Homestyle Beef Meatloaf With Soy Sauce and Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 3/4 cup (75 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1 tbsp light soy sauce
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp Dijon mustard
• 1 tsp smoked paprika (optional)
• Glaze: 1/2 cup (120 g) ketchup, 2 tbsp (30 g) tomato paste, 2 tbsp (25 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar

Do This

• 1. Heat oven to 350°F (177°C). Line a sheet pan with foil and set a wire rack on top (or use a loaf pan).
• 2. Soak breadcrumbs in milk for 5 minutes.
• 3. Mix in eggs, onion, garlic, soy sauce, Worcestershire, seasonings, then gently mix in beef.
• 4. Shape into a loaf (about 9 x 5 inches) on the rack or press into a loaf pan.
• 5. Bake 40 minutes.
• 6. Mix glaze; spread over loaf; bake 15–20 minutes more until 160°F (71°C) internal temp.
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Classic comfort, better flavor: a small amount of light soy sauce boosts savory umami without making the meatloaf taste like soy.
• Moist and tender: the milk-soaked breadcrumbs (panade) keep the loaf juicy and sliceable.
• That sticky tomato glaze: sweet-tangy and glossy, it caramelizes beautifully in the final bake.
• Weeknight-friendly: simple ingredients, straightforward steps, reliable results.

Grocery List

• Produce: 1 small yellow onion, garlic
• Dairy: whole milk, 2 large eggs
• Pantry: plain breadcrumbs, light soy sauce, Worcestershire sauce, ketchup, tomato paste, brown sugar, apple cider vinegar, Dijon mustard, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

Meatloaf

• Ground beef: 2 lb (907 g), ideally 80/20 for the best moisture
• Plain breadcrumbs: 3/4 cup (75 g)
• Whole milk: 1/2 cup (120 ml)
• Eggs: 2 large
• Yellow onion: 1 small, finely diced (about 1 cup / 150 g)
• Garlic: 3 cloves, minced
• Light soy sauce: 1 tbsp (15 ml)
• Worcestershire sauce: 1 tbsp (15 ml)
• Dijon mustard: 2 tsp (10 g)
• Kosher salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Smoked paprika (optional): 1 tsp

Tomato Glaze

• Ketchup: 1/2 cup (120 g)
• Tomato paste: 2 tbsp (30 g)
• Brown sugar (packed): 2 tbsp (25 g)
• Apple cider vinegar: 1 tbsp (15 ml)

Step-by-Step Instructions

Step 1: Prep the oven and pan

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

For the best glaze and browning, line a rimmed sheet pan with foil and place a wire rack on top. This lets fat drip away and helps the sides brown. If you prefer a more traditional loaf shape, you can use a 9 x 5-inch loaf pan instead (drain excess fat carefully before glazing).

Step 2: Make the breadcrumb panade for a tender texture

In a large bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes, until the crumbs absorb the milk and become thick and pasty.

This quick soak is a simple trick that helps the meatloaf stay moist and prevents it from turning dense.

Step 3: Add the aromatics, seasoning, and umami boosters

To the bowl with the breadcrumb mixture, add the eggs, diced onion, minced garlic, light soy sauce, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and smoked paprika (if using).

Mix until evenly combined. You want the onion and garlic distributed throughout so every slice has flavor.

Step 4: Mix in the beef gently (do not overwork)

Add the ground beef to the bowl. Using clean hands or a fork, mix just until everything is evenly combined and you don’t see streaks of breadcrumb mixture.

Tip: Overmixing compacts the meat and makes meatloaf tough. Stop as soon as the mixture holds together.

Step 5: Shape the loaf

Transfer the mixture to the prepared rack-lined sheet pan and shape into a loaf about 9 inches long, 5 inches wide, and roughly 2 1/2 inches tall. Smoothing the surface helps the glaze coat evenly.

If using a loaf pan, press the mixture in gently and level the top (avoid packing it down hard).

Step 6: Bake, then glaze

Bake the meatloaf at 350°F (177°C) for 40 minutes.

While it bakes, whisk together the glaze: ketchup, tomato paste, brown sugar, and apple cider vinegar until smooth.

After 40 minutes, carefully remove the meatloaf from the oven and spread the glaze evenly over the top (use all of it for a generous coating).

Step 7: Finish baking to the right temperature

Return the glazed meatloaf to the oven and bake for 15–20 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

If you’d like a slightly more caramelized top, you can broil on High for 1–2 minutes at the end, watching closely to prevent burning.

Step 8: Rest, slice, and serve

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

Slice into 8 thick slices and serve warm. Classic sides like mashed potatoes and green beans are perfect, and the glaze loves a little extra pepper on top.

Pro Tips

• Use 80/20 beef for best texture: leaner beef (like 90/10) can taste drier unless you add extra moisture.
• Dice the onion small: fine dice helps it soften fully during baking and keeps the loaf easy to slice.
• Check temperature early: ovens vary. Start checking at the 55-minute mark to avoid overbaking.
• Rack method = better glaze: baking on a rack helps the sides brown and keeps the loaf from sitting in rendered fat.
• Soy sauce is salty: use light soy sauce as written; avoid dark soy sauce here (it’s stronger and can throw off balance).

Variations

• Half beef, half pork: Replace 1 lb (454 g) of beef with 1 lb (454 g) ground pork for extra tenderness and richness.
• Spicy-sweet glaze: Add 1 tsp hot sauce or 1/4 tsp cayenne to the glaze for a gentle kick.
• Extra-herby: Add 1 tbsp chopped fresh parsley (or 1 tsp dried Italian seasoning) to the meat mixture.

Storage & Make-Ahead

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

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

Reheat: Warm slices in a 350°F (177°C) oven, covered, for 10–15 minutes, or microwave gently in short bursts. Add a spoonful of ketchup on top if you want to refresh the glaze.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Bake as directed (you may need an extra 5–10 minutes if it goes into the oven very cold). Mix the glaze up to 3 days ahead and refrigerate.

Nutrition (per serving)

Approximate per 1/8 of recipe: 390 calories, 26 g protein, 24 g fat, 17 g carbohydrates, 2 g fiber, 9 g sugars, 820 mg sodium. Values vary by brand and exact fat content of beef.