Glazed Classic Meatloaf
A tender beef and pork meatloaf baked free-form for more crust and finished with a tangy brown sugar ketchup glaze.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published May 3, 2025
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Servings
- 8
- Level
- Easy
Great meatloaf is juicy, holds its shape, and slices cleanly, and the secret is a simple panade of fresh breadcrumbs soaked in milk. It keeps the meat tender without turning it mushy. A little ground pork adds richness, while sauteed onion and garlic bring sweetness you will not get from raw onion.
We bake it free-form on a sheet pan instead of in a loaf pan. That way the fat drains away and the glaze caramelizes on the top and sides, giving you more of the sticky, tangy crust everyone fights over.
Serve it with mashed potatoes and green beans, and save a few slices for the next day. A cold meatloaf sandwich with sharp cheddar on toasted bread is half the reason to make it.
- Tangy caramelized ketchup glaze
- Juicy beef and pork blend
- Free-form for extra crust
Ingredients
Directions
Heat the oven to 350 degrees F and line a rimmed baking sheet with foil or parchment.
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