Oh, I absolutely love making this Classic Meatloaf with Ketchup Glaze Recipe! It s the kind of comfort food that feels like a warm hug on a plate. Whenever I m craving something hearty and familiar, this meatloaf comes to the rescue-it s simple, satisfying, and the ketchup glaze just adds that perfect tangy-sweet finish.
You ll find that this recipe is perfect for weeknights when you want something effortless yet impressive enough for company. Plus, the ingredients are pantry staples, so it s easy to whip up last minute. Honestly, once you try this Classic Meatloaf with Ketchup Glaze Recipe, it might just become a household favorite like it did in my kitchen!
Why You’ll Love This Recipe
- Simple, Classic Ingredients: This recipe uses everyday ingredients you likely have on hand, making it perfect for stress-free meals.
- Perfectly Moist and Flavorful: The combination of sautéed onions, garlic, and fresh parsley keeps the meatloaf tender and packed with flavor.
- Sweet and Tangy Ketchup Glaze: The homemade ketchup glaze elevates the dish with just the right zing and sweetness.
- Great for Meal Prep and Leftovers: This meatloaf tastes even better the next day, so it s a great option for planned leftovers.
Ingredients You’ll Need
All the ingredients in this Classic Meatloaf with Ketchup Glaze Recipe come together beautifully-each one plays a role in building moistness, flavor, and that nostalgic taste we all crave. Here s a quick rundown with some tips so you get the best results.
- Ground beef: I use 80-85% lean for the perfect balance of flavor and moisture. Too lean and it can dry out; too fatty, and it gets greasy.
- Onion: Finely chopped and sautéed to sweeten the flavor and avoid any raw onion bite.
- Olive oil: Just a touch to help soften the onions nicely.
- Eggs: They act as a binder to keep the meat mixture together without being dense.
- Garlic cloves: Minced fresh for a punch of savory aroma.
- Ketchup: Mixed into the meat and also forms the base of that irresistible glaze.
- Fresh parsley: Brightens the flavor and adds a fresh herb touch.
- Panko breadcrumbs: I love panko for its light texture, which helps keep the meatloaf tender; you can use gluten-free if needed.
- Milk: Adds moisture so the meatloaf stays juicy.
- Salt: Essential for bringing all flavors together nicely.
- Italian seasoning: Adds subtle herb notes without overpowering.
- Ground black pepper: Just enough to give a little warmth.
- For the glaze: Ketchup, white vinegar, brown sugar, garlic powder, and onion powder create that perfect sweet and tangy coating.
Variations
One of the best parts about this Classic Meatloaf with Ketchup Glaze Recipe is how easy it is to make your own. I ve tried a few different spins, depending on what I have on hand or dietary needs-and it always works out well!
- Half beef, half turkey blend: I swapped half the beef for ground turkey for a lighter meatloaf, and it was just as juicy with a slightly different flavor.
- Italian sausage mix: Mixing in some spicy Italian sausage adds a wonderful kick, perfect for when you want a little extra flair.
- Gluten-free: Using gluten-free breadcrumbs works perfectly-just make sure to check your ketchup ingredients too if you re very sensitive.
- Extra veggies: Sometimes I add finely grated carrot or zucchini for sneaky nutrition; just be sure to squeeze out excess moisture first.
How to Make Classic Meatloaf with Ketchup Glaze Recipe
Step 1: Sauté your onions until golden and sweet
Start by heating a teaspoon of olive oil in a skillet over medium heat. Toss in finely chopped onions and stir occasionally until they turn soft and golden-this usually takes about 5 to 7 minutes. This step is a game-changer because raw onion can be harsh; sautéing brings out its sweetness which really lifts the whole meatloaf.
Step 2: Mix the meatloaf ingredients gently but thoroughly
In a large bowl, combine ground beef, the cooled sautéed onions, eggs, garlic, ketchup, parsley, panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Here s a trick: use your hands to gently mix everything just until combined-overmixing can lead to a dense, tough loaf. I like to wear disposable gloves for this, which makes cleanup easier and keeps everything sanitary.
Step 3: Shape and bake your meatloaf
Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Transfer the meat mixture and shape it into a loaf about 8 inches long, 4 inches wide, and 3 inches tall. Pop it into a 350°F oven and bake uncovered for 40 minutes. This first bake cooks it through gently, ensuring it stays juicy.
Step 4: Make your tangy ketchup glaze and finish baking
While the meatloaf bakes, stir together ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl. After the initial 40 minutes, spread this glaze evenly over the top of your meatloaf, then return it to the oven for another 20 minutes. Use an instant-read thermometer to check; it should hit 160°F to be perfectly cooked. Let it rest for 10 to 15 minutes before slicing-that resting time is key to keep slices intact and juicy.
Pro Tips for Making Classic Meatloaf with Ketchup Glaze Recipe
- Don’t Overmix: I learned the hard way that mixing too much makes the meatloaf dense-mix just until the ingredients come together.
- Resting Is Crucial: Letting the meatloaf rest after baking keeps it from falling apart when you slice it.
- Use an Instant-Read Thermometer: It s the best way to ensure your meatloaf is perfectly cooked without drying out.
- Customize the Glaze: Feel free to adjust the sugar or vinegar in the glaze to tailor the tang to your taste.
How to Serve Classic Meatloaf with Ketchup Glaze Recipe
Garnishes
When serving, I like a sprinkle of fresh chopped parsley on top to add a pop of color and freshness. A few thin slices of green onions also add a subtle bite and brighten the plate nicely. These little touches make the meatloaf look as good as it tastes!
