Why does my meatloaf fall apart when I slice it?

Your meatloaf might be crumbling because it needs more binding agents or wasn't allowed to rest properly after baking. Make sure you're using the full amount of eggs and breadcrumbs called for, and always let it rest 10 minutes before slicing. Also, using a serrated knife with a gentle sawing motion helps create clean slices.

Can I use a leaner ground beef for this recipe?

While you can use leaner ground beef, I don't recommend it for the best results. The higher fat content in regular ground beef (around 15-20% fat) keeps the meatloaf juicy and flavorful as it cooks. If you must use leaner meat, consider adding 2 tablespoons of olive oil to the mixture to compensate for the reduced fat.

Is there a way to know when my meatloaf is done without a meat thermometer?

When properly cooked, meatloaf will feel firm but slightly springy when pressed in the center, and the internal color should be brown throughout with no pink remaining. However, a meat thermometer is the most reliable method, ensuring your meatloaf reaches 70°C (158°F) internally for food safety.

Can I make this recipe with a mixture of meats instead of just beef?

Absolutely! A mixture of beef, pork, and veal (often sold as "meatloaf mix") creates wonderful flavor. You could also do half beef and half Italian sausage (removed from casings) for a flavor twist. Just maintain the same total weight of meat as the recipe calls for, and remember that the texture and cooking time might vary slightly.

Meatloaf with a Tangy Tomato Glaze Recipe

Name: Meatloaf with a Tangy Tomato Glaze Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: ½ cup (125 g) ketchup; 1 tbsp Worcestershire sauce; 2 tbsp brown sugar; ½ tsp garlic powder; ½ tsp onion powder; 1 cup (100 g) dried breadcrumbs; 1 small brown onion, grated; 2 tbsp ketchup; 1 tbsp Worcestershire sauce; 2 tsp Dijon mustard; 1 kg (2 lb 3 oz) regular minced (ground) beef (not extra-lean); 2 medium eggs; 1 tbsp freshly minced garlic; 2 tsp Italian mixed herbs (Italian seasoning) or dried oregano or thyme; 3 tbsp finely chopped fresh parsley; 1 tsp sea salt flakes; 1 tsp beef stock powder (bouillon); ½ tsp cracked black pepper; Freezer-friendly mashed potato; 2 cups (250 g) steamed green beans, drizzled with 1 tbsp each of lemon juice and olive oil; 1 tbsp freshly chopped parsley

This incredible meatloaf with a tangy tomato glaze recipe transforms humble ground beef into a comforting masterpiece that’s both nostalgic and delicious. The perfect balance of savory meat and sweet-tangy glaze creates a dinner that’s impressive enough for Sunday supper yet simple enough for a weeknight meal. Ready in just over an hour with minimal hands-on time, this recipe delivers maximum flavor with minimum fuss!

Why You’ll Love This Recipe

Foolproof comfort food: Even kitchen novices can create this classic dish with consistently delicious results every time.
That glaze!: The tangy-sweet tomato glaze caramelizes beautifully while baking, creating an irresistible flavor that sets this meatloaf apart from bland versions you might remember.
Family-friendly: Kids and adults alike gravitate toward this meatloaf – it’s the definition of crowd-pleasing comfort food that brings everyone to the table.
Meal prep champion: Make it ahead and enjoy incredible leftovers that actually taste better the next day (hello, meatloaf sandwiches!).

Ingredients You’ll Need

For the Glaze:

Ketchup: The base of our glaze that provides that classic tomato flavor and natural sweetness.
Worcestershire sauce: Adds depth and umami that balances the sweetness perfectly.
Brown sugar: Creates caramelization and that perfect sticky-sweet finish.
Garlic powder and onion powder: Provides aromatic flavor without the texture of fresh garlic and onions.

