Easy Meatloaf with Ketchup Glaze
This recipe provides a simple yet delicious way to make a classic meatloaf with a tangy, sweet ketchup glaze that adds a perfect finish.
Equipment
- Oven
- Baking Sheet
- Loaf Pan (optional)
- Small Skillet
- Large Bowl
- Whisk
Ingredients
Meatloaf
- 1.5 lbs ground beef 80/20 lean
- 1 small onion finely diced
- 0.5 cup breadcrumbs panko or regular
- 0.25 cup milk
- 1 large egg lightly beaten
- 2 tablespoons fresh parsley chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Ketchup Glaze
- 0.5 cup ketchup
- 2 tablespoons brown sugar light or dark
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon dried mustard or a pinch of prepared mustard
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or foil, or lightly greasing a loaf pan.
- Sauté the finely diced onion in a small skillet over medium heat until softened, then let it cool slightly.
Mixing and Baking
- Gently combine the ground beef, cooled onion, breadcrumbs, milk, egg, parsley, salt, pepper, garlic powder, and onion powder in a large bowl, mixing until just combined.
- Shape the meatloaf mixture into a rectangular loaf on the prepared baking sheet and bake for 45-50 minutes, or until the internal temperature reaches 140°F (60°C).
Glaze and Finish
- While the meatloaf bakes, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and dried mustard in a small bowl to create the glaze.
- After the initial baking, remove the meatloaf, brush two-thirds of the glaze over it, and return it to the oven for another 15-25 minutes until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
- Once cooked, remove the meatloaf and let it rest for 10-15 minutes before slicing to ensure a moist and flavorful result.
Notes
For best results, avoid overmixing the meatloaf mixture to keep it tender and moist. Letting the meatloaf rest after baking is crucial for a juicy outcome.