Homestyle Meatloaf With Caramelized Onions and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 large yellow onions, thinly sliced (about 4 cups)
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 cloves garlic, minced
• 2 lb ground beef (80/20)
• 3/4 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley (optional)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp smoked paprika (optional)
• Glaze: 1/2 cup ketchup + 2 tbsp packed brown sugar + 1 tbsp apple cider vinegar + 1 tsp Worcestershire + 1/4 tsp garlic powder

Do This

• 1. Heat butter + oil; cook onions with a pinch of salt 25–30 minutes until deeply caramelized; stir in garlic for 30 seconds, then cool 10 minutes.
• 2. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil and parchment (or use a 9 x 5-inch loaf pan).
• 3. Stir breadcrumbs + milk in a large bowl; rest 5 minutes.
• 4. Add eggs, Worcestershire, herbs/spices, remaining salt and pepper; mix, then gently mix in beef and cooled onions.
• 5. Shape into a 9 x 5-inch loaf on the sheet (or press into loaf pan); spread half the glaze over the top.
• 6. Bake 45 minutes; spread remaining glaze; bake 10–20 minutes more to 160°F internal temp.
• 7. Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Slow-cooked caramelized onions folded into the meat make every slice extra savory and tender.
• A classic ketchup glaze bakes into a glossy, sweet-salty topping with deep comfort-food flavor.
• Simple supermarket ingredients, straightforward technique, and reliable results for home cooks.
• Great leftovers: it reheats beautifully for sandwiches, rice bowls, or weeknight dinners.

Grocery List

• Produce: 2 large yellow onions, 2 cloves garlic, fresh parsley (optional)
• Dairy: unsalted butter, whole milk, 2 large eggs
• Meat: 2 lb ground beef (80/20 recommended)
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, olive oil, kosher salt, black pepper, dried thyme, garlic powder, smoked paprika (optional)

Full Ingredients

Caramelized Onions (Folded Into the Meatloaf)

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 large yellow onions, thinly sliced (about 4 cups)
• 1/2 tsp kosher salt (from the total)
• 1/4 tsp black pepper (from the total)
• 2 cloves garlic, minced

Meatloaf

• 2 lb ground beef (80/20 for the most classic, juicy texture)
• 3/4 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 2 tbsp chopped fresh parsley (optional)
• 1/2 tsp smoked paprika (optional, adds a gentle smoky depth)
• 1/2 tsp kosher salt (remaining)
• 1/4 tsp black pepper (remaining)

Classic Ketchup Glaze

• 1/2 cup ketchup
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/4 tsp garlic powder

Step-by-Step Instructions

Step 1: Caramelize the onions low and slow

In a large skillet over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add the thinly sliced onions, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Cook for 25–30 minutes, stirring every few minutes (more often toward the end), until the onions are deeply golden-brown and jammy. If the pan starts to dry out before the onions are browned, add 1–2 tbsp water and scrape up any browned bits.

Step 2: Finish with garlic, then cool

Add the minced garlic to the onions and cook for 30 seconds, just until fragrant.

Transfer the onion mixture to a plate or shallow bowl and let it cool for 10 minutes. (Warm onions are fine; piping hot onions can make the meat mixture greasy and harder to shape.)

Step 3: Prep the oven and pan

Arrange an oven rack in the center. Preheat the oven to 350°F (177°C).

For the easiest cleanup and best browning: line a rimmed baking sheet with foil, then place parchment on top. (Alternatively, use a 9 x 5-inch loaf pan; note that a loaf pan “steams” the sides a bit more and can collect extra grease.)

Step 4: Make the panade for a tender meatloaf

In a large bowl, combine 3/4 cup breadcrumbs and 1/2 cup whole milk. Stir well and let stand for 5 minutes. This breadcrumb-and-milk mixture (called a panade) helps the meatloaf stay moist and sliceable.

Step 5: Mix gently and fold in the caramelized onions

To the breadcrumb mixture, add 2 eggs, 2 tbsp Worcestershire sauce, thyme, parsley (if using), smoked paprika (if using), plus the remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper. Mix until evenly combined.

Add the 2 lb ground beef and the cooled caramelized onions. Using clean hands, mix gently just until everything is evenly distributed. Avoid overmixing (it can make the meatloaf dense).

Step 6: Shape, glaze, and bake

Shape the mixture into a loaf about 9 x 5 inches on the prepared baking sheet, smoothing the top and sides. (If using a loaf pan, press the mixture in gently and smooth the top.)

In a small bowl, stir together the glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, and 1/4 tsp garlic powder. Spread about half of the glaze evenly over the top of the loaf.

Bake at 350°F (177°C) for 45 minutes. Remove from the oven and spread the remaining glaze on top. Return to the oven and bake for another 10–20 minutes, or until the center reaches an internal temperature of 160°F (71°C).

Step 7: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices hold together and stay moist.

Slice thickly and serve warm. This is especially good with mashed potatoes, roasted green beans, or buttered egg noodles.

Pro Tips

• Use 80/20 ground beef for classic flavor and moisture; leaner beef can turn out drier.
• Don’t rush the onions. The deep savory sweetness comes from true caramelization (golden-brown and jammy, not just softened).
• Mix gently and briefly. Overworking the meat mixture can make the loaf tough and tight.
• Free-form loaf = better glaze and browning. Baking on a sheet lets the glaze reduce and the sides brown more evenly.
• Temp is the truth. Pull the meatloaf when it hits 160°F (71°C) in the center for safe, juicy slices.

Variations

• Half beef, half pork: Replace 1 lb of the ground beef with 1 lb ground pork for extra tenderness and richness.
• Spicy-sweet glaze: Add 1–2 tsp hot sauce or 1/4 tsp cayenne to the glaze for a gentle kick.
• Cheddar-stuffed: Shape half the mixture, add 1 cup shredded sharp cheddar down the center, then cover with remaining meat mixture and seal well.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store tightly covered in the refrigerator for up to 4 days.

Reheat: Warm slices in a 325°F (163°C) oven for 12–15 minutes (cover with foil to prevent drying), or microwave gently in short intervals until hot.

Make ahead: You can caramelize the onions up to 3 days ahead and refrigerate. You can also mix and shape the meatloaf up to 24 hours ahead; keep covered in the refrigerator. Add glaze right before baking for the freshest finish.

Freeze: Wrap cooked, cooled meatloaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 325°F (163°C) until hot throughout.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 29 g protein, 18 g carbohydrates, 27 g fat, 2 g fiber, 8 g sugar, 720 mg sodium.