Homestyle Beef Meatloaf with Polenta Binder and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20)
• 1 cup (240 ml) cooked, cooled soft polenta (from 1/2 cup cornmeal)
• 1/2 cup (60 g) finely diced yellow onion
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup (60 g) shredded sharp cheddar (optional)
• 1 1/2 tsp kosher salt, plus more for polenta
• 1 tsp black pepper
• 1 1/2 tsp Worcestershire sauce
• 1 tsp dried thyme (or 1 tbsp chopped fresh)
• For glaze: 1/2 cup ketchup + 2 tbsp brown sugar + 1 tbsp apple cider vinegar

Do This

• 1. Cook soft polenta; cool until just warm.
• 2. Heat oven to 375°F (190°C). Line a sheet pan with foil (or use a loaf pan).
• 3. Sauté onion in butter until soft; add garlic for 30 seconds; cool slightly.
• 4. Gently mix beef + 1 cup polenta + eggs + seasonings + onion/garlic (and cheese if using).
• 5. Shape into a loaf; bake 40 minutes.
• 6. Brush on ketchup glaze; bake 15–20 minutes more to 160°F internal.
• 7. Rest 10 minutes, slice thick, and serve.

---

Why You’ll Love This Recipe

• Tender and juicy: Cooked polenta replaces breadcrumbs for a softer, slightly creamy bite.
• Homestyle flavor: Classic beefy meatloaf with onion, garlic, Worcestershire, and thyme.
• That sticky glaze: A sweet-tangy ketchup topping that bakes into a glossy finish.
• Great leftovers: Slices reheat beautifully for sandwiches or quick dinners.

Grocery List

• Produce: 1 yellow onion, 1 head garlic
• Dairy: unsalted butter, milk, sharp cheddar (optional), eggs
• Meat: ground beef (80/20 preferred)
• Pantry: yellow cornmeal (polenta), ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, dried thyme, kosher salt, black pepper

Full Ingredients

Soft Polenta Binder (cook first)

• 2 cups (480 ml) water
• 1 cup (240 ml) whole milk (or 2% milk)
• 1/2 tsp kosher salt
• 1/2 cup (80 g) yellow cornmeal (medium or coarse grind)
• 1 tbsp (14 g) unsalted butter

Meatloaf

• 1 tbsp (14 g) unsalted butter (for sautéing onion)
• 1/2 cup (60 g) finely diced yellow onion
• 2 cloves garlic, minced
• 2 lb (907 g) ground beef (80/20)
• 1 cup (240 ml) cooked soft polenta, cooled to warm (measured after cooking)
• 2 large eggs
• 1/2 cup (60 g) shredded sharp cheddar (optional, adds richness)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 1/2 tsp Worcestershire sauce
• 1 tsp dried thyme (or 1 tbsp chopped fresh thyme)

Ketchup Glaze

• 1/2 cup (120 g) ketchup
• 2 tbsp (25 g) packed light brown sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard (optional, for extra tang)

Step-by-Step Instructions

Step 1: Cook the soft polenta

In a medium saucepan, bring 2 cups water, 1 cup milk, and 1/2 tsp kosher salt to a gentle boil over medium-high heat. Reduce heat to medium-low so the liquid is steaming and lightly bubbling.

While whisking, slowly rain in 1/2 cup cornmeal to prevent lumps. Cook, stirring often (and more frequently as it thickens), until the polenta is thick, smooth, and spoonable, 10–12 minutes. Stir in 1 tbsp butter. Set aside to cool until just warm, about 10 minutes, then measure out 1 cup for the meatloaf.

Step 2: Prep the oven and pan

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

For best browning, line a rimmed sheet pan with foil and set a wire rack on top (optional but helpful). You can also bake the meatloaf directly on the foil-lined sheet pan, or use a standard 9 x 5-inch loaf pan (the loaf pan will be a bit less browned and may hold more liquid).

Step 3: Sauté the onion and garlic

In a small skillet, melt 1 tbsp butter over medium heat. Add the diced onion and cook until softened and translucent, 5–7 minutes. Add the minced garlic and cook until fragrant, 30 seconds. Scrape into a small bowl to cool for a few minutes (hot onion can start cooking the eggs too soon).

Step 4: Mix the meatloaf gently

In a large bowl, add the ground beef, 1 cup cooked polenta (warm, not hot), eggs, cooled onion/garlic, salt, pepper, Worcestershire, and thyme. If using, add the shredded cheddar.

Mix with clean hands or a fork just until everything is evenly combined. Avoid overmixing, which can make meatloaf dense.

Step 5: Shape and bake the loaf

Form the mixture into a loaf about 9 inches long and 4 inches wide on the prepared pan (or press into a 9 x 5-inch loaf pan). Smooth the top so the glaze coats evenly.

Bake at 375°F (190°C) for 40 minutes.

Step 6: Make the ketchup glaze

While the meatloaf bakes, stir together in a small bowl: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, and 1/2 tsp Dijon mustard (if using). Mix until smooth.

Step 7: Glaze and finish baking to temperature

After the first 40 minutes of baking, remove the meatloaf from the oven and brush (or spoon) the glaze over the top and sides.

Return to the oven and bake until the internal temperature in the center reaches 160°F (71°C), about 15–20 minutes more. For a slightly stickier top, you can broil on high for 1–2 minutes at the end, watching closely so the glaze doesn’t burn.

Step 8: Rest, slice, and serve

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

Slice into 8 thick slices. Serve with mashed potatoes, roasted green beans, a simple salad, or extra polenta on the side.

Pro Tips

• Cool the polenta slightly before mixing: Warm is perfect; piping hot can scramble the eggs and change the texture.
• Don’t overmix: Combine just until everything is evenly distributed for a tender slice.
• Use a thermometer: Pull at 160°F (71°C) in the center for safe, juicy meatloaf.
• Free-form loaf browns better: Baking on a sheet pan (rather than in a loaf pan) gives you more caramelized edges.
• Let it rest: The 10-minute rest keeps the juices in the meat instead of on the cutting board.

Variations

• Smoky BBQ glaze: Replace ketchup with BBQ sauce, and swap the vinegar for 1 tbsp pickle juice for tang.
• Italian-style: Use 1 tsp dried oregano instead of thyme, add 1/4 cup (25 g) grated Parmesan, and glaze with 1/2 cup marinara.
• Turkey-polenta meatloaf: Use 2 lb (907 g) ground turkey (93%) and add 1 tbsp olive oil to the mixture for moisture.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store airtight in the refrigerator for up to 4 days. Reheat slices covered in the microwave (to prevent drying) or in a 325°F (163°C) oven until hot.

Freeze: Wrap cooled slices (or the whole loaf) tightly and freeze for 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. Bake straight from the fridge, adding 5–10 minutes to the initial bake time before glazing.

Nutrition (per serving)

Approximate (based on 8 servings): 420 calories, 29 g protein, 27 g fat, 16 g carbs, 1 g fiber, 10 g sugar, 820 mg sodium.