Description
You will make the best, most tender, and juicy classic beef meatloaf with a simple, tangy ketchup glaze. This easy recipe is perfect for a comforting weeknight dinner.
Ingredients
Scale
- 2 lbs ground beef (80/20 recommended for moisture)
- 1 cup milk
- 1 cup dried breadcrumbs (Panko or regular)
- 1 large egg, lightly beaten
- 1/2 cup finely chopped yellow onion
- 1/4 cup finely chopped celery
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup Worcestershire sauce
- 1/2 cup ketchup (for the mix)
- 1 cup ketchup (for the glaze)
- 1/4 cup packed brown sugar (for the glaze)
- 1 tablespoon apple cider vinegar (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line a baking sheet with parchment paper if you prefer a free-form loaf.
- In a small bowl, combine the milk and breadcrumbs. Let this mixture sit for 5 minutes to allow the breadcrumbs to soak up the liquid; this is key for a moist meatloaf.
- In a large bowl, combine the soaked breadcrumb mixture, ground beef, beaten egg, onion, celery, garlic, salt, pepper, thyme, Worcestershire sauce, and the 1/2 cup of ketchup.
- Gently mix all ingredients together using your hands until just combined. Do not overmix, as this can make your meatloaf tough.
- Transfer the meat mixture to your prepared loaf pan or shape it into a loaf on the baking sheet.
- Prepare the glaze: In a small bowl, whisk together the 1 cup of ketchup, brown sugar, and apple cider vinegar until smooth.
- Spread about two-thirds of the glaze evenly over the top of the meatloaf.
- Bake for 50 minutes.
- Remove the meatloaf from the oven and spread the remaining glaze over the top.
- Return to the oven and bake for another 10 to 15 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing and serving. This helps keep the juices inside.
Notes
- Soaking the breadcrumbs in milk creates a panade, which locks in moisture and prevents dry meatloaf.
- For an extra flavorful glaze, add a teaspoon of Dijon mustard to the glaze mixture.
- If you prefer a less sweet glaze, reduce the brown sugar to 3 tablespoons.
- Baking on a sheet pan rather than in a loaf pan allows fat to drain away, sometimes resulting in a slightly firmer crust.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18
- Sodium: 650
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 28
- Cholesterol: 95