WITH KETCHUP

Grandpa’s Awesome Meatloaf with Ketchup

A classic, old-fashioned, tender meatloaf covered in a sweet, tangy ketchup glaze.

Grandpa’s meatloaf wasn’t fancy, but it was deeply comforting, incredibly tender, and packed with flavor. The secret was always in the mix: simple ingredients treated with care, baked slowly so the edges become golden while the inside stays moist. And of course—the ketchup glaze, thick and sticky, baked until glossy and slightly caramelized on top. This version captures that traditional, homestyle taste that families pass down from generation to generation.

Ingredients

For the Meatloaf

1 kg (2.2 lbs) ground beef (preferably 80/20 for moisture)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
2 large eggs
1/2 cup milk
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
1 tablespoon ketchup (mixed into the meat)

For the Ketchup Glaze

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar or lemon juice
Optional: pinch of smoked paprika for depth

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 180°C (350°F).
Line a baking sheet with parchment or lightly grease a loaf pan.
Grandpa always preferred shaping it by hand on a tray for crispier edges.

2. Sauté the Aromatics (Optional but Recommended)

To make the meatloaf softer and sweeter:

Sauté the chopped onion in a small amount of oil until soft and translucent.
Add the garlic for the last minute.
Let cool slightly before adding to the meat mixture.
This step adds depth and removes the raw bite of onion.

3. Mix the Meatloaf

In a large bowl, combine:

Ground beef
Cooked onion & garlic
Breadcrumbs
Eggs
Milk
Worcestershire sauce
Salt, pepper, herbs
A spoonful of ketchup

Mix gently with your hands—don’t overmix, or your meatloaf becomes dense.
Stop as soon as everything is just combined.

4. Shape and Place

Transfer the mixture to your prepared pan.
Shape it into a smooth loaf with slightly rounded top edges so the glaze runs nicely.

If using a pan, leave a bit of space around the sides for the juices to bubble.

5. Prepare the Ketchup Glaze

In a small bowl, combine:

Ketchup
Brown sugar
Vinegar

Stir until smooth. This should be thick, glossy, and slightly tangy.

6. Glaze the Meatloaf

Spread half of the glaze over the top before baking.
Save the remaining half for later to create a shiny, caramelized final coat.

7. Bake

Bake for 55–65 minutes, or until:

The internal temperature reaches 70°C (160°F)
The edges are slightly crisp
The juices run clear

Halfway through baking, brush the remaining glaze over the top for maximum flavor.

8. Rest and Serve

Once out of the oven, allow the meatloaf to rest for 10 minutes.
This helps it firm up and slice cleanly without falling apart.

Cut into thick slices and serve warm.

What to Serve with Grandpa’s Meatloaf

And of course—extra ketchup on the side for dipping, just the way Grandpa liked it.

Tips to Make It Amazing Every Time

Don’t overmix the meat; it stays tender this way.
Use 80/20 beef—lean meat becomes dry.
Breadcrumbs + milk create that soft, classic texture.
Bake on a sheet pan if you love crusty edges.
Add a little mustard or paprika to the glaze for a deeper flavor.

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OTHER 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 !

VIDEO:

How To Make Meatloaf With Ketchup