Mouthwatering Meatloaf with Sauce

Category: Sophisticated Dinners Ready in 45 Minutes or Less

This old-school meatloaf uses ground beef, lots of chopped onions, garlic, and fresh herbs. The ketchup glaze with brown sugar and vinegar bakes on and turns sticky and delicious. Eggs, breadcrumbs, and milk help it hold together without drying out. It comes out super tender. Pile it next to mashed potatoes and roasted broccoli and you’ve got a hearty dinner the whole family will love.

A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Sat, 21 Jun 2025 00:51:05 GMT
A plate with two BBQ sandwiches topped with sauce and herbs. Pin
A plate with two BBQ sandwiches topped with sauce and herbs. | chefmiarecipes.com

This old-school meatloaf with tangy-sweet glaze is total comfort food. My crew loves it every time. Put it next to creamy mashed potatoes and some roasted broccoli and you've got a dinner that makes everyone happy. It still tastes amazing the next day if you have leftovers.

I made this meatloaf for the first time on a freezing Sunday. Since then, it's become a weekend tradition because everyone raves about it. The glaze's flavor gets compliments every single time.

Ingredients

  • Ground beef: Makes it hearty. For juiciness, go for 80 to 85 percent fat beef.
  • Onions: Add a little sweetness. Chop one medium onion finely and make sure it's nice and fresh.
  • Olive oil: Adds great flavor when you saute the onion. Cold-pressed is best.
  • Eggs: Hold things together and keep it soft. Always use fresh ones for best results.
  • Garlic: Gives a deep, savory kick. Use fresh cloves if you can—they beat powder any day.
  • Ketchup: Keeps things moist and adds a hint of sweetness. Stick with classic ketchup for best flavor.
  • Fresh parsley: Brightens everything up and looks good too. Chop it fine.
  • Panko or gluten-free breadcrumbs: They make it fluffy. Panko gives more crunch than regular breadcrumbs.
  • Milk: Stops it from drying out, and full-fat makes it even juicier.
  • Salt and pepper: Brings the flavor. Always freshly grinded pepper if you can.
  • Italian herbs: Finish it off nicely. Grab your favorite Mediterranean mix.
  • Glaze
  • Ketchup: That's your sweet base.
  • White wine vinegar: Gives that classic tang.
  • Brown sugar: For a caramel twist. Just make sure it's not clumpy.
  • Garlic and onion powder: Add layers of flavor. Taste new brands before using much.

Step-by-step guide

Get set up first:
Cover a baking tray with parchment paper and preheat the oven to 180°C (fan). Parchment makes cleanup a breeze later.
Start with onions:
Put a skillet on medium. Pour the oil in, and slowly cook those chopped onions till they’re soft and golden, 5-7 minutes or so. Let them cool.
Mix it all together:
Toss ground beef, the sauteed onion, eggs, garlic, ketchup, parsley, panko, milk, salt, pepper and herbs in a big bowl. Work it together fast with your hands and don’t overdo it or it gets dense.
Shape and bake:
Plop the meat mix onto your tray and shape it into a loaf about 20cm long, 10cm wide and 7cm high. Bake, uncovered, for 40 minutes.
Make the glaze:
Stir ketchup, vinegar, brown sugar, garlic powder and onion powder in a small bowl. It should be nice and smooth.
Glaze and finish baking:
Brush the mostly baked loaf all over with the glaze, then bake it for another 20 mins. Make sure the center hits at least 71°C. Let it chill out 10-15 mins before slicing so it stays together.
A platter with grilled steak, potatoes, and broccoli. Pin
A platter with grilled steak, potatoes, and broccoli. | chefmiarecipes.com

Good to know

Packed with protein, so it really fills you up. You can switch it up or freeze it, no problem. It's just as good cold the next day—try it in a sandwich. I especially like how juicy it stays because of the glaze and the sweet-savory combo starring the meat and tomato sauce. My kids always get excited for the first cut, when the whole house starts smelling amazing.

Storing leftovers

Stick leftovers in the fridge in an airtight container. You can reheat slices in the oven or microwave with no fuss. For a fast lunch, pop on extra sauce and veggies. It freezes awesome too—let it cool all the way, then portion out before freezing.

