Homestyle Garlic Herb Meatloaf with Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (60 g) plain breadcrumbs
• 2 large eggs
• 1/2 cup (120 ml) milk
• 1 small yellow onion, finely minced (about 3/4 cup / 110 g)
• 3 cloves garlic, minced
• 1/4 cup (10 g) chopped fresh parsley
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• Glaze: 1/2 cup (120 g) tomato sauce, 2 tbsp (30 g) ketchup, 1 tbsp (12 g) brown sugar, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar

Do This

• 1) Heat oven to 350°F (175°C). Line a sheet pan with foil; set a wire rack on top (optional but helps).
• 2) Stir breadcrumbs + milk; rest 5 minutes to hydrate.
• 3) Mix beef, eggs, onion, garlic, parsley, thyme, salt, pepper, and breadcrumb mixture just until combined.
• 4) Shape into a loaf (about 9 x 5 inches) on the rack/pan.
• 5) Bake 40 minutes.
• 6) Stir glaze; brush on top. Bake 15 minutes more (to 160°F / 71°C internal).
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Classic, tender meatloaf texture thanks to the breadcrumb-and-milk mixture (no dry slices).
• Big homestyle flavor from onion, garlic, parsley, and thyme without being fussy.
• A mild tomato glaze that sets into a glossy, lightly tangy finish (not overly sweet).
• Easy to prep ahead and great for leftovers (sandwiches included).

Grocery List

• Produce: 1 small yellow onion, 3 garlic cloves, fresh parsley
• Dairy: milk, 2 large eggs
• Pantry: ground beef (80/20), plain breadcrumbs, dried thyme, kosher salt, black pepper, tomato sauce, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar

Full Ingredients

Meatloaf

• Ground beef: 2 lb (907 g) 80/20 ground beef
• Plain breadcrumbs: 3/4 cup (60 g)
• Milk: 1/2 cup (120 ml)
• Eggs: 2 large
• Yellow onion: 1 small, finely minced (about 3/4 cup / 110 g)
• Garlic: 3 cloves, minced
• Fresh parsley: 1/4 cup (10 g) finely chopped
• Dried thyme: 1 teaspoon
• Kosher salt: 1 1/2 teaspoons
• Black pepper: 1/2 teaspoon

Mild Tomato Glaze

• Tomato sauce: 1/2 cup (120 g)
• Ketchup: 2 tablespoons (30 g)
• Brown sugar: 1 tablespoon (12 g), packed
• Worcestershire sauce: 1 teaspoon
• Apple cider vinegar: 1 teaspoon

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with foil for easy cleanup. If you have a wire rack, set it on the sheet pan; this helps excess fat drip away and encourages better browning. If you don’t have a rack, you can bake the meatloaf directly on the foil-lined pan.

Step 2: Hydrate the breadcrumbs for a tender loaf

In a large bowl, combine the breadcrumbs and milk. Stir until evenly moistened, then let it sit for 5 minutes. This quick soak (sometimes called a panade) helps the meatloaf stay juicy and sliceable instead of dense or crumbly.

Step 3: Add the aromatics, herbs, and seasonings

To the breadcrumb-and-milk mixture, add the eggs, minced onion, garlic, parsley, thyme, kosher salt, and black pepper. Mix with a fork until the eggs are broken up and everything looks evenly combined. This step helps you avoid over-mixing once the beef goes in.

Step 4: Mix in the ground beef gently

Add the ground beef to the bowl. Using clean hands, mix just until the mixture is uniform and you no longer see streaks of egg or dry crumbs. Try not to knead or compress it; over-mixing can make the finished meatloaf tight and tough.

Step 5: Shape the loaf for even cooking

Transfer the meat mixture to your prepared rack/pan and shape it into a loaf about 9 inches long, 5 inches wide, and roughly 2 to 2 1/2 inches tall. A free-form loaf cooks more evenly and gives you more glazed surface area than a tightly packed loaf in a pan.

Step 6: Bake the meatloaf (first stage)

Bake at 350°F (175°C) for 40 minutes. You should see some rendered juices on the pan and the loaf should look set and lightly browned at the edges.

Step 7: Make the mild tomato glaze

While the meatloaf bakes, stir together tomato sauce, ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar in a small bowl until smooth. This glaze is intentionally mild: a gentle sweetness, a little tang, and a savory backbone that pairs well with garlic and herbs.

Step 8: Glaze, finish baking, and rest before slicing

After 40 minutes, remove the meatloaf from the oven and brush or spoon the glaze generously over the top (use it all for a thick, shiny coating). Return to the oven and bake for 15 minutes more, or until the center registers 160°F (71°C) on an instant-read thermometer.

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

Pro Tips

• Use 80/20 beef for best texture: Leaner beef can bake up drier. If you only have lean beef, be extra careful not to overbake.
• Mince the onion finely: Small pieces soften quickly and blend into the loaf. Large chunks can create weak spots that make slices fall apart.
• Don’t over-mix: Mix just until combined. Overworking ground beef compacts the proteins and makes the loaf dense.
• Thermometer = perfect doneness: Pull at 160°F (71°C). If you rely only on time, it’s easy to overcook.
• Resting is not optional: Those 10 minutes make the difference between juicy slices and meatloaf that leaks on the cutting board.

Variations

• Extra-garlicky herb loaf: Increase garlic to 5 cloves and add 1 tablespoon extra chopped parsley for a brighter, more aromatic slice.
• Smoky tomato glaze: Replace the ketchup with 2 tablespoons (30 g) smoky barbecue sauce for a subtle smoky note while keeping the glaze mild.
• Mini meatloaves: Shape into 6 individual loaves. Bake 25 minutes, glaze, then bake 10 minutes more, to 160°F (71°C).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store tightly covered in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10–12 minutes or gently in the microwave until hot.

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

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Let it sit at room temperature for 20 minutes before baking. Mix the glaze ahead as well and refrigerate; stir before using.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 28 g protein, 28 g fat, 18 g carbohydrates, 2 g fiber, 7 g sugar, 780 mg sodium.