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Classic Glazed Meatloaf

Classic glazed meatloaf with a tangy-sweet ketchup glaze baked until the edges set, then finished with bright lemon zest for balance. Tender ground beef stays moist, and the loaf holds together cleanly for easy slicing after resting.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Classic meatloaf base
  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 1 onion small onion, diced
  • 0.33 cup ketchup divided
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 lemon zest zest of 1 lemon
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and shape the loaf
  1. Preheat oven to 350°F and line a sheet pan for easy transfer.
  2. In a mixing bowl, combine ground beef, breadcrumbs, eggs, diced onion, salt, and pepper until evenly incorporated.
  3. Shape the mixture into a loaf on the prepared baking sheet, leaving the top relatively smooth for glazing.
Make the glaze and bake
  1. Whisk ⅓ cup ketchup with brown sugar, apple cider vinegar, and lemon zest until the glaze looks glossy and uniform.
  2. Brush half the glaze over the loaf so the top is fully covered with a thin, even layer.
  3. Bake for 45 minutes at 350°F, until the glaze has darkened slightly and the loaf looks set around the edges.
  4. Brush the remaining glaze over the loaf and bake 15 more minutes at 350°F, until the glaze is thick and caramelized in spots.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing so the juices redistribute and the loaf holds together.

Notes

For a glaze that stays tangy instead of cloying, make sure you use the full vinegar and lemon zest amount—those brighten the ketchup and brown sugar. Refrigerate leftovers in a covered container for up to 3–4 days. Freeze baked meatloaf slices for up to 2 months; thaw in the refrigerator overnight and reheat in the oven. For a lighter option, use lean ground beef (90% or higher) to reduce fat without changing the method.