Classic Meatloaf with Ketchup Glaze (Printable Version)

Tender ground beef loaf with herbs, topped with sweet and tangy ketchup glaze. An easy American favorite perfect for family dinners.

# What You'll Need:

→ Meat

01 - 1.5 lbs ground beef, 80/20 blend

→ Vegetables

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

→ Binders & Fillers

04 - 0.75 cup breadcrumbs
05 - 0.66 cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

07 - 2 tbsp Worcestershire sauce
08 - 1.5 tsp salt
09 - 0.5 tsp black pepper
10 - 1 tsp dried thyme
11 - 0.5 tsp smoked paprika

→ Glaze

12 - 0.5 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tsp apple cider vinegar

# How to Make It:

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 for 5 minutes until absorbed.
03 - In large bowl, combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme and smoked paprika. Mix gently until just incorporated. Avoid overmixing.
04 - Form mixture into 8 x 4 inch loaf. Place on prepared baking sheet or transfer to 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 for 45 minutes.
08 - Remove from oven. Spread remaining glaze over top. Return to oven and bake 15 additional minutes until internal temperature reaches 160°F.
09 - Let meatloaf rest for 10 minutes. Slice and serve warm.

# Expert Tips:

01 -
  • The glaze creates this sticky, caramelized magic that everyone fights over
  • Leftovers somehow taste even better sandwiched between toasted bread
  • Makes the whole house smell like comfort and welcome
02 -
  • That 10 minute rest period isn't optional. Cut too soon and you lose all the juices to your cutting board.
  • A meat thermometer takes the guesswork out. No one wants dry meatloaf.
  • The glaze gets sticky quickly. Spread it carefully so it doesn't pull off the top layer.
03 -
  • Mix everything with your hands. You can feel the texture better and avoid overmixing.
  • Line your baking sheet with foil under the parchment for almost zero cleanup.
  • Double the glaze and serve extra on the side. Some people really love their sauce.
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