How to Make Meatloaf with Ketchup and Mustard



How to Make Meatloaf with Ketchup and Mustard 

This straightforward meatloaf recipe features ground beef and is generously coated with a sweet and tangy glaze. Tender, juicy, and rich in classic beef flavor, discover how to prepare the finest meatloaf and savor it alongside creamy mashed potatoes and roasted asparagus.

This traditional American meatloaf recipe is substantial, unpretentious, and one of the most recognizable ground beef dishes from my childhood. It contains the ideal blend of seasonings and spices, is not overly fatty yet retains enough fat to be juicy and flavorful, and is topped with a perfectly balanced sweet and tangy ketchup glaze that is baked directly on top.

Shaped like a loaf, meatloaf consists of ground meat combined with various ingredients such as onions, breadcrumbs, milk, and herbs, and is finished with a sweet and tangy ketchup sauce that, when baked, develops a caramelized crust.

Let us explore how to create this simple and delightful classic meatloaf recipe, or feel free to check out this equally appetizing Turkey Meatloaf Recipe.
Meatloaf Glaze
This meatloaf sauce strikes the perfect balance of sweet, savory, and tangy, and it is extremely easy to make. Composed of ketchup, Dijon mustard, brown sugar, and red wine vinegar, it can be easily modified to match your personal taste and preferences. For instance, if you desire a sweeter glaze, simply add more brown sugar or a touch of honey. If you prefer a tangier sauce, increase the amount of red wine vinegar.

Meatloaf Glaze Variations:

Incorporate a pinch of cayenne powder for added heat.
If you enjoy a smokier flavor in your glaze, consider adding a tablespoon or two of liquid smoke.

How Long Should I Cook Meatloaf?
This recipe requires approximately 60 minutes to cook thoroughly. The internal temperature of your meatloaf should reach 160°F as measured with a digital meat thermometer.
Suggestions for Crafting the Perfect Meatloaf

Consider making mini beef meatloaves. Use a large ice cream scoop to portion your beef mixture into a 12-cup muffin tin. Bake at 350 degrees for 20-30 minutes, or until the internal temperature reaches 160 degrees.

Always allow your meatloaf to rest before slicing. Waiting for just 5-10 minutes helps to retain moisture and prevents your loaf from disintegrating.

To adapt for Paleo or Whole30 diets: Substitute the breadcrumbs with an equal amount of almond flour and replace the Worcestershire sauce with Coconut Aminos. Lastly, use a Paleo/Whole30 compliant ketchup for the glaze.

Avoid overmixing your meatloaf mixture.

Set aside half of the glaze and apply it during the last 5-10 minutes of cooking.

Alternatives to eggs in meatloaf:

Mayonnaise. For each pound of meat, use about 1/3 cup of mayonnaise.

Frozen cheese. Opt for cheeses that melt easily, such as mozzarella or cheddar. For optimal results, shred cheese directly from the block and freeze it on a plate for 10-15 minutes before incorporating it into your meatloaf. This will help prevent clumping.

Egg whites. If you are avoiding eggs due to their cholesterol content, egg whites serve as an excellent low-calorie, low-cholesterol substitute. Use 2 egg whites for every 1 whole egg.

Flaxseed. Simply combine 1 tablespoon of flaxseeds with 1/4 cup of water, let it sit for about 10 minutes, and then mix it into your meatloaf mixture.

Instructions for Preparing Meatloaf:
1. Prepare the meatloaf mixture and glaze:

Preheat your oven to 350 degrees F and line a large rimmed baking sheet with parchment paper or aluminum foil.

In a large mixing bowl, combine the meatloaf ingredients: ground beef, diced onion (refer to tips and tricks), breadcrumbs, milk, eggs, ketchup, Worcestershire sauce, Dijon mustard, parsley, oregano, garlic powder, thyme, salt, and pepper.

In a separate bowl, whisk together the ketchup, Dijon mustard, brown sugar, and red wine vinegar to create the glaze. Set this mixture aside.

