There’s something undeniably comforting about a well-made meatloaf, especially when it’s topped with a rich, tangy ketchup glaze. This classic meatloaf recipe is a timeless favorite, blending ground beef with flavorful seasonings, breadcrumbs, and eggs for the perfect texture.
The sweet and savory ketchup glaze caramelizes in the oven, giving every slice a mouthwatering finish. Ideal for a hearty family dinner or to impress guests with a taste of home-style cooking, this dish offers simplicity and satisfaction in every bite. Whether you’re pairing it with mashed potatoes, steamed vegetables, or a side salad, this meatloaf is bound to become a staple in your recipe rotation.
Ingredients
- 2 pounds ground beef (80/20 blend is ideal)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs (plain or Italian-style)
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 1/4 cup ketchup (for mixing into the meat)
For the Ketchup Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard (optional for extra tang)
Instructions
- Preheat the oven
Preheat your oven to 375°F (190°C) and line a baking tray or loaf pan with parchment paper or lightly grease it to prevent sticking. - Prepare the meat mixture
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, dried parsley, dried thyme, Dijon mustard, and the 1/4 cup of ketchup. Use clean hands or a spoon to mix until everything is well incorporated. Be careful not to overmix, as this can make the meatloaf dense. - Shape the meatloaf
Transfer the mixture to the prepared baking tray or loaf pan. Shape it into a loaf form, ensuring it’s even and compact but not too tightly packed. This helps it cook evenly. - Make the ketchup glaze
In a small bowl, whisk together the 1/2 cup ketchup, brown sugar, apple cider vinegar, and optional Dijon mustard. This glaze gives the meatloaf its signature sweet-tangy top layer. - Apply the glaze
Spoon or brush half of the glaze mixture over the top of the meatloaf, spreading it evenly. Reserve the remaining glaze to add later. - Bake the meatloaf
Place the meatloaf in the oven and bake uncovered for 45 minutes. After this time, remove it from the oven and spread the remaining glaze on top. - Finish baking
Return the meatloaf to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C). The glaze should be bubbly and slightly caramelized. - Rest before serving
Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, making each slice moist and flavorful. - Serve and enjoy
Slice the meatloaf into thick pieces and serve hot with your favorite sides such as creamy mashed potatoes, green beans, or buttered corn. It’s just as good the next day, making great leftovers for sandwiches or meal prep.