian seasoning (1 tsp): Adds subtle herb notes without overpowering the classic vibe.
- White vinegar (1 ½ tsp, for glaze): Gives the glaze its signature tang that balances out the sweetness.
- Brown sugar (2 Tbsp, for glaze): Brings perfectly balanced sweetness.
- Garlic powder (1/2 tsp, for glaze): Rounds out the sauce with mellow, savory depth.
- Onion powder (1/2 tsp, for glaze): Backs up the fresh onion for extra flavor in the glaze.
Variations
One of the best things about Classic Meatloaf with Tangy Glaze is how easily you can put your own spin on it. Don’t be afraid to tweak the ingredients to suit your pantry, family’s tastes, or dietary needs—the possibilities are almost endless!
- Make it Lighter: Swap half the ground beef for ground turkey or chicken for a leaner version. Just be sure to cook poultry to 165°F for safety.
- Add Some Heat: Stir a pinch of crushed red pepper flakes into the glaze or meat mixture for a gentle kick.
- Go Gluten Free: Use your favorite gluten-free breadcrumbs—nobody will guess the difference.
- Try a Cheese-Stuffed Center: Add a log of mozzarella or cheddar inside for a fun twist that oozes when you slice!
How to Make Classic Meatloaf with Tangy Glaze
Step 1: Prep Your Pan and Oven
Start by lining a rimmed baking sheet with parchment or foil—your future self will thank you when it’s time to clean up. Preheat your oven to 350°F so it’s hot and ready when your meatloaf goes in.
Step 2: Sauté the Onions
Heat olive oil in a medium skillet over medium heat, then add your finely chopped onion. Sauté, stirring occasionally, until the onion is soft and golden, about 5-7 minutes. Let cool slightly—this step develops that gentle, sweet onion flavor through the whole loaf.
Step 3: Mix the Meatloaf Base
In a large bowl, combine ground beef, sautéed onions, eggs, minced garlic, ketchup, parsley, breadcrumbs, milk, salt, pepper, and Italian seasoning. The secret is to mix with a gentle touch—your hands are the best tool, and mixing just until everything is combined keeps the meatloaf tender (not tough!).
Step 4: Shape and Bake the Loaf
Place your meat mixture onto the baking sheet and shape it into a loaf (roughly 8 inches long, 4 inches wide, and 3 inches tall). Pop it in the oven and bake uncovered for 40 minutes—just enough time for the surface to set and start developing flavor.
Step 5: Make the Tangy Glaze
While the meatloaf bakes, stir together ketchup, white vinegar, brown sugar, garlic powder, and onion powder for the glaze. It’s a quick step but makes all the difference—the tanginess and sweetness combine for a crave-worthy topping.
Step 6: Glaze and Finish Baking
After the initial 40 minutes, generously spread that tangy glaze evenly over the meatloaf. Return it to the oven and bake for another 20 minutes, or until a thermometer reads 160°F in the center. Let rest 10-15 minutes before slicing—trust me, it’s so much easier to serve perfect slices this way!
Pro Tips for Making Classic Meatloaf with Tangy Glaze
- Gentle Mixing Makes Tender Meatloaf: Use your hands and mix just until everything comes together—overmixing makes it dense.
- Onion Sauté Secrets: Don’t rush the onion step—properly golden onions dissolve into the meat for flavor and moisture in every bite.
- Rest Before Slicing: Let your meatloaf rest for at least 10 minutes after baking so juices redistribute, which keeps slices neat and moist.
- Glaze Generously: Don’t skimp on that classic tangy glaze—extra on top means more caramelized, mouthwatering flavor!
How to Serve Classic Meatloaf with Tangy Glaze
Garnishes
A little sprinkle of fresh chopped parsley or thinly sliced green onions on top of your meatloaf instantly adds color and brightness to each plate. For special occasions, a little extra drizzle of the tangy glaze right before serving looks (and tastes) terrific!
Side Dishes
Classic Meatloaf with Tangy Glaze practically begs to be served with creamy mashed potatoes (perfect for soaking up those juices), buttered green beans, or roasted carrots. And don’t forget a simple green salad to round things out with a pop of freshness.
Creative Ways to Present
For a fun twist, slice the meatloaf and tuck pieces into toasted buns with extra glaze for a hearty sandwich. Or, shape the mixture into muffin-sized mini loaves for perfectly portioned, lunch box–friendly servings. You can even stack thin slices on a platter for a party, finished with toothpicks and a bowl of warm glaze for dipping!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Classic Meatloaf with Tangy Glaze in an airtight container in the refrigerator. It stays delicious and moist for up to 4 days—often tasting even better the next day as the flavors meld together!
Freezing
Meatloaf is freezer-friendly, making it a lifesaver for busy weeks. You can freeze the whole cooked loaf, or individual slices, well wrapped and labeled for up to 3 months. Just be sure to cool completely before freezing to maintain best texture.
Reheating
To gently reheat, arrange slices in a baking dish, cover with foil, and heat in a 325°F oven until warmed through. For an extra boost, brush on a little fresh glaze before reheating—your Classic Meatloaf with Tangy Glaze will taste freshly baked!
FAQs
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Why does my meatloaf sometimes turn out dense or dry?
This usually happens when the meat mixture is overmixed, or if your meat is too lean. Be gentle when combining the ingredients for Classic Meatloaf with Tangy Glaze, and don’t be afraid to use a little bit of fat in your ground beef for the best texture and flavor.
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Can I make this Classic Meatloaf with Tangy Glaze ahead of time?
Absolutely! Prepare the meatloaf mixture and shape it, then cover and refrigerate it overnight before baking. You can also prep the glaze ahead—just slather it on right before it goes into the oven for an easy weeknight meal.
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Do I have to use breadcrumbs, or can I substitute something else?
Breadcrumbs are traditional and keep the meatloaf tender, but crushed crackers, oats, or even cooked quinoa can work as a substitute. Just make sure whatever you use isn’t too dry—soaking them briefly in milk always helps!
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How do I know when the meatloaf is fully cooked?
Classic Meatloaf with Tangy Glaze is done when an instant-read thermometer reads 160°F in the center. If you don’t have a thermometer, look for clear juices and a firm texture—though a thermometer is always the most reliable!
Final Thoughts
If you’re craving a cozy, satisfying dinner that feels special but is totally weeknight-friendly, Classic Meatloaf with Tangy Glaze is a must-try. It’s one of those recipes you’ll revisit year after year—trust me, the aroma alone is enough to make everyone gather joyfully around the table!
Print
Classic Meatloaf Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Oven
Description
This classic meatloaf recipe is a family favorite, featuring a juicy and flavorful meatloaf topped with a sweet and tangy glaze. Perfect for a comforting dinner any night of the week.
Ingredients
Meatloaf Ingredients:
- 2 lbs ground beef, 85% or 80% lean
- 1 med onion, (1 cup), finely chopped
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves, minced
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs, or gluten-free bread crumbs
- 1/3 cup milk
- 1 tsp salt, or to taste
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
Meatloaf Sauce Ingredients:
- 3/4 cup ketchup
- 1 1/2 tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Prep – Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
- Make the Meatloaf Mixture – In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing – put on disposable gloves if you want to).
- Shape Meatloaf and Bake – Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
- Make the Sauce – In a small bowl, add the sauce ingredients and stir to combine.
- Add the Glaze – Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.
Sautee Onions – Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
Notes
- Variations – You can replace half the meat with ground turkey, chicken, or pork (or even Italian sausage). Note: poultry must be baked to 165˚F.
- Do Not Overmix – Mix until the meat mixture is just combined so you don’t end up with a dense meatloaf.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 9g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg
