Moist Meatloaf with Sweet Ketchup Glaze
A comforting classic, this moist meatloaf with a sweet ketchup glaze is easy to make and perfect for any gathering.
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil Can be substituted with canola oil.
- 1 medium Yellow Onion Shallots can be used as a substitute.
- 2 pounds Ground Beef (80/20) Ground turkey can be used as a lean alternative.
- 1 cup Bread Crumbs Panko works well for a lighter texture.
- 2 large Eggs Omit for a vegetarian version.
- 1 cup Whole Milk Beef broth or non-dairy milk can be used.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Black Pepper White pepper can be used as a milder alternative.
- 1 teaspoon Onion Powder Fresh onions can replace it.
- 1 teaspoon Garlic Powder Fresh garlic can be used.
- 1 tablespoon Italian Seasoning Mix dried basil and oregano as a substitute.
Glaze Ingredients
- 1 cup Ketchup BBQ sauce can be used for a smoky twist.
- 1 tablespoon Worcestershire Sauce Soy sauce is a viable alternative.
- 2 tablespoons Brown Sugar Honey or maple syrup can be used.
- 2 tablespoons Fresh Parsley (chopped) Can be omitted if unavailable.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- In a large bowl, combine the ground beef, cooked onion, bread crumbs, eggs, whole milk, salt, black pepper, onion powder, garlic powder, and Italian seasoning. Mix until well combined, but do not overmix.
- Form the mixture into a loaf shape and place it in a baking dish.
Gluing the Meatloaf
- In a separate bowl, mix together the ketchup, Worcestershire sauce, brown sugar, and chopped parsley. Spread this mixture evenly over the meatloaf.
Baking
- Bake the meatloaf in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for about 10 minutes before slicing.
Notes
Serve sliced and topped with extra ketchup glaze if desired. Pairs well with mashed potatoes, steamed vegetables, or a simple salad. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.