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Best Ever Juicy Classic Meatloaf with Sweet & Tangy Ketchup Glaze

A thick slice of juicy meatloaf topped with a glossy, sweet red glaze, sitting next to the main loaf.
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Make the ultimate comfort food with this easy, classic meatloaf recipe. It stays moist and tender, topped with a simple, flavorful sweet and tangy ketchup glaze. Perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended)
  • 1 cup Stove Top Stuffing mix (or plain breadcrumbs)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped yellow onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon dried parsley
  • For the Glaze:
  • 3/4 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line a baking sheet with parchment paper for free-form baking.
  2. In a large bowl, combine the Stove Top Stuffing mix and milk. Let it sit for 5 minutes to soften.
  3. Add the ground beef, egg, onion, salt, pepper, Worcestershire sauce, and parsley to the stuffing mixture. Mix everything gently with your hands until just combined. Do not overmix, as this can make the meatloaf tough.
  4. Shape the mixture into a loaf shape and place it in the prepared loaf pan or on the baking sheet.
  5. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
  6. Spread half of the glaze evenly over the top of the meatloaf.
  7. Bake for 45 minutes.
  8. Remove the meatloaf from the oven and spread the remaining glaze over the top.
  9. Return to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing and serving. This helps keep the meatloaf juicy.

Notes

  • For an extra moist meatloaf, you can mix 1/4 cup of finely grated carrot into the meat mixture.
  • If you prefer a free-form loaf instead of using a pan, place the loaf on a rimmed baking sheet. This allows excess fat to drain away.
  • This recipe freezes well. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://cookingbyfelix.com/best-juicy-meatloaf-amazing-secret/