Classic Homemade Meatloaf with Sweet Ketchup Glaze
This meatloaf is everything you remember from childhood but elevated just enough: moist and tender thanks to milk-soaked breadcrumbs, packed with savory garlic and onion, and finished with a glossy, caramelized ketchup topping that everyone fights over. Serve it with mashed potatoes, green beans, or a simple salad for the ultimate cozy meal.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes (including rest)
Approximate Nutrition per Serving (for 8): ~320–380 kcal, ~28–32g protein
Ingredients
For the meatloaf mixture:
- 2 lbs (900 g) ground beef (80/20 for best flavor and moisture; or use 85/15 for leaner)
- 1 cup plain breadcrumbs (or panko for lighter texture)
- 2 large eggs
- ½ cup whole milk (or half-and-half for extra richness)
- ½ cup finely diced yellow onion (about 1 small onion)
- 2–3 cloves garlic, minced
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- Optional flavor boosters: ½ tsp dried thyme, ½ tsp smoked paprika, or ¼ tsp cayenne for subtle warmth
For the glaze & topping:
- ½–¾ cup ketchup (for spreading on top—use more if you love the glaze)
- Optional garnish: Fresh chopped parsley or green onions
For serving (optional sides):
- Mashed potatoes, roasted carrots, green beans, or a crisp garden salad
Step-by-Step Instructions
- Preheat & prep
Preheat oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line a rimmed baking sheet with parchment paper (free-form loaf gives more crispy edges). - Mix the meatloaf
In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, diced onion, minced garlic, ½ cup ketchup, Worcestershire sauce, salt, and black pepper.
Mix gently with your hands or a fork—just until combined. Avoid overmixing (it makes the loaf tough).
If you want to test seasoning, fry a small patty and taste, then adjust salt/pepper as needed. - Shape the loaf
Transfer mixture to the prepared loaf pan and gently press to shape evenly (or form into a smooth oval loaf on the baking sheet).
Smooth the top with a spatula or your hands for an even glaze layer. - Add the glaze
Spread a generous layer of ketchup evenly over the top and sides (about ½–¾ cup total). This caramelizes beautifully and keeps the meatloaf moist. - Bake to perfection
Bake 50–60 minutes, until the internal temperature reaches 160°F (71°C) in the center (it will rise to 165°F while resting).
If the top browns too quickly, loosely tent with foil after 40 minutes.
For extra caramelized glaze, broil 2–3 minutes at the end (watch closely to avoid burning). - Rest & serve
Remove from oven and let rest 10 minutes—this redistributes juices for maximum tenderness.
Slice thickly with a serrated knife. Garnish with chopped fresh parsley if desired.
Serve warm with extra ketchup on the side, mashed potatoes, gravy, or your favorite veggies.
Pro Tips for the Best Meatloaf
- Don’t overmix — Gentle mixing keeps it tender; overworking makes it dense.
- Fat content — 80/20 beef gives the juiciest results; leaner meat needs extra moisture (add a bit more milk or an extra egg).
- Resting is key — 10 minutes out of the oven makes slicing clean and keeps it juicy.
- Make-ahead — Assemble and refrigerate up to 24 hours before baking; add 5–10 minutes to cook time if starting cold.
- Freezer-friendly — Bake fully, cool, slice, and freeze portions up to 3 months.
Delicious Variations
- Cheesy — Mix ½ cup shredded cheddar into the meat mixture or top with cheese in the last 10 minutes.
- Spicy — Add diced jalapeños, extra chili flakes, or hot sauce to the mix.
- Gluten-free — Use gluten-free breadcrumbs or crushed pork rinds.
- Mini loaves — Shape into individual portions or muffin tins—bake 25–35 minutes.
This classic homemade meatloaf with sweet ketchup glaze is juicy, flavorful, and pure comfort—the kind of meal that brings everyone to the table. It’s simple, nostalgic, and always a hit! Try it this week and let me know if you added any twists in the comments. 🥩🍅
