Homestyle Sour Cream Meatloaf with Ketchup Glaze

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 6 thick slices)
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 lb (907 g) ground beef (80/20 preferred)
• 3/4 cup (60 g) plain breadcrumbs
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1/4 cup (60 g) sour cream
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 tsp Worcestershire sauce (optional)
• 1/3 cup (80 g) ketchup (for glaze)
• 1 1/2 tbsp packed brown sugar (for glaze)
• 1 tsp apple cider vinegar (for glaze)

Do This

• 1. Heat oven to 350°F (177°C). Line a sheet pan or set out a 9 x 5-inch loaf pan.
• 2. Mix glaze: ketchup + brown sugar + vinegar.
• 3. Combine beef, breadcrumbs, eggs, onion, garlic, sour cream, salt, pepper (and Worcestershire if using).
• 4. Shape into a loaf on the pan (or press into loaf pan); smooth the top.
• 5. Bake 40 minutes, then spread glaze over the top.
• 6. Bake 15–25 minutes more, until 160°F (71°C) in the center.
• 7. Rest 10 minutes, slice thick, and serve.

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Why You’ll Love This Recipe

• Extra-moist and tender thanks to a small amount of sour cream mixed right into the meat.
• Classic homestyle flavor from onion, garlic, and a simple, savory seasoning base.
• That sticky ketchup glaze bakes into a glossy, sweet-tangy finish.
• Weeknight-friendly with straightforward steps and easy ingredients.

Grocery List

• Meat: 2 lb ground beef (80/20 preferred)
• Produce: 1 small yellow onion, 3 cloves garlic
• Dairy: sour cream, eggs
• Pantry: plain breadcrumbs, ketchup, brown sugar, apple cider vinegar, kosher salt, black pepper, Worcestershire sauce (optional)

Full Ingredients

Meatloaf

• 2 lb (907 g) ground beef (80/20 recommended for best texture)
• 3/4 cup (60 g) plain breadcrumbs
• 2 large eggs
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1/4 cup (60 g) sour cream
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce (optional, but adds a nice savory depth)

Ketchup Glaze

• 1/3 cup (80 g) ketchup
• 1 1/2 tbsp packed light brown sugar
• 1 tsp apple cider vinegar
• 1/2 tsp black pepper (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Preheat your oven to 350°F (177°C). For easy cleanup, line a rimmed sheet pan with foil and lightly grease it, or use a lightly greased 9 x 5-inch loaf pan.

A sheet pan (or baking dish) allows more air circulation, which helps the sides brown nicely. A loaf pan keeps the loaf more compact and can make for slightly juicier slices.

Step 2: Make the ketchup glaze

In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar (and black pepper if using) until smooth. Set aside.

This glaze goes on partway through baking so it stays glossy and bold instead of drying out.

Step 3: Combine the meatloaf mixture (gently)

In a large bowl, add the ground beef, breadcrumbs, eggs, diced onion, minced garlic, sour cream, kosher salt, black pepper, and Worcestershire sauce (if using).

Using clean hands or a fork, mix just until everything is evenly combined. Avoid over-mixing, which can make meatloaf dense and tough.

Step 4: Shape the loaf

If using a sheet pan, mound the mixture into a loaf shape about 9 inches long and 4 to 5 inches wide, then smooth the top and sides.

If using a loaf pan, press the mixture in gently (don’t pack it down hard), then smooth the top.

Step 5: Bake the meatloaf (first stage)

Bake at 350°F (177°C) for 40 minutes.

You’ll start to see some juices around the edges and the loaf will look more set and structured.

Step 6: Glaze, then finish baking

Carefully remove the meatloaf from the oven and spread the ketchup glaze evenly over the top.

Return to the oven and bake for 15–25 minutes more, until the center of the meatloaf reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

If you want a slightly darker, more caramelized top, you can bake for an extra 2–3 minutes, watching closely to prevent burning.

Step 7: Rest, slice, and serve

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

Slice thick and serve with classic sides like mashed potatoes, roasted green beans, or buttered corn.

Pro Tips

• Use 80/20 ground beef: The fat helps keep the meatloaf tender and flavorful. Very lean beef can bake up dry.
• Dice the onion finely: Smaller pieces soften better and blend into the loaf, giving moisture without making slices fall apart.
• Mix just until combined: Over-mixing can make the loaf tight and bouncy instead of tender.
• Check temperature in the center: Insert the thermometer into the thickest part for the most accurate reading; pull at 160°F (71°C).
• Rest before slicing: If you slice too soon, the juices run out and the texture can crumble.

Variations

• Spicier glaze: Add 1 tsp hot sauce or 1/2 tsp chili powder to the ketchup glaze.
• Herby homestyle: Add 1 tbsp chopped parsley and 1/2 tsp dried thyme to the meat mixture.
• Mini meatloaves: Shape into 6 individual loaves and bake at 350°F (177°C) for about 25–35 minutes total, glazing during the last 10 minutes (still cook to 160°F / 71°C).

Storage & Make-Ahead

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

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

Reheat: Warm slices in a 350°F (177°C) oven for 10–15 minutes (covered with foil to prevent drying), or microwave in short bursts until hot.

Make-ahead: Mix and shape the meatloaf up to 24 hours ahead, cover tightly, and refrigerate. Let it sit at room temperature for 20 minutes before baking for more even cooking. Mix the glaze ahead too and refrigerate.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 430; Protein: 30 g; Fat: 27 g; Carbohydrates: 16 g; Fiber: 1 g; Sugars: 7 g; Sodium: 780 mg.