
This simple tomato-glazed meatloaf is the kind of dinner that always makes the house feel cozier. With just a handful of basic ingredients it comes together easily yet gives that unforgettable nostalgic flavor that reminds me of big family gatherings. This is the dish I pull out when I want something that tastes just as good the next day for leftover sandwiches
I first put this on the table during a busy school week and since then my family calls it our go-to happy dinner
Ingredients
- Ground beef: Gives the loaf hearty flavor and juicy texture so try to use fresh meat with some fat for best results
- Breadcrumbs: Help bind everything together and soak up the juices making the loaf moist inside. Homemade breadcrumbs or panko work equally well
- Eggs: Act as the glue holding every slice perfectly. Go for large eggs from the fridge
- Onions: Add sweetness and a subtle kick that deepens as the loaf bakes. Pick firm white or yellow onions for best flavor
- Tomato sauce: Creates a tangy glaze and keeps the loaf from drying out. Pick a quality brand or use homemade for extra freshness
Step-by-Step Instructions
- Combine the Base:
- In a large bowl mash together ground beef breadcrumbs eggs and chopped onions with clean hands for even mixing. Work until everything just comes together but do not overmix as this can make the loaf tough
- Shape and Pan:
- Transfer the mixture to a lined or greased loaf pan pressing gently to fill all corners and creating a slight dome on top for an appealing look
- Top with Glaze:
- Spoon tomato sauce generously over the top and sides of the loaf smoothing with a spatula until well coated. This creates that signature tangy crust as it bakes
- Bake:
- Place the loaf in a preheated oven at three hundred fifty degrees Fahrenheit. Bake uncovered for about fifty minutes to one hour until cooked through and top is darkened and bubbling
- Rest and Slice:
- Once out of the oven let the loaf sit for at least ten minutes before slicing. This helps the juices settle and makes for tidy slices

My favorite part is always that thick caramelized tomato glaze on top. My grandmother used to scoop off a little extra for my slice when I was a kid and now I do the same for my children
Storage tips
Once cool wrap leftover slices tightly in foil or store in an airtight container in the fridge for up to four days. The flavors actually deepen and improve after a night in the fridge. For longer keeping freeze individual slices with a layer of parchment between each
Ingredient substitutions
You can swap ground beef for a beef and pork blend or even ground turkey for a lighter version. Fresh herbs can replace dried onion powder in a pinch. Crushed crackers or finely ground oats work as substitutes if you are out of breadcrumbs
Serving suggestions
Serve thick slices with buttery mashed potatoes roasted green beans or a crisp green salad. This meatloaf also makes a comforting sandwich tucked into a warm brioche roll with extra tomato sauce

Brief cultural note
The classic American meatloaf is an evolution of European pâtés and scrapple and became a mid-century staple in US homes. Simple versions like this have popped up under many names from diner specials to cherished family recipes and always center around adaptability and comfort
Common Questions
- → What type of ground meat works best?
Beef is classic, but pork, turkey, or a blend can offer good texture and flavor.
- → How do I keep the meatloaf moist?
Use eggs, breadcrumbs, and sautéed onions; avoid overmixing the meat mixture.
- → Can I prepare it ahead of time?
Yes, assemble and refrigerate the uncooked loaf up to a day ahead, then bake when ready.
- → What to serve with meatloaf?
Mashed potatoes, green beans, roasted carrots, or a fresh salad pair perfectly.
- → How long does leftover meatloaf last?
Stored in an airtight container, it stays fresh in the fridge for 3-4 days.