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A freshly baked traditional meatloaf with a sweet glaze, ready to serve.

Traditional Meatloaf with Tangy Ketchup Glaze

This classic meatloaf recipe features a flavorful blend of ground beef, seasonings, and a tangy ketchup glaze. It's a comforting dish perfect for a family meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 450 kcal

Equipment

  • Baking Sheet
  • Large Bowl
  • Small Skillet
  • Whisk
  • Meat Thermometer

Ingredients
  

Meatloaf

  • 1.5 lbs Ground Beef 80/20 recommended
  • 1 Egg beaten
  • 0.5 cup Breadcrumbs plain, panko, or crushed saltines
  • 0.25 cup Milk whole or buttermilk
  • 0.5 Onion small, finely diced
  • 2 Garlic cloves, minced
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Ketchup for meatloaf mixture
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper

For the Glaze:

  • 0.5 cup Ketchup
  • 2 tablespoons Brown Sugar light or dark, packed
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Dijon Mustard

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or foil.
  • Whisk together the egg, milk, 2 tablespoons ketchup, and Worcestershire sauce in a large bowl.
  • Sauté the diced onion in olive oil for 5 minutes until softened, then add minced garlic and cook for another minute until fragrant; let cool slightly.

Mixing and Baking

  • Combine ground beef, breadcrumbs, cooled onion and garlic, thyme, salt, and pepper with the wet ingredients.
  • Gently mix all ingredients until just combined, being careful not to overmix.
  • Shape the mixture into a compact 9x5 inch loaf on the prepared baking sheet and bake for 30 minutes.

Glazing and Finishing

  • While the meatloaf bakes, whisk together the glaze ingredients (1/2 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard) in a small bowl.
  • After 30 minutes, remove the meatloaf from the oven, brush with half of the glaze, and return to bake for another 20-30 minutes until the internal temperature reaches 160°F (71°C).
  • Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

For best results, do not overmix the meatloaf mixture, as this can lead to a dry and tough meatloaf. Resting the meatloaf after baking allows the juices to redistribute, ensuring a more moist and flavorful result.