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Tender and juicy classic meatloaf with a sweet ketchup glaze served on a plate.

Classic Meatloaf with Ketchup Glaze

A simple, flavorful, and juicy meatloaf recipe topped with a sweet tangy ketchup glaze that guarantees happy faces at the dinner table.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ground beef (80/20 is preferred) Preferably not super lean for moisture.
  • 1 cup breadcrumbs Plain or Italian style both work.
  • 1/2 cup milk Provides moisture.
  • 1 small onion, finely chopped Adds flavor and moisture.
  • 2 cloves garlic, minced Enhances the flavor.
  • 2 large eggs Acts as a binder.
  • 2 tablespoons Worcestershire sauce Adds depth of flavor.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Ketchup Glaze
  • 3/4 cup ketchup Main component of the glaze.
  • 2 tablespoons brown sugar Adjust sweetness to taste.
  • 1 tablespoon apple cider vinegar (or white vinegar) Adds tanginess.

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Line a sheet pan with foil or parchment, or lightly grease a loaf pan.
  2. In a large bowl, mix breadcrumbs and milk until it resembles thick oatmeal; let sit for a minute or two.
  3. Add onion, garlic, eggs, Worcestershire sauce, salt, and pepper to the breadcrumb mixture and stir until well combined.
  4. Add the ground beef to the mixture. Mix gently by hand until just combined and no visible streaks remain.
  5. Form the mixture into a free-form loaf on the prepared sheet pan for even cooking.
  6. In a separate bowl, combine ketchup, brown sugar, and vinegar; mix well and taste to adjust sweetness or tanginess.
  7. Brush a light layer of glaze on the meatloaf and bake for approximately 45 minutes.
  8. Add the rest of the glaze on top of the meatloaf and return to the oven for an additional 15-25 minutes, until cooked through (aim for 160°F internal temperature).
  9. Remove from the oven and let it rest for 10-15 minutes before slicing.

Notes

For best results, avoid overmixing to keep the meatloaf tender. Glaze the meatloaf twice for a sticky top.