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

A freshly baked, whole meatloaf topped with a thick, shiny red glaze, resting on a light-colored platter.
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Make a moist, tender, and flavorful homemade meatloaf that stays juicy every time. This classic beef meatloaf recipe is simple enough for an easy weeknight dinner but tastes like a family favorite.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended)
  • 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 onion
  • 1/4 cup finely chopped green bell pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 cup Worcestershire sauce
  • 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 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 fully absorb the liquid. This step helps keep your meatloaf moist.
  3. Add the ground beef, beaten egg, chopped onion, chopped green pepper, salt, pepper, parsley, garlic powder, and Worcestershire sauce to the bowl with the soaked breadcrumbs.
  4. Use your hands to gently mix all ingredients until they are just combined. Do not overmix, as this can result in a tough meatloaf.
  5. Transfer the 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 tangy ketchup 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 the meatloaf to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing and serving. This resting period locks in the juices.

Notes

  • For an extra flavorful meatloaf, sauté the onion and bell pepper for 5 minutes before adding them to the mix.
  • If you prefer a slightly sweeter glaze, increase the brown sugar to 1/3 cup.
  • This recipe works well with a mix of ground beef and ground pork for added richness.

Nutrition

Find it online: https://chefsily.com/best-juicy-classic-meatloaf-recipe/