2. Shape and Bake Your Meatloaf:

Begin by transferring your meat mixture onto the prepared baking sheet. Utilize your hands to form the meat mixture into a large loaf shape (refer to the picture). Employ a pastry brush to apply half of the pre-made glaze over the entire surface of the meatloaf, setting aside the remainder.

Cover with foil and place in the oven. Bake for 45 minutes at 350 degrees F, then raise the oven temperature to 400 F and remove the foil. Brush the surface with the remaining glaze and continue baking for an additional 15-20 minutes, or until the internal temperature reaches 160 degrees F as indicated by an instant-read thermometer.

Baking Sheet vs. Loaf Pan
One advantage of baking meatloaf on a baking sheet, or in a free-form style, as opposed to using a loaf pan, is that it permits any excess fat to drain away during cooking. When meatloaf is baked in a loaf pan, the additional fat has no place to escape, resulting in a greasier and fattier final product.

3. Allow to Rest and Serve:

Let the meatloaf rest for a minimum of 5-10 minutes prior to slicing and serving. It is essential to allow your meatloaf to rest; otherwise, you risk it falling apart when you attempt to slice it.

For serving, complement your meatloaf with traditional mashed potatoes or exceptionally creamy mashed cauliflower potatoes. Mashed sweet potatoes or baked sweet potatoes are also a personal favorite. I frequently serve roasted cauliflower or roasted Brussels sprouts alongside.

Unbaked beef meatloaf resting on a large baking sheet lined with parchment paper, topped with homemade ketchup sauce.

How to Prepare and Freeze Meatloaf in Advance
This meatloaf recipe is incredibly simple to prepare ahead of time and freeze! Here’s the method:

Prepare the mixture a day prior. The most straightforward approach is to follow the recipe instructions as directed, but pause before shaping and baking. Instead, cover and place the raw loaf mixture in the refrigerator, and bake it in the oven the following day.

How can one freeze unbaked beef meatloaf?
Adhere to the provided instructions. Shape your loaf on several sheets of foil placed on a baking sheet – refrain from adding the ketchup glaze. Move the loaf to the freezer and allow it to freeze until firm (approximately 1-2 hours). Once the loaf is at least partially frozen, wrap it in foil and carefully place it into a freezer-safe ziplock bag. It can be frozen for a duration of 1-2 months. For optimal results, thaw overnight, prepare the ketchup glaze, and bake according to the instructions.

How can one freeze baked meatloaf?
Permit your meatloaf to reach room temperature prior to wrapping it in foil. Carefully transfer it to a freezer-safe ziplock bag. It can be frozen for a period of 1-2 months. For optimal results, thaw overnight before baking. Optionally, slice your meatloaf and freeze the slices individually.

How can one reheat meatloaf?
Leftover meatloaf can be reheated in the microwave or, for fully cooked and thawed loaves, bake in a preheated 250-degree oven in a baking dish containing 1-2 tablespoons of water or broth to prevent it from drying out.

How to utilize leftover meatloaf
It is likely that unless you are catering to a very large and hungry family, you will have some leftovers. For optimal results, transfer the leftovers to a container and cover it with a tight-fitting lid. To reheat, simply microwave at 30-second intervals until thoroughly heated.

I have found that covering my plate or container with a damp paper towel aids in retaining moisture.

Leftover meatloaf can be served in,

Sandwiches! Indeed, meatloaf sandwiches are exceptionally delicious and popular. I highly recommend adding a few slices of tomatoes. Enjoy them warm or cold.
Tacos. Similar to a sandwich but wrapped in a tortilla instead.
Prepare some pasta and serve it with your preferred tomato sauce. Children will undoubtedly love this!

FAQ
Should I cover meatloaf while baking it?
To maintain moisture, cover the meatloaf with aluminum foil during baking, but remove the foil for the final 15-20 minutes of cooking, or until the internal temperature reaches 160 degrees Fahrenheit.

Why are breadcrumbs added to meatloaf?
Breadcrumbs, along with eggs, serve as binders for the meatloaf, helping to keep it from disintegrating.

