Classic Meatloaf with Ketchup Glaze

The smell of meatloaf baking always takes me back to Tuesday nights at my grandmother house, where the oven timer would ding just as my grandfather walked through the door from work. I finally recreated her version last winter after three failed attempts, discovering that the secret was not overmixing the meat and letting those breadcrumbs really soak up the milk first.

My teenage son actually asked me to teach him how to make this after eating it at a friend house, claiming mine was better but he would not tell me why. We made it together on a rainy Sunday afternoon, and I watched him realize that comfort food is really just about patience and the right amount of Worcestershire sauce.

Ingredients

• Ground beef: The 80/20 blend gives you the perfect balance of flavor and moisture, lean meat will make your loaf tough and dry
• Onion and garlic: Finely chop these so they distribute evenly throughout the meat without creating large chunks
• Breadcrumbs and milk: Let these sit together for at least 5 minutes to create a panade that keeps the meatloaf tender
• Eggs: These bind everything together without making the mixture rubbery
• Worcestershire sauce: This adds that deep umami flavor that makes meatloaf taste like home
• Dried thyme and smoked paprika: The thyme adds earthiness while the paprika gives a subtle smoky undertone
• Ketchup glaze ingredients: The brown sugar and mustard balance the ketchup acidity creating that perfect sweet and tangy finish

Instructions

Preheat your oven:

Get your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup

Soak the breadcrumbs:

Mix the breadcrumbs and milk in a small bowl and let them sit for about 5 minutes until the milk is absorbed

Mix the meatloaf:

Combine ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika until just combined being careful not to overwork the meat

Shape the loaf:

Form the mixture into a loaf about 8 x 4 inches and place it on your prepared baking sheet or in a loaf pan

Make the glaze:

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

Add first layer of glaze:

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

Bake initially:

Bake for 45 minutes until the meatloaf is starting to set and the first glaze layer is caramelized

Add final glaze:

Spread the remaining glaze over the meatloaf and return it to the oven

Finish baking:

Bake for another 15 minutes until the internal temperature reaches 160°F (71°C)

Rest before slicing:

Let the meatloaf rest for 10 minutes so the juices redistribute and it slices cleanly

Save

This recipe became our go to for new neighbors and friends who need a meal during busy life seasons because it travels well and tastes even better reheated. Something about that first bite of glazed meatloaf just makes people feel like they are home.

Make It Your Own

I have started mixing in finely chopped bell peppers or mushrooms sometimes depending on what is in the fridge. The key is keeping the addins chopped very small so they do not disrupt the structure of the loaf.

Serving Ideas

Mashed potatoes are classic for a reason but roasted sweet potatoes or a simple green salad with vinaigrette cut through the richness beautifully. The leftovers make incredible sandwiches with just a little extra mustard and lettuce.

Storage And Reheating

Meatloaf keeps in the refrigerator for up to 4 days and freezes well for up to 3 months if wrapped tightly. Reheat individual slices in the microwave with a damp paper towel over them to keep them from drying out.

• Wrap slices individually before freezing for easy lunch portions
• Add a splash of water or extra sauce when reheating in the oven
• The glaze might need freshening up with a quick brush of ketchup after reheating

Save

There is something deeply satisfying about putting a simple honest meal on the table that makes everyone happy.

Recipe FAQs

→ 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 to ensure it's fully cooked while remaining moist and tender.

→ Why do you soak breadcrumbs in milk?

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

→ Can I make meatloaf ahead of time?

Yes, you can assemble the meatloaf up to 24 hours in advance and store it covered in the refrigerator. Add the glaze just before baking. Leftovers also reheat well and make excellent sandwiches.

→ Why is my meatloaf falling apart?

Meatloaf may crumble if there aren't enough binders. Ensure you use the specified amount of eggs and breadcrumbs, and let the breadcrumb mixture soak fully. Also, letting the meatloaf rest for 10 minutes after baking helps it set before slicing.

→ What can I serve with meatloaf?

Mashed potatoes are the classic pairing, but roasted vegetables, green beans, or a simple side salad work beautifully. The glaze's sweetness also complements slightly bitter greens like sautéed kale or roasted Brussels sprouts.