Homestyle Beef Meatloaf With Chives and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 3/4 cup (75 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1/3 cup (about 30 g) fresh chives, finely sliced
• 1/4 cup (25 g) yellow onion, finely grated
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Glaze: 1/2 cup (120 g) ketchup + 2 tbsp finely grated yellow onion + 1 tbsp packed brown sugar + 1 tbsp apple cider vinegar

Do This

• 1. Heat oven to 350°F (177°C). Line a rimmed baking sheet with foil (and a rack if you have one).
• 2. Soak breadcrumbs in milk for 5 minutes; then mix in eggs, chives, grated onion, garlic, Worcestershire, salt, and pepper.
• 3. Add ground beef and mix gently just until combined (don’t overwork it).
• 4. Shape into a loaf (about 9 x 5 inches) on the sheet.
• 5. Bake 45 minutes.
• 6. Stir glaze ingredients; spread over loaf and bake 20 minutes more, to 160°F (71°C) internal temp.
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Classic comfort, modern freshness: tender beef meatloaf brightened with fresh chives.
• Moist and sliceable: a simple breadcrumb-and-egg panade keeps it juicy without falling apart.
• Simple ketchup glaze with a twist: finely grated onion adds mild, fresh zip (not harsh onion bite).
• Weeknight-friendly: minimal prep, hands-off baking, great leftovers.

Grocery List

• Produce: fresh chives, yellow onion, garlic
• Dairy: whole milk, eggs
• Pantry: ground beef (or from butcher), plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for best flavor and moisture)
• 3/4 cup (75 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 2 large eggs
• 1/3 cup (about 30 g) fresh chives, finely sliced (plus 1 tbsp for serving, optional)
• 1/4 cup (25 g) yellow onion, finely grated (use the small holes of a box grater)
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Ketchup-Onion Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp yellow onion, finely grated
• 1 tbsp (12 g) packed brown sugar
• 1 tbsp (15 ml) apple cider vinegar

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Heat your oven to 350°F (177°C). Line a rimmed baking sheet with foil for easy cleanup. If you have an oven-safe rack, set it on the sheet to help fat drain away (optional, but helpful). You can also bake directly on the foil-lined sheet without a rack.

Step 2: Make the breadcrumb-and-egg base (panade)

In a large bowl, stir together the breadcrumbs and milk. Let the mixture sit for 5 minutes so the breadcrumbs absorb the milk.

Whisk in the eggs, then add the chives, grated onion, minced garlic, Worcestershire sauce, kosher salt, and black pepper. Mix until evenly combined.

Step 3: Add the beef and mix gently

Add the ground beef to the bowl. Using clean hands, mix gently until everything is just combined and you don’t see dry breadcrumb pockets.

Tip: Stop mixing as soon as it comes together. Overmixing can make meatloaf dense and tight.

Step 4: Shape the loaf

Turn the mixture onto your prepared baking sheet and shape into a loaf about 9 inches long x 5 inches wide, roughly 2 to 2 1/2 inches tall. Smooth the top and sides so it bakes evenly.

If you prefer, you can shape and bake it in a 9 x 5-inch loaf pan, but baking free-form on a sheet helps you get more browned edges and lets excess fat drain away.

Step 5: Bake the meatloaf (first stage)

Bake at 350°F (177°C) for 45 minutes.

While it bakes, make the glaze so it’s ready to go when the loaf comes out.

Step 6: Mix and apply the ketchup-onion glaze

In a small bowl, stir together the ketchup, finely grated onion, brown sugar, and apple cider vinegar until smooth.

After the meatloaf has baked for 45 minutes, pull the pan from the oven and spoon the glaze over the top. Spread it into an even layer, pushing it close to the edges so each slice gets a bit of glaze.

Step 7: Finish baking to temperature

Return the glazed meatloaf to the oven and bake for 20 minutes more, or until the center reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

If you want a slightly stickier top, you can bake an additional 3 to 5 minutes, watching closely so the glaze doesn’t darken too much.

Step 8: Rest, slice, and serve

Let the meatloaf rest for 10 minutes before slicing. This helps it stay juicy and hold together neatly.

Slice into 8 thick slices. Sprinkle with an extra tablespoon of fresh chives if you’d like, and serve warm.

Pro Tips

• Grate the onion instead of dicing: it melts into the meatloaf and glaze, giving mild onion freshness without crunchy bits.
• Use 80/20 beef: leaner beef (like 90/10) can make the loaf drier. If you only have lean beef, add 1 tbsp olive oil to the mix.
• Mix with a light hand: gentle mixing keeps the texture tender. Mix just until everything looks evenly distributed.
• Check temperature, not time: pull the loaf at 160°F (71°C) in the center for safe, juicy results.
• For cleaner slices: rest 10 minutes, then use a long serrated knife or a sharp chef’s knife wiped clean between cuts.

Variations

• Smoky ranch-style glaze: add 1/2 tsp smoked paprika to the glaze for a subtle smoky edge.
• Cheddar-chive meatloaf: fold in 3/4 cup (85 g) shredded sharp cheddar with the beef (keep mixing gentle).
• Mini meatloaves: shape into 4 small loaves and bake 25 minutes, glaze, then bake 10–15 minutes more to 160°F (71°C).

Storage & Make-Ahead

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

Freeze: Wrap sliced or whole cooled meatloaf tightly and freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Cover slices with foil and warm in a 325°F (163°C) oven for 12–18 minutes (until hot throughout), or microwave in short bursts with a damp paper towel on top.

Make-ahead: Mix and shape the loaf up to 24 hours ahead; cover tightly and refrigerate on the baking sheet. For best results, mix the glaze and refrigerate separately, then glaze right before the final stage of baking.

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 345; Protein: 26 g; Fat: 21 g; Carbohydrates: 13 g; Fiber: 1 g; Sugars: 6 g; Sodium: 650 mg.