Classic Beef Meatloaf with Tomato Ketchup Glaze Recipe
This classic meatloaf recipe combines ground beef with panko breadcrumbs, grated onion, garlic, and a flavorful mix of herbs and seasonings. A tangy tomato ketchup glaze is brushed over the meatloaf before and during baking to keep it moist and add a delicious sweet-savory finish. Baked to tender perfection, this comforting dish serves 8 and is perfect alongside creamy mashed potatoes and steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Meatloaf Ingredients
- 1 cup panko breadcrumbs
- 1 large brown or yellow onion, grated
- 1 kg (2 lb) ground beef, preferably not lean
- 2 eggs
- 3 garlic cloves, minced
- 1 tsp soy sauce
- 1/4 cup tomato ketchup
- 1/4 cup chopped parsley (optional) or 2 tsp dried parsley or basil
- 1 tsp dried thyme
- 2 beef bouillon cubes, crumbled or 2 tsp beef powder
- 1 tsp black pepper
Glaze
- 1/2 cup tomato ketchup
- 2 tbsp cider vinegar
- 1 tbsp brown sugar, lightly packed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Lightly oil or spray a loaf tin to prevent sticking.
- Prepare Glaze: In a small bowl, mix together 1/2 cup tomato ketchup, 2 tablespoons cider vinegar, and 1 tablespoon lightly packed brown sugar. Set this glaze aside for later use.
- Prepare Breadcrumb Mixture: In a very large bowl, place the panko breadcrumbs and grate the onion directly over them. Mix well so the breadcrumbs absorb the moisture from the onion.
- Mix Meatloaf: Add the ground beef, eggs, minced garlic, soy sauce, 1/4 cup tomato ketchup, chopped parsley (or dried herbs), dried thyme, crumbled beef bouillon cubes, and black pepper to the breadcrumb mixture. Use your hands to thoroughly combine all ingredients evenly. Then, shape the mixture into a loaf, pinching it together and smoothing over any creases to help prevent cracking while baking.
- Transfer and Glaze: Place the formed meatloaf in the prepared loaf tin. Generously brush about half of the glaze over the top of the loaf.
- Bake First Stage: Bake the meatloaf in the preheated oven for 45 minutes. After this time, remove it from the oven and brush most of the remaining glaze over the top. If you notice any excess fat pooling on the surface, carefully scoop or pour it off.
- Bake Final Stage: Return the meatloaf to the oven and bake for an additional 30 minutes to fully cook and caramelize the glaze.
- Rest: Remove the meatloaf from the oven and let it stand in the pan for 10 minutes. This resting period allows the juices to redistribute, making slicing easier.
- Serve: Turn the meatloaf out onto a cutting board and cut into thick slices. Expect a little crumbling around the edges of the first slices, which signals a tender, moist meatloaf. Serve warm, ideally with a dollop of ketchup, creamy mashed potatoes, and steamed vegetables for a complete meal.
Notes
- Use panko breadcrumbs as they provide a lighter texture compared to regular breadcrumbs.
- Grating the onion ensures it mixes evenly and adds moisture without large chunks.
- Not using lean ground beef helps retain moisture and flavor in the meatloaf.
- Brushing glaze in two stages helps create a flavorful, sticky top crust.
- Resting the meatloaf before slicing helps keep the slices intact and juicy.
- The slight crumbling at the edges is normal and indicates tenderness; a very firm loaf is less enjoyable.