Homestyle Beef Meatloaf with Tomato Barbecue Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 30 minutes (includes 10-minute rest)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 recommended)
• 3/4 cup (45 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 3/4 cup / 110 g)
• 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley (optional)
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 cup (120 g) ketchup
• 1/3 cup (80 g) mild barbecue sauce
• 1 tbsp packed light brown sugar
• 1 tsp apple cider vinegar

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil and set a wire rack on top (or use a 9×5-inch loaf pan).
• 2. Mix breadcrumbs + milk, rest 5 minutes. Stir in eggs, onion, garlic, parsley, Worcestershire, salt, pepper, paprika.
• 3. Add ground beef and gently mix just until combined; do not overwork.
• 4. Form a loaf (about 9×5 inches) and place on rack (or in pan). Bake 45 minutes.
• 5. Stir ketchup + mild BBQ sauce + brown sugar + vinegar. Brush on top.
• 6. Bake 20 minutes more, to 160°F (71°C) in the center.
• 7. Rest 10 minutes, slice thick, and serve with extra glaze if you like.

---

Why You’ll Love This Recipe

• Classic comfort, upgraded: Familiar homestyle meatloaf with a smoky-sweet ketchup-and-barbecue finish.
• Juicy and tender: The breadcrumb-and-milk panade keeps the beef moist without being mushy.
• Reliable glaze: The topping bakes into a shiny, lightly caramelized layer that tastes like “home,” just a little bolder.
• Great leftovers: Slices reheat beautifully for sandwiches, meal prep, or quick dinners.

Grocery List

• Produce: 1 small yellow onion, 3 cloves garlic, fresh parsley (optional)
• Dairy: whole milk, 2 large eggs
• Meat: 2 lb (907 g) ground beef (80/20 recommended)
• Pantry: plain breadcrumbs, Worcestershire sauce, kosher salt, black pepper, smoked paprika, ketchup, mild barbecue sauce, light brown sugar, apple cider vinegar

Full Ingredients

For the Meatloaf

• Ground beef: 2 lb (907 g) ground beef (80/20 for best flavor and moisture)
• Breadcrumbs: 3/4 cup (45 g) plain breadcrumbs
• Milk: 1/2 cup (120 ml) whole milk
• Eggs: 2 large eggs
• Onion: 1 small yellow onion, finely diced (about 3/4 cup / 110 g)
• Garlic: 3 cloves, minced
• Parsley (optional): 2 tbsp fresh parsley, chopped
• Worcestershire sauce: 1 tbsp
• Kosher salt: 1 1/2 tsp
• Black pepper: 1 tsp freshly ground
• Smoked paprika: 1 tsp

For the Tomato-Barbecue Topping (Smoky-Sweet Glaze)

• Ketchup: 1/2 cup (120 g)
• Mild barbecue sauce: 1/3 cup (80 g)
• Light brown sugar: 1 tbsp, packed
• Apple cider vinegar: 1 tsp

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat your oven to 350°F (177°C).

For the best shape and browning: line a rimmed sheet pan with foil (easy cleanup) and set a wire rack on top. This lets heat circulate and keeps the loaf from sitting in grease.

If you prefer a loaf pan: use a 9×5-inch loaf pan and line it with parchment (leave a little overhang so you can lift the loaf out). Note that a loaf pan tends to “steam” the sides more than a rack does, but it still works well.

Step 2: Make the panade for a tender, juicy texture

In a large mixing bowl, combine 3/4 cup breadcrumbs and 1/2 cup milk. Stir and let it sit for 5 minutes to fully hydrate.

This quick soak (called a panade) helps the meatloaf stay moist and sliceable, not dry or crumbly.

Step 3: Mix in the aromatics and seasonings

To the breadcrumb mixture, add 2 eggs, diced onion, minced garlic, parsley (if using), 1 tbsp Worcestershire sauce, 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika.

Stir until everything is evenly combined. Mixing the flavorings into the wet base first helps distribute them more evenly throughout the beef.

Step 4: Add the beef and form the loaf (gently)

Add 2 lb ground beef to the bowl. Using clean hands, gently mix just until the mixture comes together and looks uniform. Stop as soon as it’s combined; overmixing can make meatloaf dense and tough.

Shape the mixture into a loaf about 9 inches long by 5 inches wide. Place it on the prepared rack (or in your loaf pan). Smooth the top and sides so it bakes evenly.

Step 5: Bake the meatloaf (first stage)

Bake at 350°F (177°C) for 45 minutes.

This gives the loaf time to set up before you add the topping, so the glaze stays on top instead of sliding off.

Step 6: Stir the ketchup-and-barbecue topping and glaze the loaf

While the meatloaf bakes, stir together the topping in a small bowl: 1/2 cup ketchup, 1/3 cup mild barbecue sauce, 1 tbsp brown sugar, and 1 tsp apple cider vinegar.

After the first 45 minutes of baking, remove the meatloaf from the oven and generously brush the glaze over the top and a little down the sides.

Step 7: Finish baking, rest, and slice

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

Remove from the oven and let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so each slice stays moist.

Slice into 8 thick slices. If you like extra sauce, warm a spoonful of ketchup mixed with a little barbecue sauce and serve it on the side.

Pro Tips

• Don’t overmix: Mix just until combined; overworking ground beef makes the loaf tight and rubbery.
• Use a thermometer: Pull at 160°F (71°C) in the center for safe, juicy results. Time is a guide; temperature is the truth.
• Rack = better glaze: Baking on a rack over a lined pan improves browning and keeps the loaf from sitting in fat.
• Dice the onion small: Fine dice helps the onion soften fully in the bake, so the slices hold together neatly.
• Rest before slicing: The 10-minute rest makes cleaner slices and keeps juices from running out.

Variations

• Turkey-beef blend: Use 1 lb ground beef + 1 lb ground turkey. Keep everything else the same; still bake to 160°F (71°C).
• Spicy-sweet glaze: Add 1/2 tsp chili powder or 1 tsp hot sauce to the ketchup-barbecue topping.
• Extra smoky: Add 1/4 tsp ground chipotle powder to the meat mixture (a little goes a long way) while keeping the barbecue sauce mild.

Storage & Make-Ahead

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

Reheat: Place slices in a baking dish, add a spoonful of water or extra glaze, cover with foil, and warm at 325°F (163°C) for 15–20 minutes (depending on thickness). You can also microwave slices in 30-second bursts until hot.

Make-ahead (uncooked): Assemble and shape the loaf up to 24 hours ahead; cover and refrigerate. Mix the glaze and refrigerate separately. Bake as directed (you may need 5 extra minutes in the first stage if it’s going in very cold).

Freeze: Wrap cooked, cooled meatloaf (whole or sliced) tightly and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate, based on 8 servings: 420 calories, 28 g protein, 24 g fat, 22 g carbohydrates, 5 g sugar, 820 mg sodium.