Classic Meatloaf with Ketchup Glaze Recipe

Ingredients

• 907 g (2 lb)ground beef, 85% or 80% lean
• 1 medium (about 150 g; about 240 ml chopped, or 1 cup)onion, finely chopped
• 5 ml (1 tsp)olive oil
• 2 largeeggs
• 3 clovesgarlic, minced
• 30 ml (2 Tbsp)ketchup
• 8 g (3 Tbsp)fresh parsley, finely chopped
• 45 g (3/4 cup)Panko breadcrumbs, or gluten-free breadcrumbs
• 80 ml (1/3 cup)milk
• 5 ml (1 tsp), or to tastesalt
• 1 tspItalian seasoning
• 1/2 tspground black pepper
• 180 ml (3/4 cup)ketchup
• 7.5 ml (1 1/2 tsp)white vinegar
• 25 g (2 Tbsp)brown sugar
• 1/2 tspgarlic powder
• 1/2 tsponion powder

Instructions

1. 1

   Soften the onion

   Warm 5 ml (1 tsp) olive oil in a frying pan over medium heat. Add the chopped onion and cook for 5–7 minutes, until soft and translucent. Set aside to cool slightly.

2. 2

   Mix the ingredients

   In a large bowl, combine the ground beef, softened onion, minced garlic, eggs, 30 ml (2 Tbsp) ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning and black pepper. Mix thoroughly but gently, taking care not to pack the meat together.

3. 3

   Shape the loaf

   Transfer the mixture to a baking pan or loaf pan and shape it into a loaf about 20 × 10 cm (8 × 4 inches). Press lightly to make the shape even.

4. 4

   Whisk the glaze

   In a small bowl, whisk together 180 ml (3/4 cup) ketchup, the white vinegar, brown sugar, garlic powder and onion powder until smooth.

5. 5

   Glaze and bake

   Brush the meatloaf generously with the sauce. Preheat the oven to 175°C (350°F), then bake the meatloaf uncovered for 1 hour, or until its internal temperature reaches 71°C (160°F) and it is cooked through.

6. 6

   Rest and serve

   Take the meatloaf out of the oven and leave it to rest for about 10 minutes before slicing. Resting helps the juices settle back through the loaf.

What is classic meatloaf?

Meatloaf is a familiar American comfort-food dish: seasoned minced meat is shaped into a loaf and baked, often with a savoury or sweet-tangy topping. This version uses ground beef, breadcrumbs and eggs to hold its shape, with parsley and Italian seasoning for flavour.

The ketchup glaze is whisked together separately and brushed over the loaf before baking. Its vinegar and brown sugar give the topping a sharp-sweet balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 32g protein, 25g carbs, 25g fat.

The beef supplies most of the protein and fat, while the breadcrumbs, milk, ketchup and brown sugar contribute carbohydrates. For a balanced plate, serve a slice with vegetables alongside a moderate portion of mashed potatoes or another starchy side.

Build a tender mixture

Breadcrumbs and milk: the crumbs absorb milk and help bind the beef without relying on a dense, tightly packed mixture. Panko gives a light crumb; gluten-free breadcrumbs can be used as listed.

Eggs and beef: eggs help the loaf hold together, while 80% or 85% lean beef keeps it savoury and juicy. Mix only until the ingredients are evenly distributed.

Why soften the onion first?

Cooked onion: sautéing the chopped onion for 5–7 minutes softens it before it goes into the meat mixture. Let it cool slightly so it is easier to handle when mixing.

Even pieces: finely chopped onion blends more evenly into the loaf than large chunks. The same goes for the minced garlic and finely chopped parsley.

Shape and glaze evenly

Loaf shape: form the mixture into an even 20 × 10 cm (8 × 4-inch) loaf and press it only lightly. A consistent shape helps it bake evenly.

Sauce layer: whisk the glaze until smooth, then brush it over the surface before baking. A generous, even coating gives each slice some of the tangy topping.

Check for doneness

Temperature cue: the recipe calls for an internal temperature of 71°C (160°F). Check the centre of the loaf with a food thermometer, taking care not to touch the pan.

Resting time: leave the baked meatloaf to stand for about 10 minutes before slicing. This gives the juices time to settle and makes neater portions easier to cut.

Serve it as a family dinner

Classic sides: serve slices with mashed potatoes, roasted vegetables or green beans. Their mild flavours pair well with the savoury beef and ketchup glaze.

Fresh contrast: a crisp salad or steamed greens can add a lighter, fresh element to the plate. Spoon any glaze from the pan over the slices if you like.

Recipe notes & tips

• Chop the onion finely so it distributes through the meat mixture.
• Let the sautéed onion cool slightly before combining it with the beef.
• Mix the ingredients gently to avoid compacting the loaf.
• Shape the loaf evenly so it bakes at a consistent rate.
• Use a thermometer to check the centre reaches 71°C (160°F).
• Rest the loaf for about 10 minutes before slicing.

Variations

• Gluten-free crumbs: use gluten-free breadcrumbs in place of Panko.
• Herb change: swap the Italian seasoning for another dried herb blend you enjoy.
• Tangier glaze: add a little extra white vinegar to the sauce.
• More parsley: increase the chopped parsley for a fresher herbal note.
• Loaf-pan bake: shape the mixture in a loaf pan instead of on a baking pan.

Common mistakes to avoid

• Overmixing: the loaf can turn compact; combine the ingredients gently and stop once they are evenly mixed.
• Large onion pieces: they may not soften evenly in the loaf; chop the onion finely and sauté it first.
• Packing the meat: a tightly pressed loaf can be dense; shape it with a light touch.
• Uneven shaping: thinner areas may bake faster; form a consistent 20 × 10 cm (8 × 4-inch) loaf.
• Skipping the temperature check: appearance alone can be misleading; check the centre for 71°C (160°F).
• Slicing immediately: the juices have less time to settle; rest the loaf for about 10 minutes.

How to store

Refrigerate leftover meatloaf in a covered container within 2 hours and use within 3–4 days. Reheat slices until hot throughout, either in the oven or in the microwave.

Frequently asked questions