Classic Meatloaf with Tangy Tomato Glaze is comfort food at its finest—a juicy, hearty loaf packed with savory flavor and finished with a sticky, sweet-and-tart glaze that takes you straight back to the best family dinners. Whether you’re bringing your family together at the table or craving leftovers for a killer sandwich, this classic recipe is one you’ll come back to again and again. Every bite balances rich, tender beef with pops of sweetness, zing, and aromatic spice, creating a meal that’s at once nostalgic and undeniably satisfying.

Classic Meatloaf with Tangy Tomato Glaze Recipe - Recipe Image

Ingredients You’ll Need

This Classic Meatloaf with Tangy Tomato Glaze keeps things delightfully simple, prioritizing staple pantry ingredients that all work together to create incredible depth of flavor, texture, and eye-catching appeal. Each component has a job to do—here’s what you’ll need and why you don’t want to skip a single element:

Ground beef (80/20): The classic ratio for melt-in-your-mouth meatloaf; gives the loaf a perfect balance of tenderness and flavor.
Breadcrumbs: Help bind everything together while soaking up juices so you get slices that are soft but never crumbly.
Onion (finely chopped): Adds subtle sweetness and a slight crunch for contrast in each bite.
Garlic (minced): Lends a savory aroma and flavor boost that rounds out the savoriness of the beef.
Eggs: Essential for structure and moisture—don’t omit them or your loaf won’t hold together.
Milk: Keeps the meat tender and helps bind all the dry ingredients into a cohesive mixture.
Worcestershire sauce: A little umami magic for a deep, satisfying background note.
Ketchup (in meat and glaze): Adds just the right bump of sweetness and a familiar tomato tang.
Salt: Brings all the other flavors to life and makes sure your meatloaf isn’t bland.
Black pepper: A gentle bite that complements the savory richness of the beef.
Dried thyme: Adds a faint herbal quality, making the loaf more aromatic and complex.
For the glaze – ketchup, brown sugar, apple cider vinegar, Dijon mustard: This blend creates the iconic sticky-sweet, tangy topping that makes Classic Meatloaf with Tangy Tomato Glaze stand out from the rest.

How to Make Classic Meatloaf with Tangy Tomato Glaze

Step 1: Preheat the Oven and Gather Ingredients

Start by setting your oven to 375°F (190°C) so it’s nice and hot once your meatloaf hits the pan. Lay out all your ingredients—this makes the mixing process smoother and guarantees you won’t forget a thing.

Step 2: Mix the Meatloaf Ingredients

In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, eggs, milk, Worcestershire sauce, ketchup, salt, black pepper, and dried thyme. For classic meatloaf texture, mix gently with your hands or a large spoon; overmixing can toughen the loaf. Stop as soon as everything looks evenly distributed and cohesive.

Step 3: Shape the Loaf

Transfer the mixture to a baking sheet lined with parchment paper or into a loaf pan. With clean hands, shape it into a thick, even loaf—this shape will help it cook evenly and soak up all the delicious glaze.

Step 4: Make the Tangy Tomato Glaze

In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. This tangy tomato glaze is the star of the show, bringing a shiny, sticky layer of flavor that surprises you with every slice.

Step 5: Glaze and Bake

Spoon or brush half the glaze evenly over the meatloaf. Slide it into the oven and bake for 45 minutes—your kitchen will smell absolutely incredible. After 45 minutes, gently spread the remaining glaze over the top and return the loaf to the oven for another 15–20 minutes. The goal is a rich, caramelized glaze and an internal temp of 160°F (71°C).

Step 6: Rest, Slice, and Serve

Don’t rush this final moment! Let your Classic Meatloaf with Tangy Tomato Glaze rest on the counter for 10 minutes—this helps all the juices settle back in, so your slices stay moist from end to end. Now you’re ready to cut generous slices and present your masterpiece!

How to Serve Classic Meatloaf with Tangy Tomato Glaze

Garnishes

Classic meatloaf with Tangy Tomato Glaze loves a flourish of fresh herbs—try a shower of chopped parsley or chives for a pop of color and a hint of freshness. You can also dot the top with thinly sliced green onions if you want just a bit more bite. Even a sprinkle of flaky sea salt right before serving makes every slice feel special.

