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Glazed Meatloaf
A tender, classic beef meatloaf with a tangy-sweet ketchup glaze.
Ingredients
| Volume | Grams |
|---|---|
| Meatloaf | |
| 2 lb ground beef, 85% lean | 907 g |
| 1 medium onion, finely chopped | — |
| 2 large eggs | 100 g |
| 3/4 cup milk | 170 g |
| 3/4 cup dry breadcrumbs | — |
| 1 tbsp Worcestershire sauce | — |
| 1 1/2 tsp table salt | 9 g |
| 1/2 tsp black pepper | 1.1 g |
| Glaze | |
| 1/2 cup ketchup | — |
| 2 tbsp packed brown sugar | 27 g |
| 1 tbsp cider vinegar | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F.
- Stir the eggs, milk and breadcrumbs together and let stand 5 minutes.
- Add the beef, onion, Worcestershire, salt and pepper and mix gently with your hands until just combined.
- Pack into the loaf pan, or shape into a 9 × 5-inch loaf on a lined baking sheet.
- Stir the glaze ingredients together and spread half over the top. Bake 45 minutes.
- Spread on the remaining glaze and bake 20–30 minutes more, until the center reaches 160 °F. Rest 10 minutes before slicing.
Tips
- A free-form loaf on a sheet browns on all sides; a pan keeps it extra moist.
- Mixing too hard makes meatloaf dense.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
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