If you’ve ever wanted a hearty, comforting dish that feels like a warm hug on a plate, then this Classic Meatloaf with Tangy Tomato Glaze Recipe is about to become your new favorite. It perfectly balances savory, juicy meat baked to tender perfection, enhanced by a sweet and tangy tomato glaze that adds layer upon layer of flavor. This recipe brings together simple ingredients and time-tested techniques to create a meal that’s both nostalgic and fresh, making it an absolute crowd-pleaser every single time.
Ingredients You’ll Need
These classic ingredients are the backbone of a truly delicious meatloaf. Each one plays a crucial role in building the savory flavor, moist texture, and that gorgeous appearance we all know and crave.
- Ketchup (½ cup plus 2 tbsp): Provides sweetness and tang for both the meat mixture and the glaze, giving the glaze its signature shine and flavor.
- Worcestershire sauce (1 tbsp plus 1 tbsp): Adds a savory depth and slight umami kick that elevates the beef.
- Brown sugar (2 tbsp): Sweetens the glaze and balances the tangy ketchup perfectly.
- Garlic powder (½ tsp) and onion powder (½ tsp): These dried spices pack flavors that blend seamlessly with fresh ingredients.
- Dried breadcrumbs (1 cup): Ensure the meatloaf holds together while keeping it tender and light.
- Brown onion, grated (1 small): Fresh onion adds moisture and sweetness without noticeable chunks.
- Dijon mustard (2 tsp): Gives a subtle tang and complexity to the meat mixture.
- Minced beef (1 kg): Use regular minced beef for the best balance of flavor and fat content.
- Medium eggs (2): Act as binders, holding the meatball together without drying it out.
- Freshly minced garlic (1 tbsp): Infuses the meat with bright, aromatic notes.
- Italian mixed herbs (2 tsp): Brings an herbaceous kick reminiscent of the best homemade comfort food.
- Fresh parsley (3 tbsp): Adds a fresh, green pop of flavor and color.
- Sea salt flakes (1 tsp): Perfect seasoning, enhancing every ingredient.
- Beef stock powder (1 tsp): Amplifies the meaty savoriness without watering down the texture.
- Cracked black pepper (½ tsp): Finishes the seasoning with a gentle heat and aroma.
How to Make Classic Meatloaf with Tangy Tomato Glaze Recipe
Step 1: Prepare the Tangy Tomato Glaze
Start by mixing the ketchup, Worcestershire sauce, brown sugar, garlic powder, and onion powder in a small bowl. This glaze is the magic layer that adds shine and a perfect sweet-and-sour balance to your meatloaf. Set it aside for later use so the flavors can meld together while you work on the main mix.
Step 2: Combine the Meat Mixture
In a large bowl, mix together the dried breadcrumbs, grated onion, eggs, the remaining ketchup and Worcestershire sauce, Dijon mustard, freshly minced garlic, Italian herbs, chopped parsley, sea salt flakes, beef stock powder, and cracked black pepper. Then add the minced beef. Use your hands to combine everything gently but thoroughly—over-mixing can make the meatloaf dense, and we want a tender, juicy texture. This step is crucial for that perfect bite that falls apart just right.
Step 3: Shape and Glaze Your Meatloaf
Transfer your mixture onto a baking tray lined with parchment paper or lightly greased. Shape it into a classic loaf form – about 8 inches long – so it bakes evenly. Then generously spread the tangy tomato glaze all over the top. This glaze not only flavors the meat but creates that irresistible caramelized crust once baked.
Step 4: Bake to Perfection
Pop your glazed meatloaf into a preheated oven at 180°C (350°F). Bake for approximately one hour, or until the internal temperature reaches 70°C (160°F). The meatloaf should be cooked through but still juicy. About halfway through, baste it with extra glaze if you like even more flavor and a beautiful glossy crust.
Step 5: Rest Before Serving
Once out of the oven, let your meatloaf rest for 10 to 15 minutes. This step is key to locking in the juices and making it easier to slice without crumbling, giving you perfect, restaurant-quality meatloaf slices every time.
How to Serve Classic Meatloaf with Tangy Tomato Glaze Recipe
Garnishes
Freshly chopped parsley sprinkled on top adds a burst of color and fresh flavor that complements the rich meatloaf beautifully. If you’re feeling a bit more adventurous, a drizzle of extra glaze on each serving makes for an irresistible finish.
Side Dishes
Classic comfort meals love classic sidekicks. Creamy mashed potatoes or freezer-friendly mashed potatoes are ideal – their smooth, buttery texture cuts through the savory meatloaf perfectly. Steamed green beans lightly dressed with lemon juice and olive oil bring a fresh, slightly tangy crunch that brightens up the entire plate.
Creative Ways to Present
For a fun twist, slice the meatloaf and serve it open-faced on toasted artisan bread with a bit of sharp cheddar melted on top. Or make mini meatloaf muffins for an irresistible appetizer or kid-friendly dinner. Either way, the flavors of the Classic Meatloaf with Tangy Tomato Glaze Recipe shine spectacularly.