Side Dishes

Mashed potatoes and steamed green beans are time-honored classics, but don’t be afraid to branch out! Creamy mac and cheese, roasted carrots, or a crisp green salad all pair gorgeously with the warmth and tang of your meatloaf. For an even more comforting experience, serve slices on toasted bread for a delicious meatloaf sandwich with a smear of extra glaze.

Creative Ways to Present

Turn your Classic Meatloaf with Tangy Tomato Glaze into bite-sized appetizers by baking the mixture in muffin tins—perfect for parties or kids’ meals! For a family-style presentation, arrange slices on a platter with roasted veggies or a zigzag of extra glaze. Leftover slices make for next-day sliders, tucked into rolls with pickles or melty cheese.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), wrap the cooled meatloaf tightly in foil or store in an airtight container. Classic Meatloaf with Tangy Tomato Glaze stays moist and delicious for up to 3 days in the refrigerator—perfect for quick lunches or a repeat dinner win.

Freezing

This recipe freezes beautifully. Simply let your cooked meatloaf cool completely, then wrap it securely in plastic wrap followed by foil (or pop in a freezer bag). You can freeze individual slices for easy meal prep, or the whole loaf to thaw later. It’ll keep its flavor and texture for up to 3 months.

Reheating

To reheat, thaw frozen meatloaf in the fridge overnight if needed. Place slices on a baking sheet, cover with foil, and warm in a 300°F oven until heated through—about 20 minutes. For quicker meals, microwave slices with a damp paper towel to keep them juicy.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Both turkey and chicken make an excellent substitute for beef in Classic Meatloaf with Tangy Tomato Glaze. Just be sure to use dark meat or add a bit of extra moisture (like grated vegetables) to keep things juicy.

What’s the secret to an extra-moist meatloaf?

The real secret lies in the balance of fat (80/20 beef), milk, eggs, and gentle mixing. Overworking the mixture packs it down and squeezes out that precious juiciness. You can also grate carrot or zucchini into the mix for even more softness and flavor.

How do I know when my meatloaf is done?

The safest bet is using an instant-read thermometer—the internal temp should read 160°F (71°C). If you don’t have a thermometer, check that the juices run clear and the loaf no longer looks pink in the center.

Can I make Classic Meatloaf with Tangy Tomato Glaze ahead of time?

Yes! You can assemble the loaf a day ahead and cover it tightly in the fridge. When you’re ready to bake, let it come to room temperature for about 30 minutes and proceed as usual for perfect dinner timing.

Is there a gluten-free option for this meatloaf?

Definitely! Swap in gluten-free breadcrumbs and double-check that your Worcestershire sauce is gluten-free, and you’re all set to enjoy Classic Meatloaf with Tangy Tomato Glaze that fits your dietary needs.

Final Thoughts

There’s nothing like sharing a warm, soul-satisfying slice of Classic Meatloaf with Tangy Tomato Glaze with the people you love. This recipe brings together simple ingredients and generations of tradition for a meal that always feels a bit like coming home. Don’t just take my word for it—grab your apron, gather your ingredients, and treat yourself to the ultimate comfort food experience tonight!

Classic Meatloaf with Tangy Tomato Glaze Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Classic Meatloaf with Tangy Tomato Glaze is a comforting and flavorful dish that’s perfect for a family dinner. The juicy meatloaf is seasoned with herbs and spices, then topped with a tangy glaze that adds a delicious sweet and sour kick.

Ingredients

Scale

Main Meatloaf Ingredients:

1 ½ pounds ground beef (80/20)
1 cup breadcrumbs
1 small onion (finely chopped)
2 cloves garlic (minced)
2 large eggs
½ cup milk
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

For the glaze:

½ cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Mix Meatloaf: Combine ground beef, breadcrumbs, onion, garlic, eggs, milk, Worcestershire sauce, ketchup, salt, pepper, and thyme. Shape into a loaf.
Make Glaze: Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
Bake: Spread half the glaze over meatloaf, bake for 45 minutes. Add remaining glaze, bake for another 15–20 minutes.
Rest and Serve: Let the meatloaf rest for 10 minutes before slicing and serving.