Side Dishes
Classic mashed potatoes with a little butter and cream are my go-to pairing-can t beat that combo. I also love serving this meatloaf with honey-glazed carrots or green beans almondine for some added crunch and color. And don t forget some warm crusty bread to sop up the glaze!
Creative Ways to Present
For a special occasion, I ve served the meatloaf sliced thick and stacked on individual plates with a drizzle of extra glaze and a sprig of rosemary for an elegant look. Another favorite is turning leftovers into sliders the next day-just add a slice of sharp cheddar and your favorite sauce for a tasty twist.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover meatloaf tightly in plastic wrap or place it in an airtight container, then refrigerate. It keeps really well for 3 to 4 days, and honestly, the flavors deepen after a night or two in the fridge.
Freezing
I ve frozen slices of meatloaf successfully by wrapping each piece individually in plastic wrap and then tucking them into a freezer bag. When you re ready to eat, thaw overnight in the fridge for best texture and flavor.
Reheating
To avoid drying out leftovers, I like to reheat meatloaf slices covered with foil in a 325°F oven until warmed through. You can also microwave on medium power, but just be sure to cover and add a splash of water or broth to keep it moist.
FAQs
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Can I use ground turkey or chicken instead of beef for this meatloaf?
Absolutely! You can substitute half or all of the ground beef with ground turkey or chicken. Just remember that poultry should be cooked to an internal temperature of 165°F for food safety, so the baking time might be a bit longer. Also, because poultry is leaner, I recommend adding a little extra moisture (like an additional tablespoon of milk) to keep the meatloaf tender.
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Why is it important not to overmix the meatloaf ingredients?
Overmixing compresses the meat and breadcrumbs, leading to a dense, tough meatloaf that s less enjoyable to eat. Mixing just until the ingredients are combined ensures your meatloaf stays light, moist, and tender. I usually use my hands and mix gently, turning once or twice until it s combined but still fluffy.
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What s the best way to ensure the meatloaf doesn t fall apart when slicing?
Letting the meatloaf rest after it comes out of the oven is key. Resting for 10 to 15 minutes allows the juices to redistribute and firm up the loaf, making it easier to slice without crumbling. Using a sharp knife and slicing gently also helps maintain perfect slices.
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Can I bake this meatloaf in a loaf pan instead of shaping it by hand?
Yes, you can! Line your loaf pan with parchment paper for an easy release, then gently press in the meat mixture. Bake at 375°F instead of 350°F because the pan insulates more, which helps it cook evenly without drying out. It may take a little longer to cook through, so watch your internal temperature for doneness.
Final Thoughts
This Classic Meatloaf with Ketchup Glaze Recipe truly holds a special place in my heart-it s one of those dishes that brings everyone to the table with smiles and happy appetites. I hope you ll find it as comforting and reliable as I do. Give it a try this week and get ready for some seriously tasty, nostalgic satisfaction that your family will thank you for. Trust me, once you master this, it becomes a go-to meal you ll keep coming back to again and again.
Print
Classic Meatloaf with Ketchup Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Meatloaf recipe features a flavorful blend of ground beef, sautéed onions, garlic, and herbs, baked to perfection with a tangy homemade ketchup glaze. Perfectly moist and delicious, it’s an easy and comforting meal that serves 8 people.
Ingredients
Meatloaf Ingredients:
- 2 lbs ground beef, 85% or 80% lean
- 1 medium onion (1 cup), finely chopped
- 1 tsp olive oil
- 2 large eggs
- 3 garlic cloves, minced
- 2 Tbsp ketchup
- 3 Tbsp fresh parsley, finely chopped
- 3/4 cup Panko breadcrumbs, or gluten-free bread crumbs
- 1/3 cup milk
- 1 tsp salt, or to taste
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
Meatloaf Sauce Ingredients:
- 3/4 cup ketchup
- 1 1/2 tsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Prep: Line a rimmed baking sheet with parchment paper or foil for easier cleanup and preheat your oven to 350°F.
- Sautee Onions: Heat 1 tsp olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until softened and golden, about 5-7 minutes. Remove from heat and transfer to a plate to cool.
- Make the Meatloaf Mixture: In a large bowl, combine ground beef, cooled sautéed onions, eggs, minced garlic, ketchup, fresh parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently just until well incorporated; avoid overmixing to keep the meatloaf tender. Using your hands is best—wear disposable gloves if preferred.
- Shape Meatloaf and Bake: Transfer the meat mixture to the prepared baking sheet and shape into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350°F for 40 minutes.
- Make the Sauce: While the meatloaf bakes, in a small bowl, combine ketchup, white vinegar, brown sugar, garlic powder, and onion powder. Stir well to create the glaze.
- Add the Glaze and Finish Baking: Remove the meatloaf from the oven and spread the prepared sauce evenly over the top. Return to the oven and bake an additional 20 minutes, or until the internal temperature reaches 160°F when checked with an instant-read thermometer.
- Rest Before Serving: Let the meatloaf rest on the baking sheet for 10-15 minutes. This resting time helps the juices redistribute, making the loaf easier to slice and more flavorful.
Notes
- Variations: Substitute half of the ground beef with ground turkey, chicken, pork, or Italian sausage for different flavors. Note that poultry meatloaf must be cooked to 165°F internal temperature.
- Do Not Overmix: Combine the meat mixture just until evenly mixed to avoid a dense, tough meatloaf texture.
- Baking in a Loaf Pan: For easier removal, line a loaf pan with parchment paper. Press the meat mixture gently into the pan and bake at 375°F. Cooking time may be longer to ensure the meatloaf is thoroughly cooked.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of meatloaf)
- Calories: 380
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