Should onions be sautéed for meatloaf?
In this specific recipe, I did not sauté the onions prior to combining them with the ground beef, breadcrumbs, and eggs. If you prefer your onions to be extremely soft without any bite or crunch, I suggest cooking them in a small amount of olive oil over medium heat for 5-7 minutes to initiate the softening process, or grating them with a cheese grater to achieve a very fine mince.

What can be used as a substitute for breadcrumbs in meatloaf?
Crackers, panko, or rolled oats can be used as alternatives.

What is the ideal beef for meatloaf?
I strongly believe that ground beef with a higher fat content does not yield a better-tasting meatloaf. The reason being, it tends to be too heavy and greasy. I recommend using 90% lean ground beef. Alternatively, you may opt for a blend of various meats, such as ground beef, ground pork, and ground veal.

Why did my meatloaf crumble?
Several factors could contribute to this issue, including insufficient binder (breadcrumbs and egg), overcooking, and failing to let the meatloaf rest for at least 5-10 minutes before slicing.

Overhead image of sliced beef meatloaf recipe.

More Beef Recipes and Cooking Resources
  • Shepherd’s Pie Recipe
  • Instant Pot Beef Stew Recipe
  • Beef Stroganoff Recipe
  • Grass-Fed vs. Grain-Fed Beef: What’s the Difference?
  • Roast Beef Tenderloin Recipe
Notes
To create a low-carb or grain-free version, substitute the breadcrumbs with an equal amount of almond meal. Alternatively, you may replace the breadcrumbs with rolled oats, if preferred.
To adapt for Paleo or Whole30, exchange the breadcrumbs for an equal quantity of almond flour and swap the Worcestershire sauce for Coconut Aminos. Lastly, utilize a Paleo/Whole30 compliant ketchup for the glaze.
Prepare mini beef meatloaves by scooping your beef mixture into a 12-cup muffin tin using a large ice cream scoop. Bake at 350 degrees for 20-30 minutes, or until the internal temperature reaches 160 degrees.
If you desire onions that are exceptionally soft without any bite or crunch, I suggest either sautéing them in a small amount of olive oil over medium heat for 5-7 minutes to initiate the softening process or grating them with a cheese grater to achieve a finely minced texture.
I recommend using ground beef that is 85-90% lean. You may also combine ground beef, ground pork, and ground veal if you wish.
How long should I cook my meatloaf? This recipe requires approximately 60 minutes to cook thoroughly. The internal temperature of your meatloaf should read 160°F when measured with a digital meat thermometer.





INGREDIENTS 

 * 2 pounds of ground beef 
 * 1 cup of Italian style bread crumbs 
 * 1 egg 
 * 1/4 cup of ketchup 
 * 2 tablespoons spicy brown mustard 
 * 1/2 cup of ketchup 
 * Salt and pepper (optional) 

 INSTRUCTIONS 

Place the ground beef into a large bowl and squish it around until it soft and doesn’t crumble. Add the egg, the 1/4 cup of ketchup and the spicy brown mustard to the ground beef and mix it until the meat is completely covered. Add the bread crumbs and salt and pepper if you desire, to the meat mixture and stir well. Use your hands to form a “loaf” shape with the meat and then place it into an un-greased loaf pan. Place the meatloaf into the oven and bake it uncovered for 20 minutes. Remove the loaf pan from the oven and use the remaining 1/2 cup of ketchup to cover the meatloaf. Sprinkle a few small zig zag lines of mustard across the top of the ketchup for decoration and a little extra flavor. Place the meatloaf with ketchup back into the oven and cook for an additional 15 to 20 minutes.


How to Make Meatloaf with Ketchup and Mustard Video :



How to Make Meatloaf





How to Make Meatloaf


The idea of meatloaf tends to raise my eyebrows because, after all, it is essentially a loaf made of meat. However, when prepared correctly, it can be incredibly satisfying. This straightforward meatloaf is not only filling and comforting but also delicious, making me eager to enjoy the leftovers in the following days (hello meatloaf sandwich, I see you). This simple meatloaf recipe represents the classic homemade version that we all cherish—tender, juicy, bursting with flavor, and topped with a perfectly tangy tomato glaze. It pairs wonderfully with mashed potatoes and green beans, creating a dish that embodies pure comfort!

