My Old-Fashioned Meatloaf With the Sweet Tangy Glaze Everyone Loves

Some recipes never need changing, and my meatloaf is one of them. The secret is soaking the breadcrumbs in milk first, which keeps the loaf soft and juicy instead of dry and crumbly. On top goes a sweet and tangy glaze of ketchup, brown sugar and a splash of vinegar that turns sticky and shiny in the oven. I bake it free-form on a sheet pan so the sides get a little crust. Serve it with mashed potatoes and green beans and you have a real Midwest supper.

Servings: 8 · Prep: 20 min · Cook: 60 min

Ingredients

• 3/4 cup (75 g) dry breadcrumbs
• 2/3 cup (160 ml) whole milk
• 2 lb (900 g) ground beef (85% lean)
• 2 large eggs
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp dried thyme
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 cup (120 ml) ketchup (for the glaze)
• 2 tbsp (25 g) light brown sugar (for the glaze)
• 1 tbsp (15 ml) apple cider vinegar (for the glaze)
• 1 tsp yellow mustard (for the glaze)

Method

1. Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil.
2. In a large bowl, stir together the breadcrumbs and milk and let them soak for 5 minutes, until the crumbs are soft and the milk is absorbed.
3. Add the ground beef, eggs, onion, garlic, Worcestershire sauce, thyme, salt and pepper. Mix with your hands just until combined. Stop as soon as you no longer see streaks of egg, so the meatloaf stays tender.
4. Turn the mixture onto the baking sheet and shape it into a loaf about 9 inches long and 5 inches wide (23 x 13 cm), patting the top smooth.
5. Whisk together the ketchup, brown sugar, vinegar and mustard in a small bowl. Brush half of the glaze over the top and sides of the loaf.
6. Bake for 45 minutes. Brush the remaining glaze over the top and bake 10 to 15 minutes more, until the glaze is sticky and a thermometer in the center reads 160°F (71°C).
7. Let the meatloaf rest for 10 minutes on the pan so the juices settle, then cut it into thick slices with a sharp knife.

Tips and variations

• If you like a softer onion flavor, cook the diced onion in a little butter for 5 minutes and let it cool before adding it.
• Use a mix of half beef and half pork for a richer, even more tender loaf.
• Leftover slices make the best meatloaf sandwiches on white bread with a little extra ketchup.
• The shaped, unglazed loaf can be wrapped and frozen up to 3 months; thaw overnight in the fridge before baking.

Simple, honest and filling: that is what a good meatloaf should be. I hope your family loves it as much as mine does. Enjoy!