Homemade Meatloaf Recipe – Cozy, Tangy Glaze for Weeknight Comfort

Introduction
The smell of sweet tomato glaze and warm beef drifting from the oven always makes me feel like I’m home. On rainy nights, I pull this Homemade Meatloaf from the oven and the whole kitchen fills with that cozy, nostalgic scent. Also, it reminds me of family dinners on Sundays when everyone came back for seconds. If you want a recipe that’s simple and true, this one won’t let you down — and if you like variations, try a slice alongside this French Onion Meatloaf with Melted Swiss Cheese for a fun twist.

Why You’ll Love It

• Quick and easy to make, even on busy weeknights.
• Comforting homemade flavor that smells like home.
• Made with simple ingredients you probably already have.
• Great for any occasion — from family dinners to potlucks.
• Always a crowd-pleaser and easy to adapt.

Ingredients You’ll Need

• 2 lb (900 g) ground beef
• 1 cup (120 g) breadcrumbs (plain or panko) — adds light texture
• 1/2 cup (120 ml) milk — warms the crumbs and keeps it moist
• 2 large eggs (100 g) — bind the loaf together
• 1 small onion, finely diced (100 g) — soft and sweet when cooked
• 2 tbsp (30 ml) Worcestershire sauce — for depth and umami
• 1 tbsp (8 g) garlic powder — or use fresh garlic for an extra flavor boost
• 1 tsp (5 g) salt
• 1/2 tsp (2 g) black pepper
• 1 cup (240 ml) ketchup (divided) — half for baking, half for glazing
• 1/4 cup (50 g) brown sugar — adds caramelized sweetness to the glaze
• 1 tbsp (15 ml) mustard — brightens the glaze

Chef note: Serve this with warm slices of homemade artisan bread for a simple, cozy plate.

How to Make It

1. Preheat and prep. Preheat the oven to 375°F (190°C). Then lightly grease a baking sheet or a loaf pan so the meatloaf releases easily.
2. Mix the base. In a large bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, Worcestershire sauce, garlic powder, salt, and pepper. Gently mix with your hands or a spoon. Don’t overwork the meat; it should feel tender and slightly tacky.
3. Shape the loaf. Shape the mixture into a loaf on the prepared baking sheet, or press it gently into a loaf pan. The top should be smooth, but not packed too tight.
4. Make the glaze. Stir 1/2 cup (120 ml) ketchup with the brown sugar and mustard until glossy and smooth. The glaze should smell sweet and tangy.
5. First glaze and bake. Spread half the glaze over the top of the loaf. Then bake for 45 minutes. You’ll hear that soft sizzle and smell a warm, caramel aroma coming from the oven.
6. Final glaze and finish. Brush on the remaining glaze. Bake an additional 15–20 minutes, until the internal temperature reaches 160°F (71°C). Finally, rest the loaf for 10 minutes before slicing so the juices settle and the slices hold together. For another flavor pairing, serve with a spoonful of homemade spaghetti sauce on the side.

Kitchen Tips

• Time-saver: Mix the glaze while the loaf bakes the first time, so you’re ready to brush it on.
• Fix for dryness: If the meatloaf feels dry, mix in a splash more milk or an extra egg next time to add moisture.
• Flavor variation: Try adding a handful of grated carrot or a tablespoon of chopped fresh herbs for brightness, and pair with cornbread for a sweet contrast.

Serving Ideas

• Serve warm slices for a family dinner, with mashed potatoes and green beans for a classic plate.
• For a cozy night in, pile it into thick sandwich slices with mustard and pickles.
• For gatherings, cut into squares and serve with toothpicks as a hearty appetizer.
• Garnish with chopped parsley or a drizzle of extra glaze for a glossy finish.
• This also shines on a Sunday table with roasted veggies and a loaf of bread.

  

Storing & Leftovers

• Fridge: Store leftover slices in an airtight container for up to 4 days.
• Freezer: Wrap slices tightly or freeze the whole loaf for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in the oven at 325°F (160°C) covered with foil so it doesn’t dry out.
• Leftover idea: Turn slices into sandwiches, or chop and fold into scrambled eggs for a savory breakfast.

FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld. Reheat gently and serve.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this Homemade Meatloaf is forgiving. Try ground turkey or a mix of beef and pork for a different texture.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic, with mashed potatoes or a simple green salad.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that fragrant, caramelized smell. Also check the internal temperature — 160°F (71°C) is the safe target.

Final Thoughts
I make this recipe when I want food that tastes like comfort and a hug on a plate. Also, it’s simple enough to become your weeknight hero but special enough for Sunday dinner. So try it, tweak it, and share it — it’s one of those recipes that holds family stories. I hope this Homemade Meatloaf becomes one of your go-to comfort meals.

Conclusion

If you’d like to compare techniques or read another beloved version, see The Best Meatloaf Recipe for a slightly different approach. Also, for another trusted favorite, check out The Best Meatloaf Recipe which has helpful tips and variations.

Homemade Meatloaf

A comforting and easy homemade meatloaf with a sweet tomato glaze that is perfect for family dinners and potlucks. It's simple enough for weeknights but special enough for occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Meatloaf Ingredients

• 2 lb ground beef Use a mix of ground turkey or a blend of beef and pork for a different texture.
• 1 cup breadcrumbs Plain or panko to add light texture.
• 1/2 cup milk Heats the crumbs and keeps the meatloaf moist.
• 2 large eggs Binds the loaf together.
• 1 small onion, finely diced Soft and sweet when cooked.
• 2 tbsp Worcestershire sauce Adds depth and umami.
• 1 tbsp garlic powder Or use fresh garlic for an extra flavor boost.
• 1 tsp salt
• 1/2 tsp black pepper

Glaze Ingredients

• 1 cup ketchup (divided) Half for baking, half for glazing.
• 1/4 cup brown sugar Adds caramelized sweetness.
• 1 tbsp mustard Brightens the glaze.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet or a loaf pan.
2. In a large bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently by hand or spoon.
3. Shape the mixture into a loaf on the baking sheet or in the loaf pan, ensuring the top is smooth but not tightly packed.

Baking

1. Mix 1/2 cup of ketchup with the brown sugar and mustard until glossy and smooth.
2. Spread half the glaze over the loaf and bake for 45 minutes.
3. Brush on the remaining glaze and bake for an additional 15–20 minutes until the internal temperature reaches 160°F (71°C).
4. Rest the loaf for 10 minutes before slicing.

Notes

Serve with warm slices of homemade artisan bread. Tips for preparation: Mix the glaze while the loaf is baking. If the meatloaf feels dry, mix in a splash of milk or an extra egg next time. Experiment with adding grated carrot or fresh herbs for flavor.