Oven-Baked Beef Meatloaf with Tomato Glaze

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A juicy, savory loaf with a sweet-tangy glaze that’s perfect for meal prep and leftovers make the best sandwiches. This American-inspired beef recipe, ready in about 75 minutes, pairs ground beef, breadcrumbs, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 55 min Serves 6 American cuisine 380 cal/serving

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Ingredients

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1/4 cup onion
2 cloves garlic
1 tbsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 cup ketchup
1 tbsp brown sugar
1 tsp apple cider vinegar

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Instructions

Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1/4 cup finely chopped onion, 2 minced garlic cloves, 1 tbsp Worcestershire sauce, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with hands until combined.
Step 2: Press mixture evenly into a greased 9x5-inch loaf pan. Bake for 40 minutes.
Step 3: While meatloaf bakes, whisk 1/4 cup ketchup, 1 tbsp brown sugar, and 1 tsp apple cider vinegar in a small bowl.
Step 4: After 40 minutes, brush the tomato glaze evenly over the meatloaf. Return to oven and bake for 15-20 minutes longer, until internal temperature reaches 160°F (71°C).
Step 5: Let rest for 10 minutes before slicing to lock in juices.