Meatloaf with Tomato Glaze
A classic American meatloaf glazed with a tangy-sweet tomato ketchup topping. Moist, tender, and topped with a caramelized glaze that everyone at the table loves.
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Lightly grease a loaf pan.
-
In a large bowl, combine breadcrumbs, eggs, onion, garlic, milk, Worcestershire sauce, salt, pepper, and oregano.
-
Add the ground beef and mix gently with your hands until just combined. Do not overmix.
-
Transfer to the loaf pan and shape into a compact loaf.
-
In a small bowl, stir together ketchup, brown sugar, and mustard for the glaze.
-
Spread half the glaze over the top of the loaf. Bake for 45 minutes.
-
Spread the remaining glaze over the meatloaf and bake 20 to 25 minutes more, until the internal temperature reaches 160°F (71°C).
-
Let rest 10 minutes before slicing and serving.
Nutrition
Per serving, estimated.
- Calories
- 360 kcal
- Protein
- 26g
- Carbs
- 18g
- Fat
- 20g
- Fiber
- 1g
Tips
- Let the meatloaf rest before slicing so it holds together cleanly.
- Use a loaf pan with a removable bottom or line it with parchment for easy release.
- A meat thermometer is the most reliable way to know when it is done.
Variations
- Swap half the beef for ground pork or turkey for a lighter loaf.
- Add 1/2 cup shredded cheddar into the mixture for a cheesy version.
- Stir 1 teaspoon smoked paprika into the glaze for a barbecue note.
Frequently Asked Questions
Overmixing or using very lean beef dries it out. Use 80/20 beef and mix just until combined.
Yes. Bake, cool, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Assemble the raw loaf, cover, and refrigerate up to a day ahead, then bake when needed.
