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The Best Ultra-Juicy Classic Beef Meatloaf with Tangy Ketchup Glaze

Close-up of a juicy meatloaf, sliced and covered in a thick, glossy red glaze.
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Stop settling for dry meatloaf! This classic beef meatloaf recipe delivers a tender, moist texture and a perfectly balanced, tangy ketchup glaze. It is easy enough for a weeknight dinner but special enough for a family favorite.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended for moisture)
  • 1 cup milk
  • 1 cup dried breadcrumbs (or Stove Top Stuffing for a hack)
  • 2 large eggs, lightly beaten
  • 1 small onion, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup Worcestershire sauce
  • 1/2 cup ketchup (for the mix)
  • 1/2 cup ketchup (for the glaze)
  • 1/4 cup packed brown sugar (for the glaze)
  • 1 tablespoon apple cider vinegar (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line a baking sheet with parchment paper if forming a free-standing loaf.
  2. In a large bowl, combine the milk and breadcrumbs. Let this mixture sit for 5 minutes to allow the breadcrumbs to soak up the liquid; this is key for a moist meatloaf.
  3. Add the ground beef, beaten eggs, minced onion, parsley, salt, pepper, garlic powder, Worcestershire sauce, and the 1/2 cup of ketchup into the bowl with the soaked breadcrumbs.
  4. Gently mix all ingredients together using your hands until just combined. Do not overmix, as this can make the meat tough.
  5. Transfer the mixture to your prepared loaf pan or shape it into a loaf on the baking sheet.
  6. Prepare the glaze: In a small bowl, whisk together the remaining 1/2 cup ketchup, brown sugar, and apple cider vinegar until smooth.
  7. Spread about two-thirds of the glaze evenly over the top of the meatloaf.
  8. Bake for 50 minutes.
  9. Remove the meatloaf from the oven and spread the remaining glaze over the top.
  10. Return to the oven and bake for another 10 to 15 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Let the meatloaf rest in the pan for 10 minutes before slicing and serving. This helps keep the juices inside.

Notes

  • For an extra juicy meatloaf, use a mix of ground beef and ground pork (1 lb of each).
  • If you prefer a free-standing loaf, place it on a rimmed baking sheet and form a slight well in the center to catch drippings.
  • This recipe works well as a holiday meatloaf alternative to turkey or ham.

Nutrition

Find it online: https://cookerycourier.com/best-juicy-classic-meatloaf-recipe/