Homestyle Beef and Leek Meatloaf With Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 2 medium leeks (about 10 oz / 285 g), white and light green parts only, finely chopped
• 2 tablespoons unsalted butter
• 2 pounds (907 g) ground beef (80/20)
• 3/4 cup (45 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cloves garlic, finely minced
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• Glaze: 1/2 cup (120 g) ketchup, 2 tablespoons tomato paste, 1 tablespoon packed light brown sugar, 2 teaspoons apple cider vinegar, 1 teaspoon Dijon mustard

Do This

• 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil.
• 2. Soften leeks in butter with a pinch of salt, 8–10 minutes; cool 5 minutes.
• 3. Mix milk + breadcrumbs; rest 2 minutes to hydrate.
• 4. Combine beef, leek mixture, breadcrumb mix, eggs, seasonings; mix gently.
• 5. Shape into a 9 x 5-inch loaf; bake 40 minutes.
• 6. Brush with glaze; bake 20–25 minutes more to 160°F (71°C). Rest 10–15 minutes, slice, serve.

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Why You’ll Love This Recipe

• Leeks give a delicate, sweet onion flavor without overpowering the beef.
• The milk-soaked breadcrumbs keep the meatloaf tender and sliceable, not dense.
• A mild tomato glaze adds shine and tangy-sweet balance without being too sugary.
• Simple pantry ingredients, straightforward method, very home-cook friendly.

Grocery List

• Produce: 2 medium leeks, 2 garlic cloves, fresh parsley (optional but recommended)
• Dairy: unsalted butter, whole milk, 2 large eggs
• Pantry: ground beef (80/20), plain breadcrumbs, ketchup, tomato paste, light brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, dried thyme

Full Ingredients

Leeks

• 2 medium leeks (about 10 oz / 285 g), white and light green parts only
• 2 tablespoons (28 g) unsalted butter
• 1/4 teaspoon kosher salt (to help them soften)

Meatloaf

• 2 pounds (907 g) ground beef (80/20 recommended for best flavor and moisture)
• 3/4 cup (45 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 2 tablespoons (30 g) ketchup
• 1 tablespoon (15 ml) Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, finely minced
• 1 teaspoon dried thyme
• 2 tablespoons finely chopped fresh parsley

Mild Tomato Glaze

• 1/2 cup (120 g) ketchup
• 2 tablespoons (30 g) tomato paste
• 1 tablespoon (12 g) packed light brown sugar
• 2 teaspoons (10 ml) apple cider vinegar
• 1 teaspoon (5 g) Dijon mustard
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper

Step-by-Step Instructions

Step 1: Prep the oven and pan

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with foil (or parchment over foil for easy cleanup). If you prefer a loaf pan, lightly grease a standard 9 x 5-inch loaf pan instead, but note that a free-form loaf on a sheet pan gives you more glaze coverage and better browning.

Step 2: Clean and finely chop the leeks

Trim off the dark green tops and the root end. Slice the leeks lengthwise, then rinse thoroughly under running water, fanning the layers to remove any grit.

Finely chop the white and light green parts until you have small pieces (this helps them “disappear” into the meatloaf and gives a gentle onion flavor in every bite).

Step 3: Soften the leeks for sweet, delicate flavor

Melt 2 tablespoons unsalted butter in a skillet over medium heat. Add the chopped leeks and 1/4 teaspoon kosher salt. Cook, stirring often, until the leeks are very soft but not browned, 8–10 minutes.

Scrape them onto a plate and let cool for 5 minutes. (Adding hot leeks directly to the meat mixture can start to cook the eggs and make mixing less even.)

Step 4: Make the breadcrumb “panade” for a tender meatloaf

In a large bowl, stir together 3/4 cup breadcrumbs and 1/2 cup whole milk. Let sit for 2 minutes to fully hydrate. This simple step keeps the meatloaf moist and tender.

Step 5: Mix the meatloaf gently (no overworking)

To the breadcrumb mixture, add the cooled leeks, 2 pounds ground beef, 2 eggs, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 minced garlic cloves, 1 teaspoon dried thyme, and 2 tablespoons chopped parsley.

Use clean hands to mix just until everything is evenly combined. Stop as soon as the mixture looks uniform; overmixing can make meatloaf tight and tough.

Step 6: Shape and bake the meatloaf

Turn the mixture onto your prepared baking sheet and shape it into an even loaf about 9 inches long and 5 inches wide, with a gently rounded top. Keeping the loaf an even thickness helps it cook evenly.

Bake at 375°F (190°C) for 40 minutes.

Step 7: Glaze, finish baking, and rest before slicing

While the meatloaf bakes, whisk together the glaze: 1/2 cup ketchup, 2 tablespoons tomato paste, 1 tablespoon brown sugar, 2 teaspoons apple cider vinegar, 1 teaspoon Dijon mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

After the initial 40 minutes, pull the meatloaf out and brush a generous layer of glaze over the top and sides. Return to the oven and bake for 20–25 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C).

Let the meatloaf rest on the pan for 10–15 minutes before slicing. Resting helps the juices redistribute so the slices hold together cleanly.

Pro Tips

• Chop leeks very small: Fine pieces blend into the loaf and give flavor without creating stringy bites.
• Keep leeks pale, not browned: Gentle softening brings sweetness; browning can add a sharper flavor that competes with the “homestyle” vibe.
• Use an instant-read thermometer: Pull at 160°F (71°C) for safe, juicy meatloaf.
• Shape matters: A slightly flatter loaf (not a tall dome) cooks more evenly and gives you more glaze per slice.
• Mix lightly: The more you work ground beef, the more compact the texture becomes.

Variations

• Beef and pork blend: Swap 1/2 pound (227 g) of the beef for ground pork for extra richness.
• Herb-forward: Replace dried thyme with 1 tablespoon chopped fresh thyme and add 1 teaspoon chopped fresh rosemary.
• Spicy-sweet glaze: Add 1 teaspoon hot sauce or 1/4 teaspoon cayenne to the glaze for gentle heat.

Storage & Make-Ahead

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

Reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes (add a spoonful of water or extra glaze and cover loosely with foil to keep it moist), or microwave in short bursts until hot.

Make-ahead (best option): Mix and shape the loaf up to 24 hours ahead. Wrap tightly and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the initial bake time before glazing.

Freeze: Wrap cooked, cooled meatloaf tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until hot throughout.

Nutrition (per serving)

Approximate, based on 8 servings: 390 calories, 27 g protein, 26 g fat, 13 g carbohydrates, 2 g fiber, 7 g sugar, 820 mg sodium.