Classic Meatloaf with Ketchup Glaze (Printable)

Tender seasoned beef loaf topped with tangy ketchup glaze. Ready in 80 minutes.

# What You'll Need:

→ Meat

01 - 1.5 lbs ground beef, 80/20 blend recommended

→ Vegetables

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

→ Binders & Fillers

04 - 3/4 cup breadcrumbs
05 - 2/3 cup whole milk
06 - 2 large eggs

→ Flavorings & Seasoning

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

→ Glaze

12 - 1/2 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 a baking sheet with parchment paper or lightly grease a 9x5 inch loaf pan.
02 - Combine breadcrumbs and milk in a small bowl. Allow to soak for 5 minutes until liquid is absorbed.
03 - In a large bowl, combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix gently until just incorporated, avoiding overmixing.
04 - Shape mixture into a loaf approximately 8 x 4 inches. Place on prepared baking sheet or transfer to greased loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a separate bowl until sugar dissolves.
06 - Spread half the glaze mixture evenly over the top and sides of the meatloaf.
07 - Bake for 45 minutes until glaze begins to caramelize and loaf is set.
08 - Remove from oven and spread remaining glaze over the top. Return to oven and bake an additional 15 minutes until internal temperature reaches 160°F.
09 - Allow meatloaf to rest for 10 minutes before slicing to retain juices. Slice and serve warm.

# Expert Suggestions:

01 -
  • The glaze caramelizes into a sweet tangy crust that makes even picky eaters ask for seconds
  • Leftovers taste even better the next day between two slices of bread with extra mustard
  • This is the kind of meal that quietly says someone cares without ever having to say the words
02 -
  • A meat thermometer is the only way to know for sure your meatloaf is done without cutting into it and losing all those precious juices
  • Applying the glaze in two layers prevents it from burning while still giving you that beautiful caramelized finish
  • Resting the meatloaf is non negotiable because slicing too soon will leave you with dry meat and a puddle on your plate
03 -
  • Mixing the meat with clean hands is the most efficient way to incorporate everything without overworking it like a stand mixer might
  • If you only have a loaf pan, expect a slightly longer baking time since the meat steams more in the pan than on an open baking sheet
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