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Best Juicy Baked Meatloaf with Easy Ketchup Glaze

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This isn’t just another meatloaf recipe. It’s a juicy, tender, and flavorful loaf topped with a sweet-tangy ketchup glaze that will change minds. The secret is a panade and a blend of meats for the perfect texture.

Ingredients

Scale
  • 1.5 lbs (680g) ground beef (80/20 blend)
  • 1/2 lb (225g) ground pork
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup (120g) plain breadcrumbs
  • 1/2 cup (120ml) whole milk
  • 2 large eggs
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper. Place a 9×5-inch loaf pan on the prepared baking sheet.
  2. In a large mixing bowl, combine breadcrumbs and milk. Stir until breadcrumbs absorb the milk and form a thick paste. Let sit for 5 minutes.
  3. Heat a small skillet over medium heat with a drizzle of olive oil. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Let cool slightly.
  4. To the bowl with the panade, add ground beef, ground pork, cooled onions and garlic, eggs, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  5. Transfer the meat mixture to the prepared loaf pan. Press gently to distribute evenly, shaping the top into a slight dome. Create a small indent along the top for the glaze.
  6. Bake for 45 minutes, uncovered.
  7. While the meatloaf bakes, make the glaze: In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder until sugar is mostly dissolved.
  8. After 45 minutes, remove meatloaf from oven. Spoon or brush half of the glaze over the top. Return to oven and bake for 15 minutes.
  9. Apply the remaining glaze. Bake for a final 10-15 minutes. Total baking time should be around 70-75 minutes.
  10. Check for doneness: Insert an instant-read thermometer into the center. It should read 160°F (71°C).
  11. Let the meatloaf rest in the pan on a wire rack for at least 15 minutes before slicing.
  12. Slice into 1-inch thick pieces and serve warm.

Notes

The panade (milk and breadcrumbs) is essential for moisture. Do not overmix the meat. Let the meatloaf rest for at least 15 minutes before slicing to retain juices. Use an instant-read thermometer for perfect doneness.

Nutrition

Keywords: meatloaf, juicy meatloaf, ketchup glaze, comfort food, ground beef, ground pork, easy dinner, family meal

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