Homestyle Beef Meatloaf With Cornbread Crumbs and Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 35 minutes (includes 10-minute rest)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 1/2 cups (150 g) finely crumbled cornbread crumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• For glaze: 1/2 cup ketchup, 2 tbsp tomato paste, 2 tbsp packed brown sugar, 1 tbsp apple cider vinegar

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil and set a wire rack on top (or use a 9 x 5-inch loaf pan).
• 2) Mix cornbread crumbs + milk; rest 5 minutes to hydrate.
• 3) Add eggs, onion, garlic, salt, pepper, Worcestershire, thyme; mix in ground beef gently until just combined.
• 4) Shape into a loaf (about 9 x 5 inches) on the rack (or press into loaf pan).
• 5) Stir glaze ingredients; spread half over the loaf.
• 6) Bake 55 minutes, spread remaining glaze, then bake 10 minutes more (to 160°F / 71°C internal).
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Extra tender and moist: Finely crumbled cornbread soaked with milk keeps the meatloaf soft instead of dense.
• Old-fashioned comfort: Beef, onion, eggs, and a tomato glaze taste like classic homestyle cooking.
• Sweet-savory balance: The ketchup-tomato glaze adds a gentle sweetness without turning it into “candy meatloaf.”
• Great leftovers: Slices reheat beautifully for sandwiches, meal prep, or quick dinners.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves
• Dairy: Whole milk, 2 large eggs
• Meat: 2 lb (907 g) ground beef (80/20 preferred for best texture)
• Pantry: Cornbread (for fine crumbs) or cornbread crumbs, ketchup, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper, dried thyme

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20)
• 1 1/2 cups (150 g) finely crumbled cornbread crumbs (see note below)
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, very finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme

Tomato Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp (30 g) tomato paste
• 2 tbsp (24 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar

Optional for Serving

• Mashed potatoes, buttered green beans, or roasted carrots
• Extra ketchup on the side

Ingredient Notes

• Cornbread crumbs: Use very finely crumbled cornbread for the softest texture. If your crumbs are coarse, pulse them briefly in a food processor so they resemble fine breadcrumbs. Measure after crumbling.
• Milk + crumbs: This quick soak is the key to a tender slice that holds together without drying out.

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange a rack in the center of the oven and preheat to 350°F (177°C).

For best browning and less grease, place a wire rack on a foil-lined rimmed baking sheet. (If you prefer a more traditional shape, you can use a 9 x 5-inch loaf pan; just know the sides won’t brown as much.)

Step 2: Hydrate the cornbread crumbs

In a large mixing bowl, combine the 1 1/2 cups (150 g) finely crumbled cornbread crumbs and 1/2 cup (120 ml) whole milk.

Stir until evenly moistened, then let it sit for 5 minutes. This helps the crumbs absorb the milk so they melt into the meatloaf instead of tasting grainy.

Step 3: Mix in the flavor base (eggs, onion, seasoning)

To the milk-soaked crumbs, add the 2 large eggs, finely minced onion, minced garlic, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp Worcestershire sauce, and 1 tsp dried thyme.

Stir well until the mixture looks cohesive and the eggs are fully blended in. Doing this before adding the meat helps distribute everything evenly without overmixing the beef.

Step 4: Add the beef and gently form the loaf

Add the 2 lb (907 g) ground beef to the bowl. Using clean hands, gently mix just until everything is evenly combined. Stop as soon as you don’t see dry crumbs or streaks of egg.

Shape the mixture into a loaf about 9 x 5 inches on the wire rack. Lightly smooth the top and sides without packing it down hard, which can make it dense.

Step 5: Stir together the tomato glaze

In a small bowl, whisk the glaze ingredients until smooth: 1/2 cup ketchup, 2 tbsp tomato paste, 2 tbsp packed brown sugar, and 1 tbsp apple cider vinegar.

This glaze is designed to be subtly sweet and tangy, with the tomato paste giving it a deeper, richer flavor.

Step 6: Glaze and bake

Spread about half of the glaze evenly over the top and sides of the shaped meatloaf.

Bake at 350°F (177°C) for 55 minutes.

After 55 minutes, spread the remaining glaze on top, then bake for an additional 10 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10 minutes. This helps the juices settle so your slices stay moist and hold together.

Slice into 8 thick slices and serve warm. If you’re serving with mashed potatoes, spoon a little of the glaze (and any juices on the pan) over the top.

Pro Tips

• Do not overmix: Mix just until combined. Overmixing ground beef can make the meatloaf tight and tough.
• Minced onion matters: Finely minced onion blends into the loaf and keeps the texture soft. Large chunks can make slices fall apart.
• Use a thermometer: Pull the meatloaf at 160°F (71°C) in the center for safe, juicy results.
• For more browning: Bake free-form on a rack instead of in a loaf pan so heat circulates around the loaf.
• For a smoother glaze: Whisk the glaze very well so the tomato paste fully dissolves; it should spread easily.

Variations

• Smoky ranch-style glaze: Add 1/2 tsp smoked paprika to the glaze for a deeper, campfire-friendly flavor.
• Cheddar cornbread meatloaf: Mix 1 cup (100 g) shredded sharp cheddar into the meat mixture for a richer loaf. (Keep the mixing gentle.)
• Spicy-sweet glaze: Add 1 tsp hot sauce to the glaze and a pinch of cayenne to the meat mixture.

Storage & Make-Ahead

Refrigerate: Cool leftovers completely, then store in an airtight container for up to 4 days. Reheat slices covered in a 325°F (163°C) oven for 12–15 minutes, or microwave gently until hot.

Freeze: Wrap individual slices (or the whole cooled loaf) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. For best results, let it sit at room temperature for 20 minutes before baking, then glaze and bake as directed.

Nutrition (per serving)

Approximate (1 of 8 servings): 420 calories, 28 g protein, 24 g fat, 20 g carbohydrates, 1 g fiber, 8 g sugar, 780 mg sodium. Values vary by brand of cornbread, beef fat percentage, and exact glaze amount used.