Homestyle Beef Meatloaf with Bell Peppers and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (1 loaf)
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 cup (120 g) plain breadcrumbs
• 3/4 cup (180 ml) whole milk
• 2 large eggs
• 1 cup (about 150 g) bell peppers, very finely minced (red/yellow/green mix)
• 1/2 cup (75 g) yellow onion, finely minced
• 2 cloves garlic, finely minced
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked or sweet paprika
• 1 tsp dried thyme
• 2 tbsp chopped fresh parsley (optional)
• Glaze: 3/4 cup (180 g) ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard

Do This

• 1. Heat oven to 350°F (177°C). Line a sheet pan with foil and set a wire rack on top (or prep a 9 x 5-inch loaf pan).
• 2. Make a panade: stir breadcrumbs + milk; rest 5 minutes.
• 3. Add eggs, minced bell peppers, onion, garlic, Worcestershire, salt, pepper, paprika, thyme, and parsley to the panade; mix well.
• 4. Add ground beef; mix gently just until combined. Shape into a 9 x 5-inch loaf on the rack (or pack into loaf pan).
• 5. Bake 40 minutes.
• 6. Stir glaze ingredients; spread half over loaf. Bake 15 minutes, add remaining glaze, bake 5–10 minutes more until 160°F (71°C) internal.
• 7. Rest 10–15 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Moist and tender: Finely minced bell peppers melt into the meatloaf, adding moisture and a gentle sweetness without tasting “vegetable-forward.”
• Classic comfort flavor: Worcestershire, thyme, and a ketchup-based glaze keep it firmly in homestyle territory.
• Great slices: The breadcrumb-and-milk panade helps the loaf hold together and stay juicy.
• Weeknight-friendly: Simple ingredients, straightforward steps, and excellent leftovers for sandwiches.

Grocery List

• Produce: bell peppers (red, yellow, green), yellow onion, garlic, fresh parsley (optional)
• Dairy: whole milk, eggs
• Meat: ground beef (80/20 preferred)
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, paprika, dried thyme

Full Ingredients

Meatloaf

• Ground beef: 2 lb (907 g) 80/20
• Plain breadcrumbs: 1 cup (120 g)
• Whole milk: 3/4 cup (180 ml)
• Eggs: 2 large
• Bell pepper medley (very finely minced): 1 cup total (about 150 g), such as:
  • 1/3 cup minced red bell pepper
  • 1/3 cup minced yellow (or orange) bell pepper
  • 1/3 cup minced green bell pepper
• Yellow onion (finely minced): 1/2 cup (75 g)
• Garlic (finely minced): 2 cloves
• Worcestershire sauce: 2 tbsp
• Kosher salt: 1 1/2 tsp
• Black pepper: 1 tsp
• Paprika (smoked or sweet): 1 tsp
• Dried thyme: 1 tsp
• Fresh parsley (optional): 2 tbsp, chopped

Ketchup Glaze

• Ketchup: 3/4 cup (180 g)
• Brown sugar (packed): 2 tbsp (about 25 g)
• Apple cider vinegar: 1 tbsp
• Dijon mustard: 1 tsp
• Black pepper: 1/4 tsp

Optional for Serving

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

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Preheat your oven to 350°F (177°C).

For the best texture (less greasy, more evenly glazed), line a rimmed baking sheet with foil and place a wire rack on top. If you prefer a traditional loaf shape with softer sides, use a 9 x 5-inch loaf pan instead.

Step 2: Mince the bell peppers and onion very fine

Finely mince the bell peppers and onion so the pieces are tiny (think rice-sized or smaller). This is key: small pieces soften quickly and release moisture into the meatloaf without creating crunchy pockets.

If you have a food processor, you can pulse the peppers and onion in short bursts, then drain off any excess liquid if it looks watery.

Step 3: Make the breadcrumb-and-milk panade

In a large mixing bowl, combine 1 cup (120 g) breadcrumbs and 3/4 cup (180 ml) milk. Stir and let it sit for 5 minutes.

This mixture (called a panade) helps the meatloaf stay tender and slice nicely instead of turning dense.

Step 4: Mix in seasonings, vegetables, and eggs

To the panade, add: 2 eggs, minced bell peppers, minced onion, minced garlic, 2 tbsp Worcestershire sauce, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp dried thyme, and 2 tbsp chopped parsley (if using).

Stir until everything is evenly combined. Mixing the flavorings in first helps you avoid overworking the beef later.

Step 5: Add the beef and shape the loaf

Add 2 lb (907 g) ground beef to the bowl. Using clean hands, gently mix just until the meat is evenly combined with the seasoning mixture. Stop as soon as there are no dry spots; overmixing can make meatloaf tough.

Shape into a loaf about 9 x 5 inches on the wire rack. If using a loaf pan, lightly press the mixture in, without compacting it too firmly.

Step 6: Bake the meatloaf (first stage)

Bake at 350°F (177°C) for 40 minutes.

This initial bake firms up the loaf so the glaze sits nicely on top instead of sliding off.

Step 7: Make the ketchup glaze and glaze in two layers

While the meatloaf bakes, stir together the glaze: 3/4 cup (180 g) ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1/4 tsp black pepper.

After the first 40 minutes of baking, spread about half the glaze evenly over the top of the meatloaf. Return to the oven and bake for 15 minutes.

Spread the remaining glaze on top and bake for 5–10 minutes more, until the meatloaf reaches an internal temperature of 160°F (71°C) in the center (check with an instant-read thermometer).

Step 8: Rest, slice, and serve

Remove from the oven and let the meatloaf rest for 10–15 minutes before slicing. Resting helps the juices redistribute so your slices stay moist and hold together.

Slice thick or thin, spoon any juices from the pan over the slices if you like, and serve warm.

Pro Tips

• Go small on the dice: The finer the bell peppers and onion are minced, the more they “melt” into the loaf and add moisture without noticeable chunks.
• Use 80/20 beef: Leaner beef can turn dry. If you only have 90/10, consider adding 1 extra tablespoon of milk.
• Don’t overmix: Mix just until combined; overmixing can make slices tight and rubbery.
• Thermometer = perfect doneness: Pull at 160°F (71°C) in the center for safe, juicy results.
• For a cleaner slice: Rest the full 15 minutes, then use a sharp knife wiped clean between cuts.

Variations

• BBQ-style glaze: Replace half the ketchup with your favorite BBQ sauce (use 3/8 cup ketchup + 3/8 cup BBQ sauce) and skip the vinegar.
• Cheddar-studded meatloaf: Fold in 1 cup (110 g) shredded sharp cheddar with the beef for extra richness.
• Turkey-beef blend: Use 1 lb (454 g) ground beef + 1 lb (454 g) ground turkey. Keep the milk and panade as written to prevent dryness.

Storage & Make-Ahead

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

Reheat: Warm slices in a covered baking dish at 325°F (163°C) for 12–18 minutes, or microwave in short bursts until hot. Add a little extra ketchup on top to keep it moist.

Make-ahead (mix and shape): Assemble the loaf (do not glaze yet), cover tightly, and refrigerate up to 24 hours. Bake as directed; add 5 minutes to the initial bake time if it’s going in cold.

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

Nutrition (per serving)

Approximate, based on 8 servings: 410 calories, 26 g protein, 27 g fat, 17 g carbohydrates, 3 g sugar, 2 g fiber, 760 mg sodium. Values vary by brand and exact meat fat percentage.