Tender, flavorful, and juicy. This meatloaf with homemade glaze guarantee the best meatloaf you’ll ever make! Not to mention, this is easy to make with minimal preparation.
I’m sure that this savory meatloaf will immediately win your heart! Rich and tender meatloaf is perfect to serve as the main dish during busy weeknights. Leftovers are also delicious to use to make sandwiches. For a family-friendly dinner, pair this meatloaf with creamy mashed potatoes or mac and cheese.
What You Need To Make This Meatloaf with Homemade Glaze
- Ground beef – I recommend using 90% lean
- Herbs – a combination of dried parsley and Italian herbs
- Spices – paprika, red pepper flakes, salt & pepper
- Worcestershire sauce
- Bread crumbs – either use plain or flavored
- Milk – use half-and-half for a denser texture
- Cheddar cheese – omit if desired
Sweet Chili Meatloaf Glaze:
- Ketchup – you can use your favorite or substitute it with BBQ sauce
- Tomato paste
- Brown sugar – add a subtle deep molasses flavor to the glaze
- Sweet chili sauce
- Apple cider vinegar – balances the sweetness of the glaze
How To Make Meatloaf with Homemade Glaze
Step 1: Set the oven to 400 degrees F. Line a baking sheet or loaf pan using aluminum foil.
Step 2: Place the ground beef in a large bowl. Add the dried parsley, dried Italian herbs, paprika, red pepper flakes, Worcestershire sauce, garlic, and onion. Then, the breadcrumbs, and season with salt and pepper. Mix well until the ingredients are combined.
Step 3: Pour in the milk and add the egg. Using your hands, mix the mixture well, then, stir in the cheese.
Step 4: Into a loaf, shape the meat mixture, and shift into the prepared baking sheet.
Step 5: Mix the glaze ingredients and brush them over the loaf.
Step 6: Pop in the oven for 45 minutes. The meatloaf is done once its internal temperature reaches 160 degrees F.
Step 7: Allow the meatloaf to rest for a few minutes before slicing and serving.
Cheese: Cheddar cheese adds more flavor to the meatloaf and keeps it moist and extremely juicy. But feel free to use other kinds of cheese. For this recipe I recommend, Mexican cheese blend, Pepper Jack cheese, Fontina, or Gouda.
Meat: Instead of ground meat, you can also try to use ground turkey, lamb, chicken, pork, or Italian sausages.
Seasoning: Play around the seasonings. Try adding Ranch, Cajun, or Taco seasoning.
Glaze: You can use homemade BBQ sauce or sweet and sour sauce.
Bacon: It’s a must! Try wrapping the meatloaf in bacon.
What meat is best for meatloaf?
Leaner ground beef (85 to 90% lean). I found that using high-fat ground beef makes a greasy mess.
How to shape the meatloaf?
You can place the meat mixture in a loaf pan. It’s a quick and easy way to form the meatloaf.
For crispy edges throughout, manually shape the loaf to about 8 x 4 inches in size and transfer it onto a baking tray. It’ll take a couple of extra minutes to make, but it’s worth it especially if you prefer to give a loaf a homemade look.
What is the exact cooking time of a meatloaf?
Baking time varies based on the size of the loaf. The loaf is done once its internal temperature reaches 160 degrees F.
These are the general oven baking time if using 2 pounds of meatloaf:
- About 55 to 65 minutes when baked at 350 degrees F.
- 50 to 55 minutes at 375 degrees F.
- Bake at 400 degrees for 45 to 50 minutes.
Can we bake the meatloaf on a baking sheet?
Bake the meatloaf on a baking sheet lined with aluminum foil. Make sure to make a self-made pan with even edges. This will keep the drippings as the meatloaf bake. Form the loaf, glaze it, then bake.
Should we bake the meatloaf covered or uncovered?
This depends on the loaf size. To avoid burning the top and keep the meatloaf juicy, cover it with aluminum foil. Take the cover off in the last 15 minutes of baking.
Should we drain the grease?
No, if using a baking sheet. If using a loaf pan, the grease will make the meatloaf extra juicy and moist. Before cooking, drain it for 15 minutes.
How to prevent the meatloaf from falling apart?
Use leaner meat and combine it with milk and panko breadcrumbs. The cheese also helps the meatloaf keeps its form while maintaining a puffy look.
How to store the meatloaf?
After cooling completely, keep the meatloaf in a sealed airtight container and store it in the fridge for up to 3 to 4 days.
How to freeze?
Tightly cover with plastic wrap, then foil and freeze for up to 3 months.
How to reheat?
Thaw the frozen meatloaf in the fridge overnight, then reheat in the oven or microwave. Adding glaze is recommended when reheating.
Meatloaf with Homemade Glaze
- 1 tbsp garlic minced
- 2 pounds ground beef 90% lean
- 2 eggs beaten
- 1/4 tsp red pepper flakes
- 1 tbsp Worcestershire sauce
- 1 small onion finely diced
- 1 c. bread crumbs (plain)
- 1 c. milk
- 1 tsp dried parsley
- 1 tsp Italian seasoning
- 1/2 tsp ground paprika
- 1 c. cheddar cheese shredded
- 1/8 tsp ground black pepper
- 1/4 tsp Kosher salt
- 3 tbsp brown sugar
- 1/3 c. ketchup
- 1 tbsp tomato paste
- 1 tsp apple cider vinegar
- 1 tbsp mustard
- 2 tbsp sweet chili sauce
- Set the oven to 400 degrees F.
- Using aluminum foil, cover a rimmed baking sheet and lightly grease it with oil.
To make the meatloaf:
- Mix the meatloaf ingredients until combined. Add the milk along with the beaten egg. Mix again until just blended.
- Stir in the cheddar cheese and mix until just blended.
- Into a loaf pan, form the meat mixture and put on the prepared baking sheet.
To make the glaze:
- In a small bowl, whisk the glaze ingredients. Over the meatloaf, brush half of the glaze.
- Bake in the oven for 45 minutes until the internal temperature of the meatloaf reaches 160 degrees F. Over the surface, brush the other half of the glaze and bake for additional 15 minutes.
- Allow the meatloaf to cool for about 10 to 15 minutes, then slice.