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Classic Meatloaf with Tangy Ketchup Glaze

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This Classic Meatloaf with Tangy Ketchup Glaze is tender, juicy, and topped with a sweet-tart caramelized crust. Born from a failed Swedish meatball attempt, it’s become a weeknight staple that’s simple, forgiving, and delivers deep comfort food flavor.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 cup plain breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a rimmed baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.
  2. Prepare the glaze first. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and cayenne if using. Set aside.
  3. Sauté the aromatics. Heat a small skillet over medium heat with a drizzle of oil. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Let cool for a few minutes.
  4. Combine the wet ingredients. In a large mixing bowl, whisk together the beaten eggs, milk, and Worcestershire sauce until well combined.
  5. Add the dry ingredients and aromatics. Stir in the breadcrumbs, salt, pepper, smoked paprika, dried thyme, and the cooled onion-garlic mixture. Mix until a thick paste-like consistency forms.
  6. Add the ground beef. Crumble the ground beef over the mixture. Using your hands, gently mix everything together until just combined. Do not overmix.
  7. Shape the loaf. Transfer the meat mixture to the prepared pan or baking sheet. Shape into a loaf about 8 inches long and 4 inches wide. If using a loaf pan, gently press without compacting.
  8. Apply the first layer of glaze. Spoon about half of the glaze over the top of the meatloaf and spread evenly.
  9. Bake for 45 minutes. Remove from the oven and apply the remaining glaze.
  10. Continue baking for another 15-20 minutes, until the internal temperature reaches 160°F (71°C).
  11. Rest before slicing. Let the meatloaf rest for 10-15 minutes on a cutting board, tented loosely with foil.
  12. Slice and serve. Use a sharp knife to cut thick slices (about 1 inch each). Wipe the knife clean between cuts.

Notes

For the juiciest results, let the meatloaf rest on a wire rack set over a baking sheet. If the glaze browns too quickly, tent with foil for the last 15 minutes. Overmixing is the enemy of tender meatloaf. 80/20 ground beef is ideal; if using leaner beef, add a tablespoon of olive oil or an extra egg yolk.

Nutrition

Keywords: meatloaf, classic meatloaf, ketchup glaze, easy meatloaf, homemade meatloaf, comfort food, weeknight dinner

Find it online: https://forkmila.com/classic-meatloaf-with-tangy-ketchup-glaze-easy-homemade-recipe/