Of course! This is a classic, comforting recipe for a tender, flavorful meatloaf smothered in a tangy-sweet tomato-beef sauce (often called a “glaze”). It’s the ultimate homestyle meal.
Classic Meatloaf with Tomato Beef Sauce
This recipe creates a moist, well-seasoned meatloaf with a signature sticky sauce that caramelizes on top.
Prep Time: 20 mins
Cook Time: 1 hour 15 mins
Total Time: 1 hour 35 mins
Serves: 6-8
Ingredients
For the Meatloaf:
· 2 lbs ground beef (80/20 blend is ideal for moisture)
· 1 cup plain breadcrumbs (or 3/4 cup quick oats)
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 2 large eggs, lightly beaten
· 3/4 cup milk
· 1/4 cup fresh parsley, finely chopped (or 1 tbsp dried)
· 1 tbsp Worcestershire sauce
· 2 tsp Dijon mustard
· 1.5 tsp salt
· 1/2 tsp black pepper
· 1 tsp dried thyme or Italian seasoning
For the Tomato Beef Sauce:
· 1/2 cup ketchup
· 1/4 cup brown sugar, packed
· 2 tbsp apple cider vinegar or white vinegar
· 1 tbsp Worcestershire sauce
· 1 tsp Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Sauté Aromatics (Optional but Recommended): In a small skillet over medium heat, sauté the chopped onion in a little oil for 5-7 minutes until softened. Add the garlic and cook for 1 more minute. This step removes the raw bite of the onion and deepens the flavor. Let it cool slightly.
- Soak Breadcrumbs: In a large bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the milk is absorbed. This is a key step for a tender texture.
- Combine Meatloaf Ingredients: To the same bowl, add the sautéed onion/garlic, ground beef, eggs, parsley, 1 tbsp Worcestershire sauce, 2 tsp Dijon mustard, salt, pepper, and thyme.
- Mix Gently: Using your hands (the best tool for the job!), mix everything together until just combined. Do not overmix, as this will make the meatloaf tough.
- Form the Loaf: On a rimmed baking sheet lined with parchment paper or foil (for easy cleanup), shape the meat mixture into a 9×5-inch loaf shape, about 2 inches high. Using a baking sheet instead of a loaf pan allows for better browning and prevents the loaf from steaming in its own fat.
- Make the Sauce: In a small bowl, whisk together all the ingredients for the tomato beef sauce: ketchup, brown sugar, vinegar, Worcestershire sauce, and Dijon mustard.
- Apply the First Coat of Sauce: Spoon about half of the sauce over the top and sides of the meatloaf.
- Bake: Bake for 45 minutes.
- Apply Second Coat & Finish Baking: Remove the meatloaf from the oven and carefully spoon the remaining sauce over the top. Return to the oven and bake for another 25-35 minutes, or until the internal temperature in the center reaches 160°F (71°C).
- Rest is Crucial: Remove the meatloaf from the oven and let it rest on the pan for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring it stays moist and doesn’t fall apart.
Tips for the Best Meatloaf
· Don’t Overmix: This is the #1 rule. Mix until the ingredients are evenly distributed, then stop.
· The Panade is Key: Soaking the breadcrumbs in milk (this mixture is called a panade) is the secret to a tender, not dense, meatloaf.
· Check Temperature: A meat thermometer is your best friend. Cooking to 160°F ensures it’s safe to eat but not overdone and dry.
· Customize the Sauce: Add a dash of hot sauce, a pinch of smoked paprika, or a tablespoon of soy sauce to the glaze for a different flavor profile.
· Add Vegetables: Finely diced celery or bell peppers can be sautéed with the onion for extra flavor and nutrition.
· Make it Ahead: You can assemble the meatloaf, shape it on the baking sheet, cover, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 20-30 minutes before putting it in the oven.
Serve with classic sides like creamy mashed potatoes, green beans, or buttery corn for the perfect comfort food meal. Enjoy