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

Close-up of a juicy meatloaf loaf topped with a thick, glossy red glaze, with one slice partially cut.
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You will make the most tender, moist, and flavorful classic beef meatloaf with this simple recipe. The tangy ketchup glaze locks in moisture for a truly perfect, easy weeknight dinner.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended for moisture)
  • 1 cup milk
  • 1 cup dried breadcrumbs (or 2 slices white bread, crusts removed, soaked in milk)
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup Worcestershire sauce
  • 1/4 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 9×5 inch loaf pan or prepare a baking sheet.
  2. In a large bowl, combine the milk and breadcrumbs. Let this mixture sit for 5 minutes to allow the breadcrumbs to fully absorb the liquid. This step is key for a moist meatloaf.
  3. Add the ground beef, beaten egg, onion, celery, garlic, salt, pepper, thyme, Worcestershire sauce, and the 1/4 cup of ketchup to the breadcrumb mixture.
  4. Gently mix all ingredients together using your hands until just combined. Do not overmix, as this can make your meatloaf tough.
  5. Shape the mixture into a loaf shape and place it in your prepared loaf pan or on the baking sheet.
  6. In a small bowl, whisk together the 1/2 cup ketchup, brown sugar, and apple cider vinegar to create the glaze.
  7. Spread half of the glaze evenly over the top of the meatloaf.
  8. Bake for 45 minutes. Remove the meatloaf from the oven and spread the remaining glaze over the top.
  9. Return to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Let the meatloaf rest on a cutting board for 10 minutes before slicing and serving. This helps keep the juices inside.

Notes

  • For extra moisture, you can substitute half the milk with beef broth.
  • If you prefer a crusty exterior, bake the meatloaf directly on a baking sheet instead of in a loaf pan.
  • This recipe makes a great holiday meatloaf alternative when you want something simpler than turkey.

Nutrition

Find it online: https://whiskdaily.com/best-ultra-juicy-classic-beef-meatloaf/