Name: Easy Classic Meatloaf with Glaze Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 pounds ground beef; 1 small onion (finely diced, about 1 cup); 4 garlic cloves (minced); 2 large eggs; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; ⅔ cup quick-cooking oats; ⅓ cup milk; 2 tablespoons finely chopped fresh parsley; 1 teaspoon Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ½ cup ketchup; 1 tablespoon Worcestershire sauce; 1 tablespoon coconut sugar or brown sugar

There’s something wonderfully comforting about a meatloaf that’s juicy, flavorful, and topped with that perfect shiny glaze. This Easy Classic Meatloaf with Glaze Recipe hits all those notes, making it a go-to dinner that feels like a warm hug on a plate.

A white oval plate holds a loaf of meatloaf glazed with a shiny dark reddish-brown sauce and sprinkled with small green herb pieces on top. Four thick slices are cut from the loaf, showing a moist, crumbly texture with bits of herbs and onions inside. A knife with a light brown wooden handle rests beside the loaf on the plate. The plate sits on a white marbled surface with a striped cloth nearby. In the background, a small wooden bowl with salt and pepper and a white plate of green vegetables are partially visible, along with two clear glasses of water. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Classic Meatloaf with Glaze Recipe
Top Tip
How to Serve Easy Classic Meatloaf with Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Classic Meatloaf with Glaze Recipe

Why You'll Love This Recipe

This meatloaf recipe is the kind of classic that never goes out of style. I adore how simple it is to throw together but still impresses with that rich glaze on top. Whether you’re feeding family or meal prepping for the week, it delivers every time.

Juicy and tender: The right balance of ingredients keeps this meatloaf moist, never dry or crumbly.
Flavor-packed glaze: The sweet and tangy topping adds that signature finish that takes it over the top.
Simple to make: Uses common pantry staples and quick-cooking oats for a fast but satisfying meal.
Family favorite: I’ve seen even picky eaters ask for seconds once they’ve tried this one.

Ingredients & Why They Work

Each ingredient here plays a role in making this meatloaf the star it is. From the kind of beef to the seasoning and the oats, which act as a binder, I’ll walk you through why I choose each one so you can shop smart and get the best results.

Flat lay of fresh raw ground beef shaped loosely, a small finely diced white onion in a simple white ceramic bowl, four peeled and minced garlic cloves next to the onion, two whole uncracked brown eggs, a small white ceramic bowl filled with bright red ketchup, a small white ceramic bowl with dark glossy Worcestershire sauce, a small white ceramic bowl holding quick-cooking oats, a small white ceramic bowl of fresh whole milk, a few sprigs of finely chopped fresh green parsley on a white plate, a white ceramic bowl containing mixed Italian seasoning herbs, a small pile of coarse kosher salt crystals on a simple white dish, a small heap of ground black pepper on a white plate, and a small white ceramic bowl with light brown coconut or brown sugar granules, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: I prefer 80/20 ground beef for the right fat content that keeps the meatloaf juicy.
Onion: Finely diced to melt into the meat, adding sweetness and moisture without big chunks.
Garlic: Freshly minced garlic makes a big flavor difference—avoid pre-minced garlic paste if you can.
Eggs: These bind everything together and help the meatloaf keep its shape while baking.
Ketchup: Mixed both inside and on top, it adds moisture and that classic tangy sweetness.
Worcestershire sauce: Adds a deep umami flavor, making the meatloaf taste richer and more savory.
Quick-cooking oats: These are less processed than breadcrumbs and absorb moisture well to keep the loaf tender.
Milk: Hydrates the oats for softness and adds a bit of creaminess to the texture.
Fresh parsley: Finely chopped parsley brightens the meatloaf and gives it a fresh note.
Italian seasoning: A blend of herbs that adds subtle layers of flavor without overpowering.
Kosher salt & black pepper: Essential seasonings to enhance all the other flavors.
Coconut sugar or brown sugar: Sweetens the glaze perfectly without being cloying.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Easy Classic Meatloaf with Glaze Recipe is how easy it is to personalize without sacrificing the flavors that make it special. I’ve added my favorite veggies for extra nutrition or swapped spices to match what I had on hand—go ahead and make it yours!

Variation: Sometimes, I mix in finely grated carrots or bell peppers to sneak in some veggies—my family never notices!
Make it turkey: For a lighter option, ground turkey works well, just add a little extra fat like olive oil or bacon bits to keep it moist.
Spicy twist: Add a pinch of cayenne or some smoked paprika for a subtle heat that livens up the glaze.
Gluten-free: Swap the oats for gluten-free oats or almond meal to keep it safe without losing texture.

