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

Close-up of a sliced, juicy meatloaf topped with a thick, glossy red glaze.
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You need a meatloaf recipe that stays moist and flavorful every time. This classic beef meatloaf uses simple techniques to guarantee a tender, juicy result topped with a tangy ketchup glaze. It is the perfect easy weeknight dinner.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line a baking sheet with parchment paper if you prefer shaping it free-form.
  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 step is key for a moist meatloaf.
  3. Add the ground beef, beaten egg, chopped onion, parsley, Worcestershire sauce, salt, and pepper to the bowl with the soaked breadcrumbs.
  4. Gently mix all ingredients together using your hands until they are just combined. Do not overmix, as this can make the meatloaf tough.
  5. Transfer the meat mixture to your prepared loaf pan or shape it into a loaf on the baking sheet.
  6. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to create the glaze.
  7. Spread about two-thirds of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze for later.
  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 flavorful meatloaf, sauté the onions before adding them to the mixture.
  • If you want a richer glaze flavor, substitute the apple cider vinegar with balsamic vinegar.
  • This recipe works well with a mix of ground beef and ground pork for added tenderness.

Nutrition

Find it online: https://cookerykings.com/juicy-meatloaf-recipe-classic-beef-meatloaf/