Classic Meatloaf with Ketchup Glaze (Print Version)

Tender beef loaf with seasoned herbs and a tangy ketchup-brown sugar glaze. An American classic perfect for family dinners.

# What You Need:

→ Meat

01 - 1 ½ lbs ground beef, 80/20 blend recommended

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Binders & Fillers

04 - ¾ cup breadcrumbs
05 - ⅔ cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tbsp Worcestershire sauce
08 - 1 ½ tsp salt
09 - ½ tsp black pepper
10 - 1 tsp dried thyme
11 - ½ tsp smoked paprika

→ Glaze

12 - ½ cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tsp apple cider vinegar

# Steps:

01 - Preheat oven to 350°F. Line baking sheet with parchment paper or grease loaf pan lightly.
02 - Combine breadcrumbs and milk in small bowl. Let stand 5 minutes until absorbed.
03 - Combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika in large bowl. Mix gently until just incorporated. Avoid overmixing.
04 - Form mixture into loaf approximately 8 x 4 inches. Place on prepared baking sheet or in loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in separate bowl until smooth.
06 - Spread half the glaze evenly over surface of meatloaf.
07 - Bake 45 minutes until glaze begins to caramelize.
08 - Remove from oven. Spread remaining glaze over top. Return to oven.
09 - Bake additional 15 minutes until internal temperature reaches 160°F.
10 - Let meatloaf rest 10 minutes before slicing. This allows juices to redistribute.

# Expert Advice:

01 -
  • The glaze caramelizes into this sticky sweet and salty coating that makes people fight over the end pieces
  • Makes amazing leftovers for sandwiches the next day if you somehow have any left
  • Comes together in one bowl with zero fancy techniques or equipment
02 -
  • Overmixing makes meatloaf tough and rubbery so stop as soon as everything is combined
  • The glaze can burn if your oven runs hot so check it at the 40 minute mark
  • Resting is not optional unless you want all the flavor on the cutting board instead of in the meat
03 -
  • Line your baking sheet even if you use a loaf pan to catch any overflow glaze drips
  • Use a meat thermometer instead of guessing because nobody wants dry meatloaf
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