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Classic Meatloaf with Tomato Soup Glaze

A tender, juicy meatloaf made with a savory blend of ground meats, breadcrumbs, and aromatics, topped with a sweet and tangy tomato soup glaze. This foolproof recipe delivers classic comfort food perfection.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef (85/15 blend recommended) For best flavor and moisture
  • 1/2 lb ground pork Adds richness and tenderness
  • 1 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 2 large eggs lightly beaten
  • 3/4 cup plain breadcrumbs Panko or traditional both work
  • 1/2 cup whole milk
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 can (10.75 oz) condensed tomato soup Do not dilute
  • 1/4 cup ketchup
  • 2 tbsp brown sugar light or dark
  • 1 tbsp apple cider vinegar

Equipment

  • Large mixing bowl
  • 9x5-inch loaf pan or rimmed baking sheet
  • Parchment paper (if using baking sheet)
  • Instant-read thermometer
  • Small bowl for glaze

Method
 

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the milk and breadcrumbs. Let them sit for 5 minutes to allow the breadcrumbs to fully absorb the milk—this is your panade, the secret to a tender, never-dry meatloaf. Meanwhile, finely dice the onion and mince the garlic.
  2. Add the ground beef, ground pork, soaked breadcrumbs, onion, garlic, eggs, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper to the bowl. Using your hands, gently mix everything together until just combined. Overmixing will make the meatloaf dense and tough. Trust me, a light touch here makes all the difference in the final texture.
  3. Transfer the meat mixture to a 9x5-inch loaf pan or shape it into a free-form loaf on a rimmed baking sheet lined with parchment paper. The loaf pan yields a more uniform shape, while the baking sheet method allows for more caramelization on the sides. Press the mixture gently to eliminate any large air pockets.
  4. In a small bowl, whisk together the condensed tomato soup, ketchup, brown sugar, and apple cider vinegar until smooth. This creates a perfectly balanced glaze that's tangy, sweet, and savory. Reserve about 1/4 cup of the glaze for serving. Pour the remaining glaze evenly over the top of the meatloaf, spreading it to the edges with a spoon.
  5. Place the meatloaf in the preheated oven and bake for 55 to 65 minutes. The meatloaf is done when an instant-read thermometer inserted into the thickest part registers 160°F (71°C). The glaze should be bubbling and set. Tip from me: Always use a thermometer for perfect doneness every time.
  6. Remove the meatloaf from the oven and let it rest in the pan for at least 10 minutes. This crucial step allows the juices to redistribute, ensuring a moist slice that holds together when cut. Transfer to a cutting board, slice, and serve with the reserved glaze on the side.

Notes

Chef's Tips:
• For easier cleanup, line your loaf pan with a parchment paper sling before adding the meat mixture.
• Letting the meatloaf rest after baking is non-negotiable for clean slices.
• Serve with creamy mashed potatoes and a simple green vegetable for the perfect comfort meal.
Food Safety:
• Cook ground meat to a safe internal temperature of 160°F (71°C)
• Refrigerate leftovers within 2 hours of cooking