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4.29 from 7 votes

Classic Meatloaf with Sweet and Tangy Glaze

Classic Meatloaf with Sweet and Tangy Glaze is comfort food at its best. Don’t overlook this all-American classic that is make-ahead and freezer friendly. Recipe below includes lots of ideas for variations and diet adaptations.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Dish
Cuisine: American
Keyword: easy freezer meal, freezer friendly, make-ahead meal
Servings: 8
Calories: 271kcal
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • Loaf Pan
  • Half Sheet Pan
  • Skillet


Classic Meatloaf:

  • ½ cup Panko Breadcrumbs (may substitute Italian breadcrumbs)
  • ½ cup Milk, any type
  • 1 small White Onion, quartered
  • 6 ounces Carrots, chopped into large pieces
  • 2 cloves Garlic
  • 1 Tablespoon Butter
  • 1 ½ pounds Ground Beef (80% lean)
  • 1 Egg, whisked
  • 1 Tablespoon Fresh Parsley, curly or flat-leaf, chopped (optional)
  • 2 teaspoon Worcestershire Sauce (may substitute soy sauce or Tamari)
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper

Sweet and Tangy Glaze:

  • ½ cup Ketchup
  • 2 Tablespoon Dark Brown Sugar
  • 1 teaspoon Mustard (I like to use stone ground Dijon Mustard)


  • Preheat oven to 350°F.
  • If using a loaf pan, spray it with nonstick cooking spray. If using a sheet pan, line it with foil.
  • Combine breadcrumbs and milk in a large bowl and set aside to soak.
  • Combine onions, carrots, and garlic in the bowl of a food processor and pulse until finely chopped (the largest pieces should be about the size of a pea). (Note: If you prefer, you can also finely chop these by hand.)
  • Melt butter in a large saute pan over medium heat.
  • Add onions, carrots, and garlic with a pinch of salt.
  • Saute until vegetables are soft, about 5 minutes.
  • Set aside to cool for 5 minutes.
  • To breadcrumbs and milk, add beef, egg, parsley, Worcestershire sauce, salt, and black pepper.
  • Top with cooked carrots and onions.
  • Using your hands, gently mix everything together until just combined. (Try not to over mix or this will make your meatloaf more tough.)
  • Gently shape the meat mixture into a loaf shape and transfer to loaf pan or sheet pan.
  • Transfer meatloaf to oven and bake for 55 to 60 minutes (use an instant read thermometer if you have it - the center will register 155°F when the meatloaf is done).
  • While meatloaf cooks, whisk together ketchup, brown sugar, and mustard.
  • Remove meatloaf when it has about 20 minutes left to cook and spread glaze over top.
  • Rest meatloaf for 10 minutes then slice and serve.


Print and attach the label below so cooking instructions are ready when you are!
classic meatloaf freezer label


Calories: 271kcal | Carbohydrates: 14g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 575mg | Potassium: 426mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3768IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg