Homestyle Classic Meatloaf With Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 40 minutes (includes 15-minute rest)

Quick Ingredients

• 2 lb (907 g) meatloaf mix (ground beef, pork, and veal)
• 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)
• 3 cloves garlic, minced
• 2 tbsp ketchup (for the meat mixture)
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme (optional)
• Glaze: 1/2 cup ketchup + 2 tbsp brown sugar + 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil and lightly oil it.
• 2. Soak breadcrumbs in milk 5 minutes, then mix in eggs, onion, garlic, ketchup, Worcestershire, and seasonings.
• 3. Add meatloaf mix and gently combine just until evenly mixed.
• 4. Shape into a loaf (about 9 x 5 inches) and place on the prepared sheet.
• 5. Bake 45 minutes.
• 6. Spread glaze on top and bake 20 minutes more (to 160°F internal). Rest 15 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Classic comfort, reliably tender: Breadcrumbs soaked in milk (a simple panade) keep the slices moist and soft.
• Big homestyle flavor: The beef-pork-veal blend gives you richness, juiciness, and a tender bite.
• That smooth ketchup glaze: Sweet, tangy, and glossy, it bakes into a sticky top layer everyone fights over.
• Great leftovers: Slices reheat beautifully for sandwiches, mashed potatoes, or quick weeknight dinners.

Grocery List

• Produce: 1 medium yellow onion, 3 garlic cloves
• Dairy: whole milk, 2 large eggs
• Meat: 2 lb (907 g) meatloaf mix (ground beef/pork/veal blend)
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper, dried thyme (optional)

Full Ingredients

Meatloaf

• 2 lb (907 g) meatloaf mix (ground beef, pork, and veal)
• 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)
• 3 cloves garlic, minced
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme (optional, but very classic)

Smooth Ketchup Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard (optional, adds a gentle tang without tasting “mustardy”)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a rimmed baking sheet with foil for easy cleanup, then lightly oil the foil (or use parchment). This free-form method encourages better browning and helps excess fat run away from the loaf.

Alternate pan option: You can bake it in a standard 9 x 5-inch loaf pan, but the sides won’t brown as nicely and it can sit in more rendered fat.

Step 2: Make the panade (the moisture secret)

In a large bowl, mix the breadcrumbs and milk. Let it sit for 5 minutes so the crumbs fully hydrate. This simple step helps keep the meatloaf tender and prevents it from baking up dense.

Step 3: Add the flavor base

To the breadcrumb mixture, add the eggs, diced onion, minced garlic, 2 tbsp ketchup, Worcestershire sauce, salt, pepper, and thyme (if using). Stir until evenly combined.

Take a moment to break up any clumps of onion so it distributes throughout the loaf and cooks evenly.

Step 4: Mix in the meat gently

Add the 2 lb meatloaf mix to the bowl. Using clean hands (or a fork), mix just until everything looks evenly combined. Stop as soon as there are no dry breadcrumb pockets.

Important: Overmixing compacts the proteins and can make meatloaf tough. Gentle mixing = tender slices.

Step 5: Shape the loaf

Transfer the mixture to the prepared baking sheet and shape it into a loaf about 9 x 5 inches and roughly 2 1/2 to 3 inches tall. Smooth the top and sides lightly without pressing too firmly.

This size helps it cook evenly and slice neatly.

Step 6: Bake, then glaze

Bake the meatloaf for 45 minutes.

While it bakes, whisk together the glaze: ketchup, brown sugar, apple cider vinegar, Worcestershire, and Dijon (if using) until smooth.

After the first 45 minutes, carefully remove the pan from the oven and spread the glaze evenly over the top of the loaf (use all of it for a thick, glossy layer). Return to the oven and bake 20 minutes longer.

The meatloaf is done when the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

Step 7: Rest, slice, and serve

Remove the meatloaf from the oven and let it rest on the pan for 15 minutes. Resting allows the juices to redistribute so your slices stay moist instead of falling apart.

Slice into 8 thick slices and serve warm. This is especially good with mashed potatoes, buttered green beans, or roasted carrots.

Pro Tips

• Finely dice the onion: Smaller pieces soften fully and help the loaf slice cleanly (no big crunchy chunks).
• Don’t pack it tight: Shape the loaf firmly enough to hold together, but avoid compressing it like a brick.
• Use a thermometer: Pulling it at exactly 160°F keeps it juicy (and safely cooked).
• Free-form bakes best: A baking sheet encourages browning and lets excess fat drain away.
• Resting is not optional: The loaf will hold together better and stay noticeably juicier after 15 minutes.

Variations

• Italian-style: Swap thyme for 1 tsp Italian seasoning, add 2 tbsp grated Parmesan, and use 1/2 cup marinara in place of the ketchup glaze.
• Smoky barbecue glaze: Replace half the ketchup in the glaze with 1/4 cup barbecue sauce and add 1/2 tsp smoked paprika.
• Extra-tender (but still sliceable): Replace the milk with 1/2 cup buttermilk for a gentle tang and softer crumb.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store airtight in the refrigerator for up to 4 days. Reheat slices in a covered skillet over low heat with a tablespoon of water, or microwave in short bursts until hot.

Freeze (cooked): Wrap cooled slices tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

Make ahead (unbaked): Mix and shape the loaf, cover tightly, and refrigerate for up to 24 hours. Bake at 350°F (175°C) for the same timing; if it’s very cold from the fridge, add 5 extra minutes before glazing.

Nutrition (per serving)

Approximate (based on 8 servings): 420 calories, 29 g protein, 24 g fat, 22 g carbohydrates, 4 g sugar, 2 g fiber, 820 mg sodium.