This Ketchup Glazed Meatloaf delivers classic comfort with a sweet-tangy crust. It’s incredibly moist and flavorful, thanks to a blend of ground meats and a simple, addictive glaze. Perfect for family dinners, this recipe is both forgiving and consistently delicious.
Love Ketchup Glazed Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Ketchup Glazed Meatloaf
- Impossibly moist: A clever meat blend and moisture-locking ingredients ensure juiciness.
- Addictive glaze: Sweet, tangy ketchup crust caramelizes into a sticky finish.
- Crowd-pleasing appeal: Balanced flavor wins over both kids and adults.
- Easy to customize: Flexible recipe adapts to your favorite spices and additions.
Ingredients & Tools
- 500 g ground beef (80/20 blend for optimal juiciness)
- 250 g ground pork
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 100 g breadcrumbs (plain, not seasoned)
- 1 large egg, lightly beaten
- 60 ml whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 150 g ketchup
- 3 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: large mixing bowl, loaf pan (approx. 9×5 inches), small saucepan, instant-read thermometer
Notes: Using a blend of beef and pork adds extra fat and flavor. Don’t skip the Worcestershire sauce—it provides deep umami depth.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 24 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Once you add the breadcrumbs and egg, mix just until everything is combined. Overworking the meat can make the loaf dense and tough instead of light and tender.
- Use a meat thermometer for perfect doneness. It’s the most reliable way to know when your meatloaf is ready. You’re aiming for an internal temperature of 160°F (71°C) in the center.
- Let the meatloaf rest before slicing. I know it’s tempting to dig right in, but allowing it to sit for about 10 minutes after baking helps the juices redistribute, so you get neat slices that hold their shape.
- Customize the glaze to your taste. If you like it sweeter, add a bit more brown sugar. Prefer a tangier kick? A splash more vinegar will do the trick. This part of the recipe is very forgiving.
How to Make Ketchup Glazed Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef and pork. You’ll want to break them up a bit with your hands or a fork, but don’t go overboard just yet. Add the finely chopped onion and minced garlic—these will add so much aromatic depth as they cook down with the meat.
Step 2: In a separate small bowl, whisk together the breadcrumbs, milk, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Let this mixture sit for a minute so the breadcrumbs can absorb the milk. This little paste is going to act as a binder and flavor booster, ensuring every bite is perfectly seasoned and moist.
Step 3: Pour the breadcrumb mixture and the lightly beaten egg over the meat. Now, using your hands (clean hands are your best tool here!), gently mix everything together until just combined. You’ll notice the texture becomes cohesive but still soft. Remember, stop mixing as soon as no dry spots remain—overmixing is the enemy of a tender meatloaf.
Step 4: Transfer the meat mixture to your loaf pan, pressing it down gently and shaping it into an even loaf. You don’t need to pack it too tightly; a light touch helps it stay airy. Place the pan in the preheated oven and bake, uncovered, for 40 minutes. This initial bake sets the structure and starts rendering some of the fat.
Step 5: While the meatloaf bakes, make the glaze. In a small saucepan, combine the ketchup, brown sugar, and apple cider vinegar. Warm it over low heat, stirring occasionally, until the sugar dissolves and the mixture becomes smooth and glossy. This should only take about 3–4 minutes. The aroma will be sweet and tangy—absolutely irresistible.
Step 6: After 40 minutes, carefully remove the meatloaf from the oven. Spoon about two-thirds of the glaze evenly over the top, spreading it with the back of the spoon. You’ll see it start to shimmer and soak in slightly. Return the meatloaf to the oven and bake for another 20–25 minutes.
Step 7: Check for doneness by inserting an instant-read thermometer into the center of the loaf; it should read 160°F (71°C). The top should be beautifully caramelized, with the glaze bubbling at the edges. If you like a extra sticky top, you can brush on the remaining glaze during the last 5 minutes of baking.
Step 8: Once done, take the meatloaf out of the oven and let it rest in the pan for about 10 minutes. This resting period is crucial—it allows the juices to settle, making the loaf easier to slice. Then, using a spatula, gently lift it out onto a cutting board. Slice into thick, generous portions and serve warm.
Storage & Freshness Guide
- Fridge: Store slices in an airtight container for up to 4 days.
- Freezer: Wrap baked, cooled loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat in oven or toaster oven at 325°F until warm for best texture.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The fluffy, buttery potatoes are the perfect vehicle for soaking up the savory juices and that glorious glaze.
- Buttery green beans with almonds — A simple, crisp side that adds a fresh contrast to the rich, hearty meatloaf.
- Macaroni and cheese — Because sometimes you just need double comfort food, and the creamy cheese pairs wonderfully with the savory meat.
Drinks
- A bold Zinfandel — Its jammy, fruit-forward character stands up beautifully to the sweet and tangy glaze and the richness of the meat.
- Sparkling apple cider — A non-alcoholic option that’s slightly sweet and effervescent, cutting through the richness and cleansing the palate.
- Classic iced tea — Its mild bitterness and refreshing quality balance the savory-sweet notes of the dish perfectly.
Something Sweet
- Warm apple crisp with vanilla ice cream — The cozy, spiced apples and cold cream are a dreamy follow-up to the savory main course.
- Rich chocolate brownies — A dense, fudgy brownie satisfies that chocolate craving and feels like a proper dessert finale.
- Simple lemon bars — Their bright, zesty tang is a lovely, refreshing contrast after the hearty, savory meatloaf.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. I know it’s tempting to go for a leaner option, but the fat in an 80/20 blend is essential for keeping the meatloaf moist and flavorful. Lean meat will result in a drier, less satisfying texture.
- Mistake: Skipping the rest time. If you slice into the meatloaf straight from the oven, the juices will run out everywhere, leaving you with a drier loaf. Letting it rest for 10 minutes allows the fibers to relax and reabsorb those juices.
