Homestyle Meatloaf With Mustard-Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (includes 10-minute rest)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• Glaze: 1/2 cup (120 g) ketchup, 2 tbsp yellow mustard, 2 tbsp packed light brown sugar, 1 tbsp apple cider vinegar

Do This

• 1) Heat oven to 375°F (190°C). Line a sheet pan with foil and lightly oil it (or use a 9×5-inch loaf pan).
• 2) Mix breadcrumbs + milk in a bowl; rest 5 minutes to hydrate.
• 3) Add ground beef, eggs, onion, garlic, salt, pepper, and Worcestershire; mix gently until just combined.
• 4) Shape into a loaf (about 9×5 inches) on the pan; smooth the top.
• 5) Stir glaze ingredients; brush half over the loaf.
• 6) Bake 45 minutes; brush on remaining glaze; bake 10–15 minutes more until 160°F (71°C) inside.
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Classic comfort, no fuss: Straightforward ingredients and easy mixing—perfect for a weeknight.
• Moist, tender slices: Breadcrumbs, eggs, and a gentle mix keep the texture soft instead of dense.
• That glaze: Ketchup + mustard + brown sugar bakes into a tangy-sweet, caramelized top.
• Great leftovers: Slices reheat beautifully for sandwiches, rice bowls, or quick dinners.

Grocery List

• Meat: ground beef (80/20)
• Produce: yellow onion, garlic
• Dairy: milk, eggs
• Pantry: plain breadcrumbs, ketchup, yellow mustard, light brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for the best moisture)
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce

Mustard-Ketchup Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp yellow mustard
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar

Optional for Serving (not required, but great)

• Mashed potatoes, roasted potatoes, or buttered egg noodles
• Green beans or a simple side salad

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 375°F (190°C). For easiest cleanup and the best glaze caramelization, line a rimmed sheet pan with foil and lightly oil it. You can also use a 9×5-inch loaf pan, but a free-form loaf on a sheet pan allows more browning around the edges.

Step 2: Hydrate the breadcrumbs for a tender texture

In a large mixing bowl, stir together the breadcrumbs and milk. Let the mixture sit for 5 minutes. This quick soak (often called a panade) helps the meatloaf stay moist and sliceable instead of dry or crumbly.

Step 3: Add the remaining meatloaf ingredients

To the breadcrumb mixture, add the eggs, diced onion, minced garlic, kosher salt, black pepper, and Worcestershire sauce. Mix until evenly combined.

Add the ground beef and use clean hands (or a fork) to mix gently until everything is just combined. Do not overmix—that’s the main cause of a tough, tight meatloaf.

Step 4: Shape the loaf

Turn the mixture onto the prepared sheet pan and shape it into a loaf about 9 inches long and 5 inches wide, roughly 2 inches tall. Smooth the top and sides so the glaze will coat evenly.

If using a loaf pan, press the mixture in gently, smoothing the top. (If you see a lot of liquid/fat in the pan after baking, carefully pour it off before glazing for the final bake.)

Step 5: Mix the tangy-sweet mustard-ketchup glaze

In a small bowl, whisk together the ketchup, yellow mustard, brown sugar, and apple cider vinegar until smooth. This combo gives you sweetness, tang, and a glossy finish that caramelizes in the oven.

Step 6: Glaze and bake (first stage)

Brush or spoon about half of the glaze evenly over the top and sides of the loaf.

Bake at 375°F (190°C) for 45 minutes.

Step 7: Glaze again and finish baking until perfectly done

Pull the meatloaf out and brush on the remaining glaze (this second coat is what gives you that shiny, sticky top).

Return to the oven and bake for 10–15 minutes more, or until an instant-read thermometer inserted into the center registers 160°F (71°C).

If you want extra caramelization, you can broil on High for 1–2 minutes at the end, watching closely so the sugars don’t burn.

Step 8: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so you get neat slices instead of a crumbly, leaky loaf.

Slice into 6 thick portions and serve warm, spooning any extra glaze from the pan over the top.

Pro Tips

• Use 80/20 beef for the best texture: Leaner beef can work, but the meatloaf may be drier.
• Dice the onion finely: Small pieces soften fully and hold the loaf together better.
• Mix gently and briefly: Overmixing compresses the proteins and makes slices tough.
• Free-form loaf = more browning: Shaping on a sheet pan gives you caramelized edges and better glaze coverage.
• Trust the thermometer: Pull at 160°F (71°C) in the center for safe, juicy meatloaf.

Variations

• Spicy-sweet glaze: Add 1–2 tsp hot sauce or 1/4 tsp cayenne to the glaze.
• BBQ-style topping: Replace the ketchup with 1/2 cup (120 g) BBQ sauce; keep the mustard and brown sugar for tang and shine.
• Extra-savory meatloaf: Add 1 tsp smoked paprika and increase Worcestershire to 2 tsp.

Storage & Make-Ahead

Refrigerate: Cool completely, then store slices in an airtight container for up to 4 days. Reheat gently in the microwave (covered) in 30-second bursts, or in a 325°F (163°C) oven until warmed through.

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. Before baking, let it sit at room temperature for 20 minutes, then glaze and bake as directed.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 28 g protein, 27 g fat, 17 g carbohydrates, 2 g fiber, 9 g sugar, 820 mg sodium.