"Prepared exactly as instructed. It was juicy and delightful. My husband remarked that this was the best meatloaf I have ever made. Thank you!"

There is no comfort food quite like my renowned meatloaf recipe. With nearly 200 five-star reviews, it stands out as one of my favorite recipes on Budget Bytes. It consistently delivers great results and has been thoroughly tested to ensure it is completely foolproof.

Ingredients for Meatloaf
This homemade meatloaf recipe is remarkably simple yet exceptionally tasty. Below are the ingredients you will require:

Ground Beef: Ground beef serves as the foundation for this recipe, and I recommend using 80/20 (20% fat) ground beef. The fat enhances flavor and helps maintain moisture.
Onion: Onions contribute a wonderfully subtle savory taste.
Breadcrumbs: Breadcrumbs absorb moisture from the ground beef, milk, and eggs during baking, ensuring the loaf remains tender and moist.
Milk: Milk provides moisture and flavor to the meatloaf.
Egg: The egg functions as a binder, preventing the loaf from crumbling when sliced, while also adding flavor, moisture, and richness.
Seasoning: I simply season this easy meatloaf with Italian seasoning, garlic powder, salt, and pepper. This amount of seasoning is sufficient to enhance flavor without overshadowing the natural taste of the beef.
Worcestershire Sauce: Worcestershire sauce is incorporated into both the meatloaf and the glaze or sauce. It imparts a deliciously savory umami flavor with a subtle hint of sweetness.
Ketchup: Ketchup serves as the base for the sweet and tangy glaze that

Brown Sugar: I incorporate a small amount of brown sugar to balance the acidity of the ketchup and to provide the meatloaf sauce with a beautifully glossy appearance.
Yellow Mustard: Mustard contributes depth and a savory flavor to the glaze.
The Secret to Good Meatloaf
Milk. The key to an excellent meatloaf is milk. It may sound unusual, but it makes a SIGNIFICANT difference. Milk hydrates the breadcrumbs used as a binder, ensuring the loaf remains exceptionally moist and tender.

During the testing phase for this recipe, I prepared one without milk to determine if it truly made a difference, and I can confidently say that the difference was TREMENDOUS. The meatloaf without milk turned out dense, slightly tough, and noticeably drier compared to the meatloaf made with milk. Therefore, do not omit it! P.S. I believe that non-dairy milk would yield the same results.

Loaf Pan or Baking Sheet?
There are two schools of thought regarding meatloaf: baking in a loaf pan or on a baking sheet. I personally prefer the baking sheet, but ultimately, it comes down to individual preference. I have found that loaf pans do not allow for sufficient evaporation, which can result in a somewhat soupy bottom. Baking sheets facilitate more evaporation, leaving the meatloaf perfectly juicy and flavorful.

However, if shaping is challenging for you or if you desire those ideal square edges, you may opt for a loaf pan.

"I have been preparing meatloaf for years but decided to try yours yesterday. Oh my goodness! I will never look back!!! It was moist, juicy, and I received numerous compliments at a friend’s gathering for my son. I included the milk, so I am unsure if that was the secret, but it was the best meatloaf I have made to date!"

How to Keep It from Falling Apart
There are several techniques to create a meatloaf that maintains its shape in neat slices. Here are a few of my tried-and-true tips:

Utilize a recipe that includes the appropriate amount of binders (egg and breadcrumbs). This serves as the glue that holds the meat together.
Employ ground beef with a finer grind, or that has been ground twice. Coarsely ground beef will not mix as thoroughly with the binders and may crumble when sliced.