- Mistake: Packing the meat too tightly into the pan. A densely packed loaf will be tough and rubbery. A gentle hand when shaping ensures a tender, light crumb that’s much more enjoyable to eat.
- Mistake: Adding the glaze too early. If you put the glaze on at the very beginning, it can burn and become bitter. Adding it halfway through baking allows it to caramelize perfectly without scorching.
Expert Tips
- Tip: Sauté the onions and garlic first. If you have an extra five minutes, lightly sauté the chopped onion and garlic in a bit of oil until softened. This deepens their flavor and removes any raw sharpness, giving the meatloaf a more complex, mellow taste.
- Tip: Use panko breadcrumbs for a lighter texture. Panko breadcrumbs are airier and larger than traditional breadcrumbs, which can result in a meatloaf with a more open, tender crumb. It’s a small swap with a noticeable difference.
- Tip: Make a free-form loaf on a baking sheet. For more surface area and extra glaze coverage, you can shape the meat mixture into a loaf directly on a parchment-lined baking sheet. This gives you more of that delicious caramelized crust on all sides.
- Tip: Grate a cold onion for invisible veg. If you’re cooking for veggie-skeptics, grate the onion on a box grater. It practically dissolves into the meat mixture, adding moisture and sweetness without any detectable chunks.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the meatloaf (without the glaze) up to a day in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 20-30 minutes, then proceed with the recipe as written, adding the glaze halfway through. The baking time might need a few extra minutes since it’s starting from cold.
What’s the best way to store and reheat leftovers?
Leftover meatloaf keeps beautifully. Store slices in an airtight container in the fridge for up to 4 days. To reheat, I strongly recommend using the oven or a toaster oven (around 325°F/160°C) until warmed through. This keeps the texture from getting rubbery, which can happen in the microwave. You can also reheat slices in a skillet with a tiny bit of oil for a slightly crispy edge.
Can I freeze Ketchup Glazed Meatloaf?
You sure can. For best results, freeze it after baking and cooling. Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil, or place them in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing it with the glaze on, as it can become a bit watery upon thawing—it’s better to add fresh glaze when you reheat.
Can I use all beef instead of a beef-pork blend?
Yes, you can use all beef if that’s what you have on hand. The final result will still be delicious, though you might notice it’s a bit less moist and has a slightly less complex flavor. To compensate, you could add an extra tablespoon of olive oil or an additional egg yolk to the mixture to help with moisture.
My glaze is too runny. How can I thicken it?
If your glaze isn’t thickening up to a spreadable consistency, don’t worry. You can simmer it for a few more minutes over low heat to reduce it. Alternatively, a tiny pinch of cornstarch (about ½ teaspoon) mixed with a teaspoon of cold water and stirred into the simmering glaze will thicken it up almost instantly. Just be careful not to add too much, or it can become gloopy.
Ketchup Glazed Meatloaf
Make the perfect Ketchup Glazed Meatloaf with this easy recipe. Juicy, flavorful, and topped with a sticky caramelized glaze. Get the family favorite recipe now!
Ingredients
For the Meatloaf
-
500 g ground beef (80/20 blend for optimal juiciness)
-
250 g ground pork
-
1 large yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
100 g breadcrumbs (plain, not seasoned)
-
1 large egg (lightly beaten)
-
60 ml whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika
-
0.5 tsp dried thyme
-
1 tsp kosher salt
-
0.5 tsp freshly ground black pepper
For the Glaze
-
150 g ketchup
-
3 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef and pork. You’ll want to break them up a bit with your hands or a fork, but don’t go overboard just yet. Add the finely chopped onion and minced garlic—these will add so much aromatic depth as they cook down with the meat.01
-
In a separate small bowl, whisk together the breadcrumbs, milk, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Let this mixture sit for a minute so the breadcrumbs can absorb the milk. This little paste is going to act as a binder and flavor booster, ensuring every bite is perfectly seasoned and moist.02
-
Pour the breadcrumb mixture and the lightly beaten egg over the meat. Now, using your hands (clean hands are your best tool here!), gently mix everything together until just combined. You’ll notice the texture becomes cohesive but still soft. Remember, stop mixing as soon as no dry spots remain—overmixing is the enemy of a tender meatloaf.03
-
Transfer the meat mixture to your loaf pan, pressing it down gently and shaping it into an even loaf. You don’t need to pack it too tightly; a light touch helps it stay airy. Place the pan in the preheated oven and bake, uncovered, for 40 minutes. This initial bake sets the structure and starts rendering some of the fat.04
-
While the meatloaf bakes, make the glaze. In a small saucepan, combine the ketchup, brown sugar, and apple cider vinegar. Warm it over low heat, stirring occasionally, until the sugar dissolves and the mixture becomes smooth and glossy. This should only take about 3–4 minutes. The aroma will be sweet and tangy—absolutely irresistible.05
-
After 40 minutes, carefully remove the meatloaf from the oven. Spoon about two-thirds of the glaze evenly over the top, spreading it with the back of the spoon. You’ll see it start to shimmer and soak in slightly. Return the meatloaf to the oven and bake for another 20–25 minutes.06
-
Check for doneness by inserting an instant-read thermometer into the center of the loaf; it should read 160°F (71°C). The top should be beautifully caramelized, with the glaze bubbling at the edges. If you like a extra sticky top, you can brush on the remaining glaze during the last 5 minutes of baking.07
-
Once done, take the meatloaf out of the oven and let it rest in the pan for about 10 minutes. This resting period is crucial—it allows the juices to settle, making the loaf easier to slice. Then, using a spatula, gently lift it out onto a cutting board. Slice into thick, generous portions and serve warm.08
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