Sunday Dinner Meatloaf With Sweet Tangy Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 35 minutes (includes 10-minute rest)

Quick Ingredients

• 2 slices sandwich bread (about 2 oz / 55 g), torn into small pieces
• 1/2 cup (120 ml) whole milk
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 2 lb (907 g) ground beef (80/20 preferred)
• 2 large eggs
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Glaze: 1/2 cup (120 g) tomato paste, 2 tablespoons packed brown sugar (25 g), 1 tablespoon apple cider vinegar (15 ml), 2 tablespoons water (30 ml), 1/4 teaspoon kosher salt

Do This

• 1. Heat oven to 375°F (190°C). Line a rimmed baking sheet with foil (or use a loaf pan).
• 2. Soak torn bread in milk for 5 minutes; mash into a thick paste.
• 3. Sauté onion in olive oil 5–7 minutes; add garlic 30 seconds. Cool 5 minutes.
• 4. Mix beef, bread-milk paste, onion/garlic, eggs, Worcestershire, and seasonings just until combined.
• 5. Shape into a loaf (about 9 x 5 inches) on the sheet. Bake 45 minutes.
• 6. Stir glaze; spread over loaf. Bake 20 minutes more, to 160°F (71°C) internal temp.
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Classic comfort, dependable results: The milk-soaked bread keeps the loaf tender and sliceable, not dry or crumbly.
• Big, homey flavor: Sautéed onion and garlic add sweetness and depth throughout the meat.
• Glaze that actually tastes rich: Tomato paste brings concentrated savoriness, balanced by brown sugar and vinegar.
• Great for Sunday dinner and leftovers: Slices reheat beautifully for sandwiches or quick weeknight plates.

Grocery List

• Produce: 1 medium yellow onion, 1 head garlic
• Dairy: whole milk, 2 large eggs
• Pantry: sandwich bread, olive oil, Worcestershire sauce, tomato paste, brown sugar, apple cider vinegar, kosher salt, black pepper, smoked paprika, dried thyme
• Meat: ground beef (80/20 preferred)

Full Ingredients

Meatloaf

• 2 slices sandwich bread (about 2 oz / 55 g), torn into small pieces (about 1 1/2 cups loosely packed)
• 1/2 cup (120 ml) whole milk
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 2 lb (907 g) ground beef (80/20 preferred for best moisture)
• 2 large eggs
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme

Tomato Paste Glaze

• 1/2 cup (120 g) tomato paste
• 2 tablespoons packed light brown sugar (25 g)
• 1 tablespoon apple cider vinegar (15 ml)
• 2 tablespoons water (30 ml)
• 1/4 teaspoon kosher salt

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Position a rack in the center of the oven and preheat to 375°F (190°C).

For best browning and a nicely shaped loaf, line a rimmed baking sheet with foil and lightly grease it (or lightly grease a standard 9 x 5-inch loaf pan if you prefer a more square shape).

Step 2: Make the milk-soaked bread panade

In a medium bowl, combine the torn bread and 1/2 cup (120 ml) milk. Let it sit for 5 minutes.

Use a fork to mash it into a thick paste. This mixture (often called a panade) is the key to a moist, tender meatloaf.

Step 3: Sauté the onion and garlic for sweeter, deeper flavor

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, 5–7 minutes.

Add the minced garlic and cook until fragrant, 30 seconds. Remove from the heat and let the mixture cool for 5 minutes so it doesn’t start cooking the eggs when you mix everything together.

Step 4: Mix the meatloaf gently (do not overwork)

In a large bowl, add the ground beef, the bread-milk paste, the sautéed onion and garlic, 2 eggs, 1 tablespoon Worcestershire, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme.

Mix with clean hands or a fork just until evenly combined. Stop as soon as it looks uniform; overmixing can make meatloaf dense and tough.

Step 5: Shape the loaf for even cooking and great glaze coverage

Turn the mixture onto your prepared baking sheet and shape it into a loaf about 9 x 5 inches and roughly 2 1/2 inches tall. Smoothing the sides helps the glaze coat evenly.

If using a loaf pan, press the mixture in gently without packing too tightly, then smooth the top.

Step 6: Bake the meatloaf (first stage)

Bake at 375°F (190°C) for 45 minutes.

This initial bake helps the loaf set up so the glaze stays on top instead of sliding off.

Step 7: Stir up the rich tomato paste glaze

While the meatloaf bakes, whisk together 1/2 cup tomato paste, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 2 tablespoons water, and 1/4 teaspoon kosher salt until smooth and spreadable.

The glaze should be thick but not stiff. If your tomato paste is especially thick, add 1 more teaspoon water at a time until it spreads easily.

Step 8: Glaze and finish baking to a safe temperature

After 45 minutes, pull the meatloaf out and spread the glaze over the top and a bit down the sides.

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

Step 9: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. This keeps the juices in the meat instead of running onto the cutting board.

Slice thick (about 3/4-inch) for a hearty Sunday dinner feel. Serve warm with mashed potatoes, roasted green beans, or a simple salad.

Pro Tips

• Use 80/20 ground beef: The extra fat keeps the loaf juicy. Leaner beef can turn out dry unless you add additional moisture.
• Cool the onion mixture briefly: Adding very hot onions/garlic can tighten the proteins and partially cook the eggs before baking.
• Mix lightly: Combine until uniform, then stop. Overworking the meat is the fastest route to a tough texture.
• Shape on a sheet for more glaze: A free-form loaf gives you more surface area, better browning, and more sticky-sweet tomato glaze per bite.
• Temperature is the doneness test: Pull at 160°F (71°C), then rest. Time is a guide; your oven and loaf shape matter.

Variations

• Smoky ranch-style: Add 1/2 teaspoon ground cumin to the meat mixture and swap apple cider vinegar for 1 tablespoon distilled white vinegar for a sharper glaze bite.
• Extra garlicky and herby: Increase garlic to 5 cloves and add 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley).
• Spicy-sweet glaze: Add 1/4 teaspoon cayenne to the glaze or whisk in 1 teaspoon hot sauce along with the vinegar.

Storage & Make-Ahead

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

Reheat: Warm slices on a baking sheet at 325°F (163°C) for 10–15 minutes, or microwave gently in 30-second bursts until hot.

Freeze: Wrap individual slices tightly, then freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead option: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Bake as directed, adding 5–10 minutes if it goes into the oven cold.

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 380; Protein: 27 g; Fat: 22 g; Carbohydrates: 12 g; Fiber: 1 g; Sugars: 6 g; Sodium: 650 mg.