Glazed Meatloaf Recipe

Name: Glazed Meatloaf
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 0.5 cup ketchup; 0.33333334326744 cup brown sugar; 4 tablespoons lemon juice, divided; 1 teaspoon dry mustard; 2 pounds lean ground beef; 3 slices bread, shredded; 0.25 cup diced onion; 1 large egg, beaten; 1 cube beef bouillon, crumbled

Cook Time: 70 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings

cup ketchup
cup brown sugar
4 tablespoons lemon juice, divided
1 teaspoon dry mustard
2 pounds lean ground beef
3 slices bread, shredded
cup diced onion
1 large egg, beaten
1 cube beef bouillon, crumbled

Directions

Gather all ingredients.
Preheat the oven to 350F (175C).
In a small bowl, stir together the ketchup, brown sugar, 1 tablespoon of lemon juice, and mustard until smooth.
In a large bowl, combine the ground beef, shredded bread, cup of the ketchup mixture, diced onion, beaten egg, remaining 3 tablespoons of lemon juice, and crumbled bouillon. Mix until well combined.
Shape the mixture into a loaf and place it in a 9x5-inch loaf pan.
Bake the loaf in the preheated oven for 1 hour.
After 1 hour, carefully remove the loaf from the oven and pour off any excess fat from the pan.
Spread the remaining ketchup mixture evenly over the top of the loaf.
Return the loaf to the oven and continue baking until the center is no longer pink, about 10 minutes more. The internal temperature should read at least 160F (71C) on an instant-read thermometer.
Serve hot and enjoy!

Nutrition Facts (per serving)

Calories: 318
Total Fat: 17g (22% Daily Value)
Saturated Fat: 6g (32% Daily Value)
Cholesterol: 90mg (30% Daily Value)
Sodium: 398mg (17% Daily Value)
Total Carbohydrate: 19g (7% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 13g
Protein: 22g (45% Daily Value)
Vitamin C: 6mg (7% Daily Value)
Calcium: 38mg (3% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 297mg (6% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Glazed Meatloaf Recipe

Glazed Meatloaf

Meatloaf is an iconic American dish, beloved for its simplicity, hearty flavor, and versatility. The Glazed Meatloaf recipe offers a sweet and tangy glaze that makes this dish a standout in comfort food. With ground beef mixed with breadcrumbs, onions, and seasonings, topped with a luscious glaze of ketchup, brown sugar, and mustard, it's a meal that brings both nostalgia and deliciousness to any dinner table.

History of Glazed Meatloaf

Meatloaf has been a staple of American cuisine for centuries, with origins tracing back to the 19th century. Its roots can be found in various European meat-based dishes, such as the German "Frikadellen" and the French "Croquette." The American version, however, became popular in the early 20th century, especially during the Great Depression, when ground meat was a cost-effective option for feeding large families. The addition of a glaze, often made from ketchup or brown sugar, was introduced to give the dish a rich and flavorful topping, which is a hallmark of the Glazed Meatloaf we know today.

Regional Variations

Although the classic recipe calls for lean ground beef, regional variations exist across the United States. In the South, Glazed Meatloaf might be made with a combination of beef and pork, giving it a richer flavor. In the Midwest, the dish is often paired with mashed potatoes and served with a side of green beans. On the West Coast, cooks may experiment with the glaze by adding barbecue sauce or balsamic vinegar, giving the dish a unique twist.

Differences from Similar Dishes

Meatloaf is often compared to other ground meat dishes like meatballs and hamburgers. What sets meatloaf apart is its preparation: the meat mixture is shaped into a loaf rather than being formed into individual portions. This allows the flavors to meld together while baking, creating a moist and tender loaf. The glaze, typically made of ketchup, brown sugar, and mustard, adds an extra layer of flavor, which is less common in meatballs or hamburgers. Unlike meatballs, which are usually fried or simmered in sauce, meatloaf is typically baked in the oven, which helps it retain its shape and texture.

Where It's Typically Served

Glazed Meatloaf is a quintessential American dinner dish, often served in family homes, diners, and casual restaurants. It's a popular choice for Sunday meals, holiday gatherings, or potluck dinners. The dish is also a comfort food favorite in school cafeterias, offering a nostalgic and filling meal for students. It pairs well with a variety of sides, including mashed potatoes, roasted vegetables, or even mac and cheese. For a lighter twist, some might serve it with a side of salad or steamed greens.

Interesting Facts About Glazed Meatloaf

The term "meatloaf" was first recorded in the United States in the 18th century and has evolved over time to include a wide range of meats and seasonings.
The glaze used in this recipe is a signature feature of many American meatloaf dishes, providing a sweet contrast to the savory flavor of the meat.
Many variations of meatloaf include additional ingredients such as cheese, bacon, or vegetables like bell peppers and carrots to enhance flavor and texture.
Meatloaf has been a symbol of comfort during times of economic hardship, as it is both inexpensive to make and highly filling.

