Meatloaf Glaze That's Sweet, Tangy, and Perfect Every Time

Want to make the ultimate comfort food even better? Try this Meatloaf Glaze once and you'll never go back. It's everything you know and love about a traditional, old-fashioned meatloaf—savory, tangy, and the perfect sticky-sweet consistency, only better because this meatloaf sauce actually stays put. All you need is a few simple tips and tricks for the best meatloaf you've ever had.

We have used this recipe for well over a decade, and we will never love another as much as this one. As a Southern-born cook and busy mom, I've tested just about every meatloaf variation there is. Thanks to the brown sugar-ketchup combo and our double application method, this recipe delivers every single time. Comfort food is what we do best here at The Anthony Kitchen, and this glaze is one of those tried-and-true recipes that proves simple, everyday ingredients are more than capable of creating something truly spectacular.

What Makes This Meatloaf Glaze Recipe the Best

Simple Ingredients | There's no need to overcomplicate a good thing. Just three kitchen staples and a handful of spices are all you need to make the best meatloaf glaze you've ever had. Made with basic ingredients you likely already have in your kitchen cabinet and refrigerator.

Perfectly Balanced Flavor | Brown sugar for sweetness, ketchup adds a bit of tang, Worcestershire adds that savory umami goodness, and a simple mix of garlic powder, onion powder, Kosher salt, and black pepper adds the perfect level of savory depth.

Just-Right Consistency | Thanks to the ketchup and brown sugar in this recipe, the ingredients caramelize a bit, not only intensifying flavors but also ensuring the sauce clings to the loaf without sliding off. In addition to that, halfway through the cooking time, a second coating is added, ensuring a glossy, thick layer of meatloaf glaze ready for slicing into after baking.

Versatile | This recipe can be used on turkey or even chicken meatloaf. And if you really want to get creative, use it as a sauce for meatloaf sandwiches. It would also be delicious over turkey or even chicken meatballs!

For more saucy dinners your family will love, don't missIf you've already tried my BBQ Leg Quarters, Pork Steaks, or Salisbury Steak, you know we take sauces seriously around here! This glaze builds on those same flavor and cooking principles, just fine-tuned for the perfect meatloaf.

Simple Pantry Ingredients for Meatloaf Glaze (+ Easy Swaps)

Ketchup | Ketchup serves as the base for this meatloaf glaze, providing body, sweetness, and the tomato tang you expect in a traditional meatloaf recipe.

Brown Sugar | You'll find sweetness and depth of flavor thanks to the molasses in brown sugar. This helps the glaze to caramelize into a gorgeous, sticky lacquered-looking finish. If you don't have brown sugar, feel free to sub in honey or granulated sugar.

Worcestershire | Just the right ingredient to balance out the tang from the ketchup and sweetness from brown sugar. This is what we use in our BBQ Meatloaf for extra tang. It gives the glaze a savory, umami touch and adds complexity to the flavor profile without detracting from the classic flavor we know and love in a classic meatloaf glaze. If you don't have any Worcestershire sauce, soy sauce is fine substitute.

Garlic + Onion Powder | These spices are largely responsible for that "home-cooked" flavor Americans know and love. You only need a ¼ teaspoon of each. If you don't have onion or garlic powder on hand, it's ok to leave it out. And, of course, you can always opt for our Meatloaf Seasoning if you have that on hand!

Salt + Pepper | Kosher salt and black pepper are key to enhancing all the flavors in the glaze. If you don't have Kosher salt, cut the quantity in half and use table salt instead. If you like it real spicy, use cayenne instead of black pepper.

For a different spin on meatloaf, give our Italian Meatloaf a go! We put those sun-dried tomatoes and classic Italian flavors to work. And, for an extra savory twist, leave out the glaze altogether and try meatloaf loaf with a brown gravy instead. We're talking mega comfort food vibes.

How Make Meatloaf Sauce

Make the Topping | Combine ketchup, sugar, Worcestershire sauce, salt, garlic powder, onion powder, and black pepper in a small bowl and whisk until well combined.

Pour the Sauce Over Uncooked Meatloaf | Pour half of the sauce mixture over the meatloaf before baking.

Bake | Halfway through the cook time, remove the meatloaf from the oven and carefully pour over the remaining sauce. Return the meatloaf to the oven for the remaining cooking time, or until it reaches an internal temperature of 165°F.

Let Rest | Allow the meatloaf to rest about 10-15 minutes before slicing into.

Serve and enjoy!

Leftover and Make-Ahead Storage

How to Store Cooked Meatloaf Leftovers | Store leftover, fully cooked meatloaf refrigerated in an airtight container for up to three days. You can also freeze leftovers. Allow to cool completely and transfer to a freezer-safe, airtight container for up to three months.

Make-Ahead Sauce | You can make this meatloaf sauce recipe up to three days in advance in an airtight container in the refrigerator.

What to Serve with Meatloaf

Bring the Southern flair to your traditional meatloaf dinner with sides that balance that sweet and tangy glaze. Comfort and balance are what we're going for, as well as variety.

Creamy mashed potatoes and homemade yeast rolls are a must. If you're not soaking up all that meatloaf goodness in those potatoes and with a roll, you're doing it wrong.

Add in some veggies with dishes like Southern green beans, house salad, or even a wedge salad. Or get extra down-South with a green bean casserole.

Glazed carrots and green peas are also a perfect pairing to the flavors of that meatloaf glaze!

For an extra serving of comfort, bring out the shells and cheese and baked beans. Full, happy bellies all around!

5 More Comfort Foods You’ll Love

• Pork Chops with Mushroom Gravy
• Pulled Pork
• Country-Style Pork Ribs
• Turkey Sloppy Joes
• Fork-Tender Pot Roast