Classic Ketchup Glazed Meatloaf
A juicy garlic and onion beef loaf baked with a sweet and tangy ketchup glaze.
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Large mixing bowl
- Instant read thermometer
- Small bowl
Ingredients
Main Ingredients
- 2 lb 85 percent lean ground beef
- 3 cloves garlic minced
- 1 medium yellow onion finely chopped
- 2 large eggs
- 1 cup plain dry bread crumbs
- 2 tbsp Worcestershire sauce
- ⅓ cup whole milk
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup ketchup for the glaze
- 2 tbsp packed brown sugar for the glaze
- 1 tbsp yellow mustard for the glaze
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and line a baking sheet with parchment. Soften the crumbs. Combine bread crumbs and milk and rest 5 minutes.
- Season. Stir in eggs, garlic, onion, Worcestershire, Italian seasoning, salt, and pepper. Add beef. Mix gently with your hands until just combined.
- Form the loaf. Shape into a 10 by 4 inch loaf on the sheet.
- Make the glaze. Stir ketchup, brown sugar, and mustard and spread half on top.
- Bake. Bake 45 minutes, add the remaining glaze, and bake 10 to 15 minutes more until 160 degrees F.
- Rest. Let stand 10 minutes, then slice.
Notes
Substitutions: Quick oats replace bread crumbs, and 90 percent lean beef works with an extra tablespoon of milk.
Tips: Mix gently and glaze twice for a thick, sticky top.
Storage: Refrigerate 3 to 4 days, reheat to 165 degrees F, or freeze slices up to 3 months.