Meatloaf With Ketchup that Doesn't Crumble
Meatloaf With Ketchup that Doesn’t Crumble
Moist • Firm • Easy to Slice • Holds Together Every Time
A meatloaf that falls apart is usually missing one of the three essentials:
binders (eggs), moisture (milk), and structure (breadcrumbs).
This recipe uses all three in the correct ratio, plus gentle mixing and proper resting time, so you get perfect slices that never crumble.
Ingredients
Meatloaf
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1 kg (2.2 lbs) ground beef (80/20 is ideal)
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1 cup breadcrumbs (plain or seasoned)
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2 large eggs
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1/2 cup milk
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1 medium onion, finely diced
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2 cloves garlic, minced
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2 tbsp Worcestershire sauce
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1 tbsp ketchup (mixed into the meat)
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1 tsp salt
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1/2 tsp black pepper
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1 tsp dried oregano or thyme
Ketchup Glaze
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1/2 cup ketchup
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2 tbsp brown sugar
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1 tbsp apple cider vinegar
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Optional: 1/2 tsp mustard
Instructions
1. Preheat and Prepare
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Preheat oven to 180°C (350°F).
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Line a baking sheet with parchment or lightly grease a loaf pan.
Using a loaf pan helps it hold shape even better.
2. Sauté Aromatics (Keeps the Meatloaf from Breaking Apart)
Cook the onions in a little oil until soft—about 5 minutes.
Add garlic and cook 1 minute more.
Let cool.
Soft onions bind better into the meat and prevent gaps.
3. Build the Binder (The Most Important Step)
In a bowl, whisk together:
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Eggs
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Milk
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Worcestershire sauce
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Salt, pepper, herbs
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1 tbsp ketchup
Add the breadcrumbs and let them soak for 2 minutes.
This creates a sticky, paste-like binder that holds the loaf together.
4. Mix the Meat (But Gently!)
Add the ground beef and cooked onions to the bowl.
Use your hands and mix lightly, just until combined.
Do not overmix — that makes the loaf tough and causes cracking.
5. Shape the Meatloaf
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Transfer to your pan or sheet.
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Press gently to remove air pockets (big gaps cause crumbling).
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Smooth the top and shape with slightly rounded edges.
6. Add the Ketchup Glaze
Mix the glaze ingredients and spread half on top.
The rest goes on during baking.
7. Bake Without Crumbling
Bake for 55–65 minutes or until the internal temperature reaches 70°C (160°F).
Brush on the rest of the glaze in the last 15 minutes.
8. MOST IMPORTANT: Rest Before Slicing
Let the meatloaf rest 10–12 minutes.
This step firms the structure so it slices perfectly and never crumbles.
Why This Meatloaf Doesn’t Fall Apart
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Eggs bind protein strands
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Breadcrumbs + milk act like “glue”
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Soaked breadcrumbs prevent cracks
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Gentle mixing keeps the loaf cohesive
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Cooling time allows juices to redistribute and firm the texture
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Optional loaf pan gives perfect edges
Extra Tips
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Add 1/4 cup grated Parmesan for even stronger binding.
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Mix with fingers, not fists—you get fewer air pockets.
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If your meat is very lean, add 1–2 tbsp oil for moisture.
* 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!
