Classic Beef Meatloaf with Ketchup Glaze
A juicy beef meatloaf with grated onion and panko, baked in two stages with a tangy ketchup and brown sugar glaze.
Equipment
- 9x5 loaf pan
- Box grater
- Large mixing bowl
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 cup panko breadcrumbs
- 1 large yellow onion grated
- 2 lb ground beef 80/20 blend
- 2 large eggs
- 3 cloves garlic minced
- 1 tsp Worcestershire sauce
- ¼ cup ketchup for the loaf
- ¼ cup chopped fresh parsley
- 1 tsp dried thyme
- 1 tsp beef bouillon powder low sodium if available
- 1 tsp black pepper
- ½ cup ketchup for the glaze
- 2 tbsp apple cider vinegar for the glaze
- 1 tbsp brown sugar for the glaze, lightly packed
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and oil a 9x5 loaf pan. Stir the glaze ingredients together and set aside.
- Make the panade. Grate the onion over the panko in a large bowl and stir until every crumb is damp.
- Mix. Add the beef, eggs, garlic, Worcestershire, ketchup, parsley, thyme, bouillon, and pepper. Mix by hand until just combined.
- Shape and glaze. Press into the pan, smooth the top, and brush on half of the glaze.
- Bake. Bake 45 minutes, brush with most of the remaining glaze, spoon off the fat, and bake 30 minutes more until it reads 160 degrees F.
- Rest. Stand 10 minutes, then slice thick and brush with the last of the glaze.
Notes
Substitutions: Use gluten free breadcrumbs if needed, and swap in half ground pork for part of the beef.
Tips: Do not overmix, and let the loaf rest before slicing so it holds together.
Storage: Refrigerate for 3 to 4 days or freeze slices for up to 3 months. Reheat to 165 degrees F.