Classic Homestyle Meatloaf (Tender, Juicy, With Glaze)

A great meatloaf should be tender, juicy and slice cleanly — never dry, dense or bland. This classic version gets it right with a milk-and-breadcrumb panade that keeps the meat moist, a savoury blend of onion and herbs, and the traditional sweet-tangy glaze caramelised on top. It is the meatloaf that tastes like childhood, only better.

Ingredients

For the meatloaf

• 2 lbs (900g) ground beef, 80/20
• 1 cup (60g) fresh breadcrumbs or panko
• 1/2 cup (120ml) whole milk
• 1 medium onion, finely grated or minced
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

For the glaze

• 1/2 cup (120g) ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon mustard

Instructions

1. Heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil or parchment — shaping the loaf free-form on a sheet, rather than in a loaf pan, gives it a far better crust.
2. Stir the breadcrumbs and milk together in a large bowl and let stand 5 minutes. This panade is the secret to a tender loaf.
3. Add the onion, garlic, eggs, ketchup, Worcestershire, thyme, salt, pepper and parsley to the bowl and mix well. Add the beef and mix gently with your hands until just combined. Stop the moment it comes together — overworked meatloaf is tough meatloaf.
4. Shape into a loaf roughly 9x5 inches on the prepared sheet.
5. Whisk the glaze ingredients together. Spread half over the loaf.
6. Bake for 40 minutes. Spread with the remaining glaze and bake 15 to 20 minutes more, until the internal temperature reaches 160°F (71°C) and the glaze is sticky and caramelised at the edges.
7. Rest for a full 10 minutes before slicing. This step is non-negotiable: cut too early and the juices run out, taking the moisture with them.

Serving and Leftovers

Serve thick slices with mashed potatoes and green beans for the complete classic plate. Leftovers may be the best part: refrigerated meatloaf slices beautifully for sandwiches the next day, especially cold, on white bread with a little extra ketchup. The loaf keeps 4 days in the fridge and freezes, well wrapped, for up to 3 months.