Classic Meatloaf Sweet Glaze

This classic meatloaf combines ground beef with sautéed onions, garlic, and fresh parsley all held together by eggs and panko breadcrumbs. A sweet and tangy glaze made from ketchup, vinegar, and brown sugar is spread on top before baking to lock in flavor. After resting, the meatloaf firms up for easy slicing and makes a wonderful main dish alongside creamy mashed potatoes and roasted broccoli.

I first made this on a chilly evening when I wanted something easy and comforting. Now it is a favorite that everyone looks forward to when they want that cozy homemade feeling.

Ingredients

• Ground beef: with about 85 percent lean for juicy yet flavorful meatloaf
• Onion: Finely chopped fresh onion adds natural sweetness and moisture pick firm fresh onions for the best texture
• Olive oil: for sautéing adds a mild richness that rounds out the flavors
• Eggs: work as a binder to keep everything together without drying out the loaf
• Fresh garlic cloves: provide aromatic depth always use fresh for punchy flavor
• Ketchup: offers sweetness and tanginess used both inside the meat and in the glaze
• Fresh parsley: brightens the dish with herbal notes look for vibrant green leaves
• Panko breadcrumbs: help keep the texture light and tender glutenfree versions work too
• Milk: adds moisture, ensuring the meatloaf stays tender
• Salt Italian seasoning and black pepper: season the mixture perfectly highlighting all the ingredients
• Glaze: mix ketchup, white vinegar, brown sugar, garlic powder, and onion powder for that classic tangy sweet finish

Instructions

Prep and Preheat:

Line a rimmed baking sheet with parchment paper or foil to make cleanup simple. Preheat your oven to 350 degrees Fahrenheit so it reaches temperature by the time you are ready to bake.

Sauté the Onions:

Heat a medium skillet over medium heat. Add a teaspoon of olive oil and the finely chopped onions. Stir occasionally and cook for about five to seven minutes until the onions soften and turn golden brown. This step builds rich flavor so do not rush it. Transfer the onions to a plate and let them cool.

Mix the Meatloaf:

In a large bowl combine ground beef, cooled sautéed onions, eggs, minced garlic, ketchup, parsley, panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently until just combined using your hands, being careful not to overmix which could make the meatloaf dense.

Shape and Bake:

Place the mixture on the prepared baking sheet and shape it into a loaf about eight inches long, four inches wide, and three inches tall. Bake uncovered at 350 degrees Fahrenheit for forty minutes.

Make the Sauce:

While the meatloaf bakes, whisk ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl until smooth.

Glaze and Finish Baking:

Spread the glaze evenly over the meatloaf. Return it to the oven and bake for another twenty minutes or until the internal temperature reaches 160 degrees Fahrenheit. Once done, let the meatloaf rest for ten to fifteen minutes to firm up for easier slicing.

I remember making this for a family gathering and seeing everyone go back for seconds all thanks to that perfect finishing touch.

Storage Tips

Store leftover meatloaf in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave to keep it moist. For longer storage, freeze individual slices wrapped well in plastic or foil then placed in a freezer bag for up to three months.

Ingredient Substitutions

You can replace half the ground beef with ground turkey, chicken, pork, or Italian sausage. If using poultry, bake until the internal temperature reaches 165 degrees Fahrenheit for safety. For a glutenfree option, substitute panko with glutenfree breadcrumbs. Fresh herbs like thyme or oregano work well instead of parsley if you want a different flavor.

Serving Suggestions

Classic mashed potatoes and roasted vegetables are perfect with this meatloaf. It also pairs nicely with a crisp green salad or steamed green beans tossed with lemon and garlic. Leftovers make excellent sandwiches with mustard or mayo plus fresh lettuce.

Serve warm with mashed potatoes and roasted vegetables for a comforting family meal. Leftovers taste great in sandwiches the next day.

Common Questions About the Recipe

→ How do I keep the meat loaf moist?

Using ground beef with moderate fat and adding panko breadcrumbs plus milk helps retain moisture. Avoid overmixing the meat to prevent a dense texture.

→ Can I use other meats instead of beef?

Yes, you can substitute half of the beef with ground turkey, chicken, pork, or Italian sausage. For poultry, ensure an internal temperature of 165°F for safety.

→ How is the glaze prepared and applied?

The glaze is made by mixing ketchup, white vinegar, brown sugar, garlic powder, and onion powder. It is spread evenly over the loaf during the last 20 minutes of baking to create a flavorful crust.

→ What is the recommended baking temperature and time?

Bake the loaf uncovered at 350°F for 40 minutes, then apply the glaze and bake an additional 20 minutes until the internal temperature reaches 160°F.

→ Any tips for shaping and baking in a loaf pan?

Line the pan with parchment paper for easy removal. Press the meat mixture gently but evenly, and adjust baking to 375°F to ensure thorough cooking.