Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large head garlic + 1 teaspoon olive oil
- 2 lb ground beef (85/15 recommended)
- 3/4 cup plain breadcrumbs
- 1/3 cup milk
- 2 large eggs
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 teaspoons kosher salt, 1 teaspoon black pepper
- 2 teaspoons Worcestershire sauce, 1 teaspoon dried thyme
- Glaze: 1/2 cup ketchup, 2 tablespoons tomato paste, 2 tablespoons light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard
Do This
- 1. Roast garlic at 400°F for 40 minutes; cool, squeeze cloves out, and mash.
- 2. Lower oven to 350°F. Line a sheet pan with foil (or prep a loaf pan).
- 3. Mix breadcrumbs + milk in a large bowl; rest 5 minutes.
- 4. Add eggs, onion, mashed roasted garlic, seasonings, Worcestershire; mix.
- 5. Add ground beef; gently mix just until combined. Shape into a loaf.
- 6. Bake 30 minutes, glaze; bake 20 minutes, glaze; bake 5–15 minutes more to 160°F internal.
- 7. Rest 10 minutes, slice thick, and serve.
Why You’ll Love This Recipe
- Mellow savory depth: Roasted garlic turns sweet and nutty, giving classic meatloaf extra richness without sharp garlic bite.
- Moist, sliceable texture: Breadcrumbs soaked in milk (a simple panade) keep the loaf tender and not crumbly.
- That sticky tomato glaze: A tangy-sweet ketchup-tomato paste glaze bakes into a glossy, steakhouse-style top.
- Weeknight-friendly technique: Straightforward steps with easy overlap (prep while garlic roasts).
Grocery List
- Produce: 1 large head garlic, 1 medium yellow onion
- Dairy: milk, 2 large eggs
- Meat: 2 lb ground beef (85/15 recommended)
- Pantry: plain breadcrumbs, ketchup, tomato paste, light brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, olive oil, kosher salt, black pepper, dried thyme
Full Ingredients
Roasted Garlic
- 1 large head garlic
- 1 teaspoon olive oil
Meatloaf
- 3/4 cup plain breadcrumbs
- 1/3 cup milk
- 2 large eggs
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 lb ground beef (85/15 recommended for best moisture)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
Tomato Glaze
- 1/2 cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons light brown sugar (packed)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Pan
- 1 sheet of aluminum foil (or parchment) for lining
- Nonstick cooking spray (or a light wipe of oil)
Step-by-Step Instructions
Step 1: Roast the garlic until sweet and soft
Preheat the oven to 400°F (rack in the middle). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place the garlic on a piece of foil, drizzle with 1 teaspoon olive oil, and wrap tightly.
Roast for 40 minutes, until the cloves are very soft and lightly caramelized. Carefully unwrap (hot steam!), then let cool for 10 minutes. Squeeze the cloves into a small bowl and mash into a smooth paste with a fork.
Step 2: Set up the oven and pan for the meatloaf
Reduce the oven temperature to 350°F. Line a rimmed baking sheet with foil (for easy cleanup) and lightly coat with nonstick spray. This freeform method gives you more glaze surface area and better browning.
If you prefer a loaf pan: lightly grease a 9 x 5-inch loaf pan. (Tip: a pan can hold more moisture; a sheet pan browns more.)
Step 3: Make the breadcrumb-milk mixture for tenderness
In a large mixing bowl, combine the 3/4 cup breadcrumbs and 1/3 cup milk. Stir and let sit for 5 minutes to hydrate. This simple step helps the meatloaf stay juicy and slice cleanly.
Step 4: Mix in the flavor builders (including mashed roasted garlic)
To the breadcrumb mixture, add the 2 eggs, diced onion, mashed roasted garlic, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons Worcestershire, and 1 teaspoon dried thyme.
Mix with a fork or your hands until evenly combined.
Step 5: Add the beef and form the loaf (mix gently)
Add the 2 lb ground beef to the bowl. Using clean hands, mix gently just until everything is evenly distributed. Avoid overmixing, which can make meatloaf dense.
Shape into a loaf about 9 inches long and 4 inches wide on the prepared baking sheet. If using a loaf pan, press the mixture in lightly and smooth the top.
Step 6: Stir the tomato glaze
In a small bowl, whisk together 1/2 cup ketchup, 2 tablespoons tomato paste, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
This glaze should be thick and glossy; it will set and concentrate in the oven.
Step 7: Bake, glaze in layers, rest, and slice
Bake the meatloaf at 350°F for 30 minutes. Remove from the oven and brush on about 1/2 of the glaze.
Return to the oven and bake 20 minutes more. Brush with most of the remaining glaze, then bake an additional 5 to 15 minutes, until the thickest part registers 160°F on an instant-read thermometer.
Let the meatloaf rest for 10 minutes before slicing (this keeps the juices in the meat instead of on the cutting board). Slice into 8 thick pieces and serve warm.
Pro Tips
- Don’t rush the garlic: Roast until the cloves are truly soft; under-roasted garlic won’t mash smoothly and can taste sharp.
- Mix lightly: Combine just until the meat mixture looks uniform. Overmixing is the most common cause of tough meatloaf.
- Use a thermometer: Pull at 160°F in the center for food safety and best texture.
- Freeform loaf = better glaze: A sheet-pan loaf gives more surface area for that sticky tomato topping.
- Rest before slicing: The 10-minute rest makes slices neater and the meatloaf noticeably juicier.
Variations
- Beef + pork blend: Replace 1/2 lb of the beef with 1/2 lb ground pork for extra richness.
- Spicy-sweet glaze: Add 1 to 2 teaspoons hot sauce or 1/4 teaspoon cayenne to the glaze.
- Herb-forward: Swap dried thyme for 1 tablespoon chopped fresh parsley and 1 teaspoon chopped fresh rosemary (mix into the meat).
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices in a 350°F oven for 10 to 15 minutes (cover with foil), or microwave gently in short bursts.
Freeze: Wrap cooled slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: You can roast the garlic up to 3 days ahead and refrigerate it. You can also mix and shape the meatloaf, cover tightly, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the bake time if starting cold from the fridge.
Nutrition (per serving)
Approximate (based on 8 servings): 420 calories, 28 g protein, 20 g carbohydrates, 24 g fat, 8 g sugar, 1 g fiber, 720 mg sodium.
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