This Classic Meatloaf Recipe with ketchup glaze brings me back to my childhood! The sweet glaze on top of this meatloaf is my favorite part!
We love comforting, easy dinner ideas like this meatloaf! If you love meatloaf like we do, try our popular Brown Gravy Meatloaf recipe with an easy 5 minute gravy! Or for a twist on taco night this Turkey Taco Meatloaf!
Classic Meatloaf Recipe
Meatloaf is big in our house! We even have a Chicken Cordon Bleu meatloaf recipe with layers of ham and Swiss cheese. Not to mention an oldie but goodie, Swedish Meatloaf, which tastes just like a giant Swedish Meatball.
And I’m not promising we’re going to stop there either. I have TONS of meatloaf recipe ideas to go!
Tips For Making The Best Meatloaf Ever!
There’s a few things that I think are key to making the best meatloaf you can get on your dinner table.
The first thing is using what most grocery stores call a “meatloaf mix”. Meatloaf mix is a combination of beef, pork and veal instead of using all beef. This combination of meats makes for a super juicy meatloaf.
Another key to making the best meatloaf is making sure that you don’t over mix the meat. Just mix it enough with your hands (clean hands are the best tools!) to make sure all the ingredients are combined and walk away.
NOW – to cook the onions or not to cook the onions??? COOK THE ONIONS. I see tons of meatloaf recipes that just add uncooked, raw onion to the meatloaf mixture. Don’t do it.
Not only does cooking the onions before adding them to the meatloaf mixture soften the onions but it brings out the sweetness and adds much better flavor. So cook the onions from now on, you won’t go back.
The last tip for making the best meatloaf is to test your meatloaf for seasoning before it goes into the oven!
I mean, how disappointing would it be to get this big meatloaf in the oven, cook it for almost and hour then bite in to a bland, under-seasoned meatloaf.
The best way to do this is to take a piece of the meatloaf and fry it up in a pan before baking your meatloaf. Check it for seasonings, adjust if needed, then proceed.
Ingredients To Make This Classic Meatloaf Recipe:
Meatloaf can be a base recipe for a lot of add ins, or you can make a chicken or turkey meatloaf too! This classic meatloaf recipe starts with a few basics…
- Meatloaf Mix: Meatloaf mix is a combination of pork, beef and veal that you can find in most grocery stores in the butcher department. The flavor you get from the different types of meat mixed together is what gives this meatloaf it’s amazing flavor! Can’t find meatloaf mix? Use a combination of beef and pork, or all ground beef will work too.
- Onions: Lots of onions, people. Don’t skimp on this ingredient, onions give meat and amazing flavor but the also help to keep the meatloaf juicy. Just make sure to cook them down so that there’s no crunchy, raw onions in your meatloaf.
- Eggs: Eggs are going to help to bind the meatloaf together.
- Panko Bread Crumbs: I like the texture that Panko bread crumbs give to this recipe, and they help to lighten up the meatloaf so it’s not too dense.
- Ketchup: There’s a classic ketchup glaze that goes on top of this meatloaf while it’s cooking and those edges where the glaze are is literally the best part. The glaze also helps to keep the meatloaf moist and not dry out.
- Seasonings & Condiments: You’ll need a few additional seasoning and condiments to make this meatloaf, most of which you probably have on hand!
How To Make Meatloaf With Ketchup Glaze:
- Start by cooking down the onions, as we’ve mentioned before this is a crucial step for flavor! Stir in tomato paste and let the onions cool.
- Now get a large bowl and add the meatloaf mix, seasonings, Worcestershire sauce, eggs, bread crumbs, mustard and then the cooled onions. Mix gently to just combine the ingredients.
- Form the mixture into a “loaf” shape on a baking sheet.
- Mix the ingredients together for the glaze and pour half over the top of the meatloaf, saving half for later.
- Bake the meatloaf for 35 minutes, then remove from the oven and pour on the rest of the glaze. Bake for another 20-25 minutes until the meatloaf in cooked through in the center. If the glaze is getting too dark you can loosely cover the meatloaf with foil.
Can You Freeze Meatloaf?
Meatloaf is a one of the best dinner recipe that I can think of for making ahead of time. There’s a few different ways to make meatloaf ahead and have an easy dinner waiting for you!
- You can make the meatloaf ahead, put in in your refrigerator and bake it off before dinner
- Make the meatloaf and cook, then reheat in the microwave right before dinner
- Make the meatloaf, bake, let cool then slice and freeze for easy reheating
- Make the meatloaf, wrap and freeze before baking, then take out a day before you need it. Let the meatloaf thaw in the refrigerator then bake per the directions.
What Can I Serve With Meatloaf?
There’s so many side dishes that go perfectly with meatloaf, but we’ll list a few of our favorites for you!
- Creamy Mashed Potatoes
- Homemade Shoestring French Fries
- Cheesy Scalloped Potatoes
- Grandma’s Stuffed Artichokes
- Spicy Mushroom Rice
- Perfect Spanish Rice
- Sheet Pan Loaded Brussels Sprouts or easy Roasted Brussels Sprouts
- Parmesan Roasted Cauliflower
Looking For More Meatloaf Recipes?
- Italian Meatloaf
- Ritz Cracker Meatloaf
- Tasty AF Turkey Meatloaf
- Chicken Cordon Blue Meatloaf
- Meatloaf Sandwich
Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
You'll also sign up to get new recipes in your inbox.
