Traditional Beef Meatloaf with Soft Roll Crumbs and 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 soft dinner rolls (about 3 oz / 85 g total), torn into small pieces
• 3/4 cup (180 ml) whole milk
• 2 lb (907 g) ground beef (80/20)
• 2 large eggs
• 1 medium yellow onion, finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme (optional)
• Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tbsp tomato paste, 1 tsp Dijon mustard

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil; set a wire rack on top (or use a loaf pan).
• 2) Soak torn dinner rolls in milk for 5 minutes; mash into a soft paste.
• 3) Mix beef, eggs, onion, garlic, Worcestershire, salt, pepper, thyme, and the milk-soaked roll mixture just until combined.
• 4) Shape into a loaf (about 9 x 5 inches) on the rack/sheet (or pack into loaf pan).
• 5) Stir glaze ingredients; spread half over loaf. Bake 45 minutes.
• 6) Spread on remaining glaze; bake 15–20 minutes more, until 160°F (71°C) in the center.
• 7) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Extra tender and juicy: Milk-soaked dinner roll crumbs (a soft panade) keep the meatloaf moist without making it dense.
• Classic, mild sweetness: A simple tomato glaze adds a glossy finish and that nostalgic diner-style flavor.
• Reliable for weeknights or Sunday dinner: Straightforward ingredients, no fancy techniques.
• Great leftovers: Slices reheat beautifully for sandwiches or quick plates.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves
• Dairy: whole milk, 2 large eggs
• Meat: 2 lb ground beef (80/20 recommended)
• Bakery: soft dinner rolls (plain white rolls work best)
• Pantry: ketchup, tomato paste, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, dried thyme (optional)

Full Ingredients

For the Milk-Soaked Roll Crumbs (Panade)

• 2 soft dinner rolls (about 3 oz / 85 g total), torn into pea- to marble-size pieces
• 3/4 cup (180 ml) whole milk

For the Meatloaf

• 2 lb (907 g) ground beef, preferably 80/20 for best juiciness
• 2 large eggs
• 1 medium yellow onion, finely minced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme (optional, but nice with beef)

For the Tomato Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp (30 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp (16 g) tomato paste
• 1 tsp (5 g) Dijon mustard

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Preheat the oven to 350°F (177°C). For the best texture and even browning, line a rimmed baking sheet with foil and set a wire rack on top. This lets fat drip away so the loaf roasts instead of steaming.

If you prefer, you can use a 9 x 5-inch loaf pan. The meatloaf will be slightly softer and will sit in more juices.

Step 2: Make the milk-soaked roll crumbs (panade)

In a medium bowl, combine the torn dinner roll pieces and the 3/4 cup (180 ml) milk. Let sit for 5 minutes, then mash with a fork until you have a thick, soft paste.

This panade is the key to tenderness: the bread and milk hold moisture so the beef stays juicy as it bakes.

Step 3: Mix the glaze

In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, tomato paste, and Dijon mustard until smooth. Set aside.

You will apply the glaze in two stages for a stickier, more flavorful coating.

Step 4: Combine the meatloaf mixture gently

In a large bowl, add the ground beef, eggs, minced onion, garlic, Worcestershire sauce, salt, pepper, thyme (if using), and the milk-soaked roll mixture.

Using clean hands, mix just until everything is evenly combined. Stop as soon as it comes together. Overmixing can make meatloaf tight and springy instead of tender.

Step 5: Shape the loaf and add the first layer of glaze

Transfer the mixture to your prepared rack/sheet and shape it into a loaf about 9 inches long and 5 inches wide, with a gently rounded top. (If using a loaf pan, pack the mixture in evenly and smooth the top.)

Spread about half of the glaze over the top and sides of the loaf.

Step 6: Bake to a safe, juicy temperature

Bake at 350°F (177°C) for 45 minutes. Remove from the oven and spread on the remaining glaze.

Return to the oven and bake for 15 to 20 minutes more, until an instant-read thermometer reads 160°F (71°C) in the center (insert from the side toward the middle).

If you want deeper browning on the glaze, you may broil for 1 to 2 minutes at the end, watching closely so the sugars do not burn.

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This short rest helps the juices redistribute so the slices hold together and stay moist.

Slice into 8 thick slices and serve warm. The glaze will be glossy, lightly sweet, and tangy against the savory beef.

Pro Tips

• Use soft dinner rolls, not dry crumbs: Fresh, soft rolls make a more tender panade than pre-dried breadcrumbs.
• Minced onion matters: Finely mince (or grate) the onion so it cooks through and blends into the loaf without crunchy pieces.
• Don’t overmix: Mix only until combined to avoid a dense, tough meatloaf.
• Rack method = better texture: Baking on a rack over a sheet pan lets excess fat drip away and gives better browning all around.
• Temp, not time: Pull at 160°F (71°C). That is the best way to keep it safely cooked and still juicy.

Variations

• Half beef, half pork: Replace 1 lb (454 g) of the ground beef with 1 lb (454 g) ground pork for extra richness.
• Smoky glaze: Swap half the ketchup for barbecue sauce, or add 1/2 tsp smoked paprika to the glaze.
• Cheddar-stuffed: Form the loaf in two layers and add 1 cup (113 g) shredded cheddar in the center, keeping cheese 1/2 inch from the edges to prevent leaking.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store airtight for up to 4 days. Reheat slices covered in a 350°F (177°C) oven for 12 to 15 minutes, or microwave in short bursts until hot.

Freeze: Wrap cooled slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Make ahead: Mix and shape the loaf up to 24 hours in advance. Cover and refrigerate. For best results, keep the glaze separate until baking day. Add 5 to 10 minutes to the bake time if starting very cold from the fridge, and always verify 160°F (71°C) in the center.

Nutrition (per serving)

Approximate (based on 8 servings): 420 calories, 28 g protein, 25 g fat, 20 g carbohydrates, 1 g fiber, 8 g sugar, 780 mg sodium.