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A freshly baked easy meatloaf with a shiny, rich ketchup glaze on top.

Easy Meatloaf with Tangy Ketchup Glaze

This easy meatloaf recipe features a savory blend of ground beef and seasonings, topped with a tangy ketchup glaze. It's a comforting and flavorful meal perfect for any weeknight.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 1 ½ lbs ground beef (80/20 lean)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup breadcrumbs (panko or regular)
  • ½ cup milk (whole or 2%)
  • 1 large egg, lightly beaten
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped optional
For the Ketchup Glaze
  • ½ cup ketchup
  • 2 tbsp brown sugar (light or dark)
  • 1 tbsp apple cider vinegar (or white vinegar)
  • 1 tsp Dijon mustard

Equipment

  • Loaf Pan
  • Small Skillet
  • Large Mixing Bowl
  • Whisk
  • Baking Sheet (optional)

Method
 

Prep
  1. Preheat oven to 350°F (175°C) and grease a loaf pan or line with parchment paper.
  2. Alternatively, you can shape the loaf freehand on a baking sheet lined with foil or parchment.
Cooking
  1. Heat olive oil in a small skillet, then add diced onion and cook until softened.
  2. Add minced garlic during the last minute of cooking until fragrant, then remove from heat and cool slightly.
  3. In a large bowl, whisk together milk, egg, and Worcestershire sauce.
  4. Stir in breadcrumbs, Italian seasoning, salt, and pepper, letting it sit for 2-3 minutes to absorb.
  5. Add the cooled onion and garlic mixture, and fresh parsley if desired.
  6. Gently mix in the ground beef with your hands until just combined, being careful not to overmix.
  7. Transfer the meat mixture to the prepared loaf pan or shape into an oval loaf on a baking sheet.
  8. Bake for 30 minutes to firm up slightly before glazing.
  9. While baking, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
  10. After 30 minutes, remove meatloaf, spread glaze evenly over the top, and return to oven.
  11. Continue baking for 25-35 minutes until internal temperature reaches 160°F (71°C) and glaze is bubbly and caramelized.
Resting
  1. Remove from oven and let rest for 10-15 minutes before slicing to ensure a moist and tender meatloaf.

Notes

For best results, do not overmix the meatloaf mixture. This ensures a tender and juicy meatloaf. Letting the meatloaf rest before slicing is crucial for moisture retention and easy slicing.