Homestyle Beef and Turkey Meatloaf With Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 lb (454 g) ground beef (85/15 recommended)
• 1 lb (454 g) ground turkey (93% lean recommended)
• 1 cup (120 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 Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup (120 g) ketchup (for glaze)
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 375°F (190°C). Line a sheet pan with foil; set a rack on top (or use a loaf pan).
• 2. Mix breadcrumbs + milk; soak 5 minutes.
• 3. Add eggs, onion, garlic, Worcestershire, salt, pepper, thyme; mix into the breadcrumb mixture.
• 4. Add beef + turkey; gently mix just until combined. Shape into a loaf on the rack.
• 5. Bake 35 minutes.
• 6. Stir glaze (ketchup + brown sugar + vinegar). Spread on top; bake 20 minutes more.
• 7. Rest 10 minutes. Slice and serve.

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Why You’ll Love This Recipe

• Lighter but still classic: Ground turkey keeps it leaner while beef brings the familiar meatloaf flavor.
• Very moist: Breadcrumbs soaked in milk (a simple panade) prevent a dry loaf.
• That sticky ketchup glaze: Sweet-tangy, glossy, and nostalgic in the best way.
• Great leftovers: Slices reheat well for easy dinners and next-day sandwiches.

Grocery List

• Produce: 1 medium yellow onion, 3 cloves garlic
• Dairy: 1/2 cup whole milk, 2 large eggs
• Pantry: plain breadcrumbs, Worcestershire sauce, kosher salt, black pepper, dried thyme, ketchup, brown sugar, apple cider vinegar
• Meat: 1 lb ground beef, 1 lb ground turkey

Full Ingredients

Meatloaf

• 1 lb (454 g) ground beef (85/15 recommended for moisture)
• 1 lb (454 g) ground turkey (93% lean recommended)
• 1 cup (120 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 (about 1 tbsp)
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme

Ketchup Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar

Optional for Serving

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

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 375°F (190°C).

For the best texture (less “steaming,” more browning), line a rimmed sheet pan with foil and set an oven-safe rack on top. If you don’t have a rack, you can bake it in a standard 9 x 5-inch loaf pan, but the sides will be a bit softer.

Step 2: Make the breadcrumb-milk mixture (panade)

In a large mixing bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes so the crumbs absorb the milk. This is the easiest way to keep meatloaf tender and moist.

Step 3: Add the flavor builders

To the soaked breadcrumb mixture, add the eggs, diced onion, minced garlic, Worcestershire sauce, kosher salt, black pepper, and dried thyme. Mix until evenly combined.

Tip: Finely diced onion blends into the loaf and cooks through easily, so you don’t end up with crunchy bits.

Step 4: Mix in the beef and turkey gently

Add the ground beef and ground turkey to the bowl. Using clean hands (or a fork), mix just until everything looks evenly combined and no dry breadcrumb pockets remain.

Don’t overmix. Overworking the meat makes meatloaf dense and tough. Stop as soon as it comes together.

Step 5: Shape and bake the loaf

Turn the mixture onto the prepared rack (or into your loaf pan) and shape it into a loaf about 9 inches long and 4 inches wide, with a gently rounded top.

Bake at 375°F (190°C) for 35 minutes.

Step 6: Glaze and finish baking

While the meatloaf bakes, stir together the glaze: ketchup, brown sugar, and apple cider vinegar in a small bowl until smooth.

After the first 35 minutes, carefully pull the pan out and spread the glaze over the top in an even layer.

Return to the oven and bake for 20 minutes more, or until the thickest part reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.

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 hold together better (and stay juicy).

Slice into 8 even pieces and serve warm with your favorite sides.

Pro Tips

• Use a thermometer: Because turkey is involved, cook to 165°F (74°C) in the center for safe, perfectly cooked meatloaf.
• Rack = better glaze: Baking on a rack lets excess fat drip away and keeps the glaze from getting watery.
• Keep the onion small: Fine dice helps it soften fully during baking and prevents the loaf from cracking.
• Mix lightly: Combine just until uniform for a tender, homestyle texture.
• Rest before slicing: A full 10 minutes makes cleaner slices and a juicier bite.

Variations

• BBQ glaze twist: Replace half the ketchup with 1/4 cup (60 g) BBQ sauce. Keep the brown sugar and vinegar the same.
• Italian-style: Swap thyme for 1 tsp Italian seasoning and add 1/3 cup (35 g) grated Parmesan to the meat mixture.
• Spicy-sweet glaze: Add 1 tsp hot sauce or 1/2 tsp cayenne to the glaze for a gentle kick.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Reheat slices covered in the microwave in 30-second bursts, or warm in a 325°F (163°C) oven until heated through.

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

Make-ahead: You can mix and shape the meatloaf up to 24 hours ahead. Cover and refrigerate. Let it sit at room temperature for 20 minutes before baking, then bake as directed.

Nutrition (per serving)

Approximate, based on 8 servings: 310 calories, 27 g protein, 14 g fat, 18 g carbohydrates, 2 g fiber, 9 g sugar, 720 mg sodium.