Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe

I absolutely love how a Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe brings such nostalgic warmth to the dinner table. It s one of those dishes that just feels like home, comforting and satisfying with every bite. Whether it s a busy weeknight or a family gathering, this meatloaf hits the spot with its perfect balance of tender, juicy beef and a tangy-sweet ketchup glaze that makes it so memorable.

When I first tried this recipe, I was amazed at how simple it was to pull together, yet how impressive it looks and tastes. You ll find that the ketchup glaze adds a lovely shine and tang that takes the meatloaf from basic to irresistible. Plus, it s a real crowd-pleaser – my family goes crazy for it, which makes me want to share this Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe with you right now!

this …

Ingredients You’ll Need

Each ingredient in this Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe is chosen to build layers of flavor and texture that work together beautifully. Knowing a bit about them will help you pick the best options from the store and understand their roles in the dish.

• Ground beef: I recommend 80%-85% lean for juiciness without too much grease.
• Onion: Finely chopped and sautéed for sweetness and depth-you ll notice the flavor difference when they’re properly cooked.
• Olive oil: Just a touch to soften those onions and add richness.
• Eggs: They re your binder, helping the meatloaf hold its shape perfectly.
• Garlic cloves: Fresh and minced for an aromatic punch.
• Ketchup: Both in the mixture and as a glaze – it provides tang, sweetness, and that classic red finish.
• Fresh parsley: Adds a fresh, bright note that perks up the whole dish.
• Panko breadcrumbs: They help keep the meatloaf tender and not dense; gluten-free crumbs work great here too.
• Milk: Moisturizes the breadcrumbs so your meatloaf isn t dry.
• Salt and Italian seasoning: For well-rounded savory flavor, plus herbs that remind me of cozy family meals.
• Black pepper: Just a touch of heat and earthiness.
• For the glaze (ketchup, vinegar, brown sugar, garlic powder, onion powder): The combination creates that mouthwatering balance of sweet and tangy on top.

Variations

I love encouraging friends to make this Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe their own. Over the years I ve tried a few twists, and you ll find your favorites, too-whether it s swapping meat or adding different spices.

• Use mixed ground meats: I often replace half the beef with ground turkey or pork-your meatloaf will stay moist and flavorful with a lighter profile.
• Add veggies: Grated carrot or finely chopped bell peppers can sneak wholesome goodness into your meatloaf.
• Seasoning twists: Sprinkle in chopped fresh thyme or swap Italian seasoning for smoked paprika for a different depth.
• Glaze alternatives: Mix ketchup with a splash of Worcestershire sauce or add a hint of mustard for a sharper glaze.

How to Make Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe

Step 1: Sauté Onions to Bring Out Sweetness

Start by preheating your oven to 350°F and lining a rimmed baking sheet with parchment paper for easy cleanup – trust me, this little step saves so much hassle later. In a medium skillet, heat a teaspoon of olive oil over medium heat and add your finely chopped onion. Sauté, stirring occasionally, until they soften and turn golden, around 5 to 7 minutes. This step is key because it mellows the onion s sharpness and builds a sweeter flavor foundation.

Step 2: Mix Your Meatloaf Ingredients Gently

In a large bowl, combine the ground beef, sautéed onion, eggs, garlic, ketchup, parsley, panko breadcrumbs, milk, salt, Italian seasoning, and pepper. I like to use my hands here because it s the easiest way to mix everything thoroughly but gently. Just be careful not to overmix – you want everything combined, not a dense meatloaf. If you want, disposable gloves are great for this part.

Step 3: Shape and Bake the Meatloaf

Shape your meat mixture into a loaf about 8 inches long, 4 inches wide, and 3 inches tall on your prepared baking sheet. Bake uncovered at 350°F for 40 minutes. This gives the loaf time to set before we add the glaze. If you ever want, you can bake it in a loaf pan lined with parchment-but I love the rustic look of baking it freeform on a sheet.

Step 4: Prepare the Tangy Ketchup Glaze

While your meatloaf is in the oven, mix together the ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl. This glaze is what lifts this Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe from good to unforgettable. The sweetness balanced with vinegar s tang makes your glaze pop.

Step 5: Add the Glaze and Finish Baking

After 40 minutes, carefully spread the glaze all over the top of your meatloaf. Return it to the oven and bake another 20 minutes until the internal temperature hits 160°F. Rest the meatloaf for at least 10 to 15 minutes before slicing-this rest time lets the juices redistribute and makes slicing clean and easy.

How to Serve Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe

Garnishes

I usually keep it simple with a sprinkle of fresh parsley or chopped chives on top-adds a pop of color and a fresh note that complements the rich meat. Sometimes I add a few thinly sliced green onions for a bit of crunch and bite. These little touches make your presentation shine without fuss.

