Juicy, flavorful meatloaf made your way—classic sweet glaze or wrapped in crispy bacon. This is comfort food with a modern mom-approved twist.

I know meatloaf doesn’t always get the love it deserves.
Maybe you’ve had the dry, flavorless kind from a sad dinner tray. Or maybe you grew up with the ketchup-topped classic and loved it… until your own kids refused to try it.

That was me—until I started experimenting with a few tweaks:
Moist ground beef mixed with simple, wholesome ingredients, baked to tender perfection, and finished with either a sweet-tangy glaze or wrapped in smoky bacon for those special nights.

Now it’s one of those cozy, reliable dinners that shows up in my meal plan at least once a month. It’s hearty, high-protein, and makes the BEST leftovers.

You choose the finish—glazed for that traditional, sticky-top comfort, or bacon-wrapped when you want to take it over the top.

Ingredients

• 2 lbs ground beef (85/15 or 90/10)

• 1 small onion, finely diced

• 2 garlic cloves, minced

• ¾ cup old-fashioned oats or breadcrumbs

• 2 eggs

• ⅓ cup milk

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tsp salt

• ½ tsp black pepper

Glaze:

• ⅓ cup ketchup

• 1 tbsp brown sugar

• 1 tsp apple cider vinegar

Optional (Bacon-Wrapped):

• 8–10 slices of thin bacon

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or foil.

2. Mix the meatloaf: In a large bowl, combine ground beef, onion, garlic, oats or breadcrumbs, eggs, milk, Worcestershire, mustard, salt, and pepper. Mix until just combined—don’t overwork it.

3. Shape the loaf: Form the mixture into a loaf shape on the baking sheet.

4. Add glaze: In a small bowl, mix together ketchup, brown sugar, and vinegar. Brush half over the top of the loaf.

5. Optional – Wrap in bacon: If using bacon, lay strips over the loaf, tucking the ends underneath. Brush glaze over the bacon for added flavor and crispiness.

6. Bake: Bake for 50–60 minutes, until internal temp reaches 160°F. In the last 10 minutes, brush with remaining glaze and bake until bubbly and golden.

7. Rest & serve: Let the meatloaf rest 5–10 minutes before slicing. Serve with mashed potatoes, green beans, or roasted veggies.

Tips & Substitutions

• Make it ahead: Form and refrigerate up to 24 hours before baking.

• Swap beef: Try ground turkey or a beef/pork blend.

• Want extra moisture? Add 2 tablespoons of grated zucchini or shredded carrots.

• No oats? Use panko, crushed crackers, or almond flour for a low-carb twist.

Why I Love This Recipe

It’s the kind of recipe that brings people together—nothing fancy, just really good food.
I love that I can make it once and eat it for days (hello, meatloaf sandwiches). The glaze gives that nostalgic, slightly sweet finish, while the bacon-wrapped version? It’s dinner and a little celebration.

Nutrition (per serving, glazed version)

Serves 6

• Calories: 410

• Protein: 31g

• Carbs: 14g

• Fat: 26g

• Fiber: 1g

• Sugar: 5g