For the Meatloaf:

Breadcrumbs: They help bind the meatloaf together while keeping it tender – never skip this!
Onion: Grated for moisture and flavor without large chunks that might make the loaf fall apart.
Ketchup and Worcestershire sauce: These provide moisture and a flavor foundation.
Dijon mustard: Adds tanginess and depth that elevates the entire dish.
Ground beef: Regular (not lean) gives the best flavor and juiciness – the fat renders as it cooks for maximum flavor.
Eggs: The essential binding agent that helps hold everything together.
Garlic: Fresh minced garlic provides aromatic punch throughout the meatloaf.
Italian herbs and parsley: These herbs brighten the rich meat with their fragrant notes.
Salt, beef stock powder, and pepper: The seasoning trio that ensures every bite is perfectly flavored.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cheese-stuffed: Create a tunnel in your meatloaf and fill it with mozzarella or cheddar before baking for a gooey cheese surprise.
Bacon-wrapped: Layer strips of bacon over the top before glazing for an extra layer of flavor and texture.
Vegetable boost: Add finely diced bell peppers, carrots, or mushrooms to incorporate more vegetables (perfect for picky eaters).
Mini meatloaves: Divide the mixture into a muffin tin for individual portions that cook in half the time.

How to Make Meatloaf with a Tangy Tomato Glaze

Step 1: Prepare the Glaze

Combine all glaze ingredients in a medium bowl and mix until well incorporated. Set aside – this will allow the flavors to meld while you prepare the meatloaf.

Step 2: Prep Your Oven and Pan

Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens. Line a standard loaf pan with baking paper, using a bit of cooking spray to help it stick to the sides.

Step 3: Mix the Meatloaf

In a large bowl, combine all meatloaf ingredients. Use your hands to gently mix until just combined – this is important! Overmixing will result in a tough meatloaf, so stop as soon as everything is incorporated.

Step 4: Form and Glaze

Press the meat mixture into your prepared loaf pan, smoothing the top with your hands. Spread half of the prepared glaze over the top of the meatloaf, making sure to cover it completely.

Step 5: First Bake

Bake the meatloaf for 40 minutes, which allows it to cook through while developing flavor.

Step 6: Apply Second Glaze and Finish

Remove the meatloaf from the oven, spread the remaining glaze over the top, and return it to the oven for another 20 minutes. This double-glazing technique creates incredible depth of flavor and that signature sticky-sweet exterior.

Step 7: Rest and Serve

Let the meatloaf rest in the pan for 10 minutes – this crucial step allows juices to redistribute throughout the meat. Drain and reserve the cooking juices (they’re packed with flavor!), then carefully remove the meatloaf from the pan. Slice with a serrated knife and serve with the reserved juices drizzled over top.

Pro Tips for Making the Recipe

The hand-mixing technique: Mix just until ingredients are combined – your meatloaf should be mixed but not compacted.
Temperature testing: For perfect doneness every time, use a meat thermometer to check that your meatloaf reaches 70°C (158°F) internally.
Don’t discard those juices: The flavorful liquid that collects in the pan is absolutely worth saving – it’s essentially a concentrated beef sauce that adds incredible flavor when drizzled over your sliced meatloaf.
Let it rest: Those 10 minutes of resting time aren’t optional – they’re essential for a moist, sliceable meatloaf that doesn’t fall apart.

How to Serve

Classic Comfort Pairings

Serve your meatloaf with creamy mashed potatoes and green beans lightly dressed with lemon and olive oil. The potatoes soak up both the glaze and those precious meat juices!

Sandwich Sensation

The next day, thinly slice cold meatloaf and build the ultimate sandwich on soft bread with mayonnaise, extra ketchup, and crisp lettuce.

Family-Style Presentation

For a showstopping presentation, transfer the whole meatloaf to a serving platter surrounded by roasted vegetables and garnish with fresh parsley before slicing at the table.

Make Ahead and Storage

Make Ahead

You can prepare the meatloaf mixture up to 24 hours ahead and keep it covered in the refrigerator. You can also fully bake it, cool completely, and refrigerate for next-day serving.

Storing Leftovers

Wrap cooled meatloaf tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days. The flavor actually improves overnight!

Freezing

This meatloaf freezes beautifully! Slice cooled meatloaf and place portions in freezer-safe containers with parchment between slices. Freeze for up to 3 months for quick future meals.

Reheating

For best results, thaw frozen slices in the refrigerator overnight. Reheat individual slices covered in the microwave with a splash of water, or warm multiple slices in a covered baking dish in a 160°C (325°F) oven until heated through.

FAQs

Why does my meatloaf fall apart when I slice it?

Your meatloaf might be crumbling because it needs more binding agents or wasn’t allowed to rest properly after baking. Make sure you’re using the full amount of eggs and breadcrumbs called for, and always let it rest 10 minutes before slicing. Also, using a serrated knife with a gentle sawing motion helps create clean slices.
Can I use a leaner ground beef for this recipe?

