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This glazed meatloaf recipe is true comfort food. Made with everyday ingredients and topped with a simple homemade glaze, it’s the kind of recipe that will easily become a family favorite meal.
Baking it on a sheet pan gives the outside nice browned edges, while the inside stays tender and moist. Pair it with mashed potatoes, roasted vegetables, or your favorite side dish for an easy meal that’s always satisfying.
If you enjoy classic comfort food, you might also like my savory meatballs, baked chicken parmesan, or French onion meatballs.
Why You’ll Love This Glazed Meatloaf Recipe
- Tender and juicy: Milk-soaked breadcrumbs help keep every slice moist.
- Classic flavor: A simple homemade glaze finishes it perfectly.
- Easy family dinner: This easy meatloaf recipe bakes on a baking sheet rather than in a loaf pan. It’s great with mashed potatoes, vegetables, or dinner rolls.
Meatloaf Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Ground beef (or beef and pork) – Creates a flavorful, tender meatloaf.
- Breadcrumbs and milk – Keep the meatloaf soft and moist. You can use store-bought Panko breadcrumbs, gluten-free breadcrumbs, or make some homemade sourdough breadcrumbs.
- Onion and garlic – Add savory flavor throughout.
- Eggs – Help bind everything together.
- Italian seasoning and Worcestershire sauce – Add depth of flavor.
- Ketchup glaze – A simple topping with just the right balance of sweetness and tang.
How to Make Glazed Meatloaf
Here are the step-by-step instructions for making this Glazed Meatloaf recipe:
Step 1: Preheat the oven to 375°F and line a sheet pan with parchment paper or foil.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 5–7 minutes until softened. Stir in the garlic and cook for another 30 seconds. Remove from the heat and allow to cool slightly.
Step 2: In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for a few minutes so the breadcrumbs can absorb the milk.
Step 3: Add the eggs, cooked onion and garlic, Worcestershire sauce, and ketchup.
Step 4: Stir until combined.
Step 5: Add the ground meat, parsley, Italian seasoning, garlic powder, onion powder, chili powder (if using), salt, and pepper.
Step 6: Mix gently until just combined, being careful not to overmix.
Step 7: Transfer the mixture to the prepared baking sheet and shape it into a loaf about 8 to 9 inches long.
Step 8: In a small bowl, stir together the ketchup, brown sugar, and Worcestershire sauce for the glaze. Spread half of the glaze over the meatloaf. Bake for 40 minutes.
Step 9: Remove the meatloaf from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15–25 minutes, or until the internal temperature reaches 160°F.
Let the meatloaf rest for 10–15 minutes before slicing and serving.
What to Serve with Homemade Meatloaf
This may be the best meatloaf recipe! While it will be the star of your meal, it pairs well with all the classic comfort food sides.
These mashed potatoes are always a favorite, and roasted carrots, green bean casserole, buttermilk dinner rolls, or buttered corn round out the meal nicely.
If you’re looking for something lighter, a harvest salad, orzo salad with asparagus, or sautéed greens make a nice contrast to the rich meatloaf. Warm oatmeal dinner rolls or macaroni and cheese are also great choices.
Tips for Success
- Soak the breadcrumbs before mixing for a more tender meatloaf.
- Cook the onions first for better flavor and texture.
- Don’t overmix the meat mixture or the meatloaf can become dense.
- Let it rest before slicing to help the juices redistribute.
How to Store
- Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
- Reheat individual slices in the microwave or warm them in a 350°F oven until heated through.
Frequently Asked Questions
Yes. An 80/20 blend works especially well for flavor and moisture.
Yes. Shape the loaf and refrigerate it for up to 24 hours before baking.
Yes, although the finished meatloaf texture will be lighter and slightly less rich.
Yes. Soaking bread crumbs is a simple step that helps keep the meatloaf moist and prevents it from becoming dense.
More Ground Beef Recipes
If you make this glazed meatloaf recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Glazed Meatloaf Recipe
Equipment
- Parchment paper or aluminum foil
Ingredients
For the Meatloaf
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup unseasoned breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 2 pounds ground meat, all ground beef, or 1 lb ground beef and 1 lb ground pork
- 1/4 cup fresh parsley, finely chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 to 1 teaspoon chili powder, optional
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the Glaze
- 1/2 cup ketchup
- 1 to 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat your oven to 375°F and line a sheet pan with parchment paper or foil.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 5 to 7 minutes until softened and lightly golden. Add the garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
- In a large bowl, combine the breadcrumbs and milk and let sit for a few minutes to soak.
- Add the eggs, sautéed onion and garlic, Worcestershire sauce, and ketchup, then stir to combine.
- Add the ground meat, parsley, Italian seasoning, garlic powder, onion powder, chili powder, salt, and pepper. Gently mix until just combined, being careful not to overmix.
- Transfer the mixture to the prepared sheet pan and shape into a loaf about 8 to 9 inches long, smoothing the top slightly.
- In a small bowl, mix together the glaze ingredients and spread half over the meatloaf.
- Bake for 40 minutes, then remove from the oven and spread the remaining glaze over the top.
- Return to the oven and bake for another 15 to 25 minutes, or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 10 to 15 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
