Homestyle Garlic Beef Meatloaf With Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 6 thick slices)
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 1 1/2 lb (680 g) ground beef (80/20 preferred)
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 5 cloves garlic, minced (about 1 1/2 Tbsp)
• 2 large eggs
• 3/4 cup (60 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 Tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 Tbsp olive oil
• Glaze: 1/2 cup ketchup + 2 Tbsp brown sugar + 1 Tbsp apple cider vinegar + 1 tsp Worcestershire + 1 tsp Dijon mustard

Do This

• 1) Heat oven to 350°F (177°C). Line a sheet pan (or prep a loaf pan).
• 2) Sauté onion in olive oil 5 minutes; add garlic 30 seconds. Cool 5 minutes.
• 3) Mix breadcrumbs + milk; stir in eggs, Worcestershire, salt, pepper, thyme.
• 4) Add beef and cooled onion/garlic; gently mix just until combined.
• 5) Shape into a loaf on the pan; spread on half the glaze.
• 6) Bake 45 minutes; add remaining glaze; bake 15 minutes more (160°F internal).
• 7) Rest 10 minutes, slice, and serve.

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Why You’ll Love This Recipe

• Real garlic flavor: fresh minced cloves give a deeper, sweeter savory bite than garlic powder.
• Moist, sliceable texture: breadcrumbs, milk, and eggs keep the loaf tender without falling apart.
• Classic ketchup glaze: tangy-sweet and glossy, with extra depth from Worcestershire and Dijon.
• Weeknight-friendly comfort food: simple ingredients, straightforward method, reliable results.

Grocery List

• Produce: 1 medium yellow onion, 5 cloves garlic
• Dairy: milk, 2 large eggs
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, olive oil, kosher salt, black pepper, dried thyme

Full Ingredients

Meatloaf

• Ground beef: 1 1/2 lb (680 g), preferably 80/20 for best flavor and moisture
• Olive oil: 1 Tbsp (15 ml)
• Yellow onion: 1 medium, finely diced (about 1 cup / 150 g)
• Garlic: 5 cloves, minced (about 1 1/2 Tbsp)
• Plain breadcrumbs: 3/4 cup (60 g)
• Milk: 1/2 cup (120 ml)
• Eggs: 2 large
• Worcestershire sauce: 2 Tbsp (30 ml)
• Kosher salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Dried thyme: 1 tsp

Ketchup Glaze

• Ketchup: 1/2 cup (120 g)
• Light brown sugar (packed): 2 Tbsp (25 g)
• Apple cider vinegar: 1 Tbsp (15 ml)
• Worcestershire sauce: 1 tsp (5 ml)
• Dijon mustard: 1 tsp (5 g)
• Black pepper: 1/8 tsp

Optional for Serving

• Mashed potatoes, roasted green beans, or buttered corn
• Extra ketchup on the side

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

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

For best browning and less grease: line a rimmed sheet pan with foil, then set a wire rack on top (if you have one). If you prefer a loaf pan, lightly grease a 9 x 5-inch loaf pan, but note the sides will steam more than brown.

Step 2: Soften the onion and bloom the fresh garlic

Heat 1 Tbsp olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and lightly translucent.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Scrape the onion-garlic mixture onto a plate and let it cool for 5 minutes. This quick cooling helps prevent the eggs from cooking when you mix.

Step 3: Make the breadcrumb mixture for a moist, tender loaf

In a large mixing bowl, combine 3/4 cup breadcrumbs and 1/2 cup milk. Let it sit for 2 minutes so the breadcrumbs hydrate.

Whisk in the 2 eggs, 2 Tbsp Worcestershire sauce, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried thyme.

Step 4: Mix gently and shape the meatloaf

Add the 1 1/2 lb ground beef and the cooled onion-garlic mixture to the bowl.

Using clean hands, gently mix just until everything is evenly combined. Avoid overmixing (it can make the meatloaf dense and tough).

Shape into a loaf about 9 inches long, 4 inches wide, and 2 1/2 inches tall on the prepared sheet pan (or pack into your loaf pan without pressing too hard).

Step 5: Stir the glaze and apply the first coat

In a small bowl, stir together: 1/2 cup ketchup, 2 Tbsp brown sugar, 1 Tbsp apple cider vinegar, 1 tsp Worcestershire, 1 tsp Dijon, and 1/8 tsp black pepper.

Spread about half of the glaze over the top and sides of the meatloaf. Save the rest for later so you get a thicker, shinier finish.

Step 6: Bake, glaze again, and cook to temperature

Bake at 350°F (177°C) for 45 minutes.

Remove from the oven and spread the remaining glaze over the top.

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

Step 7: Rest, slice, and serve

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

Slice into 6 portions and serve warm with your favorite comfort sides.

Pro Tips

• Don’t skip cooling the sautéed onion and garlic: hot aromatics can partially cook the eggs and make mixing uneven.
• Mix lightly: when the meat mixture looks uniform, stop. Overworking ground beef is the fastest route to a tough loaf.
• Use a thermometer: cook to 160°F (71°C) in the center for a juicy but safe meatloaf.
• Sheet pan method = better glaze: shaping the loaf free-form gives more surface area for glaze and browning than a loaf pan.
• Want cleaner slices? after resting 10 minutes, slice with a sharp serrated knife or a long chef’s knife wiped clean between cuts.

Variations

• Half beef, half pork: replace 1/2 lb (225 g) of the beef with ground pork for extra richness and tenderness.
• Smoky glaze: swap 1/4 cup (60 g) of the ketchup for barbecue sauce, keeping the rest the same.
• Cheddar-stuffed: form two thinner rectangles, add 1 cup (110 g) shredded cheddar in the center, seal edges, then glaze and bake as directed.

Storage & Make-Ahead

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

Reheat: Warm slices in a 325°F (163°C) oven for 10–15 minutes (covered loosely with foil), or microwave in 30-second bursts until hot.

Freeze: Wrap cooled slices tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Make-ahead: Mix and shape the meatloaf, cover, and refrigerate up to 24 hours. Apply glaze right before baking (or apply the first coat, then bake as directed).

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 29 g protein, 27 g fat, 18 g carbohydrates, 2 g fiber, 10 g sugar, 920 mg sodium.