Classic Homestyle Beef Meatloaf With Sweet Paprika Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 20 minutes

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
• 1/2 cup (75 g) finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• Glaze: 1/2 cup (120 g) ketchup, 2 tbsp (30 g) tomato paste, 2 tbsp (25 g) packed brown sugar, 1 tbsp (15 ml) apple cider vinegar, 1 1/2 tsp sweet paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder

Do This

• 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil (or use a loaf pan).
• 2. Stir breadcrumbs + milk; rest 5 minutes to soak.
• 3. Add eggs, onion, garlic, Worcestershire, Dijon, thyme, salt, pepper; mix, then gently fold in beef.
• 4. Shape into an 8 x 4-inch loaf on the sheet (or press into loaf pan).
• 5. Whisk glaze ingredients until smooth.
• 6. Bake 40 minutes, spread on glaze, bake 15–25 minutes more to 160°F (71°C).
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Classic comfort, reliable results: A straightforward breadcrumb-and-egg base that stays tender, not crumbly.
• That homestyle tomato topping: A glossy ketchup-and-tomato paste glaze with a gentle sweet paprika warmth.
• Great for leftovers: Slices reheat well for easy next-day sandwiches and dinners.
• No fussy techniques: Simple mixing, a quick glaze, and the oven does the heavy lifting.

Grocery List

• Produce: 1 yellow onion, 1 bulb garlic
• Dairy: milk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, sweet paprika, dried thyme, onion powder, garlic powder, kosher salt, black pepper

Full Ingredients

Meatloaf Base

• Ground beef: 2 lb (907 g), preferably 80/20 for best flavor and moisture
• Plain breadcrumbs: 3/4 cup (60 g)
• Milk: 1/2 cup (120 ml)
• Eggs: 2 large
• Yellow onion: 1/2 cup (75 g) finely diced (about 1/2 medium onion)
• Garlic: 2 cloves, minced
• Worcestershire sauce: 1 tbsp (15 ml)
• Dijon mustard: 2 tsp (10 ml)
• Dried thyme: 1 tsp
• Kosher salt: 1 1/2 tsp
• Black pepper: 1/2 tsp

Subtle Sweet Paprika Tomato Glaze

• Ketchup: 1/2 cup (120 g)
• Tomato paste: 2 tbsp (30 g)
• Packed brown sugar: 2 tbsp (25 g)
• Apple cider vinegar: 1 tbsp (15 ml)
• Sweet paprika: 1 1/2 tsp
• Onion powder: 1/2 tsp
• Garlic powder: 1/4 tsp

Optional for Serving

• Mashed potatoes, buttered egg noodles, or roasted potatoes
• Green beans, peas, or a simple side salad

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).

For the most glaze coverage and nicely browned edges, line a rimmed baking sheet with foil and lightly grease it (or spritz with cooking spray). You can also use a 9 x 5-inch loaf pan if you prefer a taller, more compact loaf.

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

In a large bowl, stir together 3/4 cup (60 g) breadcrumbs and 1/2 cup (120 ml) milk. Let it sit for 5 minutes so the breadcrumbs fully hydrate. This helps keep the meatloaf tender and cohesive.

Step 3: Add seasonings, then gently mix in the beef

To the soaked breadcrumbs, add 2 large eggs, 1/2 cup (75 g) diced onion, 2 minced garlic cloves, 1 tbsp (15 ml) Worcestershire, 2 tsp Dijon, 1 tsp dried thyme, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Mix until evenly combined.

Add the 2 lb (907 g) ground beef. Using clean hands, mix just until everything is evenly distributed. Tip: Stop as soon as it’s uniform; overmixing makes meatloaf dense.

Step 4: Shape the loaf

Turn the mixture onto your prepared baking sheet and shape it into a loaf about 8 inches long by 4 inches wide, smoothing the top and sides. A free-form loaf lets heat circulate and helps excess fat drain away.

If using a loaf pan, press the mixture in evenly without packing it too tightly, then smooth the top.

Step 5: Whisk the sweet paprika glaze

In a small bowl, whisk until smooth:

1/2 cup (120 g) ketchup, 2 tbsp (30 g) tomato paste, 2 tbsp (25 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar, 1 1/2 tsp sweet paprika, 1/2 tsp onion powder, and 1/4 tsp garlic powder.

This glaze should taste gently sweet-tangy with a warm paprika finish, not spicy.

Step 6: Bake, glaze, and finish to temperature

Bake the meatloaf uncovered for 40 minutes.

Remove from the oven and spread about all of the glaze evenly over the top (and a little down the sides if free-form).

Return to the oven and bake for 15–25 minutes, or until the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so slices hold together and stay moist.

Slice into 6 thick slices and serve warm, spooning any glaze or pan juices over the top.

Pro Tips

• Use an instant-read thermometer: Meatloaf is best when cooked to 160°F (71°C) in the center. This prevents drying out from overbaking.
• Finely dice the onion: Smaller pieces soften fully and blend into the loaf, giving flavor without crunchy bites.
• Don’t overmix: Mix just until combined to keep the texture tender and “homestyle,” not bouncy.
• Free-form loaf = more glaze: Baking on a sheet gives you more surface area for that sweet paprika tomato topping.
• For cleaner slices: Wipe the knife between cuts, especially if the glaze is thick and sticky.

Variations

• Smokier glaze: Replace 1/2 tsp of the sweet paprika with 1/2 tsp smoked paprika for a subtle campfire note.
• Italian-leaning meatloaf: Swap dried thyme for 1 tsp Italian seasoning and add 2 tbsp grated Parmesan to the meat mixture.
• Little heat: Add 1/8 tsp cayenne to the glaze (still gentle, but with a small kick).

Storage & Make-Ahead

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

Reheat: Warm slices on a baking sheet at 325°F (163°C) for 12–15 minutes, or microwave individual slices in short bursts until heated through.

Make-ahead (recommended): Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed (you may need an extra 5–10 minutes to reach 160°F/71°C).

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

Nutrition (per serving)

Approximate, per 1 of 6 servings: 430 calories, 29 g protein, 22 g carbohydrates, 24 g fat, 8 g sugar, 1 g fiber, 720 mg sodium.