Homestyle Sweet Onion Meatloaf With Tomato Brown Sugar Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (60 g) plain breadcrumbs
• 2 large eggs
• 1 cup (150 g) finely chopped sweet onion
• 1/3 cup (80 ml) milk
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper
• Glaze: 1/2 cup (120 g) ketchup, 3 tbsp (40 g) packed brown sugar, 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil and lightly oil it.
• 2. Mix breadcrumbs + milk, then add eggs, onion, Worcestershire, salt, pepper.
• 3. Gently mix in ground beef just until combined; do not overwork.
• 4. Shape into a 9 x 5-inch loaf on the pan.
• 5. Bake 40 minutes.
• 6. Stir glaze; spread on top and bake 15 minutes more (to 160°F / 71°C inside).
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Classic comfort food: Tender, hearty slices with that familiar homestyle flavor.
• Sweet onion magic: Finely chopped sweet onion melts into the meat for extra moisture and gentle sweetness.
• Sticky, shiny glaze: The tomato-brown sugar topping caramelizes into a tangy-sweet finish.
• Weeknight-friendly: Simple ingredients, straightforward steps, and great leftovers.

Grocery List

• Produce: 1 large sweet onion
• Dairy: 2 large eggs, milk
• Pantry: ground beef, plain breadcrumbs, Worcestershire sauce, ketchup, brown sugar, apple cider vinegar, kosher salt, black pepper

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for best moisture)
• 3/4 cup (60 g) plain breadcrumbs
• 1/3 cup (80 ml) milk
• 2 large eggs
• 1 cup (150 g) finely chopped sweet onion (cut very small so it softens well)
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Tomato-Brown Sugar Glaze

• 1/2 cup (120 g) ketchup
• 3 tbsp (40 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Worcestershire sauce

Optional for Serving

• Mashed potatoes or buttered noodles
• Roasted green beans or a simple salad
• Extra ketchup on the side

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the middle position. Preheat the oven to 375°F (190°C).

Line a rimmed baking sheet with foil (for easy cleanup) and lightly grease the foil with a small amount of oil. This recipe is best baked free-form so the sides brown nicely.

Step 2: Make the breadcrumb mixture (your moisture insurance)

In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 2 minutes so the breadcrumbs hydrate. This helps the meatloaf stay tender instead of tight and dry.

Step 3: Add the flavor builders

To the breadcrumb mixture, add the eggs, finely chopped sweet onion, Worcestershire sauce, kosher salt, and black pepper.

Stir until everything is evenly mixed. You want the onion distributed well so every slice has that sweet, mellow flavor.

Step 4: Mix in the ground beef gently

Add the ground beef to the bowl. Using clean hands (or a fork), mix just until the meat and seasonings are evenly combined.

Stop as soon as it comes together. Overmixing packs the meat and can make the loaf dense.

Step 5: Shape the loaf for even cooking

Turn the mixture onto your prepared baking sheet and shape it into a loaf about 9 inches long, 5 inches wide, and roughly 2 to 2 1/2 inches thick.

Smoothing the surface helps the glaze coat evenly, while a slightly rounded top gives you nice slices.

Step 6: Bake, then glaze

Bake the meatloaf for 40 minutes.

While it bakes, whisk together the glaze ingredients in a small bowl: ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce.

After 40 minutes, remove the meatloaf from the oven and spread the glaze over the top (and a little down the sides if you like). Return to the oven and bake for 15 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Step 7: Rest, slice, and serve

Let the meatloaf rest on the pan for 10 minutes. This keeps the juices from running out when you slice.

Slice into 8 even pieces and serve warm, spooning any extra glaze from the pan over the top.

Pro Tips

• Finely chop the sweet onion: Small pieces soften completely and blend into the loaf, adding flavor and moisture without crunchy bites.
• Use 80/20 ground beef: The extra fat keeps the meatloaf juicy. Leaner beef can taste drier.
• Do not overmix: Mix only until combined for a tender, sliceable texture.
• Check temperature, not just time: Pull at 160°F (71°C) in the center for safe, perfectly cooked meatloaf.
• Rest before slicing: Those 10 minutes make a big difference in keeping slices neat and moist.

Variations

• Spicier glaze: Add 1/2 tsp hot sauce or 1/4 tsp cayenne to the glaze for gentle heat.
• More savory, less sweet: Reduce brown sugar to 2 tbsp (27 g) and add 1 tsp Dijon mustard to the glaze.
• Mini meatloaves: Shape into 4 small loaves and bake at 375°F (190°C) for 25 minutes, glaze, then bake 10 minutes more (still cook to 160°F / 71°C).

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

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

Reheat: Warm slices in a 325°F (163°C) oven for 10 to 15 minutes, or microwave gently in 30-second bursts until hot. Add a spoonful of ketchup or extra glaze to keep the surface moist.

Make-ahead: Mix and shape the loaf up to 24 hours ahead, cover tightly, and refrigerate. Bake as directed, adding 3 to 5 minutes if it goes into the oven very cold (still rely on the 160°F / 71°C internal temperature).

Nutrition (per serving)

Approximate, based on 8 servings. Calories: 390; Protein: 26 g; Fat: 23 g; Carbohydrates: 19 g; Fiber: 1 g; Sugars: 9 g; Sodium: 720 mg.