Meatloaf Recipe With a Sticky Sweet Glaze (Diner-Style, Crowd Favorite)

This is the meatloaf that tastes like you slid into a booth, ordered “the special,” and somehow got the best bite of your week. It’s tender and juicy inside, with that classic diner-style vibe: big flavor, simple ingredients, zero fuss.

And the glaze? Sticky-sweet, a little tangy, and shiny in that “wait, did you brush this twice?” way (yes, we did). It’s the kind of crowd favorite that disappears fast—so if you want leftovers, plan accordingly.

Why You’ll Love This

It’s reliable comfort food with a glossy, sweet-and-savory glaze that caramelizes on top like a dream, plus a simple mixing method that keeps the loaf tender (not dense) and totally weeknight-friendly.

Ingredients

1 1/2 pounds ground beef (80/20 preferred for juiciness)
1/2 pound ground pork (or use all beef if you prefer)
1 cup plain breadcrumbs
1/2 cup whole milk
1 small yellow onion, finely diced
2 cloves garlic, minced
2 large eggs
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika (or regular paprika)
2 tablespoons chopped parsley (optional, for freshness)
For the sticky sweet glaze: 1/2 cup ketchup
For the sticky sweet glaze: 1/4 cup brown sugar (packed)
For the sticky sweet glaze: 1 tablespoon apple cider vinegar
For the sticky sweet glaze: 1 teaspoon Worcestershire sauce

How to Make It

Preheat your oven to 350°F. Line a baking sheet with foil for easy cleanup, then set a wire rack on top if you have one (it helps the loaf cook evenly). Alternatively, use a lightly greased loaf pan.
Make the panade (breadcrumb mixture): In a large bowl, stir together the breadcrumbs and milk. Let it sit for 2–3 minutes so the crumbs soak up the milk—this is the secret to tender meatloaf.
Add the flavor builders: To the breadcrumb mixture, add onion, garlic, eggs, Worcestershire sauce, Dijon, salt, pepper, paprika, and parsley. Mix until combined.
Add the meat and mix gently: Add the ground beef and ground pork. Use clean hands or a fork to mix just until everything is evenly combined. Don’t overmix—think “fold and stop,” not “knead bread.”
Shape the loaf: Form the mixture into a loaf shape (about 9×5 inches) on the prepared rack/baking sheet. If using a loaf pan, press it in gently without packing it down too hard.
First bake: Bake for 40 minutes.
Mix the sticky sweet glaze: While it bakes, stir together ketchup, brown sugar, vinegar, and Worcestershire sauce until smooth.
Glaze and finish: After 40 minutes, spread about two-thirds of the glaze over the top. Bake 15 minutes more, then add the remaining glaze and bake another 10–15 minutes, until the internal temp hits 160°F.
Rest, slice, serve: Let the meatloaf rest for 10 minutes before slicing. This keeps the juices where they belong (inside the meatloaf, not on your cutting board).

Tips for the Best Results

Use a meat thermometer. Meatloaf is at its best when it’s cooked through but not dried out—160°F in the center is the sweet spot.
Don’t skip the milk + breadcrumbs. That panade makes the texture soft and diner-style, not tight and crumbly.
Finely dice the onion. Big chunks can make slices fall apart and create uneven texture.
Mix lightly. Overmixing makes meatloaf dense. Stop as soon as it looks evenly combined.
Bake on a rack if you can. It helps fat drip away and gives you better caramelization around the loaf.
Glaze in layers. Two rounds of glaze = sticky, glossy top that actually tastes like a classic diner meatloaf.

Variations

All-beef version: Replace the pork with more ground beef. If it’s very lean, add 1–2 tablespoons olive oil for moisture.
Spicy-sweet glaze: Add 1–2 teaspoons hot sauce or a pinch of cayenne to the glaze for a little kick.
BBQ twist: Swap half the ketchup for your favorite BBQ sauce (keep the brown sugar; it helps the glaze get sticky).
Cheesy center: Press half the meat mixture into shape, add a line of shredded cheddar down the middle, then cover with the rest and seal.
Turkey meatloaf: Use ground turkey (not extra-lean) and add 2 tablespoons olive oil. Keep the glaze the same—trust.

Storage & Reheating

Store leftover meatloaf slices in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30-second bursts with a little extra glaze or a splash of water to keep it juicy, or warm slices in a 325°F oven for about 10–15 minutes until heated through.

FAQ

How do I keep meatloaf from falling apart when I slice it?

Let it rest for 10 minutes after baking, and make sure you used the eggs and breadcrumbs listed—they’re the binders. Also, dice the onion small and avoid overmixing, which can make the texture weird and crumbly.

Can I make this meatloaf recipe with a sticky sweet glaze ahead of time?

Yes. You can mix and shape the loaf up to 24 hours ahead, cover, and refrigerate. For best results, keep the glaze separate and brush it on during baking so it stays glossy and sticky, not watery.

What’s the best pan to use for diner-style meatloaf?

A sheet pan with a wire rack gives you great browning and keeps the loaf from sitting in grease. A loaf pan works too—just know it may be a little more “steamed” on the sides. Either way, the glaze still shines.

How do I know when it’s done without drying it out?

Use an instant-read thermometer and pull it right at 160°F in the thickest part. If you keep baking “just in case,” it will dry out fast—especially once the glaze has caramelized.

Can I freeze glazed meatloaf?

Absolutely. Freeze cooled slices (or the whole loaf) wrapped tightly, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 325°F until hot. Add a little extra glaze before reheating to bring back that sticky diner-style finish.