Whether you're a fan of traditional flavors or enjoy experimenting with different ingredients, Glazed Meatloaf is a dish that can be customized to suit any taste. Try it with your favorite side dishes, or enjoy it on its own either way, its sure to become a family favorite!

FAQ about Glazed Meatloaf Recipe

Leftover glazed meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the meatloaf. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months.

Yes, you can prepare the meatloaf mixture ahead of time. Simply mix all the ingredients and form the loaf, then cover it and refrigerate for up to 24 hours before baking. When ready to bake, add the glaze and cook as directed.

Yes, you can substitute ground turkey or chicken for ground beef. However, the meatloaf may be slightly drier due to the lower fat content in these meats. Consider adding a bit of extra moisture, like broth or a small amount of oil, to ensure a tender texture.

To reheat glazed meatloaf, place it in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual slices for 1-2 minutes, but reheating in the oven preserves the texture better.

Yes, you can substitute different types of bread, such as whole wheat, sourdough, or even gluten-free bread. Just make sure to shred or crumble it so that it mixes well with the other ingredients. If using gluten-free bread, make sure to use certified gluten-free breadcrumbs as well.

If you don't have beef bouillon, you can use chicken bouillon or vegetable bouillon as an alternative. You can also substitute with a tablespoon of soy sauce or Worcestershire sauce to give the meatloaf a rich, savory flavor.

Yes, you can experiment with different glazes. For example, you can replace the ketchup with barbecue sauce, or make a mustard-based glaze with honey or maple syrup for a tangy-sweet flavor. Adjust the sweetness to your preference.

To reduce grease, use lean ground beef (such as 90% lean) and drain any excess fat after baking for about 45 minutes. You can also line the bottom of the pan with slices of bread or place the meatloaf on a wire rack to allow excess fat to drain away.

Yes, you can make mini meatloafs by dividing the meat mixture into smaller portions and baking them on a baking sheet or in a muffin pan. Mini meatloafs typically cook faster, so check them after 30-35 minutes of baking.

The best way to check is by using an instant-read thermometer. The meatloaf is done when the internal temperature reaches at least 160°F (71°C). If you don’t have a thermometer, make a small cut in the center to check that it is no longer pink inside.

Comments

Tiffany Rose

10/06/2025 01:52:54 PM

My family was craving meat so I desided to make them meatloaf. I didnt have any beef bouillon so I added a pinch of garlic powder to add flavor. I also didnt have bread so I substituted that for a cup of oats. Dry mustard was traded in for yellow mustard. I've hated meatloaf for as long as I can remember but what I made last night was excellent. The glaze made all the difference, it was amazing. After reading the reviews I made a double batch of glaze and it covered the loaf beautifully. Definatly a keeper!

Diana S

11/02/2007 06:25:56 AM

Yum!! This recipe makes an excellent meatloaf. My son and husband love meatloaf, so I've been trying various recipes to see which one they like the best. After tasting this for dinner last night, they both said don't try any more, this one is the best! As for substitutions, I added 3/4 c. of oats in place of the bread, and used balsamic vinegar in place of the lemon juice. Next time I will try the lemon juice, but the vinegar worked fine and I happened to be out of lemons. Oh, one great tip that I got from another reviewer is to line the bottom of your 9x5 pan with bread slices when making a meatloaf. The bread soaks up all the fat and then you just throw the bread away. Works great!

Allrecipes Member

10/23/2021 10:01:42 PM

We love this meatloaf! I’ve probably made it 20+ times. Originally, I followed the suggestion to put a couple slices of bread under the meatloaf to soak up the grease. It worked but was messy. Last time I made it, I decided to put the meatloaf on a wire cooling rack and put the rack inside a cake pan. Perfection! After the first hour of cooking, I put the meatloaf in a new pan and pour the extra glaze on it. Tips for even more deliciousness with this recipe: Brown the diced onion. Then blend/food process the onion with a little ketchup to purée it before adding to meat mixture. Triple the sauce/glaze part of the recipe. You’ll be glad you did! In addition to adding some of the sauce to the meat mixture, I coat the outside of the meatloaf with the some of the glaze before cooking. And I put a single layer of bacon over the glaze. (My mom always put bacon on the outside of her meatloaf. Love the extra crunch and bacon taste!) I use precooked bacon from Costco. Tried regular uncooked bacon once, and it didn’t get crispy enough even after an hour+ of cooking.

Jen BH

08/23/2017 01:29:49 AM

The first few times I made it as per the recipe and it was good. I just use lean ground beef and drain if it looks oily. After that I took some suggestions from other reviewers and added an additional egg. I also use panko bread crumbs ( bought the big pack from Costco so I have lots!). I have also started saving and freezing left over pork or chicken and grind it up with my grandmothers old meat grinder and add them to the beef. This way I use less ground beef and add more flavours to the meatloaf. It turns out great every time!

diamondhead

10/17/2023 07:50:03 PM

FANTASTIC! I made mini meatloaves on a baking sheet and they came out perfect.

