Classic Beef Meatloaf with Sweet-Tangy Vinegar Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 1 cup (150 g) finely diced yellow onion
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar (in the meatloaf)
• 1/3 cup (80 ml) ketchup (in the meatloaf)
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper
• Glaze: 1/2 cup (120 ml) ketchup + 2 tbsp (25 g) brown sugar + 1 tbsp apple cider vinegar + 1 tsp Worcestershire

Do This

• 1) Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil and parchment (or use a loaf pan).
• 2) Mix breadcrumbs + milk; let soak 5 minutes.
• 3) Add eggs, onion, Worcestershire, ketchup, apple cider vinegar, salt, pepper (and optional herbs). Mix in beef just until combined.
• 4) Shape into a loaf (about 9 x 5 inches) on the sheet.
• 5) Stir glaze; brush half over the top.
• 6) Bake 45 minutes; brush on remaining glaze; bake 10 minutes more (until 160°F/71°C inside).
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Classic comfort, better flavor: Worcestershire and onion give that old-school meatloaf savor, while apple cider vinegar keeps it bright.
• Moist, tender slices: The breadcrumb-and-milk mixture (a quick “panade”) helps prevent a dense loaf.
• Glossy, sweet-tangy glaze: Tomato and brown sugar get sharpened with vinegar for a punchy finish.
• Weeknight-friendly: Simple ingredients, straightforward steps, and leftovers that reheat beautifully.

Grocery List

• Produce: 1 medium yellow onion, 2 cloves garlic (optional), fresh parsley (optional)
• Dairy: milk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, kosher salt, black pepper, dried thyme (optional), Dijon mustard (optional)
• Meat: ground beef (80/20 recommended)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 for best flavor and moisture)
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 1 cup (150 g) yellow onion, finely diced
• 2 cloves garlic, minced (optional but tasty)
• 2 tbsp (30 ml) Worcestershire sauce
• 1/3 cup (80 ml) ketchup
• 1 tbsp (15 ml) apple cider vinegar
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme (optional)
• 2 tbsp chopped fresh parsley (optional)

Sweet-Tangy Tomato Glaze (Sharpened with Vinegar)

• 1/2 cup (120 ml) ketchup
• 2 tbsp (25 g) light brown sugar, packed
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp (5 ml) Worcestershire sauce
• 1 tsp Dijon mustard (optional, adds zip)
• 1/8 tsp kosher salt
• 1/8 tsp black pepper

For Serving (Optional)

• Mashed potatoes or buttered egg noodles
• Roasted green beans or a simple side salad
• Extra ketchup or a splash of apple cider vinegar for brightening leftovers

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Arrange a rack in the center of the oven and preheat to 375°F (190°C).

For a nicely glazed exterior, use a rimmed baking sheet: line it with foil (easy cleanup) and then parchment on top (prevents sticking). You can also use a 9 x 5-inch loaf pan, but the sides won’t brown quite as much.

Step 2: Make the breadcrumb-and-milk mixture (the moisture trick)

In a large mixing bowl, stir together 3/4 cup breadcrumbs and 1/2 cup milk. Let it stand for 5 minutes so the crumbs soak up the milk. This helps the meatloaf stay tender instead of tight and bouncy.

Step 3: Add the flavor builders

To the soaked breadcrumbs, add the 2 eggs, diced onion, garlic (if using), 2 tbsp Worcestershire, 1/3 cup ketchup, 1 tbsp apple cider vinegar, salt, pepper, and any optional herbs.

Mix until evenly combined. This step ensures the seasoning is distributed before the beef goes in, which helps prevent over-mixing later.

Step 4: Mix in the beef gently

Add the 2 lb ground beef to the bowl. Using clean hands (or a fork), mix just until everything comes together and you don’t see dry breadcrumb pockets.

Stop as soon as it’s combined. Over-mixing compresses the meat and can make the loaf dense.

Step 5: Shape the loaf and start the glaze

Turn the mixture onto your prepared baking sheet and shape into a loaf about 9 inches long by 5 inches wide, with a gently rounded top. (If using a loaf pan, press it in evenly but don’t pack it down hard.)

In a small bowl, stir together the glaze ingredients: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, and optional 1 tsp Dijon, plus salt and pepper.

Brush about half of the glaze over the top and sides of the loaf.

Step 6: Bake, re-glaze, and bake again

Bake at 375°F (190°C) for 45 minutes.

Remove the pan from the oven and brush on the remaining glaze. Return to the oven and bake 10 minutes more, for a total bake time of about 55 minutes.

The meatloaf is done when an instant-read thermometer inserted into the center reads 160°F (71°C).

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. This keeps the juices from running out and helps you get cleaner slices.

Slice into 1-inch thick pieces and serve warm with your favorite sides. Spoon any glaze from the pan over the slices.

Pro Tips

• Finely dice the onion: Smaller pieces soften fully and keep the loaf from crumbling when sliced.
• Free-form loaf = better glaze: Shaping on a baking sheet exposes more surface area, giving you more caramelized, tangy-sweet coating.
• Use a thermometer: Pull at 160°F (71°C) for safe, juicy meatloaf. Guessing often leads to overbaking.
• Want extra tang? Add an additional 1 tsp apple cider vinegar to the glaze, or serve with a few drops on each slice.
• Don’t skip the rest: Even 10 minutes makes the difference between neat slices and a crumbly pile.

Variations

• Smoky glaze: Add 1/2 tsp smoked paprika to the glaze for a deeper, barbecue-like edge.
• Half beef, half pork: Replace 1 lb (454 g) of the beef with ground pork for an extra-juicy, classic diner-style meatloaf.
• Spicy-sweet: Add 1–2 tsp hot sauce to the glaze and a pinch of cayenne to the meat mixture.

Storage & Make-Ahead

Refrigerate: Cool completely, then store slices (or the whole loaf) in an airtight container for up to 4 days.

Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Place slices in a baking dish, add a teaspoon or two of water or extra ketchup, cover with foil, and warm at 325°F (163°C) for 15–20 minutes, or until hot throughout. A microwave works too; reheat gently to avoid drying it out.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Brush with glaze just before baking. Add 5 minutes to the initial bake time if the loaf is going into the oven very cold.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 28 g protein, 26 g fat, 20 g carbohydrates, 1 g fiber, 10 g sugar, 780 mg sodium.