Meatloaf with Ketchup Glaze and Tender Crumb
A classic American meatloaf built for a moist, tender slice—seasoned beef and pork bound with a panade, baked gently, then finished with a tangy-sweet ketchup glaze.
Meatloaf is one of those American classics that looks humble but rewards good technique. The key is understanding why it stays tender: a simple bread-and-milk panade prevents a tight, dry crumb. Finish with a glossy ketchup glaze for that nostalgic diner-style bite—sweet, tangy, and unmistakably classic.
Total Time
1 hr 25 min
Prep Time
20 min
Cook Time
1 hr 5 min
Servings
6
Ingredients
Meatloaf
- •1 cup (60 g) panko breadcrumbs (or fine dry breadcrumbs)
- •1/2 cup (120 ml) whole milk
- •2 large eggs
- •1 tbsp Worcestershire sauce
- •1 tbsp Dijon mustard (optional but recommended)
- •1 1/2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp smoked paprika (or sweet paprika)
- •1/2 tsp garlic powder
- •1/2 tsp onion powder
- •1 tbsp neutral oil or unsalted butter
- •1 medium yellow onion, finely diced (about 1 cup)
- •2 cloves garlic, minced
- •1 lb (454 g) ground beef (80/20)
- •1/2 lb (227 g) ground pork (or use all beef)
- •2 tbsp chopped fresh parsley (optional)
Ketchup Glaze
- •1/2 cup (120 g) ketchup
- •2 tbsp brown sugar (light or dark)
- •1 tbsp apple cider vinegar
- •1 tsp Worcestershire sauce
- •1/2 tsp onion powder
Instructions
- 1
Heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil and lightly oil it, or set a wire rack over the sheet for cleaner rendering.
- 2
Make the panade: In a large bowl, stir together the breadcrumbs and milk. Let stand 5 minutes to fully hydrate.
- 3
Sauté aromatics: Heat the oil or butter in a skillet over medium heat. Add the diced onion with a pinch of salt and cook 5–7 minutes until softened and translucent. Add the garlic and cook 30 seconds more. Cool slightly (warm is fine; hot can tighten the mixture).
- 4
Build the binder: To the breadcrumb mixture, add eggs, Worcestershire, Dijon (if using), salt, pepper, paprika, garlic powder, and onion powder. Mix until smooth.
- 5
Add meat gently: Add ground beef and pork, the cooled onion-garlic mixture, and parsley (if using). Mix with your hands just until evenly combined—overmixing makes a dense loaf.
- 6
Shape: Form into a loaf about 9 x 5 inches and place on the prepared sheet (or rack). Lightly smooth the top; avoid packing it too tightly.
- 7
Bake (first stage): Bake 35 minutes.
- 8
Make the glaze: While it bakes, whisk together ketchup, brown sugar, vinegar, Worcestershire, and onion powder.
- 9
Glaze and finish: Spread about 2/3 of the glaze over the top and sides. Bake 20–30 minutes more, or until the center reaches 160°F (71°C). If you want a stickier top, brush on the remaining glaze during the last 5 minutes.
- 10
Rest and slice: Rest 10–15 minutes before slicing. This keeps the juices in the loaf and gives you cleaner, tender slices.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.