If you’ve ever longed for the comfort of a warm, hearty dinner that feels like a warm hug at the end of a long day, this Classic Homemade Meatloaf with Tomato Glaze Recipe is exactly what you need. Bursting with rich, savory flavors and topped with a tangy, sweet tomato glaze, this meatloaf is a beloved staple that brings families together around the table. Each bite reveals a tender, juicy blend of ground beef, subtle herbs, and softened onions, making it an irresistible classic that never goes out of style.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role—whether it’s creating the perfect texture, adding flavor depth, or contributing a pop of color. These simple staples come together in a way that’s both satisfying and timeless.
- 2 lbs ground beef (85% or 80% lean): Provides rich, juicy flavor and the perfect meat base for the loaf.
- 1 medium onion (1 cup, finely chopped): Adds sweetness and moisture, caramelizing beautifully when sautéed.
- 1 tsp olive oil: Helps soften the onions and brings a subtle fruity note.
- 2 large eggs: Act as the binder to hold the meatloaf together without being dense.
- 3 garlic cloves (minced): Infuses the meat with a subtle spicy warmth.
- 2 Tbsp ketchup: Adds a slight tang and moisture directly into the meat mixture.
- 3 Tbsp fresh parsley (finely chopped): Brings a fresh, herbal brightness and vibrant color.
- 3/4 cup Panko breadcrumbs (or gluten-free breadcrumbs): Lightly lifts the texture, keeping the meatloaf tender.
- 1/3 cup milk: Keeps the mixture moist and tender for every bite.
- 1 tsp salt (or to taste): Enhances all the flavors without overpowering.
- 1 tsp Italian seasoning: Infuses subtle Mediterranean herbs for an extra layer of flavor.
- 1/2 tsp ground black pepper: Adds a gentle heat and depth.
- 3/4 cup ketchup (for glaze): Forms the base of the glossy, tangy tomato glaze topping.
- 1 ½ tsp white vinegar: Balances the sweetness of the glaze with a light acidity.
- 2 Tbsp brown sugar: Sweetens the glaze, giving it that irresistible sticky finish.
- 1/2 tsp garlic powder: Intensifies the garlicky flavor in the glaze without being overpowering.
- 1/2 tsp onion powder: Adds a subtle savory depth to the sauce.
How to Make Classic Homemade Meatloaf with Tomato Glaze Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by making cleanup a breeze: line a rimmed baking sheet with parchment paper or foil. Then, preheat your oven to a steady 350 degrees Fahrenheit. This ensures your meatloaf cooks evenly and bakes to perfection.
Step 2: Sauté the Onions
In a medium skillet over medium heat, add the olive oil and finely chopped onions. Stir them occasionally until they soften and turn a golden hue, about 5 to 7 minutes. This step unlocks their natural sweetness, melding perfectly into the meat mixture. Once done, transfer the onions to a plate to cool.
Step 3: Create the Meatloaf Mixture
Grab a large bowl and combine all the meatloaf ingredients—ground beef, cooled sautéed onions, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and pepper. Mix gently until just combined. Using your hands is the best approach here; it keeps the meat tender and avoids overmixing, which could make the loaf dense.
Step 4: Shape and Start Baking
Transfer your mixture onto the lined baking sheet and form it into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Pop it into the oven and bake uncovered for 40 minutes. This opens the door for the flavors to mingle and the top to firm up nicely before glazing.
Step 5: Whip Up the Tomato Glaze
While the meatloaf is baking, mix together the glaze ingredients—ketchup, white vinegar, brown sugar, garlic powder, and onion powder—in a small bowl until smooth. This luscious sauce will elevate the meatloaf to new heights of tangy-sweet goodness.
Step 6: Glaze and Finish Baking
After 40 minutes, pull the meatloaf out and spread the tomato glaze evenly over the top. Return it to the oven for another 20 minutes, or until the internal temperature hits 160 degrees Fahrenheit. Once baked, let it rest 10 to 15 minutes—this resting time is the secret to juicy slices that hold their shape beautifully.
How to Serve Classic Homemade Meatloaf with Tomato Glaze Recipe
Garnishes
Fresh parsley sprigs, finely chopped green onions, or even a light dusting of paprika can add inviting color and a fresh pop to each slice. These simple garnishes make the presentation feel extra special without complicating the dish.
Side Dishes
Classic sides like creamy mashed potatoes, buttery green beans, or a crisp garden salad pair wonderfully with this meatloaf. The rich tomato glaze complements both starches and fresh vegetables, making every bite balanced and satisfying.
Creative Ways to Present
For a fun twist, turn leftover slices into hearty sandwiches layered with melted cheese and fresh lettuce. Or serve mini meatloaf muffins for appetizers at your next gathering. This Classic Homemade Meatloaf with Tomato Glaze Recipe adapts beautifully to many occasions beyond dinner.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. Properly stored, the meatloaf stays fresh for up to 3 days—perfect for next-day meals or quick snacks.
