Homestyle Buttermilk Meatloaf With Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 3/4 cup (60 g) plain breadcrumbs
• 3/4 cup (180 ml) buttermilk
• 2 large eggs
• 1 cup (150 g) finely diced yellow onion
• 2 garlic cloves, minced
• 2 lb (907 g) ground beef (80/20)
• 1 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp chopped fresh parsley (optional)
• Glaze: 1/2 cup (120 g) ketchup, 1 tbsp packed light brown sugar, 2 tsp apple cider vinegar, 1 tsp Dijon mustard

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil and parchment (or use a lightly greased 9 x 5-inch loaf pan).
• 2) Stir breadcrumbs + buttermilk; soak 10 minutes to form a panade.
• 3) Whisk eggs, onion, garlic, Worcestershire, salt, pepper, thyme, and parsley; stir into panade.
• 4) Add ground beef and gently mix just until combined (do not overmix).
• 5) Shape into a 9 x 5-inch loaf on the sheet pan (or press into loaf pan).
• 6) Bake 40 minutes. Mix glaze, spread on top, then bake 15 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

• Extra-tender texture thanks to a buttermilk panade (breadcrumbs soaked until plush and creamy).
• Homestyle flavor with onion, garlic, and Worcestershire—savory without being fussy.
• Mild ketchup glaze adds a subtle tang and shine without tasting overly sweet.
• Reliable results with clear temperatures and an internal-temp target for doneness.

Grocery List

• Produce: 1 yellow onion, 2 garlic cloves, fresh parsley (optional)
• Dairy: buttermilk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, light brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, dried thyme

Full Ingredients

Buttermilk Panade (the tenderness secret)

• 3/4 cup (60 g) plain breadcrumbs
• 3/4 cup (180 ml) buttermilk

Meatloaf

• 2 large eggs
• 1 cup (150 g) yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 2 tbsp chopped fresh parsley (optional, for freshness)
• 2 lb (907 g) ground beef (80/20 recommended for juiciness)

Mild Ketchup Glaze

• 1/2 cup (120 g) ketchup
• 1 tbsp packed light brown sugar
• 2 tsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/8 tsp black pepper
• Pinch of kosher salt (optional, taste before adding)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the middle of the oven and preheat to 350°F (177°C).

For the easiest slicing and best crust, line a rimmed sheet pan with foil and then parchment on top (the foil catches drips; the parchment prevents sticking). You can also use a 9 x 5-inch loaf pan lightly greased, but the sides will steam a bit more and you’ll get less outer crust.

Step 2: Make the buttermilk panade

In a large bowl, stir together 3/4 cup breadcrumbs and 3/4 cup buttermilk. Let it sit for 10 minutes. It should look like a thick, spoonable paste.

This step is what makes the meatloaf especially tender: the breadcrumbs absorb the buttermilk so the loaf stays moist instead of tightening up as it bakes.

Step 3: Add the seasonings, eggs, and aromatics

To the panade, add the 2 eggs, finely diced onion, minced garlic, Worcestershire sauce, kosher salt, black pepper, dried thyme, and parsley (if using).

Mix until evenly combined. This helps distribute the onion and seasonings without needing to overwork the meat later.

Step 4: Gently mix in the ground beef

Add the 2 lb ground beef to the bowl. Using clean hands, gently mix and fold until everything is just combined and no dry spots remain.

Stop as soon as it’s uniform. Overmixing compresses the meat and can make the texture tough and dense.

Step 5: Shape the loaf

Turn the mixture onto the prepared sheet pan and shape into a loaf about 9 inches long, 5 inches wide, and roughly 2 1/2 inches tall. Smooth the top and sides lightly (you don’t need to pack it down hard).

If using a loaf pan, press the mixture in gently and smooth the top.

Step 6: Bake, glaze, and finish to temperature

Bake for 40 minutes.

While it bakes, make the glaze: in a small bowl, stir together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and black pepper. Taste and add a small pinch of salt only if needed (ketchup varies in saltiness).

After 40 minutes, remove the meatloaf and spread the glaze evenly over the top.

Return to the oven and bake for 15 minutes more, or until the center reaches 160°F (71°C) on an instant-read thermometer inserted into the thickest part.

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 into thick pieces and serve warm. If you baked it free-form on a sheet pan, use a wide spatula to transfer slices.

Pro Tips

• Dice the onion small. Fine dice (about 1/4-inch or smaller) softens quickly and blends into the loaf for a cohesive texture.
• Use 80/20 beef for best results. Leaner beef (like 90/10) can bake up drier unless you add extra fat or moisture.
• Don’t skip the thermometer. Pulling at 160°F (71°C) prevents drying out and guarantees safe doneness.
• Mix gently, shape gently. Light handling keeps the meatloaf tender rather than springy.
• For a cleaner slice, use a serrated knife and wipe it between cuts if the glaze is sticky.

Variations

• Smoky BBQ-style glaze: Replace 1/4 cup of the ketchup with 1/4 cup BBQ sauce, and add 1/2 tsp smoked paprika to the meat mixture.
• Turkey-beef blend: Use 1 lb (454 g) ground beef (80/20) + 1 lb (454 g) ground turkey. Keep everything else the same; bake to 165°F (74°C) because of the poultry.
• Loaf-pan method with less grease: Bake in a loaf pan but set it on a sheet pan, and after 40 minutes carefully pour off excess fat before glazing.

Storage & Make-Ahead

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

Freeze: Wrap cooled slices (or the whole loaf) tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm slices in a covered skillet over low heat with a splash of water, or in a 325°F (163°C) oven until hot (about 10–15 minutes). Microwaving works too; cover to prevent drying.

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the initial bake time before glazing, as needed to reach temperature.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 420; Protein: 28 g; Fat: 26 g; Carbohydrates: 17 g; Fiber: 1 g; Sugars: 7 g; Sodium: 780 mg.