Homestyle Meatloaf with Savory Tomato Paste Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 tbsp unsalted butter
• 2 large eggs
• 3/4 cup plain breadcrumbs
• 1/3 cup whole milk
• 2 tsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• Glaze: 6 oz (170 g) tomato paste, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp brown sugar, 1/2 tsp onion powder, 1/4 tsp black pepper

Do This

• 1) Heat oven to 375°F (190°C). Line a sheet pan with foil and lightly oil it.
• 2) Sauté diced onion in butter for 5 minutes; cool 5 minutes.
• 3) Mix breadcrumbs + milk; sit 5 minutes to hydrate.
• 4) Gently mix beef, eggs, soaked crumbs, onion, Worcestershire, salt, garlic powder, and pepper.
• 5) Shape into a 9 x 5-inch loaf on the pan (or use a parchment-lined loaf pan).
• 6) Bake 40 minutes. Mix glaze; spread on top and bake 15–25 minutes more to 160°F internal temp.
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Classic comfort, dependable results: Moist, tender slices that hold together without being dense.
• Thick, savory glaze: Tomato paste gives a bolder, richer topping than ketchup-heavy versions.
• Simple ingredients: Ground beef, breadcrumbs, eggs, onion, and pantry seasonings.
• Great leftovers: Slices reheat beautifully for sandwiches and quick dinners.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: unsalted butter, whole milk, 2 large eggs
• Pantry: plain breadcrumbs, tomato paste (6 oz/170 g), Worcestershire sauce, Dijon mustard, apple cider vinegar, brown sugar, kosher salt, garlic powder, onion powder, black pepper, neutral oil (for the pan)

Full Ingredients

Meatloaf

• 1 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 3/4 cup plain breadcrumbs (about 60 g)
• 1/3 cup whole milk (80 ml)
• 2 lb (907 g) ground beef (80/20 recommended for best moisture)
• 2 large eggs
• 2 tsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper

Tomato Paste Glaze (Thick and Savory)

• 6 oz (170 g) tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar (just enough to round out the acidity)
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper

For the Pan

• 1 tsp neutral oil (such as canola or avocado), for greasing
• Aluminum foil (optional, for easy cleanup)

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Arrange a rack in the middle of the oven. Preheat to 375°F (190°C).

Line a rimmed baking sheet with foil (optional for easier cleanup) and lightly grease with 1 tsp neutral oil. A sheet pan encourages better browning around the loaf than a deep loaf pan, but either works.

Step 2: Soften the onion for a sweeter, more tender meatloaf

In a small skillet over medium heat, melt 1 tbsp unsalted butter. Add the finely diced onion and cook, stirring occasionally, until softened and lightly translucent, about 5 minutes.

Scrape the onions (and any butter) onto a plate and let cool for about 5 minutes. This small step helps avoid crunchy onion bits and keeps the meat mixture from getting overworked.

Step 3: Hydrate the breadcrumbs

In a large mixing bowl, combine 3/4 cup breadcrumbs and 1/3 cup whole milk. Stir and let stand for 5 minutes until the crumbs are evenly moistened.

This quick soak helps the meatloaf stay juicy and slice cleanly.

Step 4: Mix the meatloaf gently (don’t overwork it)

Add to the bowl with the soaked breadcrumbs: 2 lb ground beef, 2 large eggs, the cooled sautéed onion, 2 tsp Worcestershire sauce, 1 1/2 tsp kosher salt, 1 tsp garlic powder, and 1/2 tsp black pepper.

Using clean hands or a fork, mix just until evenly combined. Stop as soon as you no longer see dry breadcrumbs or streaks of egg. Overmixing can make meatloaf tough.

Step 5: Shape the loaf for even cooking

Turn the mixture onto the prepared baking sheet and shape into a compact loaf about 9 x 5 inches and roughly 2 1/2 to 3 inches tall. Smooth the top and sides.

If you prefer using a loaf pan, line it with parchment and leave a little overhang for lifting. (Note: loaf pans can trap juices; a free-form loaf browns better.)

Step 6: Bake, then add the tomato paste glaze

Bake the meatloaf at 375°F (190°C) for 40 minutes.

While it bakes, make the glaze: in a small bowl, whisk together 6 oz tomato paste, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp brown sugar, 1/2 tsp onion powder, and 1/4 tsp black pepper until thick and smooth.

After 40 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top in a thick layer (use all of it for that bold, savory “meatloaf dinner” look). Return to the oven and bake an additional 15–25 minutes, or until the center reaches 160°F (71°C) on an instant-read thermometer.

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices stay moist and hold together.

Slice into 6 thick slices. Spoon any pan juices around the slices, and serve warm.

Pro Tips

• Use 80/20 ground beef: Leaner beef (like 90/10) can cook up dry unless you add more moisture and fat.
• Dice the onion very small: Fine dice melts into the loaf. If you want it even more uniform, grate the onion on a box grater.
• Mix with a light touch: Combine just until everything is evenly distributed. Overmixing = a tight, bouncy texture.
• Check temperature, not just time: Pull at 160°F (71°C) in the center for safe, juicy meatloaf.
• For cleaner slices: Use a sharp knife and wipe it between cuts to keep the glaze layer neat.

Variations

• Half beef, half pork: Replace 1 lb of the ground beef with 1 lb (454 g) ground pork for extra tenderness and richness.
• Herby homestyle: Add 2 tbsp finely chopped fresh parsley to the meat mixture for a fresher, classic Sunday-dinner flavor.
• Spicy-savory glaze: Add 1/2 tsp smoked paprika and 1/4 tsp cayenne to the glaze for gentle heat and smoky depth.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat: Place slices in a baking dish, add a splash of water or beef broth (about 1–2 tbsp), cover with foil, and warm at 325°F (163°C) for 12–18 minutes, or until hot. Microwave works too; use medium power to avoid drying it out.

Freeze: Wrap cooled slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover and refrigerate on the pan. Let sit at room temperature for 20 minutes before baking for more even cooking. Mix the glaze up to 3 days ahead and refrigerate in a sealed container.

Nutrition (per serving)

Approximate per 1 of 6 servings: 430 calories, 30 g protein, 24 g fat, 22 g carbohydrates, 3 g fiber, 9 g sugars, 980 mg sodium. (Values vary by brand of breadcrumbs, tomato paste, and the fat content of your beef.)