Freezing
If you want to keep your meatloaf longer, freezing is an excellent option. Wrap it securely with foil and then plastic wrap, or place it in a freezer-safe container. The meatloaf freezes beautifully for up to 3 months, ideal for meal prep or busy weeks.
Reheating
To reheat, thaw frozen meatloaf overnight in the fridge if frozen. Warm slices in a covered microwave-safe dish or bake in the oven at 325 degrees Fahrenheit until heated through. If using the oven, covering with foil helps retain moisture and prevents it from drying out.
FAQs
Can I use ground turkey instead of beef in this Classic Homemade Meatloaf with Tomato Glaze Recipe?
Absolutely! Ground turkey works well as a leaner alternative, but keep in mind it may be slightly drier. To add moisture, consider increasing the milk or adding a tablespoon of olive oil to the mixture.
Is it necessary to sauté the onions before adding them to the meatloaf?
Sautéing the onions mellows their sharpness and brings out their sweetness, which greatly enhances the overall flavor and moisture of the meatloaf. While you can add raw onions, the taste will be more pungent and less balanced.
What can I substitute for Panko breadcrumbs if I don’t have any?
If you don’t have Panko on hand, regular breadcrumbs or crushed crackers work well too. For a gluten-free option, choose gluten-free bread crumbs or finely ground oats to keep the texture light and tender.
Can I prepare the meatloaf mixture in advance?
Yes, you can mix the ingredients and shape the meatloaf a few hours ahead of time and keep it covered in the refrigerator. Just bring it to room temperature before baking to ensure even cooking.
How do I know when the meatloaf is fully cooked?
The safest and most effective way is to use an instant-read thermometer. The internal temperature should reach 160 degrees Fahrenheit. This ensures the meatloaf is perfectly cooked and safe to eat without drying out.
Final Thoughts
Making this Classic Homemade Meatloaf with Tomato Glaze Recipe will feel like revisiting a cherished tradition—with the bonus of making it your own. It’s a dish that brings comfort, flavors, and smiles to the table every time. So roll up your sleeves, gather those simple ingredients, and treat yourself and your loved ones to a meal that feels like home in every bite.
Print
Classic Homemade Meatloaf with Tomato Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic meatloaf recipe features a savory blend of ground beef, sautéed onions, fresh parsley, and seasonings, baked to perfection and finished with a tangy ketchup glaze. It’s a comforting, hearty dish perfect for family dinners, providing tender slices with a flavorful, moist texture.
Ingredients
Meatloaf
- 2 lbs ground beef (85% or 80% lean)
- 1 medium onion (1 cup) finely chopped
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves, minced
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs (or gluten-free bread crumbs)
- 1/3 cup milk
- 1 tsp salt (or to taste)
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
Glaze/Sauce
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Prep: Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat your oven to 350°F (175°C). This ensures even cooking and a quick prep for your meatloaf.
- Sauté Onions: Place a medium skillet over medium heat and add 1 teaspoon of olive oil. Add the finely chopped onions and sauté, stirring occasionally, until they become softened and golden, approximately 5 to 7 minutes. Remove them from the pan and transfer to a plate to cool. This step adds sweetness and depth of flavor to your meatloaf.
- Make the Meatloaf Mixture: In a large bowl, combine the ground beef, cooled sautéed onions, eggs, minced garlic, ketchup, fresh parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and ground black pepper. Mix all ingredients gently but thoroughly until just combined. Using your hands is the best method; disposable gloves are recommended for easy cleanup and hygiene.
- Shape Meatloaf and Bake: Transfer the meat mixture to the prepared baking sheet and shape into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake the meatloaf uncovered at 350°F for 40 minutes to start the cooking process and set the shape.
- Make the Sauce: While the meatloaf bakes, combine ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl. Stir until the ingredients are well blended to create a flavorful glaze to finish the meatloaf.
- Add the Glaze: After the initial 40 minutes of baking, remove the meatloaf from the oven and spread the prepared sauce evenly over the top. Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F as measured with an instant-read thermometer, ensuring it is fully cooked.
- Rest Before Serving: Once cooked, remove the meatloaf from the oven and let it rest for 10 to 15 minutes. Resting allows juices to redistribute throughout the meat, yielding moist and tender slices, and makes slicing easier and cleaner.
Notes
- Use lean ground beef (80%-85%) for the best balance of flavor and fat.
- Sautéing onions before mixing helps reduce moisture and enhances flavor.
- If gluten-free, substitute Panko breadcrumbs with gluten-free alternatives.
- Resting the meatloaf is crucial for optimal texture and easier slicing.
- Internal temperature should reach 160°F for safe consumption.
- Adjust salt according to taste preference.
