Classic Beef Meatloaf With Tomato-Clove Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 slices)
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 35 minutes (includes 10-minute rest)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 cup (150 g) finely diced yellow onion
• 2 cloves garlic, minced
• 2 large eggs
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley (or 2 tsp dried)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 2 tsp Dijon mustard
• Glaze: 1/2 cup (120 g) ketchup, 2 tbsp (25 g) packed brown sugar, 1 tbsp (15 ml) apple cider vinegar, 1 tsp Worcestershire sauce, 1/16 tsp ground clove (a tiny pinch), 1/8 tsp salt

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil and set a wire rack on top (or use a loaf pan).
• 2. Stir breadcrumbs + milk; let soak 5 minutes.
• 3. Mix beef with soaked breadcrumbs, onion, garlic, eggs, Worcestershire, parsley, salt, pepper, thyme, and Dijon (do not overmix).
• 4. Shape into a 9 x 5-inch loaf on the rack/sheet (or press into a loaf pan).
• 5. Bake 40 minutes.
• 6. Mix glaze (including the tiny pinch of clove). Brush on, then bake 20–25 minutes more until 160°F (71°C) inside.
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Classic, comforting flavor with a glossy ketchup glaze that tastes like the best old-school diner version.
• A barely-there clove hint in the glaze adds subtle, nostalgic depth without turning the meatloaf “spiced.”
• Moist and sliceable thanks to the milk-and-breadcrumb binder and a gentle mixing method.
• Great for leftovers (sandwiches, meal prep, freezer-friendly slices).

Grocery List

• Produce: 1 yellow onion, garlic, fresh parsley (optional)
• Dairy: whole milk, 2 large eggs
• Meat: ground beef (2 lb / 907 g)
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, dried thyme, ground clove

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 for best flavor and moisture)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 cup (150 g) yellow onion, finely diced
• 2 cloves garlic, minced
• 2 large eggs
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tbsp chopped fresh parsley (or 2 tsp dried parsley)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp dried thyme

Tomato-Clove Glaze (barely-there clove hint)

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/16 tsp ground clove (a tiny pinch; measure if you can)
• 1/8 tsp kosher salt

Optional for Serving

• Mashed potatoes
• Green beans or buttered peas
• Extra ketchup on the side

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

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

For best texture and less grease, set a wire rack on a foil-lined rimmed baking sheet. (If you prefer, you can use a standard 9 x 5-inch loaf pan; just know the loaf will sit in more rendered fat.)

Step 2: Make the breadcrumb-milk binder

In a large mixing bowl, combine 1 cup (100 g) breadcrumbs and 1/2 cup (120 ml) milk. Stir and let it stand for 5 minutes so the breadcrumbs fully hydrate. This is a simple step that helps the meatloaf stay moist and tender.

Step 3: Add seasonings, aromatics, and eggs

To the soaked breadcrumb mixture, add the diced onion, minced garlic, 2 eggs, 1 tbsp Worcestershire, 2 tsp Dijon, parsley, 2 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp dried thyme.

Mix with a fork until evenly combined.

Step 4: Gently mix in the beef and shape the loaf

Add 2 lb (907 g) ground beef to the bowl. Using clean hands, gently mix just until everything is combined and no dry spots remain. Avoid squeezing or overworking the mixture, which can make the loaf dense.

Turn the mixture onto the prepared rack and shape into a loaf about 9 x 5 inches and roughly 2 to 2 1/2 inches tall. Smooth the top lightly (no need to compress hard).

Step 5: Bake the meatloaf (first stage)

Bake at 350°F (177°C) for 40 minutes. This sets the loaf and gives it time to start browning before you add the glaze.

Step 6: Mix and apply the tomato-clove glaze

While the meatloaf bakes, whisk together the glaze ingredients in a small bowl: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, 1/8 tsp salt, and 1/16 tsp ground clove.

Clove note: This is intentionally tiny. You’re not trying to make it taste like cloves; you’re aiming for a subtle, old-fashioned warmth that rounds out the tomato glaze.

After the first 40 minutes of baking, pull the meatloaf out and brush (or spoon) the glaze evenly over the top and sides.

Step 7: Finish baking to temperature

Return the meatloaf to the oven and bake for 20 to 25 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

If you want a more caramelized top, you can broil on High for 1 to 2 minutes at the end, watching closely to prevent burning (the sugar in the glaze can scorch quickly).

Step 8: Rest, slice, and serve

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

Slice into 8 portions and serve warm, with any extra glaze spooned over the top.

Pro Tips

• Measure the clove if possible. A true pinch here is about 1/16 teaspoon. Too much clove can quickly dominate.
• Don’t overmix. Mix just until combined for a tender, not rubbery, meatloaf.
• Use a thermometer. Pull at 160°F (71°C) in the center for safe, juicy results.
• Choose your pan on purpose. A rack on a sheet pan gives better browning and less grease; a loaf pan is more traditional and keeps the loaf more compact.
• Dice the onion small. Fine dice blends in and cooks through without crunchy bits.

Variations

• Beef and pork blend: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground pork for extra tenderness and richness.
• BBQ-style glaze (still with the clove hint): Replace half the ketchup with 1/4 cup (60 g) barbecue sauce; keep the 1/16 tsp clove for subtle depth.
• Veggie-boost: Add 1/2 cup (60 g) finely diced celery or 1/2 cup (60 g) finely diced bell pepper (sauté in 1 tsp oil for 5 minutes first for best texture).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store tightly covered in the refrigerator for up to 4 days.

Freeze: Wrap individual slices (or the whole cooled loaf) in foil, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheat: Reheat slices in a covered baking dish at 325°F (163°C) for 15–20 minutes, or until hot. Add a spoonful of ketchup or a thin smear of leftover glaze to keep slices juicy.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead; cover and refrigerate. Let it sit at room temperature for 20 minutes before baking for more even cooking.

Nutrition (per serving)

Approximate, based on 8 servings: 360 calories, 26 g protein, 22 g fat, 14 g carbohydrates, 1 g fiber, 7 g sugar, 650 mg sodium.