This classic meatloaf combines lean ground beef, Italian breadcrumbs, and eggs with a tangy BBQ-ketchup-brown sugar glaze, baked until the internal temperature reaches 160°F for a moist, tender result.
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Preheat oven to 350 degrees F. Line a baking sheet with foil and coat with non-stick spray, then set aside.
In a large bowl combine the meatloaf ingredients and mix with clean hands, until fully combined. Press the meatloaf mixture into an 8" x 4" loaf on the prepared baking sheet.
Bake for 45 minutes, then remove from oven and increase oven temperature to 400 degrees.
Whisk together the topping ingredients, spread over the meatloaf and continue cooking for 10 to 15 minutes, until internal temperature reaches 160 degrees in center.
Let meatloaf rest for about 5 to 10 minutes before slicing. Enjoy!
Store cooled meatloaf in an airtight container for up to 3 days; reheat slices at 325°F until warmed through, or slice and microwave.
Use Italian breadcrumbs and eggs to bind moisture, avoid overmixing, and don't skip the resting period after cooking.
The internal temperature must reach 160°F at the center before serving.
Yes, form and refrigerate the raw meatloaf mixture up to 24 hours before baking, or store cooked leftovers for up to 3 days and reheat at 325°F.
The initial 350°F bake cooks the meatloaf through, then raising to 400°F caramelizes the glaze in the final 10–15 minutes.
Yes, use equal parts ketchup and Worcestershire sauce, or swap breadcrumbs for crushed crackers or panko.
