DELICIOUS MEATLOAF WITH KETCHUP


DELICIOUS MEATLOAF WITH KETCHUP

Few dishes say home-cooked comfort like a perfectly baked meatloaf topped with a sweet-and-tangy ketchup glaze. This classic meatloaf with ketchup is juicy, flavorful, and easy enough for weeknights—yet nostalgic enough for Sunday dinner. If you’re looking for a reliable, crowd-pleasing meatloaf recipe, this is it.

⭐ Why This Meatloaf Works

  • Moist, never dry thanks to milk, eggs, and breadcrumbs

  • Balanced flavor from onion, garlic, and Worcestershire sauce

  • Signature ketchup glaze caramelizes beautifully in the oven

  • Family-friendly and perfect for leftovers or sandwiches

🧾 Ingredients

Meatloaf

  • 1½ lbs (700 g) ground beef (80/20 recommended)

  • 1 cup breadcrumbs or crushed crackers

  • ½ cup milk

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 large eggs

  • 2 tbsp Worcestershire sauce

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp smoked paprika (optional, but recommended)

  • 1 tbsp olive oil or melted butter

Ketchup Glaze

  • ¾ cup ketchup

  • 2 tbsp brown sugar

  • 1 tbsp yellow mustard (optional, for tang)

👩‍🍳 How to Make Delicious Meatloaf with Ketchup

  1. Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line a baking tray with parchment paper.

  2. Soak the breadcrumbs in milk for 1–2 minutes until soft.

  3. Sauté the onion in olive oil over medium heat until translucent (about 3–4 minutes). Add garlic and cook 30 seconds more. Cool slightly.

  4. Mix the meatloaf: In a large bowl, combine ground beef, soaked breadcrumbs, eggs, Worcestershire sauce, sautéed onion and garlic, salt, pepper, and paprika. Mix gently—do not overwork.

  5. Shape and glaze: Place the meat mixture into the loaf pan or shape into a loaf. In a small bowl, mix glaze ingredients and spread half over the top.

  6. Bake uncovered for 45 minutes. Remove from oven, spread remaining glaze on top, and return to oven.

  7. Finish baking for another 15–20 minutes, until internal temperature reaches 160°F (71°C).

  8. Rest before slicing for 10 minutes to keep it juicy.

🔥 Pro Tips for the Best Meatloaf

  • Don’t overmix—this keeps the texture tender

  • Use 80/20 ground beef for optimal juiciness

  • Let it rest before slicing so it holds together

  • Add a splash of beef broth if you want extra moisture

🍽️ Serving Suggestions

Serve this ketchup-glazed meatloaf with:

🥩 Variations You’ll Love

  • Turkey Meatloaf: Substitute ground turkey and add extra olive oil

  • BBQ Meatloaf: Replace ketchup with BBQ sauce

  • Cheesy Meatloaf: Add 1 cup shredded cheddar or mozzarella

  • Low-Carb Meatloaf: Swap breadcrumbs for almond flour

❤️ Final Thoughts

This delicious meatloaf with ketchup is timeless for a reason—it’s comforting, satisfying, and endlessly adaptable. Whether you’re cooking for family, meal prepping, or craving a nostalgic dinner, this recipe delivers every time.

OTHER RECIPES



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!

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Meatloaf With Ketchup that Doesn't Crumble


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

  • 1 kg (2.2 lbs) ground beef (80/20 is ideal)

  • 1 cup breadcrumbs (plain or seasoned)

  • 2 large eggs

  • 1/2 cup milk

  • 1 medium onion, finely diced

  • 2 cloves garlic, minced

  • 2 tbsp Worcestershire sauce

  • 1 tbsp ketchup (mixed into the meat)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp dried oregano or thyme

Ketchup Glaze

Instructions

1. Preheat and Prepare

  • Preheat oven to 180°C (350°F).

  • 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:

  • Eggs

  • Milk

  • Worcestershire sauce

  • Salt, pepper, herbs

  • 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

  • Transfer to your pan or sheet.

  • Press gently to remove air pockets (big gaps cause crumbling).

  • 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

  • Eggs bind protein strands

  • Breadcrumbs + milk act like “glue”

  • Soaked breadcrumbs prevent cracks

  • Gentle mixing keeps the loaf cohesive

  • Cooling time allows juices to redistribute and firm the texture

  • Optional loaf pan gives perfect edges

Extra Tips

  • Add 1/4 cup grated Parmesan for even stronger binding.

  • Mix with fingers, not fists—you get fewer air pockets.

  • If your meat is very lean, add 1–2 tbsp oil for moisture.



OTHER RECIPES


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!

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GRANDPA'S AWESOME MEATLOAF WITH KETCHUP




GRANDPA'S AWESOME MEATLOAF 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

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 RECIPES

INGREDIENTS
 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 !

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