I have observed that large pieces of onion hinder the loaf from maintaining its structure effectively.
What to Accompany Meatloaf
My preferred accompaniments for meatloaf are those depicted here: Mashed Potatoes and Steamed Green Beans. However, I do not restrict myself to solely these side dishes! Occasionally, I replace the green beans with another vegetable, such as Roasted Broccoli, Roasted Brussels Sprouts, or Honey Balsamic Glazed Carrots. Additionally, I would never decline a hearty, starchy side like Macaroni and Cheese, Potato Salad, or Garlic Bread instead of my typical mashed potatoes. I am quite flexible. ;)

Equipment
  • Meat Thermometer
  • Small Roasting Pan
  • Measuring Cups and Spoons




Ingredients

* 1 - 2 pounds ground beef
* 1-2 egg
* 1/2 cup cracker/bread crumbs.
* 1 tbsp Worcestershire sauce
* 1/4 cup of ketchup
* 1/2 - 1 cup of milk
* Seasonings: Oregano, Basil, Parsley, Paprika, brown sugar, dried onions, minced garlic
* 1/2 cup Tomato soup or tomato sauce or ketchup
* Lightly greased loaf pan (can be glass or metal)

INSTRUCTIONS

1. Preheat oven to 400°F or about 192°C.
2. Crumble up the raw ground beef in a large bowl, set aside.
3. Make the bread crumbs/crunch up the crackers in another bowl.
4. In a smaller bowl combine the liquid ingredients (Egg, Worcestershire sauce, the 1/4 cup of ketchup, the milk)also brown sugar
5. Mix the liquid ingredients together until they are all equally dispersed (there may be some chunks of ketchup left over, this is okay)
6. Add the seasonings (depending on what you prefer) to the liquid ingredients and mix them together as well.
7. Pour the liquid ingredients and seasonings into the bowl with the meat.
8. Mash until the meat and the liquid are mixed well within one another.
9. Add the crumbs, and repeat the mixing.
10. Put the meat into the lightly greased loaf pan, and shape the meat to fit the pan, leaving room on the sides.
11. Pour the 1/2 cup tomato soup/sauce/ketchup over the top, and pop into the oven at 400 Fahrenheit for 30 minutes.
12. After the 30 minutes, reduce heat to 350°F or about 162°C and cook for 40 minutes.
13. Enjoy the meatloaf!

Glaze
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1 TBSP worcestershire sauce, original
• 2 tsp distilled white vinegar

how-to-make-meatloaf-with-ketchup

How to Make Meatloaf with Ketchup




How to Make Meatloaf with Ketchup
 

 Instructions 

 1.Gather your ingredients. Meatloaf is one of those dishes that everyone’s mother seemed to make differently. Some use mushrooms, some don’t. Some use green peppers, others wouldn’t dare. Well, the truth is that there is no one right way to make meatloaf. True, there are some ingredients the dish must include to be considered meatloaf: ground beef, onions, eggs and bread crumbs. But, after that, pretty much anything goes, including mushrooms, green peppers, garlic, tomatoes, tomato sauce and, of course, ketchup. You can also add different kinds of meats, like ground sausage. Basically, if you think it will taste good, you can put it in your meatloaf. 

 2.Add 1 1/2 lbs ground beef, bread crumbs from 2 slices of bread, 1/2 cup fine onions, and 2 beaten eggs in a large bowl and mix together. Then put the meatloaf mixture into a bread loaf shaped pan 

 3.Preheat your oven to 400 degrees, and let your meatloaf cook for about 45 to 55 minutes. After you take the meatloaf out of the oven, you want to check to make sure it’s done by using a meat thermometer. If your meatloaf is done, the thermometer will read 160 degrees. If not, in should be cooked a little longer. 

 4.After cooking, brush some ketchup on top of the meatloaf as a glaze. Some cooks just use straight ketchup for this. But others like to add a few extra seasons, like their favorite herbs and spices, before glazing. You can even add things like a few drops of honey, lemon juice, or whatever else you think the Meatloaf with Ketchup would taste good. 