Make Ahead and Storage
Storing Leftovers
After enjoying your meatloaf feast, wrap any leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. They’ll stay delicious for up to 3–4 days, making for quick, satisfying lunches or dinners during the week.
Freezing
This recipe freezes beautifully. Slice the cooled meatloaf, wrap individual portions in foil or plastic wrap, and place them in freezer bags. Frozen meatloaf will keep its flavor and moisture for up to 3 months, so you can savor this comfort classic whenever the craving hits.
Reheating
To reheat, thaw in the refrigerator overnight and warm gently in the oven at 160°C (325°F) until heated through, or microwave slices covered with a damp paper towel to preserve moisture. Avoid high heat to keep it juicy and flavorful.
FAQs
Can I use turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a leaner alternative, but you might want to add a bit of fat like olive oil or a small amount of bacon to keep the meatloaf moist since poultry is generally leaner than beef.
What if I don’t have breadcrumbs?
No worries. You can substitute breadcrumbs with crushed crackers, oats, or even ground nuts for a slight twist in texture. Just make sure to keep the same weight or volume to maintain the right moisture balance.
Is it necessary to let the meatloaf rest before slicing?
Yes! Resting lets the juices redistribute throughout the loaf, which means it will be juicy and slice nicely instead of falling apart or drying out. Patience here really pays off.
Can I prepare the meatloaf mixture the night before?
Definitely! Mixing it ahead of time allows flavors to meld beautifully. Just cover the mixture and keep it refrigerated overnight, then shape, glaze, and bake fresh the next day for best results.
How can I make this recipe gluten-free?
Simply swap the dried breadcrumbs for gluten-free breadcrumbs or ground almonds to keep the binding effect without gluten. The rest of the recipe is naturally gluten-free.
Final Thoughts
There’s something truly special about a homemade meatloaf that brings comfort and joy in every bite, and this Classic Meatloaf with Tangy Tomato Glaze Recipe captures that magic perfectly. It’s the kind of dish you’ll want to make again and again, whether for family dinners, potlucks, or cozy weekend meals. Trust me, once you try this recipe, you’ll find yourself reaching for it every time you want a warm, satisfying meal that feels like home.
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Classic Meatloaf with Tangy Tomato Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Classic Meatloaf with Tangy Tomato Glaze is a comforting and flavorful dish perfect for a hearty family meal. This recipe combines ground beef with aromatic herbs and spices, bound together with eggs and breadcrumbs, topped with a sweet and tangy ketchup-based glaze. Served alongside green beans dressed with lemon and olive oil, it makes for a well-balanced, crowd-pleasing dinner.
Ingredients
Meatloaf:
- 1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean)
- 1 cup (100 g) dried breadcrumbs
- 1 small brown onion, grated
- 2 medium eggs
- 1 tbsp freshly minced garlic
- 2 tsp Italian mixed herbs (Italian seasoning), or dried oregano or thyme
- 3 tbsp finely chopped fresh parsley
- 1 tsp sea salt flakes
- 1 tsp beef stock powder (bouillon)
- ½ tsp cracked black pepper
Glaze:
- ½ cup (125 g) ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
Additional Sauce for Meatloaf Mix:
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp dijon mustard
Side Dish:
- 2 cups (250 g) steamed green beans
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp freshly chopped parsley
Optional:
- Freezer-friendly mashed potatoes
Instructions
- Preheat and prepare: Preheat your oven to 180°C (350°F). Lightly grease a loaf pan or line it with parchment paper for easy removal.
- Prepare the glaze: In a small bowl, mix together ½ cup ketchup, 1 tbsp Worcestershire sauce, 2 tbsp brown sugar, ½ tsp garlic powder, and ½ tsp onion powder until well combined. Set aside.
- Mix the meatloaf base: In a large mixing bowl, combine the ground beef, breadcrumbs, grated onion, eggs, garlic, Italian herbs, chopped parsley, sea salt, beef stock powder, and cracked black pepper. Add 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and 2 tsp dijon mustard. Mix everything gently using your hands or a spoon until just combined, being careful not to overwork the meat.
- Shape the meatloaf: Transfer the meat mixture into the prepared loaf pan and press it down evenly. Spread the prepared tomato glaze evenly over the top of the meatloaf.
- Bake the meatloaf: Place the loaf pan in the preheated oven and bake for about 1 hour to 1 hour 10 minutes, or until the internal temperature reaches 70°C (160°F) and the top is nicely caramelized.
- Prepare the green beans: While the meatloaf is baking, steam the green beans until tender but crisp. Drizzle them with lemon juice and olive oil, then sprinkle with chopped parsley. Toss gently to coat.
- Rest and serve: Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve warm with steamed green beans and optional mashed potatoes for a complete meal.
Notes
- Using regular minced beef with a moderate fat content helps keep the meatloaf moist and flavorful.
- Do not overmix the meat mixture to avoid a dense, tough loaf.
- The glaze can be adjusted to taste—add more brown sugar for sweetness or extra Worcestershire sauce for tang.
- Allow the meatloaf to rest after baking to help retain juices and improve slicing texture.
- Freezer-friendly mashed potatoes make an excellent side and can be prepared ahead of time for convenience.
