Herb-Crusted Beef Meatloaf with Tomato Glaze

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A moist, flavorful meatloaf with a fragrant herb crust and tangy tomato glaze, baked to golden perfection for a comforting weeknight main. This American-inspired beef recipe, ready in about 75 minutes, pairs ground beef, breadcrumbs, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds ground beef
• 1/2 cup breadcrumbs
• 2 eggs
• 1/2 medium yellow onion
• 1 clove garlic
• 2 tablespoons dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

The instant-read thermometer we’d check this meat with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Finely chop onion and garlic, then mix with breadcrumbs, 2 eggs, dried parsley, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.
2. Step 2: Add ground beef to the bowl and mix gently with hands for 3 minutes until evenly combined — avoid overmixing to keep meatloaf tender.
3. Step 3: Transfer mixture to a 9x5-inch loaf pan, pressing evenly into the pan with damp hands. Create a slight indentation down the center with your fingers.
4. Step 4: In a small bowl, whisk together ketchup, 2 tablespoons brown sugar, and 1 tablespoon apple cider vinegar to make the glaze. Pour evenly over the meatloaf, spreading to cover the top completely.
5. Step 5: Bake for 50 minutes until the internal temperature reaches 160°F (71°C) and the glaze is bubbling and slightly caramelized at the edges.
6. Step 6: Let rest for 10 minutes before slicing to allow juices to redistribute — this ensures a moist, sliceable meatloaf.