Homemade Glazed Meatloaf Recipe

This homemade glazed meatloaf recipe is a ground beef meatloaf topped with a flavorful glaze for a twist on traditional meatloaf.

I realized I needed more meat dishes on the blog so I am going to start with this tender meatloaf that is topped with a surprisingly simple glaze that makes it one of the best meatloaf recipes I have tried. Much like you, I grew up with a variety of meatloaf recipes and depending whose house I was at, this might of meant you’d find bits of vegetables hidden inside. Not something I was fond of then and still not a fan of now.

I find that the key to a good meatloaf is the quality of beef and fat content you use. The end result is either on the soggy side or will brown up nicely and even have a little crustiness to its surface. I go for texture over soggy and for that I use a 90% lean ground meat beef but you can get away with an 85% beef here, you just might have to drain off some of the fat before adding the tangy glaze.

Homemade Glazed Meatloaf Is…

• An easy meatloaf recipe that is total comfort food.
• A tender meatloaf the whole family will love.
• A delicious meatloaf with the best flavor and an easy recipe to follow.
• Slightly different than a traditional meatloaf recipe.
• Made with simple ingredients and a ketchup glaze that is the perfect finish to the dish. 

Ingredients

Ground Beef- I use 90% lean ground beef. A lean meat will brown the edges better. You can use 85% ground chuck or a higher fat, however, keep in mind too much fat will result in a greasier meatloaf and depending on the fat content, you may have to pour off some of the fat before adding the glaze. 

Bread Crumbs- I use unseasoned plain bread crumbs for this but you can use panko breadcrumbs if you like. You can use homemade or store bought bread crumbs either will work fine. 

Seasoning- I use sea salt and freshly cracked black pepper but Himalayan pink salt or kosher salt are great alternatives. You can also use standard table salt but keep in mind that sea salt tends to be less salty then table salt. I suggest using slightly less salt about 3/4 tsp. 

Eggs- use large eggs. 

Ketchup- used to make the glaze for the meatloaf. You can use regular or low sodium ketchup for this. 

Brown Sugar- you can use light brown sugar or dark brown sugar for this. 

Garlic- use large garlic cloves and garlic salt not garlic powder.

Tools

Loaf Pan or Cast Iron Skillet

Saucepan

Instant-Read Thermometer (optional)

Directions

Begin by making the glaze. Add the glaze ingredients to a saucepan.

Let it simmer on the stovetop for about 5-7 minutes making sure to stir from time to time. When ready (the glaze will be a little deeper color when ready) remove from the heat and set aside.

In a large bowl combine the ground beef, eggs, bread crumbs, salt, and pepper. Add in a 1/4 cup of the glaze sauce.

Mix the meatloaf (preferably with your hands) and combine all ingredients well.

Using either a 10-inch cast iron pan or a loaf pan, place it inside and shape it to where the meat is spread evenly in the pan. You will want to shape it to where there is room alongside the edges to allow the oil in the meat to run off. This will help to brown the outer edges.

Bake at 375℉ for about 30 minutes.

Then remove from the oven and spread the rest of the glaze on top evenly.

Pop the meatloaf back into the hot oven for an additional 10-15 minutes until the glaze sets.

Cooking Notes

• I like using a cast-iron skillet to bake the meatloaf in. But a loaf pan or cake pan will work fine.
• Be sure to make the edges lower than the center so the fat can drain off while cooking.
• I use grass-fed organic 90/10 ground beef for this recipe.

Serving Suggestions

• This glazed meatloaf goes well with creamy mashed potatoes, rice or macaroni salad.
• Serve alongside roasted veggies like this Roasted Asparagus or Cheesy Squash Casserole.
• Save leftovers for sandwiches. Slice the meat into long strips and place on a roll with mayo, mustard lettuce, or other produce you like.

How To Store

Store leftover meatloaf in an airtight container or by wrapping it in plastic wrap or aluminum foil. Make sure to allow the meatloaf to come room temperature before placing the fridge. To reheat, place the meatloaf onto a baking sheet and reheat at 280℉ until warmed through.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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Other Recipes You May Like…

• Quick Ground Beef Goulash
• Meatballs in Tomato Sauce
• Shepherd’s Pie with Sausage

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!