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Grandma’s Meatloaf with Classic Ketchup Glaze

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A comforting, classic meatloaf recipe featuring a moist, tender texture and a sweet-tangy ketchup glaze that caramelizes beautifully during baking. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1.5 pounds (680 grams) ground beef (80/20)
  • 3/4 cup (60 grams) breadcrumbs (plain or seasoned)
  • 1/2 cup (120 ml) milk
  • 2 large eggs, at room temperature
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper to taste (about 1/2 teaspoon)
  • Optional: pinch of dried thyme or parsley

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan or line a baking sheet with parchment.
  2. In a large bowl, combine 1/2 cup (120 ml) milk with 3/4 cup (60 g) breadcrumbs and let it sit for 5 minutes to soften.
  3. Add 1.5 lbs (680 g) ground beef to the soaked breadcrumbs. Gently combine using hands or a wooden spoon without overmixing.
  4. Incorporate 2 large eggs, 1 small finely chopped onion, 2 minced garlic cloves, 1 tablespoon Worcestershire sauce, salt, and freshly ground black pepper. Add optional herbs if using.
  5. Mix gently until just blended to avoid a dense texture.
  6. Shape the mixture into a loaf about 9×5 inches (23×13 cm) and 2-3 inches (5-7.5 cm) tall, and place it in the prepared pan or baking sheet.
  7. In a small bowl, mix 1/2 cup (120 ml) ketchup, 2 tablespoons brown sugar, and 1 teaspoon Dijon mustard until smooth to make the glaze.
  8. Spread the glaze evenly over the top of the meatloaf.
  9. Bake in the preheated oven for 50-60 minutes. If the glaze darkens too much, loosely tent with foil after 40 minutes.
  10. Check doneness with a meat thermometer; internal temperature should reach 160°F (71°C).
  11. Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Keep hands wet when mixing to prevent sticking. Do not overmix to keep the meatloaf tender. Rest the meatloaf for 10 minutes before slicing to avoid crumbling. Use 80/20 ground beef for best moisture and flavor. Soak breadcrumbs in milk to keep the loaf moist. Tent with foil if glaze darkens too quickly.

Nutrition

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

Find it online: https://eliplate.com/grandmas-meatloaf-recipe-easy-classic-ketchup-glaze-guide/