Classic Meatloaf with Ketchup Glaze

The smell of meatloaf baking always takes me back to rainy Tuesday nights when my dad would take over dinner duty. He had this ritual of mixing everything with his hands, singing along to the oldies station while my mom rolled her eyes at the mess. I never understood why something so humble could feel like such an event until I started making it in my own tiny apartment. Now I get it, some foods just wrap around you like a warm blanket.

Last winter my neighbor came over while this was in the oven, fresh from shoveling snow. She stood in my kitchen doorway and said she could smell it from her hallway. We ended up eating slices right off the baking sheet while it was still too hot, burned fingers be damned. Sometimes the best meals are the unplanned ones.

Ingredients

• Ground beef: The 80/20 blend is non negotiable here, lean meat makes for dry disappointing meatloaf
• Onion and garlic: Finely chopped so they disappear into the meat instead of creating pockets
• Breadcrumbs and milk: Soaking the breadcrumbs first keeps everything tender and juicy
• Eggs: The glue that holds it all together without making it tough
• Worcestershire sauce: Adds that deep savory umami that makes people ask whats in this
• Dried thyme and smoked paprika: Warm spices that give it a subtle smoky depth
• Ketchup glaze ingredients: The balance of sweet tangy and sticky is what makes meatloaf memorable

Instructions

Get your oven ready:

Preheat to 350F and line a baking sheet with parchment, the parchment saves you from scrubbing baked on glaze later

Prep the breadcrumbs:

Mix them with milk in a small bowl and let them hang out for about 5 minutes until theyve absorbed everything

Mix it all up:

Combine the beef soaked breadcrumbs eggs onion garlic Worcestershire salt pepper thyme and paprika in a large bowl, mix just until everything holds together

Shape your loaf:

Form it into an roughly 8 by 4 inch loaf on your prepared baking sheet, dont pack it down too tight

Make the magic glaze:

Whisk together ketchup brown sugar Dijon and vinegar until smooth

First glaze application:

Spread half the glaze over the top and sides of your loaf

Bake time:

Cook for 45 minutes then pull it out and add the rest of the glaze

Final bake:

Return to oven for 15 more minutes until it reaches 160F internally

The hardest part:

Let it rest for 10 minutes before slicing or it will fall apart on you

Save

My sister once called me at midnight because she was craving this meatloaf and couldnt remember the recipe. We spent twenty minutes on the phone while she raided her fridge and pantry, making it work with what she had. It wasnt perfect but she said it still tasted like home.

Making It Your Own

Sometimes I add finely chopped bell peppers or mushrooms if I need to use up whats in the crisper drawer. The recipe is forgiving like that, just keep the ratios of meat to binders about the same and you can really customize it.

Serving Suggestions

Mashed potatoes are classic for a reason, the gravy from the meatloaf mixes perfectly into them. But roasted vegetables or a simple green salad work just as well when you want something lighter.

Leftover Strategy

Cold meatloaf sandwiches the next day are almost better than the fresh dinner. I like mine on toast with extra mustard and a sharp cheddar slice. The flavors have melded overnight and something about it hits different.

• Wrap leftovers tightly and theyll keep for four days in the fridge
• Slice thin and reheat gently so it doesnt dry out
• Freeze individual portions for emergency comfort food

Save

Theres something profoundly satisfying about a dish thats humble enough for Tuesday dinner but special enough to share with people you love. This meatloaf has seen me through breakups celebrations and countless ordinary nights in between.

Recipe FAQs

→ What temperature should meatloaf be cooked to?

Cook meatloaf until the internal temperature reaches 160°F (71°C). Use a meat thermometer inserted into the center of the loaf to ensure it's fully cooked and safe to eat while remaining juicy.

→ Why do you soak breadcrumbs in milk?

Soaking breadcrumbs in milk creates a panade, which keeps the meatloaf moist and tender. The absorbed milk releases steam during baking, preventing the loaf from becoming dense or dry.

→ Can I make meatloaf ahead of time?

Absolutely. You can assemble the loaf, wrap it tightly, and refrigerate for up to 24 hours before baking. You can also freeze the uncooked loaf for up to 3 months—thaw overnight in the refrigerator before baking.

→ How do I know when meatloaf is done?

The most reliable method is using a meat thermometer. At 160°F (71°C) internal temperature, your meatloaf is safely cooked. Visually, you'll see the glaze bubbling and caramelized, and the loaf should pull slightly away from the pan edges.

→ What goes well with meatloaf?

Mashed potatoes are the classic pairing, catching the flavorful juices. Roasted vegetables, green beans with almonds, or a simple side salad provide fresh contrast. Leftover slices also make excellent sandwiches the next day.

→ Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works well for a lighter version. Since poultry is leaner, consider adding extra vegetables or reducing the breadcrumbs slightly to maintain moisture. The cooking time remains the same.