Homestyle Beef Meatloaf With Tomato Jam Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10–12 slices)
• Prep Time: 25 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 2 hours 5 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 1 cup (100 g) plain breadcrumbs
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1/2 cup (120 ml) whole milk
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp smoked paprika (optional)
• 1 tbsp neutral oil (for glaze pot)
• 2 cups (480 g) canned crushed tomatoes
• 2 tbsp tomato paste
• 1/3 cup (70 g) packed light brown sugar
• 3 tbsp (45 ml) apple cider vinegar
• 1/2 tsp crushed red pepper flakes (optional)

Do This

• 1. Simmer the tomato jam glaze (25–35 min) until thick and glossy.
• 2. Heat oven to 350°F (177°C). Line a sheet pan with foil or parchment.
• 3. Mix meatloaf: combine milk + eggs + Worcestershire, then add onion, garlic, breadcrumbs, seasonings, and beef.
• 4. Shape into a loaf (about 10 x 5 inches) on the pan; bake 40 minutes.
• 5. Spread on a thick layer of tomato jam glaze; bake 20–25 minutes more to 160°F (71°C) internal.
• 6. Rest 15 minutes; slice and serve with extra warm glaze.

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Why You’ll Love This Recipe

• Classic comfort, upgraded: Tender homestyle beef meatloaf with a richer, more flavorful topping than plain ketchup.
• Sweet-savory crust: The slow-simmered tomato jam bakes into a glossy, caramelized glaze.
• Reliable and sliceable: Balanced binders (eggs + breadcrumbs + milk) help it hold together without getting dry.
• Great leftovers: Slices reheat beautifully for sandwiches, rice bowls, or quick weeknight dinners.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves
• Dairy: 2 large eggs, whole milk
• Meat: 2 lb (907 g) ground beef (80/20 preferred)
• Pantry: plain breadcrumbs, canned crushed tomatoes, tomato paste, light brown sugar, apple cider vinegar, Worcestershire sauce, neutral oil, kosher salt, black pepper, smoked paprika (optional), crushed red pepper flakes (optional)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 preferred for best flavor and tenderness)
• 1 cup (100 g) plain breadcrumbs
• 2 large eggs
• 1/2 cup (120 ml) whole milk
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional, but great with the tomato jam)

Slow-Simmered Tomato Jam Glaze

• 1 tbsp neutral oil (canola, grapeseed, or vegetable)
• 2 cups (480 g) canned crushed tomatoes
• 2 tbsp tomato paste
• 1/3 cup (70 g) packed light brown sugar
• 3 tbsp (45 ml) apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/2 tsp crushed red pepper flakes (optional, for gentle heat)

Optional for Serving

• Mashed potatoes, buttered noodles, or roasted potatoes
• Green beans or a simple salad
• Extra warm tomato jam glaze (highly recommended)

Step-by-Step Instructions

Step 1: Simmer the tomato jam glaze until thick

In a small saucepan over medium heat, warm 1 tbsp neutral oil. Add 2 cups crushed tomatoes, 2 tbsp tomato paste, 1/3 cup brown sugar, 3 tbsp apple cider vinegar, 1 tbsp Worcestershire, 1/2 tsp kosher salt, and 1/2 tsp crushed red pepper flakes (if using).

Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 25–35 minutes, stirring every few minutes, until the mixture turns deep red, glossy, and jammy and a spoon dragged through the pot leaves a trail that fills in slowly. Remove from heat.

Step 2: Prep the oven and pan

Arrange an oven rack in the middle position. Preheat the oven to 350°F (177°C).

Line a rimmed sheet pan with foil or parchment for easy cleanup. (A sheet pan gives you more browned edges than a loaf pan and helps excess fat drain away.)

Step 3: Make the binder mixture for a tender meatloaf

In a large mixing bowl, whisk together 2 large eggs, 1/2 cup milk, and 2 tbsp Worcestershire sauce until well combined.

Add the diced onion, minced garlic, breadcrumbs, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika (if using). Stir until the breadcrumbs are evenly moistened. Let this mixture sit for 5 minutes to hydrate—this helps prevent a dry or crumbly loaf.

Step 4: Gently mix in the beef (don’t overwork it)

Add the 2 lb ground beef to the bowl. Using clean hands, gently mix just until everything is evenly distributed and the mixture holds together. Stop as soon as it’s uniform—overmixing can make meatloaf tough.

Step 5: Shape the loaf for even cooking

Turn the meat mixture onto the prepared sheet pan and shape it into a loaf about 10 inches long, 5 inches wide, and 2 1/2–3 inches tall. Smooth the top and sides so it bakes evenly.

If you want extra glaze coverage on the sides, avoid making the loaf too wide or flat; a taller loaf gives you more surface area for that sweet-savory crust.

Step 6: Bake, then glaze and bake again

Bake the meatloaf at 350°F (177°C) for 40 minutes.

Remove the pan from the oven. Spoon and spread about 1/2 to 2/3 of the tomato jam glaze over the top (a thick layer is the goal). Return to the oven and bake for 20–25 minutes more, or until an instant-read thermometer inserted into the center registers 160°F (71°C).

If you want a slightly stickier, more caramelized top, you can broil on high for 1–2 minutes at the end—stay close and watch carefully so the glaze doesn’t burn.

Step 7: Rest, slice, and serve with extra glaze

Let the meatloaf rest on the pan for 15 minutes. Resting helps the juices redistribute so the slices stay moist and neat.

Slice into 3/4-inch slices. Warm the remaining tomato jam glaze gently (microwave 20–30 seconds or low heat in a saucepan) and serve alongside for spooning over each slice.

Pro Tips

• Use 80/20 ground beef: A little fat makes a big difference for juicy meatloaf. If you use leaner beef, the loaf can dry out.
• Hydrate the breadcrumbs: That 5-minute rest after mixing the milk/egg/breadcrumb base helps prevent a crumbly texture.
• Check temperature, not time: Pull the meatloaf when it hits 160°F (71°C) in the center.
• Sheet pan over loaf pan: A free-formed loaf browns better and avoids “steaming” in its own juices.
• Simmer the glaze until truly thick: If it’s still watery, it won’t cling and bake into a jammy crust.

Variations

• Beef and pork blend: Swap 1/2 lb (227 g) of the beef for ground pork for a richer, more tender slice.
• Smoky BBQ-style jam: Add 1/2 tsp ground cumin and 1 tsp smoked paprika to the glaze, plus 1 tbsp molasses (reduce brown sugar to 1/4 cup).
• Herby homestyle: Add 2 tbsp chopped fresh parsley and 1 tsp dried thyme to the meatloaf mix for a more aromatic, classic Sunday-dinner vibe.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Keep extra glaze separate if possible.

Reheat: Warm slices in a covered skillet with a splash of water over low heat for 5–8 minutes, or microwave in 30-second bursts until hot. Spoon glaze over the top after reheating for the glossiest finish.

Make-ahead: You can simmer the tomato jam glaze up to 5 days ahead and refrigerate. You can also mix and shape the meatloaf, cover tightly, and refrigerate for up to 24 hours before baking (add 5–10 minutes to the initial bake time if starting cold).

Freeze: Wrap cooked, cooled meatloaf tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat covered at 325°F (163°C) for 20–30 minutes, adding glaze near the end.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 34 g protein, 28 g fat, 34 g carbohydrates, 2 g fiber, 980 mg sodium. Values vary by brand of beef, breadcrumbs, and tomatoes.