Classic Meatloaf Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeThis Classic Meatloaf Recipe is sure to become a favorite family recipe. This tender meatloaf with a simple, sweet glaze on top brings me back to my childhood!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 1/2 cups diced onion
- 1/4 cup tomato paste
- 2 1/2 teaspoons kosher salt, to taste
- Fresh ground black pepper, to taste
- 2 1/2 pounds meatloaf mix or ground beef
- 2 tablespoons Worcestershire sauce
- 2 tablespoons spicy brown mustard
- 1 cup Panko breadcrumbs
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoons dried basil
- For the Glaze:
- 1 cup ketchup
- 2 tablespoons sweet chili sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 400 degrees.
- Add the butter and oil to a skillet. Once the butter is melted, add the onions and cook 7-8 minutes until softened.
- Add the tomato paste to the onions and stir to combine. Remove from the heat and let cool slightly.
- Add the meatloaf mix to a large bowl along with the salt, pepper, Worcestershire sauce, mustard, breadcrumbs, eggs, parsley, garlic powder, basil and the cooled, cooked onions.
- Mix together until all the ingredients are incorporated but do not over mix, as this will make for a tough meatloaf.
- Line a baking sheet with foil or parchment paper, or spray a baking sheet with cooking spray. If using foil, make sure you spray that with cooking spray as well before you add the meatloaf.
- Add the meatloaf mixture to the baking sheet, forming into a loaf shape approximately 10″ long by 5″ wide.
- Stir the ingredients together for the glaze in a small bowl. Pour half of the glaze over the meatloaf and save half for later.
- Place the meatloaf in the oven for 35 minutes, remove from the oven to pour on more glaze, then return to the oven and bake another 20-25 minutes.
- Category: Dinner
- Method: Oven
- Cuisine: American
I think the recipe is great except the spices and onions are very inclusive and for a pound of beef , need to be to taste . Also I use a small amount of fresh tomato 8oz instead of butter. Panko is good , However if you want Progresso Italian bread crumbs are a good alternative as well as a small splash of white wine/or red .
I made for Sunday Dinner For 1 . Used 11/2 of beef, pork, veal. Was not sure so used 2 eggs. Also used ketchup; did not have paste or chille sauce. No Panko so used Italian breadcrumbs. Must say very good w mashed potatoes & green beans. Will make the sauce for extra next time. Do like always cooking my onions, celery or peppers. Before adding into mixtures
This was amazing! I did have to eliminate the brown sugar and sweet chili sauce because my husband has ro watch his sugar intake. Even with those modifications, it was so moist and flavorful (I used beef, pork and veal mix). Thank you for the recipe!
This was amazing! I added an extra 1./2 c of onions and used dried parsley since I had it on hand. It was so moist and flavorful. The sauce is delicious!!! My husband and I both think its the best meatloaf we’ve ever had. My picky 12 yr old asked her seconds (huge accolades). She said I should stuff it with the sauce so that every piece has some. This will be a regular meal in our house. Thank you so much for posting it!
We’re so glad you liked it! Thanks so much for letting us know :)
This meatloaf is delicious! It is my stand-by recipe. I have prepared it at least two times before. It reminds me of the old-fashioned meatloaf my Dear Mom used to make. Her version was a bit different, but, she always added cooked onions, as well as celery or green bell pepper. Thank you for sharing.
I copied your recipe out and then must have made a few adjustments, since when I checked back, I find my copy of your recipe saying to add 1/3 c dry red wine to the half of the glaze left after pouring the first half over. Was this a comment somewhere?
I also have variations of dried vs fresh herbs; I suspect that was a factor of what was available in the house the day I made this last.
There’s no red wine in our version, although that might be good!
Definitely the best meatloaf I’ve ever made! Thank you for the wonderful recipe! My significant other raved about it and said it was perfect. I scaled it back as I had only thawed out a lb of meat. The only substitution I made was Himalayan pink salt instead of Kosher. I had a lot of glaze. Better too much than too little! The glaze was outstanding! The only thing I didn’t care for was the gravy I made for pur mashed potatoes. I think the pork drippings lent a taste to the gravy that just didn’t taste good yo me. This recipe is for sure a keeper! I will definitely be trying more of your recipes!!
Delicious. I cut salt back to 1 teaspoon but will try 1.5 teaspoons next time. This was moist and delicious. It is going to be my go to meatloaf recipe. Thanks!
This was excellent, I was going to make a pan gravy thinking it’s going to be dry, it was so moist, I used 2 large forks to mix all ingredients, careful not to over mix , didn’t have the basil so I left it out & I used hienz chili sause ….what sweet chili sause do you use ? this is a keeper
We use Heinz too!
Can you use ground Turkey as a substitute? I made it with meatloaf mix, but would like to try Turkey next. Has anyone tried this. Original was a big hit!
Turkey will work! It might be on the dryer side but if you use a 93% lean ground turkey that would be better than a leaner ground turkey breast.
This was soooo good!!! Better than my grandma’s version. LOL I’m having a crowd over later this month and so I want to double the recipe. How much longer would I need to have this in the oven? I’m also assuming it would be at the same temp.
We’re so glad you liked it! When we double meatloaf recipes, we have found that the best way to do it is to make 2 separate meatloaves instead of one super large one. So you can double all the ingredients and then split it in half to make the 2 loaves. Then bake at the same temperature.
If you can’t find the meatloaf mix, what are the proportions of the beef, pork, and veal that I need to use for the meatloaf?
Most grocery stores do have it, but if you can’t find it you can 1 pound ground beef, 3/4 veal and 3/4 pork.