Classic Meatloaf with Glaze
A juicy, tender meatloaf made with a blend of beef and pork, topped with a sticky brown sugar and ketchup glaze. A Sunday dinner staple that tastes even better as leftovers. Serve with mashed potatoes.
About This Meatloaf Recipe
About This Recipe
Classic Meatloaf with Glaze is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A juicy, tender meatloaf made with a blend of beef and pork, topped with a sticky brown sugar and ketchup glaze. A Sunday dinner staple that tastes even better as leftovers. Serve with mashed potatoes. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Classic Meatloaf with Glaze is the kind of dish that rewards care and always feels worth repeating.
Classic Meatloaf with Glaze Ingredients
- 1 1/2 lbs ground beef
- 1/2 lbs ground pork
- 1 cup breadcrumbs
- 1 cup milk
- 2 eggs, beaten
- 1 small onion, chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp mustard
How to Make Classic Meatloaf with Glaze
- 1
Preheat oven to 375°F (190°C). In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes. This keeps the meatloaf moist by preventing the breadcrumbs from absorbing juices from the meat.
- 2
Add the ground beef, ground pork, eggs, onion, garlic powder, salt, and pepper to the bowl. Mix with your hands just until combined. Do not overmix, or the loaf will become tough.
- 3
Shape the mixture into a loaf in a 9x5 inch loaf pan or on a baking sheet lined with foil.
- 4
In a small bowl, whisk together the ketchup, brown sugar, and mustard to make the glaze.
- 5
Spread the glaze evenly over the top of the meatloaf. Bake for 1 hour, or until the internal temperature reaches 160°F (71°C).
- 6
Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute so they don't run out on the cutting board.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Classic Meatloaf with Glaze.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
380
Calories
24g
Protein
23g
Fat
20g
Carbs
Serving Suggestions
Serve Classic Meatloaf with Glaze with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Classic Meatloaf with Glaze
A juicy, tender meatloaf made with a blend of beef and pork, topped with a sticky brown sugar and ketchup glaze. A Sunday dinner staple that tastes even better as leftovers. Serve with mashed potatoes.
Prep
15 min
Cook
60 min
Total
75 min
Servings
8 servings
Ingredients
- 1.5 lbs ground beef
- 0.5 lbs ground pork
- 1 cup breadcrumbs
- 1 cup milk
- 2 eggs, beaten
- 1 small onion, chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp mustard
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes. This keeps the meatloaf moist by preventing the breadcrumbs from absorbing juices from the meat.
- Add the ground beef, ground pork, eggs, onion, garlic powder, salt, and pepper to the bowl. Mix with your hands just until combined. Do not overmix, or the loaf will become tough.
- Shape the mixture into a loaf in a 9x5 inch loaf pan or on a baking sheet lined with foil.
- In a small bowl, whisk together the ketchup, brown sugar, and mustard to make the glaze.
- Spread the glaze evenly over the top of the meatloaf. Bake for 1 hour, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute so they don't run out on the cutting board.
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