Glazed Meatloaf is a classic recipe with a nostalgic flavor, made with ground beef and spices and topped with a savory glaze. It’s perfect for holidays and family gatherings.
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Why this Glazed Meatloaf Recipe is a Keeper
This delicious meatloaf is an easy recipe, made with a sweet and tangy glaze. It’s a classic comfort food, made with juicy ground meat and an easy and delicious ketchup and brown sugar glaze.
This great meatloaf recipe is seasoned with garlic powder and onion powder, and can be baked in a loaf pan. Here are a few reasons why you’ll love this recipe for meatloaf:
- Easy Ingredients: All of the ingredients for this old fashioned meatloaf recipe can be found in your kitchen or local grocery store.
- Family Favorite: This brown sugar glazed meatloaf makes the perfect family dinner, especially for large gatherings.
- Great for Leftovers: Save leftover meatloaf for later, and enjoy it for lunch or dinner tomorrow. You can also make this tender meatloaf recipe into meatloaf sandwiches the next day.
How Do I Get a Moist Meatloaf?
Vegetables and other ingredients will keep your meatloaf moist. However, make sure to cut them up finely to keep the texture consistent. Be sure not to overmix your meatloaf, and coat it with a glaze that adds both moisture and a great meatloaf taste. Glaze evenly so that when the meatloaf bakes, it’ll be perfectly distributed.
Glaze Ingredient Notes for the Best Meatloaf Recipe
This glazed meatloaf recipe features a sweet and tangy sauce, which keeps your meatloaf moist and juicy, along with adding the best flavor.
- Ground Beef: Make this meatloaf with 1 1/2 pounds of ground beef. Adjust the recipe for a 1lb meatloaf. You can also use half ground beef and half ground pork.
- Whole Milk: Soak the breadcrumbs in milk to keep the meatloaf from getting dry.
- All Purpose Seasoning: Try using our recipe for all purpose seasoning to make this meatloaf the best ever.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for the Best Glaze for Meatloaf
- Make Ahead: Mix the meatloaf ingredients, wrap tightly, and refrigerate until ready to bake. You can also make the meatloaf glaze ahead of time.
Special Equipment Needed for the Best Meatloaf Ever
- Food Processor: A food processor is the best tool to combine the meatloaf mixture, or mix it in a large bowl instead.
Pro Tip for Best Ever Meatloaf
Place a pan of water in the bottom of the oven while baking the meatloaf to create a moist environment and prevent the meatloaf from drying out.
How to Make Classic Meatloaf
These are the basic steps for making homemade meatloaf. Refer to the full, printable recipe card below for detailed instructions.
1. Make the Meat Mixture
Preheat the oven to 350 degrees. Pour milk over bread and let sit for a few minutes. In a large bowl, combine the beef, bread, onion, garlic, cheese, eggs, parsley, salt, and pepper. Mix with your hands until well combined.
2. Form the Meatloaf
Line a baking pan with parchment paper or foil. Shape the meatloaf mixture into a loaf on the baking sheet. Combine ketchup, brown sugar, and dry mustard in a small bowl. Spread 1/2 of the mixture top of the meatloaf and bake.
3. Bake your Meatloaf and Let it Rest
Bake for a cooking time of 45-60 minutes, or until the internal temperature reaches 160 degrees and the meatloaf is tender. Once the meatloaf is done cooking, remove from the oven, cover loosely with foil, and let the cooked meatloaf rest for 5-10 minutes before slicing. Use the remaining glaze for dipping.
How to Store, Reheat and Use Leftover Meatloaf and Meatloaf Glaze
- Storing: Store leftover meatloaf in the refrigerator. Wrap in aluminum foil or plastic wrap, or store in an airtight container.
- Reheating: Reheat meatloaf in the oven or microwave until warmed through.
- Using Leftovers: Leftover meatloaf should be good for up to 3-4 days.
Easy Meatloaf Variations and Substitutions
- Beef and Pork: Use ground turkey or a mix of veal, beef, and ground pork in this classic meatloaf recipe.
- Meatloaf Sauce: Make a balsamic brown sugar glaze, or mix in some Worcestershire sauce with the glaze ingredients in this homemade meatloaf recipe.
Best Glazed Meatloaf Recipe FAQs
Serve this recipe with mac and cheese with ham, garlic parmesan chicken pasta, or southern baked beans, or visit our homepage for new recipes.
Add vegetables, like carrots or celery, or your favorite herbs and spices.
Ground sirloin works best, but you can use any type of beef.
Expert Tips for Making Homemade Meatloaf
- Use a meat thermometer to get the loaf to the right temperature without drying it out.