Felicia Y.

11/25/2018 09:22:38 AM

My fiance doesn't like ketchup so I substituted it with Sweet Baby Ray's sweet & hot barbecue sauce instead of ketchup. After the first try, I found the recipe a little dry in the center. I suggest splitting the meatloaf into two separate pans, 1lb each, and then after they're done cooking putting a layer of the sauce in the middle and stacking one of the other meat layers on top of it. Comes out great, makes the middle moist. The sauce recipe is delicious.

Dawn

03/17/2023 12:51:08 AM

Really liked this meatloaf. I have not made one in a very long time and this was good. Moist. I used just about all the glaze in the meat mixture. I made more for the topping. It was not too sweet. I used whole grain oats instead of the bread as someone suggested. I removed from oven 2x to pour off excess grease. I will make again for sure! Added salt and pepper to meat.

OUIJA123

07/26/2016 12:50:01 AM

My daughter says I'm the queen of not sticking to a recipe, and I must say, I didn't disappoint this time either. I tried very hard, but it's always difficult, because I need to season the meat to my taste. I really enjoyed this meatloaf, and I'm not a meatloaf eater. I followed the directions for the glaze exactly, and I thought it was a little too sweet, and I love sweet. So, I would reduce the amount of brown sugar next time, I'm thinking maybe a fourth cup. I followed the directions for the meatloaf, but I added, a package of lipton onion soup, garlic powder, onion powder, accent, chopped green peppers, 1 teaspoon of dried thyme, 1 teaspoon of dried marjoram, steak sauce, and Worchester sauce. I used the crumbled bread, but I wouldn't use that again, as I didn't like that it didn't blend well into the meatloaf. I'm not sure what I thought it would look like, but bread crumbs will be better. Again, I must say that I'm a meatloaf eater now. This will be my new recipe, but I'll try with the corrections.

Edward Lach

04/09/2018 03:51:00 PM

Made a couple changes. First I used a silicone large muffin pan. This meant an extra step to complete the glazing. Removed mini loafs to another pan, glazed and finished baking. Second, I used 1 lb ea of ground beef and pork. Will definitely make this again.

EmergGirl

05/25/2015 11:01:32 AM

My family loved this so much they don't want me trying out any new meatloaf recipes anymore - and we all agreed it was better than my mom's & my husband's mom's meatloaf. A few tweaks: instead of the bread I used 1 cup of *seasoned* breadcrumbs and a splash of milk. I also added some minced garlic (fresh!) and cracked pepper. I used bouillon sachets instead of cubes, it's so easy to just sprinkle it in and you don't get your fingers sticky/messy. For the topping, I used regular prepared mustard because I had no mustard powder on hand and I think next time I'll try reducing the sugar a tiny bit. I used extra lean ground beef - there was no fat or drippings yet my meatloaf turned out *very* flavourful! Thanks for sharing, Delia!

Kathy Sikes

09/17/2015 08:29:45 AM

I liked this recipe and after going through a lot of the reviews and knowing my families taste I made changes. I used a lot more garlic and added basil, rosemary and oregano. I used herbed bread crumbs in place of the bread but did put 2 slices of bread on the bottom of the pan to soak up the grease. And lastly I put the brown sugar/ketchup mixture on top of the meatloaf. I paired it with Garlic loaded mashed potatoes and broccoli. My family loved it !!

CozyBean6160

10/06/2024 03:55:49 PM

This is the VERY BEST Meatloaf recipe I have ever made. I am very impressed with it and everyone loves it and wants more. I rate this recipe a 10+++

Roberta Fassett

08/27/2024 12:45:29 AM

Made it as written, but added a can of vegetarian vegetable soup (hubby likes it in there) I also broiled the last few minutes after I put the ketchup on top. Oh, yeah 👍🏻

Sandi

08/23/2024 10:45:26 PM

I followed the recipe as written, and have to say it was delicious! It wasn’t dry at all. Very tender and tasty. I will put it in the rotation.

Kathleen King

08/22/2024 12:42:04 AM

Instant favorite in our house.

Bill Braniff

08/21/2024 11:30:55 AM

I prefer one can of Campbels soup over the catsup.

Jose Evans

08/21/2024 06:21:42 AM

Bro, this recipe just earned a permanent spot in my kitchen.

DonnaSue

08/20/2024 09:15:00 PM

Next level it is not.

yomw

08/07/2024 10:05:30 PM

Follow the recipe

CheekyPecan8865

06/21/2023 03:12:59 AM

One of the best and easiest recipes I’ve made for meatloaf.

Cook Time: 70 minutes

Glazed Meatloaf Recipe

Ingredients

Directions

Nutrition Facts (per serving)

History of Glazed Meatloaf

Regional Variations

Differences from Similar Dishes

Where It's Typically Served

Interesting Facts About Glazed Meatloaf

FAQ about Glazed Meatloaf Recipe