This Classic Juicy Meatloaf with Sweet and Tangy Glaze is a comforting dish that delivers moist, flavorful slices perfect for dinner and leftovers.

Units Scale

2 lbs Ground beef (80/20 blend) (Use a blend for moisture and flavor.)
1 cup Breadcrumbs (Can use crushed crackers or panko as a substitute.)
1/2 cup Milk (Can substitute with half and half or non-dairy milk.)
2 Eggs (Important for structure.)
1 medium Onion, grated or very finely minced (Prevents slices from falling apart.)
2 cloves Garlic, minced (Add flavor.)
1/2 cup Ketchup (Also used in the glaze.)
2 tbsp Worcestershire sauce (Optional substitutes include soy sauce plus vinegar.)
1 tsp Salt (To taste.)
1/2 tsp Black pepper (To taste.)
1 tsp Italian seasoning or parsley (Add slight herbal flavor.)

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In a large bowl, combine breadcrumbs and milk. Let it sit for 1 to 2 minutes.
Add eggs, ketchup, Worcestershire sauce, onion, garlic, salt, pepper, and herbal seasoning into the bowl. Mix well.
Gently fold in the ground beef until just combined. Avoid overmixing.

Preheat the oven to 350°F (175°C).
Line a sheet pan with foil or parchment paper for easy cleanup.
Shape the meat mixture into a free-form loaf, about 8-9 inches long, and place on the prepared sheet pan.

Bake the meatloaf for 50 to 60 minutes, glazing it with 1/2 of the glaze approximately 20 minutes before it’s done, then glazing again in the last 10 minutes.
Use a thermometer to check when the internal temperature reaches 160°F (70°C).

Allow the meatloaf to rest for 10 to 15 minutes before slicing.
Slice using a sharp knife, wiping it clean between cuts to keep the glaze smooth.

Let the meatloaf rest before slicing to maintain moisture. You can freeze leftovers for up to 3 months, and they reheat deliciously.