Glazed meatloaf combines ground beef, softened breadcrumbs, onion, and a sweet-tangy ketchup topping. Brown sugar and mustard flavor the glaze, while a short rest helps the tender loaf slice into six portions.
Shape this one-pound beef mixture into a compact, freestanding loaf on a rimmed pan. The generous breadcrumb mixture gives it a softer texture than a dense, mostly-meat loaf, so gentle handling matters.
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Why This Recipe Works
Milk hydrates the breadcrumbs before they meet the beef, creating a binder that distributes moisture throughout the loaf. The egg holds the mixture together, while finely chopped onion adds flavor without large crunchy pieces. A rimmed pan catches drippings around the freestanding shape. The glaze bakes on the surface instead of being mixed into the whole loaf.
Ingredients
There are two ketchup amounts: one quarter-cup for the meat mixture and one half-cup for the glaze. Combine the glaze ketchup with both tablespoons brown sugar and the tablespoon mustard. Use plain dry breadcrumbs and finely chopped onion. One egg is enough for the listed batch; mixing extra eggs into a soft mixture changes its texture.
Meatloaf
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup onion, finely chopped
- 1/2 cup milk
- 1/4 cup ketchup
- 1 egg
- 1 teaspoon salt
- 1 teaspoon black pepper
Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
How to Make Glazed Meatloaf
1. Soften the breadcrumb binder. Set the oven to 350°F and lay parchment across a rimmed baking pan. Stir the cup of breadcrumbs into the half-cup milk and leave it for about five minutes while chopping the onion and measuring the other ingredients. Hydrated crumbs are easier to distribute evenly. Blend in the egg, onion, quarter-cup ketchup, salt, and pepper before adding the meat.
2. Form a loaf with a light touch. Fold the beef into the moist mixture just until it looks uniform. Prolonged kneading packs the mixture and makes the finished slices dense. Shape an approximately eight-by-four-inch loaf, about two-and-a-half inches thick, in the center of the pan. Keep the sides reasonably even and smooth large cracks so the shape cooks consistently.
3. Glaze and bake to temperature. Stir the half-cup ketchup with brown sugar and mustard until the sugar is dispersed, then spread the entire glaze over the top. Bake at 350°F for about forty-five to sixty minutes, checking the center from forty-five minutes. Ground beef needs to reach 160°F. A browned glaze or pink-free surface does not establish the temperature of the middle.
4. Rest before slicing. Remove the finished pan from the oven and let the loaf stand for ten minutes. This pause allows the soft binder and meat juices to settle, making the slices easier to lift. Cut six pieces with a sharp knife and slide a spatula underneath rather than tugging them off the parchment. Spoon pan drippings over the slices if desired.
How to Serve
Mashed potatoes, roasted carrots, or green beans make straightforward sides for this glazed meatloaf. Six slices provide modest servings from one pound of beef plus the binder, so include a starch and vegetables for a full meal. Leftover slices also fit well in a sandwich with a crisp pickle.
Storage and Reheating
Transfer cooled slices to shallow containers and refrigerate within two hours. Use within three to four days, or freeze individually for up to two months. Reheat covered with a small splash of water until the centers reach 165°F. Thaw frozen slices in the refrigerator before warming to protect their soft texture. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Let the crumbs absorb the milk before adding the beef.
- Keep the loaf evenly shaped rather than tapering one end sharply.
- Measure ketchup separately for the mixture and topping.
- Slice after resting, using a spatula to support the tender pieces.
Frequently Asked Questions
Can I bake it in a loaf pan?
Yes, but the sides will retain more drippings. The center may take longer, so check it rather than relying on the same time.
Which mustard works best?
Yellow mustard gives a familiar mild tang. Dijon provides a sharper flavor with the same measured amount.
Can I prepare the mixture ahead?
Cover and refrigerate it for up to one day. Shape and glaze it just before baking.
Why is this loaf softer than another recipe?
This formula uses a full cup of crumbs with one pound of beef. Handle the slices gently and avoid adding extra liquid.
Can I use a beef-and-pork blend?
Yes, use the same total weight. Ground beef and pork both need a 160°F center temperature.
More Recipe Ideas
- Classic Meatloaf Recipe
- Copycat Boston Market Meatloaf
- Best Meatloaf Recipe
- Roasted Green Beans with Garlic and Parmesan
Glazed Meatloaf with Brown Sugar and Mustard
Ingredients
Meatloaf
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup onion finely chopped
- 1/2 cup milk
- 1/4 cup ketchup
- 1 egg
- 1 teaspoon salt
- 1 teaspoon black pepper
Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Instructions
Mix and Bake
- Heat oven to 350°F and line a rimmed baking pan with parchment. Stir breadcrumbs and milk together and let stand 5 minutes.
- Mix in onion, egg, 1/4 cup ketchup, salt, and pepper, then gently fold in beef. Shape an 8×4-inch loaf about 2 1/2 inches thick on the pan.
- Combine the glaze’s 1/2 cup ketchup, brown sugar, and mustard. Spread all of it over the loaf.
- Bake at 350°F for 45–60 minutes until the center reaches 160°F, checking from 45 minutes.
- Rest outside the oven for 10 minutes, then cut 6 equal slices.
Notes
- Refrigerate promptly, within 2 hours, and use in 3–4 days.
- Warm stored slices covered until they reach 165°F.
- Freeze individual slices for up to 2 months; thaw in the refrigerator.
