This traditional meat loaf recipe is oozing with flavour and is moist and tender – just like mom used to make. The tangy tomato glaze is what makes it a classic! For a totally classic meal serve with mashed potatoes and steamed vegetables. You can turn the leftovers into other delicious meals (see Notes).
Classic Baked Meat Loaf with Tomato Glaze
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
Ingredients
1 cup (250 mL) dry bread crumbs
½ cup (125 mL) milk
1 large egg, beaten
2 tbsp (30 mL) ketchup
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) dried parsley
½ tsp (2 mL) EACH salt and garlic powder
¼ tsp (1 mL) pepper
1 lb (500 g) Lean Ground Beef
Tomato Glaze
¼ cup (60 mL) ketchup
2 tbsp (30 mL) packed brown sugar
1 tbsp (15 mL) red wine vinegar or white vinegar
Instructions
- Combine bread crumbs, milk, egg, ketchup, Worcestershire sauce, parsley, salt, garlic powder and pepper in a large bowl. Gently mix in ground beef with a fork (careful not to over-mix).
- Gently pack meat mixture into a parchment paper-lined 8 x 4-inch (20 x 10 cm) loaf pan, pat down lightly and smooth the top. For a free-form loaf, using your hands, form ground beef mixture into an oblong loaf shape (about 8 inches/20 long by 4 inches/10 cm wide) on a parchment paper-lined rimmed baking sheet.
- Tomato Glaze: Whisk together ketchup, brown sugar and vinegar in a small bowl. Pour or brush glaze over top of the meat loaf and spread evenly.
- Bake in preheated 350ºF oven for 50 to 55 minutes or until a digital instant-read thermometer inserted into centre of meat loaf reads 160ºF (71ºF).
- Remove from oven and let stand 10 minutes. Using parchment paper, lift meatloaf out of loaf pan, transfer to a cutting board and cut into thick slices, or cut directly on the baking sheet for the free-form loaf.
Notes
Leftover meat loaf can be refrigerated in an airtight container for up to 3 days. Use it to make meat loaf sandwiches (hot or cold), slice or cube it to add to a salad or grain bowl or chop it up and cook it with potatoes and veggies for a skillet hash.
To freeze, once cool, cut extra meat loaf into portion-size chunks. Wrap and freeze for up to 3 months. Defrost in the refrigerator or microwave. Serve cold or reheat in an air fryer, toaster oven or microwave.
Tip: Buy a value pack of ground beef and double the recipe to make two loaves – one to enjoy now and one to freeze for later.
Per 1 portion: about 150 Calories, 24g Protein, 13g Fat, 35g Carbohydrate, 1330mg Sodium
%DV: Iron 22% (Good Source), Zinc 45% (Excellent Source), Vitamin B12 90% (Excellent Source)
