Homestyle Spinach Beef Meatloaf with Classic Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 4 oz (113 g) baby spinach, finely chopped and squeezed dry (about 1 cup packed after chopping)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 1 large egg
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce (divided)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika (or regular paprika)
• 1/2 cup (120 g) ketchup (for glaze)
• 2 tbsp packed light brown sugar
• 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 375°F (190°C). Line a rimmed sheet pan with foil (or use a 9×5-inch loaf pan).
• 2. Sauté onion in a skillet over medium heat for 5 minutes; add garlic for 30 seconds. Cool 5 minutes.
• 3. Wilt chopped spinach in the same skillet for 1 minute; cool, then squeeze very dry.
• 4. Mix breadcrumbs + milk for 2 minutes. Add egg, onion/garlic, spinach, 1 tbsp Worcestershire, salt, pepper, thyme, paprika.
• 5. Gently mix in beef. Shape into a 9×5-inch loaf on the pan (or pack into loaf pan).
• 6. Bake 40 minutes. Stir glaze (ketchup + brown sugar + vinegar + 1 tbsp Worcestershire) and spread over top; bake 20 minutes more to 160°F (71°C).
• 7. Rest 10 minutes, slice, and serve with extra glaze from the pan.

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Why You’ll Love This Recipe

• Classic meatloaf flavor with the familiar ketchup glaze and traditional seasonings.
• Moist and tender thanks to a milk-and-breadcrumb binder plus finely chopped spinach.
• Great color and “hidden veg” without changing the comfort-food vibe.
• Reliable for weeknights and even better as leftovers for sandwiches.

Grocery List

• Produce: 1 medium yellow onion, garlic, 4 oz (113 g) baby spinach
• Dairy: milk, 1 large egg
• Meat: 2 lb (907 g) ground beef (80/20)
• Pantry: plain breadcrumbs, ketchup, Worcestershire sauce, light brown sugar, apple cider vinegar, kosher salt, black pepper, dried thyme, smoked paprika (or regular paprika)

Full Ingredients

Meatloaf

• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 4 oz (113 g) baby spinach, finely chopped and squeezed very dry (about 1 cup packed after chopping)
• 1 cup (100 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 1 large egg
• 2 lb (907 g) ground beef (80/20 recommended)
• 2 tbsp Worcestershire sauce, divided
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika (or regular paprika)

Traditional 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 buttered egg noodles
• Green beans, peas, or a simple side salad
• Extra ketchup or any extra glaze from the pan

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 375°F (190°C).

For the easiest cleanup and best browning, line a rimmed sheet pan with foil and lightly oil it. You can also use a 9×5-inch loaf pan (it will be a bit less browned on the sides but still delicious).

Step 2: Cook the onion and garlic until soft

Heat a skillet over medium heat. Add the diced onion and cook, stirring often, until softened, about 5 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds. Scrape the mixture into a large mixing bowl and let it cool for 5 minutes (this helps keep the egg from starting to cook when you mix).

Step 3: Wilt the spinach, then squeeze it very dry

In the same skillet (no need to wash it), add the finely chopped spinach and cook over medium heat just until wilted, about 1 minute.

Transfer spinach to a plate to cool briefly, then squeeze out as much moisture as possible. You can do this by pressing it in a clean kitchen towel or squeezing small handfuls firmly over the sink. This step prevents a watery meatloaf while still giving you that tender moisture and green flecks throughout.

Step 4: Make the breadcrumb-and-milk binder and season it well

To the bowl with the cooled onion and garlic, add the breadcrumbs and milk. Stir and let sit for 2 minutes so the breadcrumbs absorb the milk.

Add the egg, 1 tbsp Worcestershire sauce, kosher salt, black pepper, thyme, and paprika. Mix until evenly combined. Stir in the squeezed-dry spinach so it’s well distributed.

Step 5: Add the beef and shape the loaf

Add the ground beef to the bowl. Using clean hands, gently mix just until everything looks evenly combined (overmixing can make meatloaf dense).

Shape into a loaf about 9 inches long by 5 inches wide on the prepared sheet pan. If using a loaf pan, pack the mixture in evenly, then smooth the top.

Step 6: Bake, glaze, and finish to temperature

Bake for 40 minutes.

While it bakes, stir together the glaze in a small bowl: ketchup, brown sugar, apple cider vinegar, and the remaining 1 tbsp Worcestershire sauce.

After 40 minutes, spread the glaze evenly over the top of the meatloaf. Return to the oven and bake until the center reaches 160°F (71°C) on an instant-read thermometer, about 20 minutes more (total bake time about 60 minutes).

Step 7: Rest, slice, and serve

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

Slice thickly and serve warm. Spoon any extra glaze or pan juices over the slices for extra flavor.

Pro Tips

• Squeeze the spinach dry: This is the difference between “perfectly moist” and “watery.” You want the spinach to be damp but not dripping.
• Use 80/20 beef for best texture: Leaner beef can work, but the meatloaf may be less tender. If you use 90/10, consider adding 1 extra tablespoon of milk.
• Mix gently and briefly: Once the beef goes in, stop mixing as soon as everything is combined to avoid a tough loaf.
• Shape on a sheet pan for better browning: More surface area exposed to heat means a tastier crust and glaze.
• Thermometer beats guesswork: Pull at 160°F (71°C) for food safety and best juiciness.

Variations

• Cheddar-stuffed: Press half the mixture into shape, add 3/4 cup (85 g) shredded cheddar down the center, top with remaining mixture, seal edges, then bake as directed.
• Italian-style comfort: Swap thyme for 2 tsp Italian seasoning, use marinara instead of ketchup for the glaze, and serve with spaghetti.
• Turkey-beef blend: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground turkey. Keep the spinach and binder the same; bake to 160°F (71°C).

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 for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a 325°F (163°C) oven for 10–15 minutes (covered with foil) or microwave gently in 30-second bursts. Add a little extra ketchup or glaze on top to keep it saucy.

Make-ahead: You can mix and shape the meatloaf up to 24 hours ahead. Cover tightly and refrigerate. Bake straight from the fridge, adding 5 minutes to the initial (un-glazed) bake time before glazing.

Nutrition (per serving)

Approximate per 1/8 of recipe (will vary by brand and fat percentage): 360 calories, 26 g protein, 22 g fat, 18 g carbohydrates, 1 g fiber, 7 g sugar, 650 mg sodium.