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Classic Comforting Meatloaf Recipe with Easy Sweet Ketchup Glaze

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A nostalgic and easy-to-make meatloaf featuring a tender blend of ground beef and pork, soaked breadcrumbs, and a sticky sweet ketchup glaze that caramelizes beautifully during baking.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 recommended)
  • ½ pound ground pork
  • 1 cup breadcrumbs (plain or Italian seasoned)
  • ½ cup whole milk
  • 1 large egg, room temperature
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line a rimmed baking sheet with parchment paper.
  2. In a small bowl, combine breadcrumbs and whole milk. Let sit for about 5 minutes until breadcrumbs are soft and milk is absorbed.
  3. In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, dried thyme, salt, and black pepper. Mix gently until just combined.
  4. Transfer the mixture into the prepared loaf pan or shape into a loaf on the baking sheet. Pat down lightly to form an even loaf about 8 inches long.
  5. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard to make the glaze.
  6. Brush the glaze generously over the top of the meatloaf. Reserve some glaze for later.
  7. Bake the meatloaf for 50-60 minutes. About halfway through (around 30 minutes), brush on the remaining glaze.
  8. Check doneness with an instant-read thermometer; it should read 160°F. Alternatively, cut into the center to ensure juices run clear.
  9. Remove from oven and let rest for 10 minutes to allow juices to redistribute.
  10. Slice with a sharp serrated knife and serve warm with your favorite sides.

Notes

Do not overmix the meat to avoid a dense, tough meatloaf. Soak breadcrumbs in milk to keep the meatloaf moist. Brush glaze twice for a sticky, caramelized top. Let meatloaf rest after baking for juicy slices. Can prepare mixture a day ahead and refrigerate. Use an instant-read thermometer for best results.

Nutrition

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

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