Classic Meatloaf with Ketchup Glaze

The smell of meatloaf baking always brings me back to rainy Tuesday evenings in my childhood kitchen. My mother had this way of pressing her thumb into the top before glazing, creating little wells that caught all that sweet tangy sauce. I didn't appreciate it then, but now there is something deeply grounding about a dish that requires patience and simple ingredients. Last winter I made it during a snowstorm and my neighbor actually knocked on the door to ask what smelled so good.

I once served this at a dinner party where everyone admitted they were skeptical about such humble food. The conversation actually stopped when people took their first bites. There is power in cooking something that feels like a hug from the inside out.

Ingredients

• Ground beef: The 80/20 blend gives you enough fat to keep things moist without becoming greasy, lean meat dries out too fast
• Onion and garlic: These get mellow and sweet as they bake, creating little flavor pockets throughout
• Breadcrumbs soaked in milk: This trick keeps the loaf tender, the milk plumps the crumbs so they distribute moisture evenly
• Eggs: The glue that holds everything together without making it rubbery
• Worcestershire sauce: Adds that deep umami punch that makes people ask what your secret ingredient is
• Thyme and smoked paprika: Earthy herbs balance the sweetness of the glaze beautifully
• Ketchup glaze: The brown sugar and mustard cut through the ketchups acidity for that perfect sweet tang finish

Instructions

Get your oven ready first:

Preheat to 350°F and line a baking sheet with parchment, having everything prepared before you start mixing keeps you from scrambling mid recipe

Soak the breadcrumbs:

Combine them with milk in a small bowl and let them sit for about 5 minutes until they have absorbed all the liquid and become soft

Mix everything gently:

Combine beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire, salt, pepper, thyme and paprika in a large bowl, mix until just combined, overmixing makes it tough

Shape your loaf:

Form the mixture into an approximately 8 by 4 inch loaf on your prepared baking sheet, free form browns better than a loaf pan

Make the glaze:

Whisk together ketchup, brown sugar, Dijon mustard and apple cider vinegar until smooth

First glaze application:

Spread half the glaze evenly over the top and sides of the meatloaf

Bake and glaze again:

Bake for 45 minutes, then brush the remaining glaze over the loaf and return to the oven for 15 more minutes until internal temperature reaches 160°F

Rest before slicing:

Let the meatloaf rest for 10 minutes before cutting, this keeps the juices from running out

Pin It

My sister called me once at 8pm asking for this recipe because her family had a terrible day and needed comfort food. Sometimes the simplest meals are the ones that matter most.

Making It Your Own

Ground turkey works beautifully if you want something lighter, though you might need an extra splash of milk. Adding finely chopped vegetables like carrots or celery sneaks in nutrition and gives little bursts of sweetness throughout.

Serving Suggestions

Mashed potatoes are classic for a reason, they soak up all those pan juices. Roasted vegetables add color and a bit of crunch to balance the tender loaf.

Storage Tips

The meatloaf keeps well in the refrigerator for up to four days and actually develops more flavor as it sits. Slice it cold for sandwiches with extra mustard and pickles.

• Wrap leftovers tightly to prevent drying out
• Freeze whole or sliced for up to three months
• Reheat gently with a splash of water or extra glaze

Pin It

This is the kind of recipe that becomes yours after you make it a few times. Trust your hands and your nose more than the timer.

Recipe Q&A

→ What temperature should meatloaf be cooked to?

Meatloaf should reach an internal temperature of 160°F (71°C) for safe consumption. Use a meat thermometer inserted into the center of the loaf to ensure it's fully cooked while remaining juicy and tender.

→ Why do you soak breadcrumbs in milk?

Soaking breadcrumbs in milk creates a panade, which keeps the meatloaf moist and tender. The milk hydrates the breadcrumbs, allowing them to distribute moisture throughout the meat during baking, preventing the loaf from becoming dry or crumbly.

→ How long should meatloaf rest before slicing?

Let meatloaf rest for 10 minutes after removing it from the oven. This allows the juices to redistribute throughout the loaf, ensuring each slice remains moist and holds its shape rather than crumbling apart.

→ Can I make meatloaf ahead of time?

Yes, you can prepare and shape the uncooked meatloaf up to 24 hours in advance. Store it covered in the refrigerator until ready to bake. Alternatively, fully cooked meatloaf freezes well for up to 3 months and reheats beautifully.

→ What causes meatloaf to crack on top?

Cracking occurs when the loaf expands during baking from steam and fat rendering. This is normal and often desired. To minimize excessive cracking, avoid overmixing the meat mixture and don't pack it too tightly into the pan.

→ How do I know when the glaze is ready?

The glaze mixture is ready once whisked together until smooth. Apply half before baking and the remaining portion during the last 15 minutes of cooking. This double application creates that beautiful caramelized, sticky exterior.