Homestyle Meatloaf with Sweet-Tangy Ketchup Glaze

Why You’ll Love This Recipe

• Classic, homestyle flavor with a tender, juicy interior and a sticky, sweet-tangy ketchup glaze.
• Free-formed loaf bakes evenly and glazes beautifully—no soggy bottom.
• Weeknight-friendly steps with make-ahead and freezer options.
• Comes with crisp-tender skillet green beans for a complete plate.

Grocery List

• Produce: Yellow onion, garlic, green beans, lemon, fresh parsley (optional)
• Dairy: Whole milk, eggs, butter
• Pantry: Ground beef, plain dry breadcrumbs, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, dried thyme, smoked paprika, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Meatloaf

• 2 lb (900 g) ground beef, 80/20
• 1 cup (90 g) plain dry breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 medium yellow onion, grated on large holes (about 1 cup with juices)
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1/4 cup (60 ml) ketchup
• 2 tsp kosher salt (use 1 1/2 tsp if salt-sensitive)
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme

Sweet-Tangy Ketchup Glaze

• 1/2 cup (120 ml) ketchup
• 2 tbsp packed brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/4 tsp smoked paprika
• Pinch kosher salt

Skillet Green Beans

• 12 oz (340 g) green beans, trimmed
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 garlic cloves, thinly sliced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice (plus zest if you like)
• Pinch red pepper flakes (optional)

Optional Garnish

• Chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 350°F (175°C). Line a rimmed sheet pan with foil for easy cleanup and cover with a piece of parchment to prevent sticking. This open-pan method lets the glaze caramelize all over and avoids a soggy bottom.

Step 2: Make the glaze

In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire, smoked paprika, and a pinch of salt until smooth. Set aside; it will be brushed on in two passes for that shiny, sticky finish.

Step 3: Build a flavorful panade

In a large bowl, stir the breadcrumbs and milk to form a thick paste. Add the grated onion and all its juices, eggs, Worcestershire, ketchup, kosher salt, black pepper, garlic powder, and dried thyme. Whisk or stir until evenly combined. This mixture seasons the loaf and keeps it tender.

Step 4: Mix in the beef gently

Add the ground beef to the bowl and use a light hand to fold it into the panade just until combined—overmixing can make meatloaf dense. If the mixture seems loose, let it rest 5 minutes so the breadcrumbs fully hydrate.

Step 5: Shape, bake, and glaze

Transfer the mixture to the prepared sheet pan and shape into a 9 × 5 inch loaf about 2 inches tall, smoothing the sides. Make a shallow lengthwise trough on top to catch glaze. Bake for 35 minutes, then brush on half of the glaze. Return to the oven and bake 15–20 minutes more, until an instant-read thermometer in the center registers 160°F (71°C). Brush on the remaining glaze and, if desired, broil for 2–3 minutes to lightly caramelize. Watch closely.

Step 6: Sauté the green beans

While the meatloaf finishes, heat the olive oil and butter in a large skillet over medium-high heat. Add the green beans and cook, tossing occasionally, until bright green with light blistering, 6–8 minutes. Season with salt and pepper. Add the sliced garlic for the last 60 seconds so it softens without burning. Off heat, splash in the lemon juice and a pinch of red pepper flakes if using; toss to coat.

Step 7: Rest, slice thick, and serve

Let the meatloaf rest on the pan for 10 minutes to reabsorb juices. Slice into 3/4-inch thick slices with a sharp knife. Plate with the green beans and any pan juices, and garnish with chopped parsley if you like. Serve warm.

Pro Tips

• Grate the onion on large holes and include the juices for maximum moisture and flavor.
• Indent the top of the loaf slightly; it prevents doming and helps the glaze pool instead of sliding off.
• Use an instant-read thermometer—160°F (71°C) in the center is the sweet spot for juicy, safe meatloaf.
• Broiling at the end sets the glaze and adds light caramel notes. Do not walk away.
• For neater slices, rest 10–15 minutes and wipe the knife between cuts.

Variations

• Turkey Meatloaf: Swap beef for 93% lean ground turkey; add 1 tbsp olive oil to the mix to keep it moist. Bake to 165°F (74°C).
• Cheddar-Stuffed: Press half the mixture into a loaf shape, sprinkle 1 cup shredded sharp cheddar down the center, top with the rest, seal, and glaze.
• BBQ Glaze: Replace ketchup in the glaze with your favorite BBQ sauce and skip the brown sugar.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices covered at 300°F (150°C) for 12–15 minutes or microwave gently. Freeze whole (baked and cooled) or sliced, tightly wrapped, for up to 3 months; thaw overnight in the fridge. To make ahead raw: shape the loaf, cover tightly, and refrigerate up to 24 hours or freeze up to 2 months. If baking from chilled, add 5–10 minutes; from frozen, thaw first for best texture.

Nutrition (per serving)

Approximate: 585 calories; 29 g protein; 36 g fat; 28 g carbohydrates; 3 g fiber; 9 g sugar; 770 mg sodium.