Meatloaf Recipe with the Best Glaze Recipe – American Special
There’s nothing quite like a meatloaf with the best glaze to bring comfort to your dinner table. With ground beef mixed with herbs and breadcrumbs, this loaf bakes up with a juicy interior that stays moist bite after bite. The sweet and tangy sauce created from ketchup, brown sugar, and vinegar becomes a homemade glaze that caramelizes on top and adds depth of flavor. If you’re searching for an easy dinner that tastes impressive but won’t keep you in the kitchen all night, this recipe is your go-to.
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
Ingredients for Meatloaf:
- 2 pounds ground beef, 85% or 90% lean
- 1 medium onion, finely chopped
- 2 large eggs
- 3 cloves garlic, minced
- 3 tablespoons ketchup
- 3 tablespoons fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs or gluten-free breadcrumbs
- 1/3 cup milk
- 1 ½ teaspoons salt, or to taste
- 1 ½ teaspoons Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground paprika
Ingredients for Meatloaf Sauce:
- 3/4 cup ketchup
- 1 ½ teaspoons white vinegar
- 2 ½ tablespoons brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
How to make Meatloaf Recipe with the Best Glaze Recipe:
Line a 9”x5” loaf pan with parchment paper and preheat the oven to 375°F.
In a large bowl, combine all the ingredients for the meatloaf thoroughly.
Transfer the meat mixture into the prepared loaf pan, gently pressing it down to shape evenly. Bake the meatloaf uncovered at 375°F for 40 minutes.
Meanwhile, in a small bowl, whisk together all the ingredients for the sauce. Spread the sauce evenly over the meatloaf.
Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
Allow the meatloaf to rest for 10-15 minutes before slicing. Drizzle with the pan juices before serving.
Recipe Notes:
To ensure tender meatloaf, avoid overmixing the meat mixture; gently combine ingredients until just incorporated.
Use a loaf pan lined with parchment paper to help the meatloaf lift cleanly out and avoid sticking.
Cook until the internal temperature reaches 160°F for safe doneness and juicy texture.
Rest before slicing—let the meatloaf stand 10-15 minutes once out of the oven so juices redistribute.
For best results, apply the glazing tip: spread the sauce during the final 15-20 minutes of baking to let it caramelize without burning.