How to Make Meatloaf with Ketchup Video:



Brown Sugar Meatloaf with Ketchup Glaze


Brown Sugar Meatloaf with Ketchup Glaze

Ingredients

  • 1/2 cup ketchup 
  • 1/2 cup packed brown sugar 
  • 1 1/2 teaspoons salt 
  • 1/2 teaspoon chili powder 
  • 1 1/2 pounds lean ground beef 
  • 1 1/2 cups croutons, crushed 
  • 1 small onion, chopped 
  • 2 eggs 
  • 1/4 cup milk 
  • 1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Stir ketchup, brown sugar, salt, and chili powder together in a bowl until smooth. Spread a small amount of the ketchup mixture into the bottom of the prepared loaf pan.
Mix ground beef, croutons, onion, eggs, milk, and black pepper together in a large bowl; shape into a loaf and put into prepared pan. Spread remaining ketchup mixture over the loaf.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).Enjoy it!


DELICIOUS MEATLOAF WITH KETCHUP


DELICIOUS MEATLOAF WITH KETCHUP

INGREDIENTS
  • 1 lb ground turkey (or beef)
  • 1 egg
  • 4 tablespoon salsa
  • 3 tablespoon ketchup
  • 5 chopped garlic cloves
  • 1 medium purple onion chopped
  • 1 teaspoon garlic and onion powder
  • 1 tablespoon Worcestershire sauce
  • 5-6 pieces roasted red peppers (from jar), chopped (optional)
  • crushed croutons and French fried onions
Meatloaf Topping:
  • 1/2 cup ketchup
  • 2 tablespoons worcestershire

INSTRUCTIONS
Mix all ingredients in a bowl and then put into a baking dish and bake at 375F degrees for about 50 minutes or until done.Then add the topping mixture and bake an additional 5 minutes. Enjoy it!


Meatloaf With Ketchup that Doesn't Crumble


Meatloaf With Ketchup that Doesn't Crumble

Ingredients

* 1 green bell pepper, seeded and cubed
* 1 medium onion, roughly chopped
* 3 small stalks celery
* 1 1/4 pounds ground beef
* 1 pound mild pork sausage
* 1 1/2 cups cracker crumbs
* 1 (1 ounce) envelope dry onion soup mix
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried sage
* 1 1/2 cups milk
* 1/2 cup ketchup

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
3. Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.Enjoy!



GRANDPA'S AWESOME MEATLOAF WITH KETCHUP

GRANDPA'S AWESOME MEATLOAF WITH KETCHUP
INGREDIENTS
  • 2 lb ground chuck
  • 1 lb ground pork
  • 1/4 cup water
  • 3/4 cup minced onion
  • 1/4 cup Heinz ketchup
  • 1 15 oz can tomato sauce
  • 2 eggs
  • 1 tablespoon Lea and Perrin's Worcestershire sauce
  • 3 slices white bread
  • 1 tsp salt (kosher preferred)
  • 2 packages McCormick's meatloaf seasoning blend
  • 1 teaspoons each of Lawry's season salt and Emeril's Essence
  • 3 to 4 dashes Tabasco sauce
  • 2 tablespoons clover honey
Glaze:
  • ketchup
  • brown sugar
  • Worcestershire sauce
  • a little honey
  • few dashes Tabasco sauce

INSTRUCTIONS
Makes about 2 cups of glaze (the consistency of cold syrup).

Process bread in food processor for several seconds, until there are small, even crumbs.

Beat eggs in a large bowl. Mix in all other ingredients. Blend on low speed with electric mixer until completely combined. Make into a loaf.

Place in roaster or cake pan, cover with aluminum foil (shiny side in), and bake at 350°F for about an hour, or until the juice runs clear and is no longer pink inside. Midway through the cooking, check to see if excess juice has accumulated at the bottom of the pan and drain if required.

As soon as meatloaf is nearly done, remove foil, pour all of glaze over meatloaf, and return to oven. Set oven on broil (the highest setting which uses the top burner in the oven). Watch closely to avoid burning, and the broil glaze starts bubbling. Remove from oven. Enjoy !