---
title: "Meatloaf with Ketchup Glaze and Tender Crumb"
url: https://save.cooking/@american_classic/meatloaf-with-ketchup-glaze-and-tender-crumb
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "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."
prep_time: 20 minutes
cook_time: 65 minutes
total_time: 85 minutes
servings: 6
tags: ["Baked", "Main Dish", "Make Ahead", "American", "Dinner", "Pork", "Beef"]
published: 2026-01-06
updated: 2026-01-14
---

# Meatloaf with Ketchup Glaze and Tender Crumb

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

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 hour 25 minutes | **Prep:** 20 minutes | **Cook:** 1 hour 5 minutes | **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.

## Tags

`Baked`, `Main Dish`, `Make Ahead`, `American`, `Dinner`, `Pork`, `Beef`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@american_classic/meatloaf-with-ketchup-glaze-and-tender-crumb](https://save.cooking/@american_classic/meatloaf-with-ketchup-glaze-and-tender-crumb)*