- Allow the meatloaf to rest so that all the juices can go back into the meat. Wait 10-15 minutes before slicing.
- I use a good 80/20 mixture of lean ground beef for a juicy meatloaf, but you can use whatever you have on hand.
- Don’t overwork your meat; blend until just together.
Old Fashioned Glazed Meatloaf
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Ingredients
Meatloaf
- 1 ½ pounds Ground Beef
- 3 slices White Bread
- ¼ cup Milk
- ¼ cup Onion, finely chopped
- 1 clove Garlic, finely minced
- ½ cup Parmesan Cheese
- 2 Eggs, beaten
- 3 tablespoons Fresh Parsley, minced
- ½ teaspoon All Purpose Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Glaze:
- ¾ cup Ketchup
- ¼ cup Brown Sugar
- ½ tsp Dry Mustard
Instructions
- Preheat oven to 350 degrees.
- Pour milk over bread and let sit for a few minutes so it absorbs the milk.
- In a large bowl combine the beef, milk-soaked bread, onion, garlic, cheese, eggs, parsley, salts and pepper.
- Mix with your hands until well combined.
- Line a baking sheet with non-stick foil.
- Form the mixture into a loaf shape on the baking sheet.
- Combine all of the sauce ingredients in a bowl. Stir until combined.
- Spread 1/2 of the mixture on the top of the meatloaf.
- Bake for 45-60 minutes or until a meat thermometer reads 160 degrees.
- Remove from oven, cover loosely with foil and let rest for 5-10 minutes before slicing.
- Use the remaining glaze for dipping.
Christina’s Notes
- Use a meat thermometer to get the loaf to the right temperature without drying it out.
- Allow the meatloaf to rest so that all the juices can go back into the meat. Wait 10-15 minutes before slicing.
- I use a good 80/20 mixture of lean ground beef for a juicy meatloaf, but you can use whatever you have on hand.
- Don’t overwork your meat; blend until just together.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Awesome recipe, my Wife loves this meatloaf.
My family really liked this meatloaf!
Super delicious. The family lived this one!
divided into smaller mini bread loaf pans. Made the perfect individual portions for serving at our last get-together.
I make this recipe and everyone loves it. I do add have the glaze to meat mixture before baking and the other half to top the meatloaf.
That’s a great idea! Thanks so much for sharing!
If you ground up the bread slices to make them into bread crumbs are you still suppose to put them in the milk, sounds like they would disappear into nothing then, just wanted to know what to do if I ground them up
It makes a pasty consistency. It keeps the meatloaf moist.
I’d love to try this meatloaf recipe but what is house seasoning?
Here’s my recipe: https://www.itisakeeper.com/10427/house-seasoning-blend/
I’m also wondering what the heck it is. I couldn’t find anything called House seasoning at the store
It’s my own blend. Here’s the link to the recipe: https://www.itisakeeper.com/10427/house-seasoning-blend/
You can also substitute salt and pepper.
I’m looking forward to trying this recipe. What is house seasoning?
Here’s my recipe: https://www.itisakeeper.com/10427/house-seasoning-blend/
Not a hit at our house.
Sometimes, that happens. Everyone’s tastes are different, I suppose. 🙂
Meatloaf, mashed potatoes, gravy and corn. My favorite comfort meal! This one looks great. I’ve tried all those complicated ones with way too many spices and ingredients; the simple recipes are the best!
I have made this exact reciepe for years and it is the all time favorite with my family also. Can’t tell you how many times people have asked for this.
FYI if you run out of onions substitute onion soup mix but only half a package and delete the salt.
I made this meatloaf today – it’s truly awesome and easy. I minced the onion in the food processor and mixed with the dough hook.
These are great suggestions, Maryam! I’m so glad you like it! 🙂
Oh, I want to try the parmesan cheese in mine, next time! That, and the parsley, should add a lot.
It really does add great flavor! Thanks for stopping by! 🙂
I’m going to give your recipe a try. Thanks for sharing. Found you at the Tickled Pink link party 🙂
You’re welcome! Thanks for stopping by! 🙂
I need to try this recipe! My meatloaf seems dry!
Coming from Mix it up Monday! Visit me on my blog!
Oh my goodness I’m a sucker for meatloaf. In fact, just had a meatloaf last night. Thanks for sharing — going to try yours next 🙂
Awesome! THanks for stopping by! 🙂
My Gee’s meatloaf recipe calls for sage and it’s the only reason sage is in my spice cabinet! After reading this, I’m adding meatloaf to this week’s menu:)
Glad I could inspire you! 🙂 And, you inspired me too….I’ll have to try adding sage to mine next time!
I found your blog on Thursday tips and am now following. Hope to see you around at Meatless Meals For Meat Eaters