Classic Meatloaf with Tomato Glaze
A simple, foolproof recipe for a moist and flavorful classic meatloaf topped with a sweet and tangy tomato glaze.
Ingredients
Meatloaf Ingredients
- 2 pounds ground beef (80/20) For more flavor.
- 1 medium onion, finely chopped To avoid raw chunks in the meatloaf.
- 2-3 cloves garlic, minced Adds flavor.
- 1 cup breadcrumbs Plain works best, but seasoned is fine.
- 0.5 cup milk To soften the mixture.
- 2 large eggs Helps bind the mixture.
- 1 tablespoon Worcestershire sauce Essential for flavor.
- 1 teaspoon salt
- 1 teaspoon black pepper
Tomato Glaze
- 0.5 cup ketchup Base of the glaze.
- 1 tablespoon brown sugar To sweeten the glaze.
- 1 tablespoon vinegar Adds tanginess.
- optional hot sauce For a spicy kick, add to taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a big bowl, combine the ground beef, chopped onions, minced garlic, and breadcrumbs.
- Pour in the milk and crack in both eggs.
- Season the mixture with salt, pepper, and Worcestershire sauce until well combined but not overmixed.
Shaping and Glazing
- Shape the mixture into a log on a rimmed baking sheet or press it into a loaf pan lined with parchment paper.
- Spread half of the tomato glaze over the top.
Baking
- Bake the meatloaf for 45 minutes.
- Brush the remaining glaze over the top of the meatloaf and let it bake for an additional 15-20 minutes until cooked through.
- Check the internal temperature; it should be 160°F (70°C).
Resting
- Allow the meatloaf to rest for 10 minutes before slicing.
Notes
For best results, do not overmix the meatloaf and make sure your breadcrumbs are fresh. Leftovers taste even better the next day!