Side Dishes

Classic mashed potatoes with buttery gravy are my go-to sides because they soak up that ketchup glaze so well. Roasted green beans or steamed broccoli add a nice crisp veggie balance. And if you want to switch it up, creamy mac and cheese or a fresh garden salad pairs beautifully with this meatloaf.

Creative Ways to Present

For special occasions, I ve shaped the meatloaf into mini loaves or mini meatloaf muffins-these are fun to serve and great for portion control. Another time, I added a bit of shredded cheese inside before baking for a surprise gooey center. Presentation-wise, slicing and fanning the pieces on a pretty platter with a drizzle of extra glaze looks fantastic for guests.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover meatloaf tightly wrapped in cling film or foil and store it in the fridge for up to 3 days. It s important to cool it completely before wrapping to avoid sogginess. When I reheat, I slice first then warm the pieces individually so they heat evenly and don t dry out.

Freezing

Freezing meatloaf works wonderfully for me when I make a big batch. After baking and cooling, I slice the meatloaf, wrap each slice in plastic wrap, and pop them into freezer bags. They keep for up to 3 months, making weeknight dinners so much easier when you just thaw a couple of slices.

Reheating

For leftovers, I usually reheat meatloaf slices in the oven at 325°F, covered with foil, for about 15 minutes until warmed through. If I m in a rush, microwave works fine-just cover with a damp paper towel to keep moisture in. Reheating slowly helps keep the meat juicy, which I ve learned is key to enjoying leftover meatloaf as much as fresh.

FAQs

Final Thoughts

This Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe holds a special place in my heart-and my family s stomachs! It s easy to make, looks beautiful on the plate, and tastes like the warm hug we all crave after a long day. I hope you try it soon and discover some personal tweaks that make it just right for your table. Trust me, you ll be eager to make this again and again once you see how happily everyone digs in!

Classic Oven-Baked Meatloaf with Ketchup Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 138 reviews

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This classic meatloaf recipe combines ground beef with sautéed onions, garlic, and savory seasonings, all bound together with breadcrumbs and eggs. It’s baked to tender perfection, topped with a tangy, sweet ketchup-based glaze that caramelizes in the oven. A comforting and hearty meal that’s perfect for family dinners, served best with mashed potatoes or steamed vegetables.

---

Ingredients

Units USM Scale 1x2x3x

Meatloaf Ingredients:

• 2 lbs ground beef, 85% or 80% lean
• 1 medium onion, finely chopped (about 1 cup)
• 1 tsp olive oil
• 2 large eggs
• 3 garlic cloves, minced
• 2 Tbsp ketchup
• 3 Tbsp fresh parsley, finely chopped
• 3/4 cup Panko breadcrumbs, or gluten-free bread crumbs
• 1/3 cup milk
• 1 tsp salt, or to taste
• 1 tsp Italian seasoning
• 1/2 tsp ground black pepper

Meatloaf Sauce Ingredients:

• 3/4 cup ketchup
• 1 1/2 tsp white vinegar
• 2 Tbsp brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep: Line a rimmed baking sheet with parchment paper or foil to make cleanup easier, then preheat your oven to 350°F (175°C).
2. Sautee Onions: Heat 1 tsp of olive oil in a medium skillet over medium heat. Add the finely chopped onions and sauté, stirring occasionally, until they become soft and golden, about 5-7 minutes. Remove from heat and set aside to cool.
3. Make the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, sautéed onions, eggs, minced garlic, ketchup, fresh parsley, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Use your hands (disposable gloves recommended) to mix everything just until combined to avoid a dense texture.
4. Shape Meatloaf and Bake: Transfer the meat mixture to the prepared baking sheet and shape it into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Place it in the preheated oven and bake uncovered for 40 minutes.
5. Make the Sauce: While the meatloaf bakes, mix the ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl until well combined to create the glaze.
6. Add the Glaze: After 40 minutes, remove the meatloaf from the oven and spread the prepared sauce evenly over the top. Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C) when checked with an instant-read thermometer.
7. Rest and Serve: Let the meatloaf rest for 10-15 minutes after baking; this helps retain juices and makes it easier to slice. Serve warm.

---

Notes

• Variations: Substitute half the ground beef with ground turkey, chicken, pork, or Italian sausage for a different flavor. Note that poultry meatloaf should be cooked to an internal temperature of 165°F (74°C).
• Do Not Overmix: Mix ingredients just until combined to keep the meatloaf tender and prevent it from becoming dense.
• Loaf Pan Option: For an alternative shape, line a loaf pan with parchment paper and gently press in the meat mixture. Bake at 375°F (190°C) instead of 350°F to ensure proper cooking time and texture.

---

Nutrition

• Serving Size: 1 slice (approx. 1/8th of meatloaf)
• Calories: 320
• Sugar: 7 g
• Sodium: 550 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 110 mg