Homestyle Beef Meatloaf with Dijon and Sweet Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes rest)

Quick Ingredients

• 2 lb (907 g) ground beef (85/15 recommended)
• 3/4 cup (60 g) plain breadcrumbs
• 1/3 cup (80 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• Glaze: 1/2 cup (120 g) ketchup, 2 tbsp (25 g) light brown sugar, 1 tbsp (15 ml) apple cider vinegar, 1 tsp Dijon mustard

Do This

• 1) Heat oven to 375°F (190°C). Line a rimmed sheet pan with foil and lightly oil, or use parchment.
• 2) Mix breadcrumbs + milk in a bowl; rest 5 minutes.
• 3) Add eggs, onion, garlic, Worcestershire, Dijon, salt, pepper; mix, then gently mix in beef.
• 4) Shape into a loaf (about 9 x 5 inches) on the pan.
• 5) Bake 40 minutes.
• 6) Stir glaze, spread over loaf, bake 20 minutes more (to 160°F / 71°C internal temp).
• 7) Rest 10 minutes, slice, and serve with extra glaze if you like.

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Why You’ll Love This Recipe

• Comfort-food classic: Tender, sliceable meatloaf with that familiar homestyle flavor.
• Balanced seasoning: A small amount of Dijon adds gentle tang without tasting “mustardy.”
• Sweet, glossy glaze: Tomato-ketchup glaze with brown sugar and vinegar bakes into a sticky topping.
• Reliable for weeknights: Simple ingredients, straightforward method, and great leftovers.

Grocery List

• Produce: 1 medium yellow onion, 2 cloves garlic
• Dairy: Whole milk, 2 large eggs
• Pantry: Plain breadcrumbs, Worcestershire sauce, Dijon mustard, ketchup, light brown sugar, apple cider vinegar, kosher salt, black pepper

Full Ingredients

For the Meatloaf

• 2 lb (907 g) ground beef (85/15 recommended)
• 3/4 cup (60 g) plain breadcrumbs
• 1/3 cup (80 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 tbsp (15 ml) Worcestershire sauce
• 2 tsp (10 g) Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Optional (nice but not required): 1 tsp smoked paprika

For the Sweet Tomato Glaze

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

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

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

Line a rimmed sheet pan with foil (for easy cleanup) and lightly oil it, or line with parchment. A sheet pan encourages better browning than a loaf pan and keeps the loaf from sitting in grease.

Step 2: Make the breadcrumb mixture (this keeps the loaf tender)

In a medium bowl, combine the breadcrumbs and milk. Stir until evenly moistened, then let it sit for 5 minutes. This quick soak helps the breadcrumbs hold moisture so your meatloaf stays juicy.

Step 3: Mix in the flavor builders

To the breadcrumb mixture, add the eggs, finely diced onion, minced garlic, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and (if using) smoked paprika.

Mix with a fork until everything looks well combined and the eggs are fully incorporated.

Step 4: Add the beef and mix gently

Add the ground beef to the bowl. Using clean hands, gently mix just until the beef is evenly combined with the breadcrumb mixture.

Tip: Avoid overmixing. The more you work it, the tighter and denser the meatloaf can become. Stop as soon as you don’t see dry breadcrumb pockets or streaks of egg.

Step 5: Shape the loaf

Turn the mixture onto your prepared sheet pan and shape into an even loaf about 9 x 5 inches, smoothing the top and sides. Aim for an even thickness so it cooks at the same rate from end to end.

Step 6: Bake, then glaze

Bake the meatloaf for 40 minutes.

While it bakes, make the glaze: in a small bowl, stir together ketchup, light brown sugar, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.

After 40 minutes, carefully remove the pan from the oven and spread the glaze evenly over the top (and a little down the sides if you like). Return to the oven and bake for 20 minutes more, or until the center registers 160°F (71°C) on an instant-read thermometer.

Step 7: Rest, slice, and serve

Let the meatloaf rest on the pan for 10 minutes. This helps the juices redistribute so slices hold together and stay moist.

Slice into 6 portions and serve warm. If you want extra sauciness, reserve a spoonful of glaze (or make a double batch) to serve at the table.

Pro Tips

• Dice the onion small: Fine pieces soften quickly and blend into the loaf, giving flavor without crunchy bites.
• Use a thermometer: Pull at 160°F (71°C) for safe, juicy meatloaf. Guessing can lead to dryness.
• Shape matters: A flatter, evenly shaped loaf browns better and cooks more predictably than a tall mound.
• Don’t skip the rest: The 10-minute rest makes a big difference in clean slices.
• Want less grease on the pan? Place the loaf on a wire rack set over the sheet pan (oven-safe), so fat drips away as it cooks.

Variations

• Beef and pork blend: Replace 1/2 lb (227 g) of the beef with 1/2 lb (227 g) ground pork for extra richness.
• Spicy-sweet glaze: Add 1/2 tsp hot sauce or 1/4 tsp cayenne to the glaze.
• Herby homestyle: Add 1 tbsp chopped fresh parsley or 1 tsp dried Italian seasoning to the meat mixture.

Storage & Make-Ahead

Refrigerate: Cool leftovers to room temperature (within 2 hours), then wrap tightly or store in an airtight container. Refrigerate for up to 4 days.

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 12–18 minutes, or microwave in 30-second bursts until hot.

Make-ahead (best option): Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate on the sheet pan. Bake as directed (you may need 5 extra minutes before glazing if it goes in very cold).

Freeze: Freeze cooked, cooled slices (or the whole loaf) wrapped well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 29 g protein, 26 g fat, 19 g carbohydrates, 2 g fiber, 10 g sugar, 860 mg sodium.