Classic Beef Meatloaf with Sweet Tangy Tomato-Chili Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 35 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 large eggs
• 3/4 cup (75 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup (120 ml) mild chili sauce
• 1/2 cup (120 ml) ketchup
• 1 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 350°F (175°C) and line a rimmed baking sheet with foil.
• 2. Stir together chili sauce, ketchup, brown sugar, and vinegar for the topping.
• 3. Mix onion, garlic, eggs, breadcrumbs, milk, Worcestershire, Dijon, salt, and pepper.
• 4. Add beef and gently mix just until combined; shape into a loaf.
• 5. Bake 40 minutes, then spread most of the sauce on top.
• 6. Bake 20–25 minutes more until 160°F (71°C) in the center; rest 10 minutes.
• 7. Slice and serve with the remaining sauce.

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Why You’ll Love This Recipe

• The topping is gently sweet and tangy, thanks to mild chili sauce blended with ketchup.
• A classic, tender beef meatloaf that slices cleanly without turning dry.
• No fancy steps or equipment; just straightforward, dependable comfort food.
• Great leftovers: it reheats beautifully and makes an excellent sandwich.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves
• Dairy: milk, 2 large eggs
• Pantry: plain breadcrumbs, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, mild chili sauce, ketchup, light brown sugar, apple cider vinegar, ground beef (80/20)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for best moisture)
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 large eggs
• 3/4 cup (75 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Tomato-Chili Sauce Topping (Mild, Sweet-Tangy)

• 1/2 cup (120 ml) mild chili sauce
• 1/2 cup (120 ml) ketchup
• 1 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar

Optional for Serving

• Mashed potatoes, roasted green beans, or buttered corn
• Extra ketchup or hot sauce at the table (optional)

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 (175°C). Line a rimmed baking sheet with foil (or parchment over foil for easier cleanup). If you have a wire rack that fits inside the baking sheet, you can set it on top to help fat drain away, but it’s optional.

Why a baking sheet? A free-form loaf bakes evenly and gives you more of that saucy, caramelized surface area.

Step 2: Mix the mild tomato-chili topping

In a small bowl, whisk together:

1/2 cup (120 ml) mild chili sauce, 1/2 cup (120 ml) ketchup, 1 tbsp light brown sugar, and 1 tbsp apple cider vinegar.

Set aside. You’ll use most of it to glaze the meatloaf partway through baking, and save a little for serving.

Step 3: Build the flavorful binder first

In a large mixing bowl, combine the diced onion, minced garlic, eggs, breadcrumbs, milk, Worcestershire sauce, Dijon mustard, salt, and pepper.

Stir until the breadcrumbs are evenly moistened and you have a thick, cohesive mixture. Let it sit for 2 minutes so the breadcrumbs can fully absorb the liquid; this helps the meatloaf stay tender.

Step 4: Add the beef and mix gently

Add the 2 lb (907 g) ground beef to the bowl. Using clean hands, gently mix until everything is evenly combined.

Tip: Stop mixing as soon as the mixture looks uniform. Overmixing compacts the meat and can make the meatloaf dense.

Step 5: Shape the loaf

Turn the mixture onto your prepared baking sheet and shape it into a loaf about 9 inches long, 5 inches wide, and 2 1/2 inches tall. Smooth the top and sides so it bakes evenly.

If you prefer using a loaf pan, you can press the mixture into a 9 x 5-inch loaf pan, but expect a softer exterior and more pooled fat.

Step 6: Bake, then glaze for that classic sticky top

Bake the meatloaf for 40 minutes at 350°F (175°C).

Remove from the oven and carefully spoon off any excess fat pooling near the loaf (optional but helpful). Spread about 3/4 of the sauce over the top and slightly down the sides.

Return to the oven and bake for 20 to 25 minutes more, or until the center registers 160°F (71°C) on an instant-read thermometer.

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

Let the meatloaf rest on the pan for 10 minutes before slicing. Resting helps the juices redistribute so slices hold together nicely.

Slice into 8 portions. Serve warm with the remaining sauce spooned over the top or on the side.

Pro Tips

• Use 80/20 beef for the best texture. Leaner blends can turn dry unless you add extra moisture.
• Dice the onion small. Fine pieces soften fully during baking and keep the slices neat.
• Don’t skip the thermometer. Pull at 160°F (71°C) in the center for safe, juicy meatloaf.
• Glaze in two stages for better flavor. Baking first, then glazing, keeps the topping bright and sticky instead of drying out.
• Want cleaner slices? After resting 10 minutes, use a sharp knife and wipe between cuts.

Variations

• Smoky version: Add 1 tsp smoked paprika to the meat mixture and swap the vinegar for 1 tbsp apple cider for a softer tang.
• Extra-savory version: Add 1/2 tsp dried thyme and 1/2 tsp onion powder to the meatloaf mixture.
• Turkey-beef blend: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground turkey; keep the same bake time, but rely on the thermometer for doneness.

Storage & Make-Ahead

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

Freeze: Wrap slices (or the whole cooled loaf) tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm slices in a covered baking dish at 325°F (165°C) for 15–20 minutes, or microwave in 30-second bursts until hot. Add a spoonful of extra sauce to keep it moist.

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

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 360; Protein: 26 g; Fat: 20 g; Carbohydrates: 18 g; Fiber: 1 g; Sugars: 10 g; Sodium: 720 mg.