Homestyle Beef Meatloaf With Toasted Breadcrumbs and Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 1/2 cups panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 1/2 lb ground beef (80/20)
• Glaze: 1/2 cup ketchup, 2 tbsp packed light brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil (or use a baking rack on top).
• 2. Toast panko in butter + oil over medium heat until golden (4–5 minutes); cool 5 minutes.
• 3. Whisk milk, eggs, onion, garlic, Worcestershire, Dijon, parsley, salt, pepper, thyme; stir in toasted crumbs.
• 4. Gently mix in ground beef just until combined; shape into a 9 x 5-inch loaf on the sheet.
• 5. Bake 35 minutes.
• 6. Stir glaze; spread over loaf and bake 20 minutes more, to 160°F internal temp.
• 7. Rest 10 minutes; slice and serve.

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Why You’ll Love This Recipe

• Better texture: Lightly toasted breadcrumbs hold moisture while giving the loaf real structure (no crumbling slices).
• Nuttier, deeper flavor: Toasting the crumbs adds a warm, savory “roasted” note that plain breadcrumbs can’t.
• Classic comfort: A traditional sweet-tangy tomato glaze bakes into a shiny, sticky top.
• Home-cook friendly: Simple ingredients, straightforward technique, and reliable timing.

Grocery List

• Produce: 1 small yellow onion, garlic, fresh parsley
• Dairy: unsalted butter, whole milk, 2 large eggs
• Pantry: panko breadcrumbs, olive oil, ketchup, light brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, dried thyme
• Meat: ground beef (80/20)

Full Ingredients

Toasted Breadcrumb Binder

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 1/2 cups panko breadcrumbs
• 1/2 cup whole milk
• 2 large eggs

Meatloaf

• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1 1/2 lb ground beef (80/20 recommended for best moisture)

Traditional Tomato Glaze

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard

Step-by-Step Instructions

Step 1: Prep the oven and pan

Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with foil for easy cleanup, or set a baking rack on the sheet if you’d like a little more airflow around the loaf. (A rack helps reduce grease pooling, but it’s optional.)

Set out a thermometer if you have one; meatloaf is best when you pull it right at temperature.

Step 2: Lightly toast the breadcrumbs

In a large skillet over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add 1 1/2 cups panko breadcrumbs and stir constantly until the crumbs are light golden brown and smell nutty, about 4–5 minutes.

Scrape the toasted crumbs into a large mixing bowl and let them cool for 5 minutes. (Cooling helps prevent the eggs from cooking when you mix.)

Step 3: Make the flavorful binder

To the bowl with the toasted crumbs, add 1/2 cup whole milk and stir to moisten. Add 2 large eggs and whisk until evenly combined.

Stir in the aromatics and seasonings: 1 cup finely diced onion, 3 cloves minced garlic, 2 tbsp Worcestershire, 1 tbsp Dijon, 2 tbsp chopped parsley, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Let it sit for 2 minutes so the toasted crumbs can fully hydrate.

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

Add 1 1/2 lb ground beef to the bowl. Using clean hands, gently mix just until you no longer see streaks of egg or dry crumbs. Stop as soon as it looks uniform.

Tip: Overmixing compresses the meat and can make the loaf tough. Gentle mixing keeps it tender.

Step 5: Shape the loaf

Transfer the mixture to your prepared baking sheet and shape it into a loaf about 9 inches long by 5 inches wide and roughly 2 1/2 inches tall. Smooth the top and sides with damp hands so it bakes evenly and slices neatly.

If you prefer a pan-shaped loaf, you can use a standard 9 x 5-inch loaf pan, but a free-form loaf on a sheet tends to brown better and keeps the edges from steaming.

Step 6: Bake, then glaze

Bake the meatloaf for 35 minutes at 350°F (177°C).

While it bakes, stir together the glaze in a small bowl: 1/2 cup ketchup, 2 tbsp light brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, and 1 tsp Dijon.

After 35 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top (use all of it for a thick, classic coating). Return to the oven and bake for 20 minutes, or until the center reaches 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 you get moist slices that hold together.

Slice into 6 thick slices and serve warm. This meatloaf is great with mashed potatoes, roasted green beans, or a crisp salad.

Pro Tips

• Toast to light-golden, not dark-brown: You want a nutty flavor without bitterness. Stir constantly and pull the crumbs as soon as they turn pale gold.
• Hydrate the crumbs: Letting the milk-and-egg mixture sit for a couple of minutes gives the toasted crumbs time to absorb liquid, which improves sliceability.
• Use an instant-read thermometer: Pulling at 160°F prevents dry meatloaf. If you wait until it “looks done,” it often ends up overbaked.
• Free-form loaf = better browning: Baking on a sheet encourages caramelization on the sides and helps fat render away.
• Clean slices: Use a serrated knife or a very sharp chef’s knife, and wipe the blade between cuts if the glaze is sticky.

Variations

• Half beef, half pork: Replace 3/4 lb of the beef with 3/4 lb ground pork for an even richer, juicier loaf. Keep the same baking temperature and target 160°F.
• Smoky ranch-style glaze: Add 1/2 tsp smoked paprika to the glaze and swap the apple cider vinegar for 1 tbsp pickle juice for extra tang.
• Cheddar-stuffed: Press half the meat mixture into shape, add a line of 3/4 cup shredded sharp cheddar down the center (leave a 1-inch border), then cover with remaining mixture and seal edges well.

Storage & Make-Ahead

Refrigerate: Cool leftovers to room temperature (within 2 hours), then store airtight in the refrigerator for up to 4 days.

Freeze: Wrap slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 15–20 minutes (add a spoonful of water or extra ketchup on top to keep things moist), or microwave gently in 30-second bursts.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead; cover and refrigerate. Before baking, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed.

Nutrition (per serving)

Approximate per 1/6 of recipe: 430 calories, 28 g protein, 26 g fat, 22 g carbohydrates, 3 g fiber, 11 g sugar, 860 mg sodium. Values vary by brand and fat content of beef.