This particular meatloaf recipe has been a staple at family dinners for as long as I can remember, especially around the colder months when we crave something hearty and satisfying. It all started with my grandmother, who had a knack for crafting meals that felt like a giant hug. I took her classic meatloaf recipe and added my personal twist: a tangy ketchup glaze that makes every bite burst with flavor.
What I love about this recipe is its simplicity and how it brings everyone together, leaving little room for leftovers. The combination of fresh parsley, rich garlic, and a perfectly seasoned beef mix wrapped in that tangy glaze is just irresistible. It’s an easy dish to prepare for weeknight dinners or even a small gathering. Plus, it’s a fantastic way to sneak some family time during our ever-busy schedules!
Ready to bring a little warmth and comfort to your dining table? Let me guide you through crafting this delicious meatloaf with a tangy ketchup glaze. Whether you’re a seasoned cook or just dipping your toes into the culinary waters, this recipe is perfect for anyone wanting to create a home-cooked meal that’s sure to impress.
How to Make Meatloaf With A Tangy Ketchup Glaze
Click here to get printable version
Ingredients:
- 2 lbs ground beef (85% or 90% lean)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 large eggs
- 3 tablespoons fresh parsley (finely chopped)
- 3/4 cup Panko breadcrumbs (or gluten-free bread crumbs)
- 1/3 cup milk
- 1 ½ teaspoons salt (or to taste)
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- 3/4 cup ketchup (for topping)
- 1 ½ teaspoons white vinegar
- 2 ½ tablespoons brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
Directions:
- Set your oven to preheat at 375°F and line your trusty 9″x5″ loaf pan with a sheet of parchment paper for easy cleanup.
- In a big mixing bowl, merge the ground beef, finely chopped onion, minced garlic, beaten eggs, parsley, breadcrumbs, milk, salt, Italian seasoning, pepper, and paprika. Mix everything thoroughly until all ingredients are well integrated.
- Gently transfer the meat mixture into the prepared loaf pan, pressing down to give it an even shape. Pop it into your oven, and let it bake uncovered for about 40 minutes.
- As the meatloaf bakes, it’s glaze time! Stir together the ketchup, white vinegar, brown sugar, garlic powder, onion powder, along with some black pepper and salt in a small bowl.
- After baking for 40 minutes, take the meatloaf out, slather the tangy sauce over the top, and put it back into the oven. Cook for an additional 15-20 minutes until your meatloaf hits an internal temp of 160°F.
- Once done, let your masterpiece rest for around 10-15 minutes, allowing the juices to settle before you slice it. Pour any delightful sauce from the pan over the slices for that extra zing.
Don’t Have Breadcrumbs? Here’s What to Use Instead
If you find yourself out of breadcrumbs, fear not! Crushed crackers, oats, or even a couple of slices of day-old bread torn into small bits can do the trick. For those needing a gluten-free option, ground almonds or almond meal offer a nutty twist without compromising the texture.
Best Ways to Store Meatloaf With A Tangy Ketchup Glaze
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. If you’d like to save it for later, you can freeze slices wrapped tightly in plastic wrap, then foil, and store them for up to 3 months. Reheat in the oven or microwave until heated through.
What Goes Best With This Meatloaf Dish?
This meatloaf pairs beautifully with classic mashed potatoes or a fresh green salad drizzled with a light vinaigrette. Consider serving it with roasted vegetables or some steamed green beans. For drinks, a glass of light red wine or iced tea complements the savory flavors wonderfully.
Top Techniques for Cooking Meatloaf
Avoid overmixing your meat mixture as it can make the loaf dense. Allow the meatloaf to rest before slicing, which helps retain the juices. Also, baking on a tray with sides helps catch any glazing drips while ensuring the entire loaf bakes evenly.
Seasonal Twists for Meatloaf With A Tangy Ketchup Glaze
In winter, add some warming spices like cinnamon or nutmeg to the mix. During summer, fold in some finely chopped sun-dried tomatoes or fresh basil for a fresher taste. Spring flavors can incorporate a bit of lemon zest, while fall calls for a touch of sage or thyme.
FAQs:
How can I tell if my meatloaf is fully cooked?
To ensure your meatloaf is completely cooked, use a meat thermometer. The internal temperature should reach 160°F. This guarantees that both the meat and eggs are cooked safely. Resting the loaf after baking allows the heat to distribute evenly, ensuring optimal texture and flavor.
Can I prepare this meatloaf in advance?
Absolutely! You can assemble the meatloaf mixture a day ahead. Simply cover it tightly with plastic wrap and refrigerate. When you’re ready to cook, just pop it into a preheated oven, adding a few extra minutes to accommodate the chilled start.
Is it possible to make mini meatloaves with this recipe?
Yes, making mini meatloaves is a fun twist! Divide the mixture into muffin tins to create individual servings. Adjust the baking time to approximately 25-30 minutes, keeping an eye on the internal temperature for doneness.
What if I don’t eat beef? Can I substitute another meat?
Certainly! You can substitute ground turkey or chicken for a lighter version, though the cooking time may vary slightly. Mixing in a bit of ground pork can enhance the flavors and moisture if you prefer a mix of meats.
How do I prevent my meatloaf from falling apart?
Ensure your mixture has enough binders, like eggs and breadcrumbs, to hold it together. Avoid overmixing as it can lead to a crumbly texture. Also, let it rest before slicing, which gives it time to firm up, retaining its shape.
Can I add vegetables to the meatloaf?
Indeed! Finely chopped bell peppers, mushrooms, or shredded carrot can be mixed into the meat for added flavor and nutrition. Just be sure to sauté any watery vegetables first to reduce excess moisture in the loaf.
Meatloaf with a Tangy Ketchup Glaze
Equipment
- 9"x5" loaf pan
Ingredients
- 2 lbs ground beef (85% or 90% lean)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 large eggs
- 3 tablespoons fresh parsley finely chopped
- 3/4 cup Panko breadcrumbs (or gluten-free breadcrumbs)
- 1/3 cup milk
- 1 ½ teaspoons salt (or to taste)
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
Tangy Ketchup Glaze:
- 3/4 cup ketchup (for topping)
- 1 ½ teaspoons white vinegar
- 2 ½ tablespoons brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Begin by preheating your oven to 375°F. Line a 9x5 inch loaf pan with parchment paper.
For Meatloaf:
- In a sizable mixing bowl, combine ground beef, chopped onion, minced garlic, eggs, parsley, Panko breadcrumbs, milk, salt, Italian seasoning, black pepper, and paprika. Stir until well combined.
- Transfer the meat mixture to the lined loaf pan, pressing it down gently for an even shape. Bake uncovered for 40 minutes.
For Sauce:
- While the meatloaf is baking, prepare the tangy glaze by mixing ketchup, white vinegar, brown sugar, garlic powder, onion powder, and the remaining salt and black pepper in a small bowl.
- After 40 minutes, remove the meatloaf from the oven and spread the glaze generously on top. Return it to the oven and continue to bake for an additional 15 to 20 minutes, until the internal temperature reaches 160°F.
- Once it's fully cooked, let the meatloaf rest for about 10 to 15 minutes before slicing. Drizzle any juices from the pan over the slices for more flavor.