While you can use leaner ground beef, I don’t recommend it for the best results. The higher fat content in regular ground beef (around 15-20% fat) keeps the meatloaf juicy and flavorful as it cooks. If you must use leaner meat, consider adding 2 tablespoons of olive oil to the mixture to compensate for the reduced fat.
Is there a way to know when my meatloaf is done without a meat thermometer?

When properly cooked, meatloaf will feel firm but slightly springy when pressed in the center, and the internal color should be brown throughout with no pink remaining. However, a meat thermometer is the most reliable method, ensuring your meatloaf reaches 70°C (158°F) internally for food safety.
Can I make this recipe with a mixture of meats instead of just beef?

Absolutely! A mixture of beef, pork, and veal (often sold as “meatloaf mix”) creates wonderful flavor. You could also do half beef and half Italian sausage (removed from casings) for a flavor twist. Just maintain the same total weight of meat as the recipe calls for, and remember that the texture and cooking time might vary slightly.

Final Thoughts

This Meatloaf with a Tangy Tomato Glaze brings together simple ingredients to create something truly special. It’s one of those recipes that proves good cooking doesn’t have to be complicated – sometimes the most satisfying meals come from taking classic comfort foods and executing them with care. Whether you’re serving it to your family on a weeknight or preparing it for guests, this meatloaf is guaranteed to bring smiles to the table. Give it a try, make it your own, and watch it become a regular request in your home!

Meatloaf with a Tangy Tomato Glaze Recipe

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Author: Lisa
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Baking
Cuisine: American

Print Recipe

Description

This meatloaf recipe is comfort food at its finest, featuring a tender and juicy base of seasoned ground beef topped with a tangy, flavorful tomato glaze. Pair it with creamy mashed potatoes and crisp green beans for a hearty, satisfying dinner. The glaze adds a delightful layer of sweetness and tang, enhancing every bite. If you’re looking for a classic, crowd-pleasing dish that’s both flavorful and easy to prepare, this meatloaf is a must-try.

Instructions

Prepare the Glaze
In a medium bowl, combine the ketchup, Worcestershire sauce, brown sugar, garlic powder, and onion powder. Stir with a spoon until the mixture is well combined and smooth.
Preheat the Oven
Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-forced. Grease a standard loaf pan and line it with baking paper for easy removal.
Make the Meatloaf
In a large bowl, add all the meatloaf ingredients: breadcrumbs, grated onion, ketchup, Worcestershire sauce, Dijon mustard, minced beef, eggs, garlic, Italian mixed herbs, fresh parsley, sea salt, beef stock powder, and black pepper. Use your hands to gently mix everything until just combined. Be careful not to overmix to ensure a tender texture.
Shape the Meatloaf
Press the meat mixture into the prepared loaf pan. Smooth the top with your hands for even cooking.
Glaze the Meatloaf (Part 1)
Spoon half of the prepared glaze over the top of the meatloaf. Use the back of the spoon to spread the glaze evenly over the surface.
Bake the Meatloaf
Place the loaf pan in the preheated oven and bake for 40 minutes.
Add the Remaining Glaze
Remove the meatloaf from the oven and spread the remaining half of the glaze over the top. Return the meatloaf to the oven and bake for an additional 20 minutes, or until the top is golden and the internal temperature reaches 70°C (158°F).
Rest the Meatloaf
Let the meatloaf rest in the pan for 10 minutes. This resting time allows it to absorb the juices for maximum flavor.
Remove and Slice
Carefully tilt the pan to drain any juices into a small bowl (reserve for drizzling later). Use a spatula to loosen the meatloaf from the edges of the pan. Gently remove it and place it on a cutting board. Slice the meatloaf into 2 cm (¾ inch) thick pieces, using a serrated knife for clean cuts.
Serve and Enjoy
Serve warm slices of meatloaf with mashed potatoes, steamed green beans drizzled with lemon juice and olive oil, and garnish with freshly chopped parsley. Drizzle with the reserved pan juices for extra flavor.

Notes

This meatloaf can also be baked free-form on a baking sheet. Simply shape the mixture into a log, place it on a parchment-lined baking tray, and glaze as instructed. The glaze works as a protective barrier, keeping the meatloaf moist while creating deliciously crispy edges.
The loaf pan method produces juicier results, but both methods are equally mouthwatering.
Leftovers store well in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to maintain moisture.