All-Beef Comfort Meatloaf With Sticky Ketchup Vinegar Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 2 lb (907 g) ground chuck (80/20)
• 1 cup (100 g) plain breadcrumbs
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 1/2 cup (120 ml) whole milk
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp black pepper
• Glaze: 1/2 cup (120 g) ketchup + 2 tbsp (30 ml) apple cider vinegar + 2 tbsp (25 g) packed brown sugar

Do This

• 1) Heat oven to 375°F (190°C). Line a rimmed sheet pan with foil; set a wire rack on top (optional but helps drainage).
• 2) Mix breadcrumbs + milk for 2 minutes to hydrate.
• 3) Add eggs, onion, Worcestershire, salt, pepper; then gently mix in ground chuck just until combined.
• 4) Shape into a loaf (about 9 x 5 inches) on the rack/pan (or use a loaf pan).
• 5) Bake 40 minutes. Mix glaze; spread over loaf. Bake 15–25 minutes more until lightly sticky and 160°F (71°C) inside.
• 6) Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Pure all-beef comfort: rich ground chuck stays juicy and satisfying.
• Simple pantry ingredients that deliver classic, diner-style flavor.
• A glossy ketchup-and-vinegar glaze that turns lightly sticky in the oven.
• Reliable results: easy to shape, easy to slice, great for leftovers.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: 2 large eggs, whole milk
• Pantry: plain breadcrumbs, Worcestershire sauce, ketchup, apple cider vinegar, brown sugar, kosher salt, black pepper

Full Ingredients

Meatloaf

• 2 lb (907 g) ground chuck (80/20 recommended for best moisture)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

Glossy Ketchup & Vinegar Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp (30 ml) apple cider vinegar
• 2 tbsp (25 g) packed light brown sugar
• 1 tsp Worcestershire sauce (optional, but adds depth)

Optional for Serving

• Mashed potatoes or roasted potatoes
• Green beans or a simple side salad
• Extra ketchup at the table

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange a rack in the middle of the oven and preheat to 375°F (190°C). Line a rimmed sheet pan with foil for easy cleanup. If you have a wire rack, set it on top of the pan; this helps excess fat drain away so the loaf roasts instead of sitting in grease.

If you prefer using a loaf pan, lightly grease a standard 9 x 5-inch loaf pan. (Note: a loaf pan keeps the shape very neat, but the sides won’t brown as much.)

Step 2: Hydrate the breadcrumbs for a tender texture

In a large mixing bowl, stir together the breadcrumbs and milk. Let the mixture sit for 2 minutes. This quick “panade” step keeps the meatloaf tender and helps it hold moisture even after reheating.

Step 3: Add the flavor builders

To the breadcrumb mixture, add the eggs, finely diced onion, Worcestershire sauce, kosher salt, and black pepper. Mix until the eggs are fully blended and the onion is evenly distributed.

Step 4: Mix in the beef gently (do not overwork)

Add the ground chuck to the bowl. Using clean hands (best tool here), gently mix and fold until everything is evenly combined and you no longer see dry breadcrumbs or streaks of egg.

Stop as soon as it’s combined. Overmixing compacts the meat and can make the finished loaf dense instead of tender.

Step 5: Shape the loaf for even cooking

Turn the mixture onto the prepared rack/pan and shape into a loaf about 9 inches long and 5 inches wide, with a gently rounded top. Keeping it an even thickness helps it cook through at the same pace.

If using a loaf pan, press the mixture in gently (don’t pack it hard) and smooth the top.

Step 6: Bake, then glaze

Bake the meatloaf for 40 minutes.

While it bakes, make the glaze: in a small bowl, stir together the ketchup, apple cider vinegar, brown sugar, and (if using) Worcestershire sauce until smooth and glossy.

After 40 minutes, remove the meatloaf from the oven and spread the glaze over the top in an even layer. Return to the oven and bake for 15–25 minutes, until the glaze looks shiny and lightly sticky and an instant-read thermometer inserted in the center reads 160°F (71°C).

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest for 10 minutes. Resting helps the juices redistribute so slices stay moist instead of leaking out onto the cutting board.

Slice into thick pieces and serve warm. If you want a little extra gloss, spoon any glaze that dripped onto the pan back over the slices.

Pro Tips

• Use ground chuck (80/20): The fat level is key for a juicy, classic meatloaf. Leaner beef can turn dry.
• Dice the onion small: Fine pieces soften fully during baking and blend into the loaf for better slicing.
• Shape on a rack for the best glaze: Air circulation helps the glaze tighten up and turn lightly sticky rather than watery.
• Don’t guess doneness: Pull the loaf when it hits 160°F (71°C) in the center.
• For cleaner slices: Use a sharp knife and wipe it between cuts.

Variations

• Spicy-sweet glaze: Add 1 tsp hot sauce or 1/4 tsp cayenne to the glaze for a gentle kick.
• Smoky ranch-style: Swap 1 tbsp of the ketchup in the glaze for 1 tbsp barbecue sauce (keep the vinegar for tang).
• Extra onion comfort: Sauté the diced onion in a dry skillet over medium heat for 5 minutes to soften and sweeten it before mixing in (cool slightly first).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Freeze: Wrap individual slices (or the whole cooled loaf) tightly and freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes (covered with foil to prevent drying), or microwave gently in short bursts. Add a thin smear of ketchup on top before reheating if you like it extra saucy.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Mix the glaze separately and refrigerate. Bake as directed, adding 5–10 minutes if the loaf goes into the oven very cold, and always confirm 160°F (71°C) in the center.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 430; Protein: 29 g; Fat: 27 g; Carbohydrates: 18 g; Fiber: 1 g; Sugars: 10 g; Sodium: 780 mg.