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

A thick slice of moist meatloaf topped with shiny red glaze, sitting on a plate.
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Stop making dry meatloaf. This classic beef meatloaf recipe uses simple techniques to guarantee a moist, tender texture every time, topped with a perfectly balanced sweet and tangy glaze. It is the easy weeknight meatloaf you will save and make repeatedly.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended for moisture)
  • 1 cup milk
  • 1 cup dried breadcrumbs (Panko or regular)
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, finely minced
  • 1/2 cup finely chopped fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 cup Worcestershire sauce
  • 1/2 cup ketchup (for the mix)
  • 1/2 cup ketchup (for the glaze)
  • 1/4 cup packed brown sugar (for the glaze)
  • 2 tablespoons apple cider vinegar (for the glaze)
  • 1 teaspoon Dijon mustard (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5 inch loaf pan.
  2. In a small bowl, combine the milk and breadcrumbs. Let this mixture sit for 5 minutes to allow the breadcrumbs to fully soak up the liquid. This is a key step for a moist meatloaf.
  3. In a large bowl, combine the soaked breadcrumb mixture, ground beef, beaten eggs, minced onion, parsley, salt, pepper, thyme, garlic powder, Worcestershire sauce, and the 1/2 cup of ketchup reserved for the mix.
  4. Gently mix all ingredients with your hands until just combined. Do not overmix, as this can lead to a tough texture.
  5. Transfer the meat mixture to the prepared loaf pan and gently shape it into an even loaf.
  6. Prepare the glaze: In a small bowl, whisk together the 1/2 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
  7. Spread about two-thirds of the glaze evenly over the top of the meatloaf.
  8. Bake for 50 minutes.
  9. Remove the pan from the oven and spread the remaining glaze over the top.
  10. Return the meatloaf to the oven and bake for another 10 to 15 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing and serving. This allows the juices to redistribute, keeping your meatloaf tender.

Notes

  • For an extra flavorful glaze, substitute the apple cider vinegar with balsamic vinegar.
  • If you prefer a crusty exterior, bake the meatloaf on a baking sheet instead of in a loaf pan, shaping it into a free-form loaf.
  • For a different flavor profile, use half ground beef and half ground pork for increased richness.

Nutrition

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