Classic Meatloaf with Ketchup Glaze Recipe

I absolutely love this Classic Meatloaf with Ketchup Glaze Recipe because it brings back that comforting, home-cooked flavor that everyone craves. It’s the kind of dish that fills the house with such a hearty aroma, you just know dinner’s going to be something special. Plus, the ketchup glaze on top gives it that perfect touch of tangy sweetness that really elevates traditional meatloaf.

When I first tried this recipe, I realized how easy it is to put together with just a handful of pantry staples and ground beef. You’ll find that it’s incredibly forgiving, which makes it awesome for cooks of any skill level. Whether you’re cooking for the family or prepping a cozy dinner for yourself, this Classic Meatloaf with Ketchup Glaze Recipe never fails to deliver on flavor and satisfaction.

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Ingredients You’ll Need

This recipe combines classic meatloaf staples that work well together to create a moist, flavorful loaf. When shopping, look for fresh ground beef with a good fat content (around 80/20) for the best texture and taste.

• Egg: Acts as a binder to hold the meatloaf together without making it dense.
• Milk: Helps keep the meatloaf tender and moist.
• Worcestershire sauce: Adds a savory depth and umami boost to both meat and glaze.
• Plain breadcrumbs: Absorb moisture and prevent the meatloaf from becoming tough.
• Italian seasoning: Brings herby warmth and Italian flair to the flavor profile.
• Garlic powder: Gives just the right hint of garlicky sass without overpowering.
• Salt: Essential for amplifying all the flavors.
• Freshly cracked black pepper: Adds sharpness and a little bite.
• Minced onion: Provides sweetness and texture that blend beautifully into the meat.
• Ground beef (80/20): Rich and juicy thanks to the fat content, ensuring a tender loaf.
• Ketchup: The base of the glaze for that classic tangy finish.
• Brown sugar: Adds sweet caramel notes to balance the ketchup.
• Yellow mustard: Offers a subtle zing to the glaze.

Variations

I love tweaking this classic meatloaf recipe depending on what ingredients I have on hand or what flavors I’m craving. Feel free to make it your own by swapping or adding your favorite seasonings and mix-ins!

• Turkey or Chicken Instead of Beef: I tried using ground turkey for a leaner version, and it turned out super tender with the same glaze—just be careful not to overcook.
• Add Veggies: Finely grated carrots or chopped bell peppers mixed in add great nutrition and moisture; I sometimes sneak these in to get more veggies on the table.
• Spicy Kick: Stir in some crushed red pepper flakes or hot sauce if you like a little heat—my husband swears by this twist!
• Gluten-Free Breadcrumbs: For friends with dietary restrictions, using gluten-free breadcrumbs works just as well without changing the texture.

How to Make Classic Meatloaf with Ketchup Glaze Recipe

Step 1: Whisk Together the Wet and Dry Mix-Ins

Start by preheating your oven to 350ºF. In a small bowl, whisk the egg, milk, and Worcestershire sauce together until smooth—this mixture will keep your meatloaf moist and flavorful. In another bowl, combine the breadcrumbs, Italian seasoning, garlic powder, salt, and freshly cracked black pepper. This evenly distributes the seasoning throughout the loaf, so every bite pops with flavor.

Step 2: Mix the Meat and Minced Onion

Place your ground beef in a large bowl and add the whisked egg mixture, breadcrumb mixture, and minced onion. Now, this part I always do with my hands because it’s the best way to gently combine everything. Be careful not to overmix—if you mix too much, the meatloaf can get dense and tough. Just mix until everything is evenly incorporated.

Step 3: Shape and Glaze the Meatloaf

Transfer the mixture to a rimmed baking dish and shape it into a loaf about 4 inches wide, 8 inches long, and 2 inches tall. In a separate small bowl, whisk together the glaze ingredients: ketchup, brown sugar, Worcestershire sauce, and yellow mustard. Spread this glaze evenly over the top and sides of the meatloaf—that glaze is the star that keeps it moist and adds that signature tangy-sweet finish.

Step 4: Bake and Rest

Bake the meatloaf for about 50-55 minutes, or until the internal temperature reaches 165ºF. I always use a meat thermometer here; it takes the guesswork out of knowing when it’s done. After baking, let the meatloaf rest for at least 5-10 minutes before slicing—this step is key to keeping it moist and allowing the flavors to settle.

How to Serve Classic Meatloaf with Ketchup Glaze Recipe

Garnishes

I usually keep it simple with a sprinkle of fresh chopped parsley or chopped chives on top—it adds a fresh pop of color and subtle herbiness that brightens each slice. Sometimes, a few pickled jalapeño slices on the side give a lovely contrast if you want a bit of heat.

Side Dishes

My go-to sides with this Classic Meatloaf with Ketchup Glaze Recipe are creamy mashed potatoes and roasted green beans. The fluffy potatoes soak up the glaze perfectly, and the crisp green beans add just enough crunch to balance the meal. Sometimes, I like to serve it with mac and cheese for an ultra-comfort food feast that my family always raves about.

Creative Ways to Present

For holiday dinners or special occasions, I’ve shaped the meatloaf into mini loaves and served each as a “personal size” with a decorative ramekin of glaze on the side for dipping. It’s a fun way to dress up this classic dish. Another time, I layered thin slices in a casserole dish with extra glaze between layers, making a meatloaf bake that was equally delicious and visually impressive.

Make Ahead and Storage

Storing Leftovers

I like to store leftover meatloaf in an airtight container in the fridge for up to 4 days. It keeps its moisture really well, and the flavors actually deepen overnight. When you reheat, add a little splash of water or broth to keep it from drying out.

Freezing

Freezing meatloaf works great! I slice it first, then place the slices in a freezer-safe bag with parchment paper between layers to prevent sticking. It stays good for up to 3 months, making it a perfect option for pre-prepping dinners in a pinch.

Reheating

To reheat, I usually warm slices in the oven at 325ºF wrapped loosely in foil with a little bit of water or beef broth to keep it juicy. You can also microwave it covered, but the oven method helps maintain that fresh-baked texture and flavor better.

FAQs

Final Thoughts

This Classic Meatloaf with Ketchup Glaze Recipe truly feels like a warm hug on a plate. It’s easy, reliable, and always brings everybody to the dinner table with a smile. I hope you’ll give it a try soon—you might just end up keeping it as your go-to comfort food, just like my family and I have. Trust me, once you taste that sweet and tangy glaze paired with a perfectly seasoned loaf, you’ll wonder how you ever made meatloaf any other way.

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