Step-by-Step: How I Make Easy Classic Meatloaf with Glaze Recipe

A rectangular shaped raw meatloaf mixture sits centered inside a white enamel baking dish with a thin black rim. The meatloaf has a rough textured surface with visible small pieces of white onion and green herbs mixed throughout its reddish-brown ground meat. The baking dish is placed on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Combine All the Ingredients

In a large bowl, I toss in the ground beef, finely diced onion, minced garlic, eggs, ketchup, Worcestershire sauce, quick oats, milk, parsley, Italian seasoning, salt, and pepper. Then, using my hands (the best tools for even mixing), I gently combine everything until just mixed through. Pro tip: try not to overwork the meat to keep the loaf tender.

Step 2: Shape Your Meatloaf

On a rimmed baking sheet or a casserole pan, I shape the mixture into a loaf roughly 9 by 5 inches. Alternatively, you can press the mixture into a loaf pan for a more uniform shape. Just remember the meatloaf needs some space to cook evenly, so don't pack it in too tight.

Step 3: Prepare and Apply the Glaze

In a small bowl, I whisk together the ketchup, Worcestershire sauce, and coconut sugar or brown sugar until smooth. Using a brush or spoon, I spread this glaze over the top of the loaf generously. This glaze caramelizes beautifully in the oven, giving you that irresistible shiny crust.

Step 4: Bake Until Perfect

Pop the meatloaf in the oven preheated to 350°F (175°C) and let it bake for about 50 to 60 minutes. The key is to check the internal temperature—it should reach 160°F (70°C). I find using a meat thermometer really takes the guesswork out and ensures it’s safely cooked but still juicy.

Step 5: Rest and Serve

After baking, I always let my meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, so you get neat slices that hold together without falling apart. Serve it up and enjoy all those comforting flavors!

Top Tip

From my kitchen to yours, I’ve learned a few things that really make this Easy Classic Meatloaf with Glaze Recipe shine. These tips save time and help you avoid common pitfalls so you’ll get perfect meatloaf every time.

Mix gently, don’t overwork: Over-mixing the beef can make the meatloaf tough. Use your hands to combine ingredients just until blended.
Use a thermometer: I can’t stress this enough—checking the internal temp ensures the meatloaf is fully cooked but still juicy.
Rest before slicing: Waiting 10 minutes lets the juices settle, giving you cleaner slices and better texture.
Glaze generously: Don’t be shy brushing on the glaze. It’s what creates that classic sweet-savory crust everyone loves.

How to Serve Easy Classic Meatloaf with Glaze Recipe

Garnishes

I like to sprinkle a little extra fresh parsley on top for color and freshness. Sometimes a dollop of extra ketchup, or even a zingy mustard on the side, finishes things off nicely.

Side Dishes

Classic comfort sides like creamy mashed potatoes and steamed green beans pair perfectly. I've also served this with roasted carrots or a simple garden salad when I want something lighter.

Creative Ways to Present

For holiday dinners, I’ve shaped the meatloaf into mini loaves or muffins and glazed them individually—great for portion control and a fun twist for guests. Adding a sprinkle of crispy bacon bits on top just before serving adds a delightful crunch.

Make Ahead and Storage

Storing Leftovers

I usually slice leftover meatloaf into portions and store them in an airtight container in the fridge. It keeps well for up to 4 days, making lunches or quick dinners a breeze.

Freezing

This recipe freezes beautifully! I wrap cooled slices tightly in plastic wrap and then place them in a freezer-safe bag. They’ll stay good for about 2 to 3 months, ready whenever you need a comforting meal on hand.

Reheating

I reheat leftovers in the oven at 325°F (160°C) for about 15 minutes to maintain that lovely glaze and moist texture. You can also microwave, but cover loosely and heat in short bursts to avoid drying out.

Frequently Asked Questions:

Can I make this meatloaf gluten-free?

Absolutely! Just swap out the quick-cooking oats for gluten-free oats or almond flour to keep the texture intact. The rest of the ingredients are naturally gluten-free.

What’s the best way to check if the meatloaf is done?

Using an instant-read meat thermometer is your best bet. The internal temperature should reach 160°F (70°C) to ensure it’s fully cooked and safe to eat.

Can I prepare this ahead of time?

Yes! You can mix all the ingredients and shape the loaf, then cover and refrigerate for up to 24 hours before baking. It’s great for meal planning or busy weeknights.

How do I prevent the meatloaf from drying out?

Avoid over-mixing the meat, include the right fat content in your beef (like 80/20), and don’t overbake. Also, letting the meatloaf rest after baking helps keep it juicy.

Final Thoughts

This Easy Classic Meatloaf with Glaze Recipe is more than just a meal to me—it’s family memories, cozy nights, and a dish that always brings people to the table. I hope you find as much joy making and sharing it as I do. Give it a try—you might just find your new comfort food favorite!