Classic Meatloaf with Ketchup Glaze

The smell of meatloaf baking always brings me back to rainy Tuesday evenings in my childhood kitchen, my mom pressing the glaze across the top with the back of a spoon while we waited impatiently for dinner.

Last winter I made this for a friend who swore they hated meatloaf, and they took three servings home. The 80/20 beef blend keeps it tender while the soaked breadcrumbs guarantee it never turns dry or crumbly.

Ingredients

• 1 ½ lbs ground beef: The 80/20 fat ratio creates the tenderest loaf, leaner blends tend to dry out during baking
• 1 small onion, finely chopped: Finer pieces distribute sweetness throughout without creating crunchy pockets
• 2 cloves garlic, minced: Fresh garlic beats powder here, it mellows beautifully as the loaf bakes
• ¾ cup breadcrumbs: These act as tiny sponages, holding moisture so every slice stays juicy
• ⅔ cup whole milk: Soaking the breadcrumbs first is the secret trick my grandmother taught me
• 2 large eggs: Room temperature eggs bind everything together without making the texture rubbery
• 2 tbsp Worcestershire sauce: Adds that deep savory umami that makes meatloaf taste like comfort food
• 1 ½ tsp salt: Essential for bringing all the flavors forward
• ½ tsp black pepper: Freshly ground gives you more aromatic warmth than pre-ground
• 1 tsp dried thyme: Earthy and herbaceous without overpowering the beef
• ½ tsp smoked paprika: Subtle smokiness that hints at barbecue without actually being barbecue
• ½ cup ketchup: The base of our glaze, use a good quality brand with real tomato flavor
• 2 tbsp brown sugar: Cuts the acidity and helps the glaze caramelize beautifully
• 1 tbsp Dijon mustard: Adds sharpness that balances the sweet ketchup
• 1 tsp apple cider vinegar: Just enough tang to make you want another bite

Instructions

Get your oven ready:

Preheat to 350°F and line a baking sheet with parchment paper, or grease a 9x5 inch loaf pan lightly

Soak the breadcrumbs:

Combine breadcrumbs and milk in a small bowl and let sit for 5 minutes until they absorb all the liquid

Mix the loaf:

In a large bowl, combine beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire, salt, pepper, thyme and smoked paprika, mixing gently until just combined

Shape it:

Form the mixture into an 8x4 inch loaf on your baking sheet or press into your loaf pan

Make the glaze:

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

Glaze and bake:

Spread half the glaze over the loaf, bake 45 minutes, then top with remaining glaze and bake 15 more minutes until 160°F internal temperature

Rest before slicing:

Let the meatloaf rest 10 minutes so the juices redistribute and you get clean slices

Save

My dad always claimed the crispy edges were the best part, and now I find myself sneaking bites of the caramelized glaze while transferring the loaf to the cutting board.

Make It Your Own

Ground turkey works if you want something lighter, but add an extra tablespoon of Worcestershire to compensate for the milder flavor. Sometimes I mix in half pork with the beef for extra juiciness and depth.

The Sandwich Secret

Cold meatloaf the next day might actually be superior. Pile thick slices onto toasted bread with extra mustard, maybe some pickles, and you will understand why meatloaf was invented in the first place.

Side Dish Magic

Mashed potatoes are the classic partner for a reason, their creaminess balances the hearty meatloaf perfectly. Roasted vegetables or glazed carrots add color and sweetness to round out the plate.

• A simple green salad with vinaigrette cuts through the richness
• Corn on the buttered corn on the cob works in summer
• Baked beans make it feel like a proper diner dinner

Save

There is something profoundly satisfying about a meatloaf dinner, the kind of meal that makes you feel taken care of without any fuss or fanfare.

Recipe Questions & Answers

→ 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 doneness without overcooking.

→ 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, preventing them from absorbing moisture from the meat during baking.

→ Can I make meatloaf ahead of time?

Absolutely. You can shape the loaf and refrigerate it uncooked for up to 24 hours before baking. Alternatively, cook it completely, cool, wrap tightly, and refrigerate for 3-4 days or freeze for up to 3 months.

→ How do I keep meatloaf from falling apart?

Use the right ratio of binders - breadcrumbs soaked in milk and eggs help hold everything together. Let the loaf rest for 10 minutes after baking before slicing, which allows it to set and retain its shape.

→ What sides pair well with meatloaf?

Classic comfort sides like creamy mashed potatoes, buttery roasted vegetables, or green beans with almonds complement the rich flavors. Macaroni and cheese or a simple garden salad also work beautifully.

→ Can I substitute ground turkey for beef?

Yes, ground turkey or chicken makes a lighter version. Since poultry is leaner, consider adding extra vegetables or reducing breadcrumbs slightly to maintain moisture. Cooking time remains the same.