A barbecue sauce layer covers cutlets resting on a board. Pin
A barbecue sauce layer covers cutlets resting on a board. | chefmiarecipes.com

Swap-outs for ingredients

You can swap ground beef for mixed ground meat. Want it lighter? Try ground turkey or chicken. Fresh herbs like basil or thyme bring more flavor. For gluten-free, use gluten-free crumbs and milk. Go vegetarian with lentils or soy crumbles—just add more egg or a plant binder to hold it together.

Serving ideas

It's classic with mashed potatoes and broccoli, but goes great with oven-roasted veggies or a fresh salad. Make a sandwich with cold slices the next day, or serve cold cuts as part of a buffet spread.

The story behind it

This meatloaf is a longtime favorite for families all across Germany—it's all about that cozy, homey feeling. Every household has their own take over the years. The sweet glaze is borrowed from American versions, but folks here love it too.

Common Recipe Questions

→ How do you keep meatloaf juicy?

Eggs, milk, and breadcrumbs all lock in the moisture so you don’t get a dry loaf.

→ Can you prep meatloaf ahead of time?

Yep, you can mix it up the night before, cover, and stash in the fridge. Let it sit out a bit before baking so it's not too cold.

→ What sides go well with it?

Creamy mashed potatoes and roasted broccoli are always a hit next to this dish.

→ How do I know if it’s done inside?

When it hits 160°F inside and looks golden outside, it’s ready to slice and eat.

→ What about leftovers?

You can stick extra slices in a sealed container in the fridge for up to three days, or freeze them.

Meatloaf with Sauce

Savory ground beef loaf with onions and herbs, finished with a sweet-tangy glaze.

Prep Time
20 minutes
Cooking Time
60 minutes
Total Duration
80 minutes
Created By: Mia Laurent

Recipe Category: Weeknight Elegance

Skill Level: Beginner-Friendly

Recipe Cuisine: American

Recipe Yield: 8 Number of Servings (1 meatloaf)

Dietary Categories: ~

Ingredients You’ll Need

→ Meatloaf

01 1/2 tsp ground black pepper
02 1 tsp Italian herb blend
03 1 tsp salt, or more if you like
04 80 ml milk
05 75 g panko breadcrumbs or gluten-free alternative
06 3 tbsp fresh parsley, chopped
07 2 tbsp ketchup
08 3 garlic cloves, minced
09 2 large eggs
10 1 tsp olive oil
11 1 medium onion (about 120 g), chopped up
12 900 g ground beef, 80% or 85% lean

→ Glaze

13 1/2 tsp onion powder
14 1/2 tsp garlic powder
15 2 tbsp brown sugar
16 1.5 tsp white wine vinegar
17 180 g ketchup

Steps to Make It

Step 01

Spread the glaze over the meatloaf and bake it for another 20 minutes, or until the middle hits 71°C. Don’t slice into it right away; let it chill for 10 to 15 minutes first.


A slice of meatloaf with sauce on a plate.
Step 02

In a smaller bowl, mix the ketchup with the brown sugar, the vinegar, onion powder, and garlic powder. Stir until it’s smooth.

Step 03

Put the meat mixture on your lined tray. Shape it into a loaf, about 20 cm long and 10 cm wide and about 7 or 8 cm high. Toss it in the oven uncovered and bake for 40 minutes.


Barbecue sauce covering cutlets on a board.
Step 04

Grab a big mixing bowl and gently blend together the beef, cooled onions, eggs, garlic, 2 tablespoons of ketchup, parsley, breadcrumbs, milk, salt, Italian herbs, and pepper with your hands. Don’t overmix it.

Step 05

Heat a medium pan over medium. Pour in 1 teaspoon olive oil and throw in those chopped onions. Stir them every now and then for 5 to 7 minutes, until they’re soft and golden. Set aside so they cool down.


A plate with grilled steak, potatoes and some broccoli.
Step 06

Turn your oven on to 175°C top and bottom heat. Line a baking sheet with foil or parchment so cleanup’s easier.

Extra Information

  1. Don’t let it bake too long or it’ll turn out dry. Let it rest before serving for the best juicy bite.

Essential Tools

  • Instant-read thermometer
  • Frying pan
  • Large mixing bowl
  • Baking sheet lined with parchment or foil
  • Oven

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has eggs, milk, and possibly gluten if you use regular breadcrumbs.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 338
  • Fat Content: 19 grams
  • Carbohydrate Content: 17 grams
  • Protein Content: 24 grams