Homestyle Beef Meatloaf With Mustard and Sweet Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 recommended)
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 2 tbsp mild mustard (yellow or mild Dijon)
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper
• 1 tsp Worcestershire sauce, 1 tsp garlic powder
• Glaze: 1/2 cup ketchup, 2 tbsp packed brown sugar, 1 tbsp apple cider vinegar

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil (or prep a 9×5-inch loaf pan).
• 2) Soak breadcrumbs in milk for 2 minutes; whisk in eggs, mustard, Worcestershire, and seasonings.
• 3) Add onion and beef; gently mix just until combined.
• 4) Shape into a loaf (about 9 x 5 inches) on the sheet (or pack into loaf pan).
• 5) Bake 40 minutes.
• 6) Brush with glaze; bake 20 minutes more, to 160°F (71°C) internal temp. Rest 10 minutes, slice, serve.

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Why You’ll Love This Recipe

• Moist and tender: Milk-soaked breadcrumbs keep the meatloaf soft instead of dense.
• Classic comfort with a twist: Mild mustard adds savory depth without tasting “mustardy.”
• Sweet-tangy glaze: The ketchup-brown sugar finish caramelizes slightly for that homestyle top.
• Reliable for weeknights: Straightforward ingredients, simple method, and great leftovers.

Grocery List

• Produce: 1 small yellow onion
• Dairy: whole milk, 2 large eggs
• Meat: 2 lb ground beef (80/20 recommended)
• Pantry: plain breadcrumbs, mild mustard (yellow or mild Dijon), ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper, garlic powder

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for best moisture)
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 2 tbsp mild mustard (yellow mustard or mild Dijon)
• 1 tsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder

Sweet Tomato Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp mild mustard (optional, for a slightly tangier finish)

Optional for Serving

• Mashed potatoes, roasted 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 a classic free-form loaf with more glaze surface area: line a rimmed baking sheet with foil (for easy cleanup). If you have one, place a wire rack on top so fat can drip away. Alternatively, lightly grease a 9×5-inch loaf pan for a taller, more compact loaf.

Step 2: Make the breadcrumb-and-milk mixture (your moisture insurance)

In a large bowl, stir together the breadcrumbs and milk. Let it sit for 2 minutes so the crumbs hydrate.

Whisk in the eggs, mild mustard, Worcestershire sauce, kosher salt, black pepper, and garlic powder until smooth and well combined.

Step 3: Add onion and beef, then mix gently

Add the finely diced onion to the bowl and stir to distribute.

Add the ground beef. Using clean hands or a fork, mix just until everything is evenly combined and the mixture holds together. Stop as soon as it’s uniform; overmixing is the fastest way to make meatloaf tough.

Step 4: Shape the loaf

If using a baking sheet, mound the mixture in the center and shape it into a loaf about 9 inches long and 5 inches wide, with a gently rounded top. A consistent thickness helps it cook evenly.

If using a loaf pan, press the mixture in evenly without packing it down too firmly (a light hand helps keep it tender). Smooth the top.

Step 5: Bake the meatloaf (first stage)

Bake at 350°F (177°C) for 40 minutes.

During this time, the loaf sets up and starts to brown lightly. If you see excess fat pooling (especially in a loaf pan), carefully spoon off a little so the glaze won’t slide.

Step 6: Mix the glaze and finish baking

While the meatloaf bakes, stir together the ketchup, brown sugar, apple cider vinegar, and (if using) 1 tsp mild mustard until smooth.

After the first 40 minutes, pull the meatloaf out and brush on about half of the glaze in an even layer. Return to the oven and bake for 10 minutes.

Brush on the remaining glaze, then bake for 10 more minutes, or until the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

Step 7: Rest, slice, and serve

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

Slice into 6 portions and serve warm. The glaze should be shiny, slightly thickened, and gently tangy-sweet.

Pro Tips

• Don’t overmix: Mix just until combined for a tender, sliceable meatloaf.
• Use 80/20 beef: Leaner beef (like 90/10) can turn dry unless you add extra moisture.
• Finely dice the onion: Small pieces soften quickly and distribute flavor without making the loaf crumbly.
• Thermometer beats guessing: Pull at 160°F (71°C) in the center for safe, juicy results.
• Two-stage glazing tastes better: Halfway on for adherence, then again at the end for a glossy, fresh-tasting finish.

Variations

• Half beef, half pork: Use 1 lb (454 g) ground beef and 1 lb (454 g) ground pork for a richer, even more tender loaf.
• Smoky-sweet glaze: Replace half the ketchup with barbecue sauce (1/4 cup ketchup + 1/4 cup BBQ sauce) and keep the brown sugar and vinegar the same.
• Extra savory: Add 1/2 tsp smoked paprika to the meat mixture and swap mild mustard for whole-grain mustard for a little texture.

Storage & Make-Ahead

Cool leftovers, then refrigerate in an airtight container for up to 4 days. Reheat slices covered in a 325°F (163°C) oven for 12–18 minutes or until hot throughout (aim for 165°F / 74°C for reheating). For freezing, wrap cooled slices (or the whole loaf) tightly and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Make-ahead option: Mix and shape the meatloaf up to 24 hours ahead. Cover tightly and refrigerate. Bake as directed, adding 5 minutes to the first bake stage if it’s going into the oven very cold.

Nutrition (per serving)

Approximate per serving (1/6 of loaf): 390 calories, 28 g protein, 24 g fat, 16 g carbohydrates, 1 g fiber, 7 g sugar, 780 mg sodium. Values vary by brand and fat content of beef.