Description
Juicy Oven-Baked Meatloaf with Tangy Ketchup Glaze
Tender, flavor-packed meatloaf with a sticky, caramelized glaze. Serves 8–10.
Ingredients
For the Meatloaf
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3 lbs lean ground beef (85/15) or beef/pork blend
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2 cups finely diced onion (sautéed optional)
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1½ cups breadcrumbs or panko
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⅔ cup milk, broth, or water
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4 large eggs
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2 tsp tomato paste
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2 tsp garlic powder
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2 tsp onion powder
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1 tsp salt
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½ tsp ground black pepper
For the Tangy Glaze
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1½ cups ketchup
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2 tbsp white or apple cider vinegar
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Optional: 1 tbsp brown sugar + 1 tsp smoked paprika
Instructions
1. Preheat & Prep
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Preheat oven to 375°F (190°C).
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Line a rimmed baking sheet with parchment paper (or lightly grease a loaf pan).
2. Make the Panade
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Combine breadcrumbs and milk in a small bowl; let sit 2–3 minutes until thickened.
3. Mix the Meatloaf
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In a large bowl, add ground meat, soaked breadcrumbs, onions, eggs, tomato paste, garlic powder, onion powder, salt, and pepper.
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Gently mix by hand until just combined. Avoid overmixing to keep the meatloaf tender.
4. Shape the Loaf
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Transfer mixture to the prepared baking sheet and shape into a 9×5-inch loaf. Smooth the top for even glazing.
5. Prepare the Glaze
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Whisk together ketchup, vinegar, and optional brown sugar and smoked paprika. Taste and adjust sweetness or tang as desired.
6. First Glaze & Bake
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Spread half of the glaze over the loaf.
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Bake for 40 minutes.
7. Second Glaze & Finish
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Remove loaf from oven, spread remaining glaze on top, and bake 20–25 minutes more, until internal temperature reaches 160°F (71°C).
8. Rest
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Let the meatloaf rest at least 10 minutes before slicing to allow juices to redistribute.
Notes
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Dense meatloaf: Avoid overmixing. Mix just until combined.
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Falling apart: Add an extra egg and always let the loaf rest before slicing.
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Make ahead: Assemble loaf, cover, and refrigerate up to 24 hours; bake longer if cold.
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Internal temperature: 160°F (71°C) is safe for ground beef.