Homestyle Meatloaf With Minced Carrots, Onion, and Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 slices)
• Prep Time: 20 minutes
• Cook Time: 55–60 minutes
• Total Time: 1 hour 25 minutes (includes 10–15 minutes resting)

Quick Ingredients

• 2 lb (907 g) ground beef (85/15 preferred)
• 3/4 cup (45 g) plain breadcrumbs
• 2 large eggs
• 1/2 cup (120 ml) milk
• 1/2 cup (75 g) finely minced yellow onion
• 1/3 cup (40 g) finely minced carrot
• 2 cloves garlic, finely minced
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil (for greasing)
• Glaze: 1/2 cup (140 g) ketchup + 1 1/2 tbsp brown sugar + 1 tsp apple cider vinegar

Do This

• 1) Heat oven to 350°F (177°C). Line a rimmed sheet pan with foil and lightly oil it.
• 2) Mix glaze: ketchup, brown sugar, and vinegar. Set aside.
• 3) In a large bowl, stir breadcrumbs + milk 2 minutes to hydrate.
• 4) Add eggs, onion, carrot, garlic, Worcestershire, salt, thyme, pepper; mix. Add beef and gently combine.
• 5) Shape into a 9 x 5-inch loaf on the pan. Brush with half the glaze.
• 6) Bake 40 minutes. Brush with remaining glaze; bake 15–20 minutes more to 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: Breadcrumbs + milk (a simple panade) keep the meatloaf soft, not crumbly.
• Classic comfort flavor: Beefy, savory, and gently seasoned with thyme and Worcestershire.
• Sneaky veggies: Finely minced carrots and onion melt right in for sweetness and moisture.
• That glossy ketchup glaze: Subtle sweetness and tang that bakes into a sticky, lacquered top.

Grocery List

• Produce: 1 yellow onion, 1 medium carrot, 2 cloves garlic
• Dairy: milk, 2 large eggs
• Meat: 2 lb ground beef (85/15 preferred)
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, kosher salt, black pepper, dried thyme, olive oil

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (85/15 preferred)
• 3/4 cup (45 g) plain breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 1/2 cup (75 g) yellow onion, very finely minced (about 1/2 medium onion)
• 1/3 cup (40 g) carrot, very finely minced (about 1 medium carrot)
• 2 cloves garlic, finely minced (about 2 tsp)
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (for greasing the pan)

Ketchup Glaze

• 1/2 cup (140 g) ketchup
• 1 1/2 tbsp (18 g) packed brown sugar
• 1 tsp apple cider vinegar

Optional for Serving

• Mashed potatoes, buttered green beans, or roasted carrots
• Extra ketchup or pan juices from resting (spooned over slices)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

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

Line a rimmed baking sheet with foil (for easy cleanup), then lightly grease the foil with 1 tbsp olive oil. A sheet pan allows more airflow than a loaf pan, which helps the glaze caramelize and keeps the sides from steaming.

Step 2: Mix the ketchup glaze

In a small bowl, stir together 1/2 cup ketchup, 1 1/2 tbsp brown sugar, and 1 tsp apple cider vinegar until smooth. Set aside at room temperature so it’s easy to brush on later.

Step 3: Hydrate the breadcrumbs for a tender meatloaf

In a large mixing bowl, combine 3/4 cup breadcrumbs and 1/2 cup milk. Stir and let it sit for 2 minutes.

This quick soak (often called a panade) helps the meatloaf stay moist and sliceable instead of dense.

Step 4: Add the eggs, seasonings, and minced vegetables

To the breadcrumb mixture, add 2 eggs, minced onion, minced carrot, minced garlic, 2 tbsp Worcestershire sauce, 1 1/2 tsp kosher salt, 1 tsp dried thyme, and 1/2 tsp black pepper.

Stir until everything is evenly combined. Taking a moment to distribute the veggies and seasoning now helps you avoid overmixing once the beef goes in.

Step 5: Gently mix in the ground beef and shape the loaf

Add the 2 lb ground beef to the bowl. Using clean hands or a fork, mix just until the mixture looks uniform and holds together. Do not overmix—that’s the fastest way to a tough meatloaf.

Turn the mixture onto the prepared sheet pan and shape it into a loaf about 9 inches long x 5 inches wide, roughly 2 inches tall. Smooth the top so the glaze spreads evenly.

Step 6: Glaze and bake to temperature

Brush the top and sides with about half of the ketchup glaze.

Bake at 350°F (177°C) for 40 minutes. Remove the pan from the oven and brush on the remaining glaze.

Return to the oven and bake for 15–20 minutes more, or until a thermometer inserted into the center reads 160°F (71°C).

Step 7: Rest, slice, and serve

Let the meatloaf rest on the pan for 10–15 minutes. This gives the juices time to settle so your slices stay neat and moist.

Transfer to a cutting board, slice into 8 thick slices, and serve warm. Spoon any resting juices over the slices for extra flavor.

Pro Tips

• Mince the vegetables very finely: The smaller the carrot and onion pieces, the more they “disappear” into the loaf and the more evenly they add moisture.
• Use a thermometer: Pull at 160°F (71°C) in the center. Overbaking is the most common reason meatloaf turns dry.
• Mix gently and briefly: Once the beef is added, combine just until no dry spots remain.
• Shape for even cooking: A flatter, evenly shaped loaf cooks more uniformly than a tall, compact one.
• Want more glaze? Double the glaze and serve a little on the side for dipping.

Variations

• Half beef, half pork: Swap in 1 lb (454 g) ground pork for half the beef for extra richness.
• Spicy-sweet glaze: Add 1–2 tsp sriracha or hot sauce to the glaze for gentle heat.
• Italian-style twist: Replace thyme with 1 tsp Italian seasoning and add 1/4 cup (25 g) grated Parmesan to the meat mixture.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store airtight in the refrigerator for up to 4 days. Reheat slices covered in the microwave in 45–60 second bursts, or in a 325°F (163°C) oven for about 10–15 minutes.

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

Make-ahead: Mix and shape the loaf up to 24 hours ahead. Cover tightly and refrigerate. Brush with glaze right before baking (you may need an extra 5–10 minutes in the oven if baking straight from cold).

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 380; Protein: 28 g; Fat: 23 g; Carbohydrates: 14 g; Fiber: 1 g; Sugars: 6 g; Sodium: 650 mg.