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A plate with meatloaf and a sweet glaze, with green beans and mashed potatoes

The Best Classic Meatloaf with a Sweet and Tangy Glaze

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  • Author: sweetysalado
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 20 minutes
  • Yield: 8 servings 1x
  • Category: Beef, Dinner, Main Dish
  • Cuisine: American


An amazing recipe for making the best classic meatloaf. It is made with lean ground beef, onions, and a few seasonings. Then we top it with the most flavorful sweet and tangy sauce.




  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 tsp olive oil
  • 2 lbs lean ground beef (85%-90%)
  • 2 large eggs
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 2 tbsp fresh parsley, chopped
  • cup (79 ml) milk
  • ¾ cup (67.5 g) Italian or seasoned breadcrumbs
  • Salt to taste (I use 1 ½ tsp of Kosher salt)
  • Pepper to taste (I use ¼ tsp)

Sweet Sauce

  • ¾ cup (177 ml) ketchup
  • 1 tsp apple cider vinegar
  • 2 tbsp brown sugar
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • Pinch salt and pepper



  1. Preheat over to 375°F (190°C) and line a 9×5 inch (23×13 cm) loaf pan with parchment paper.
  2. Sauté the onion with the oil over medium heat for about 3 minutes or until tender. Add the chopped garlic and cook for another minute. Let them cool completely.
  3. In a large bowl, mix all of the ingredients for the meatloaf. Mix until combined. Do not overmix.
  4. Place the meat mixture into the lined loaf pan. Spread it with your hands until it is flat and even.
  5. Mix all of the ingredients for the glaze in a small bowl and spread it over the top of the meatloaf.
  6. Bake the meatloaf for 55-60 minutes or until it reaches an internal temperature of 160°F (71°C).
  7. Let the meatloaf rest for at least 10 minutes before slicing it and serving it.


  • Do not overmix. I cannot emphasize this enough. Overmixing results in an incredibly tough and dry meatloaf.
  • Let it rest before slicing. This helps the juices settle and it makes it easier to slice. 
  • You can also drizzle the pan drippings over the meatloaf slices right before you serve it.
  • If you want to make this meatloaf on a baking sheet, you can use 80/20 ground beef.