This meatloaf delivers everything you want from a classic comfort dish: juicy ground beef, rich savory flavor, and a perfectly sticky, tangy tomato glaze on top. It’s easy to prepare, makes generous portions, and tastes even better the next day. Whether you’re serving it for a family dinner or slicing leftovers for sandwiches, this recipe is a reliable favorite that brings warmth to the table every time.

Why You’ll Love This Recipe

This meatloaf combines the richness of ground beef with a perfect balance of seasoning and moisture. The tangy tomato glaze enhances the flavor while helping seal in the juices, giving you a tender, flavorful meatloaf every time. It’s simple to prepare, requires no fancy equipment, and delivers a dish that tastes like home. Plus, it’s a great make-ahead option, freezer-friendly, and versatile enough to serve with your favorite sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Glaze

• Ketchup
• Worcestershire sauce
• Brown sugar
• Garlic powder
• Onion powder

For The Meatloaf

• Dried breadcrumbs
• Small brown onion, finely grated
• Ketchup
• Worcestershire sauce
• Dijon mustard
• Regular ground beef (not extra lean)
• Eggs
• Freshly minced garlic
• Italian mixed herbs (or dried oregano or thyme)
• Fresh flat-leaf parsley, finely chopped
• Sea salt flakes
• Beef stock powder (bouillon)
• Freshly cracked black pepper

To Serve (Optional)

• Creamy mashed potatoes
• Steamed green beans drizzled with olive oil and lemon juice
• Freshly chopped flat-leaf parsley

Directions

1. Preheat the oven to 200°C (400°F), or 180°C (350°F) if using a fan-forced oven. Lightly grease a standard loaf pan and line it with baking paper or spray oil for easier cleanup.
2. In a medium bowl, prepare the glaze by combining ketchup, Worcestershire sauce, brown sugar, garlic powder, and onion powder. Mix well until smooth and set aside.
3. In a large mixing bowl, combine the dried breadcrumbs and grated onion. Add the ketchup, Worcestershire sauce, Dijon mustard, ground beef, eggs, minced garlic, dried herbs, chopped parsley, sea salt flakes, beef stock powder, and black pepper.
4. Using your hands, gently mix all the ingredients until just combined. Avoid over-mixing to keep the meatloaf tender.
5. Transfer the mixture into the prepared loaf pan. Press it down firmly and smooth the top evenly.
6. Spoon half of the prepared glaze over the top of the meatloaf and spread it evenly using the back of a spoon.
7. Bake for 40 minutes. Remove from the oven, spread the remaining glaze over the top, and return to the oven for another 20 minutes, or until the internal temperature reaches 70°C (158°F).
8. Once cooked, remove the meatloaf from the oven and let it rest in the pan for about 10 minutes. This helps lock in the juices and makes slicing easier.
9. Carefully lift the meatloaf out of the pan and transfer to a cutting board. Drain any excess juices from the pan and reserve them for drizzling.
10. Slice the meatloaf into approximately 2 cm (¾ inch) thick pieces. Serve with mashed potatoes, steamed green beans, a sprinkle of parsley, and a drizzle of the reserved pan juices.

Servings And Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: Approximately 1 hour 20 minutes

Variations

• Use a mixture of ground pork and beef for extra richness.
• Replace regular breadcrumbs with gluten-free breadcrumbs for a gluten-free version.
• Add a handful of finely chopped mushrooms or bell peppers into the meat mixture for more texture and moisture.
• Swap ketchup in the glaze for barbecue sauce for a smokier flavor.
• For a cheesy twist, sprinkle shredded cheddar on top during the final 5 minutes of baking.
• Add a splash of milk to the meat mixture if using lean beef to help retain moisture.
• Use turkey or chicken mince for a lighter, leaner alternative.
• Spice it up by adding a pinch of chili flakes to the glaze.
• Try shaping the meatloaf into individual portions for quicker cooking and easier freezing.
• Serve with sweet potato mash or roasted veggies for a different take on classic sides.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• To freeze, slice the cooled meatloaf and wrap each piece individually, or store in a freezer-safe container for up to 3 months.
• Reheat slices in the microwave until hot, or warm in a 160°C (325°F) oven until heated through.
• Leftover meatloaf is excellent for sandwiches, wraps, or chopped and added to pasta or rice dishes.

FAQs

How Do I Know When The Meatloaf Is Fully Cooked?

The internal temperature should reach 70°C (158°F). If you don’t have a thermometer, the center should be firm and juices should run clear.

Why Did My Meatloaf Fall Apart When Slicing?

This usually happens if the mixture lacks proper binding. Be sure to include enough breadcrumbs and eggs, and allow the meatloaf to rest before slicing.

Can I Make This Recipe Ahead Of Time?

Yes, you can assemble the meat mixture and keep it covered in the fridge for up to 24 hours. Add the glaze just before baking.

Can I Freeze The Meatloaf?

Absolutely. Cooked and cooled meatloaf freezes very well. Slice and freeze for easy portioning, or freeze the whole loaf.

Is It Okay To Use Lean Ground Beef?

You can use lean ground beef, but the meatloaf may turn out a bit drier. Consider adding extra moisture like a splash of milk or finely chopped vegetables.

What Are The Best Sides To Serve With Meatloaf?

Mashed potatoes and green beans are traditional favorites. You can also serve it with roasted vegetables, a fresh salad, or mac and cheese.

Can I Use A Different Glaze?

Yes, try using barbecue sauce, tomato paste mixed with vinegar and sugar, or even a spicy chili glaze if you prefer more heat.

How Do I Keep The Meatloaf From Getting Too Dry?

Avoid overbaking, use regular (not extra lean) ground beef, and don’t overmix the meat mixture. The glaze also helps lock in moisture.

Do I Need To Use A Loaf Pan?

Not necessarily. You can shape the meatloaf into a log and bake it on a lined baking tray. This will result in more browned edges.

Can I Add Cheese Inside The Meatloaf?

Yes, you can mix shredded cheese into the meat mixture or stuff it in the center for a cheesy surprise when slicing.

Conclusion

This meatloaf with a tangy tomato glaze is a classic recipe that’s both hearty and flavorful. The sweet and savory glaze creates a beautiful finish, while the juicy interior makes every bite satisfying. It’s easy to prepare, family-friendly, and perfect for both casual weeknights and meal prepping. With its delicious taste and adaptable nature, this meatloaf is sure to become a regular part of your home cooking routine.

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