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Glazed Meatloaf I

Glazed Meatloaf I

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Delia Martinez

This is a succulent meatloaf glazed with a sweet and sour sauce that everyone will enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 41.7 g
  • 64%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
  3. In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.
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My children didn't even know what meatloaf was, as I had never made it before. My childhood memories of meatloaf did not provide any encouragement for me to make that dish for my family. When I ran across this recipe, it was so highly rated that I decided to try it out. My family loved it! I have made it many times since. I even made it for a friend's family when she was convalescing after surgery. Her son said, "This is better than your meatloaf, Mom!" :) She requested the recipe and now makes it for her family. I used to use the slices of bread but I really like using dry bread crumbs better (about 1 cup). I don't end up with any visible chunks of bread in the loaf.

JC Perez

Very moist and tasty! A few substitutes: I used 1 small can tomato sauce in the meat mixture in place of lemon juice and ketchup mixture; eliminated beef bouillon granules and added salt, pepper and garlic powder; and used 2 slices of bread instead of 3. I've also made this dish just using ketchup as glaze and it comes out great! I baked potatoes at the same time; total cooking time was closer to 1 1/2 hrs. My husband and grown children love this meat loaf! Grandkids don't like the onions; onions should be chopped fine or they don't cook through. This dish also cooks best with very lean beef, under 7% to 15% fat. Serve with corn and a simple tossed salad for a great, easy meal.


As much as I love my mom, her meatloaf recipe wasn't the best. I've been looking for one to replace it,and this is the one! The best part about this recipe is the glaze/sauce. I doctored the actual meat loaf up a little bit with some minced garlic and finely chopped green peppers and onion, some seasoning (garlic salt, onion powder, etc), some steak sauce, etc... I also used bread crumbs instead of the cubed bread. It came out perfect anyway-very moist and flavorful. Double the amount of sauce so you will have some extra. I served the leftover on a couple of little toasted French rolls with melted Provolone and extra sauce as a meatloaf sandwich. Great recipe-thanks!