Classic Homestyle Meatloaf with Tangy Ketchup Glaze
By Sophia Reed
Prep
10 min
Cook
50 min
Total
60 min
Servings
4
Level
Easy
Dinner takes about 60 minutes, with 10 minutes of prep before the loaf goes into the oven. This Classic Homestyle Meatloaf uses lean ground beef or a beef-and-pork blend, then finishes with a tangy ketchup and vinegar glaze. Baking it on a lined sheet pan gives the outside crisp, caramelized edges.
Finely chopped onion, bread crumbs, milk, and eggs make the beef mixture moist and help it hold together for clean slices. Garlic powder, onion powder, and tomato paste season the loaf without adding a long ingredient list. Ketchup and white vinegar stay out of the meat mixture, creating a simple glaze that is added only for the final 10 minutes of baking.
The loaf should be gently formed rather than packed tightly, so it stays tender instead of dense. Small onion pieces matter: large chunks can interrupt the binding and make slices break apart. Leave the glaze until the end, since applying it from the start can cause it to burn before the meatloaf finishes baking.
Let the meatloaf rest for 10 minutes before slicing so its juices settle back into the loaf. Serve it with creamy mashed potatoes and roasted green beans, as suggested for the classic version. Leftover slices also work in toasted meatloaf sandwiches.
Why you'll love this recipe
- Gets dinner moving with just 10 minutes of prep because the meat mixture is combined in one bowl before baking on a lined sheet pan.
- Uses familiar grocery-store staples such as ground beef, bread crumbs, milk, eggs, ketchup, and onion, so there is no specialty shopping for a weeknight meal.
- Cuts cleanup by shaping the loaf directly on foil-lined baking sheet, which also exposes the sides for crisp, caramelized edges rather than trapping moisture.
- Prevents a burnt topping because the ketchup and vinegar glaze goes on after 40 minutes, then bakes only during the final 10 minutes.
- Makes cleaner slices with bread crumbs and eggs providing structure, while a 10-minute rest gives the juices time to settle before serving.
- Offers a flexible meat choice because the recipe allows lean ground beef or a beef-and-pork blend without changing the listed preparation or baking schedule.
Ingredients
- •1.5 lbs lean ground beef (or beef/pork blend)
- •1 cup onion (finely chopped)
- •0.75 cup bread crumbs
- •0.33 cup milk
- •2 eggs
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon tomato paste
- •0.75 cup ketchup
- •1 tablespoon white vinegar
Instructions
- 1
Preheat the oven to 350°F and line a baking sheet with foil.
- 2
Combine the ground beef, onion, bread crumbs, milk, eggs, garlic powder, onion powder, and tomato paste in a large bowl without overmixing.
- 3
Form the mixture into a loaf on the prepared baking sheet.
- 4
Bake uncovered for 40 minutes without the glaze.
- 5
Add the ketchup and white vinegar glaze, then bake for another 10 minutes.
- 6
Let the meatloaf rest for 10 minutes before slicing.
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