Classic Homemade Meatloaf with Ketchup Glaze
Sometimes, there’s nothing better than a good homemade meatloaf recipe that brings back childhood memories and delivers pure comfort. This classic meatloaf combines tender ground chuck with perfectly sautéed vegetables and a glossy ketchup glaze that my grandfather would have called “meatloaf icing.” The secret lies in cooking the vegetables first, allowing the onions, carrots, and celery to caramelize and develop deep, rich flavors that elevate this simple dish into something truly special.
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Why This Recipe Works
The key to exceptional meatloaf lies in building layers of flavor. By sautéing the vegetables before mixing them into the meat, we create caramelized flavors that can’t be achieved by adding raw vegetables. The Italian breadcrumbs add texture and seasoning, while the milk keeps the meatloaf tender and moist. Using ground chuck provides the perfect fat content for a juicy yet structured loaf.
Ingredients
For the Meatloaf:
- Ground chuck – Provides optimal fat content for juicy, flavorful meatloaf that holds together well
- Large eggs – Acts as a binder to help hold the meatloaf together during cooking
- Whole milk – Keeps the meatloaf moist and tender throughout the cooking process
- Yellow onion – Adds sweetness and depth when sautéed until caramelized
- Carrots – Provides natural sweetness and subtle texture when diced and sautéed
- Celery – Contributes aromatic flavor and slight crunch to balance the meat
- Italian seasoned breadcrumbs – Adds texture, absorbs moisture, and provides additional seasoning
- Salt – Enhances all flavors and helps bind the mixture together
- Black pepper – Adds subtle heat and complements the other seasonings
- Olive oil – Used for sautéing vegetables to develop caramelized flavors
For the Glaze:
- Ketchup – Creates the classic sweet and tangy topping that caramelizes during baking
Storage & Reheating Instructions
- Refrigerator Storage: Leftover meatloaf can be stored in airtight containers for up to 4 days. Slice before storing for easier reheating.
- Reheating Method: Reheat slices in a 350°F oven for 10-15 minutes or in the microwave for 1-2 minutes per slice. Add a splash of beef broth if the meatloaf seems dry.
- Freezing: Wrap cooled meatloaf tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This classic meatloaf pairs beautifully with traditional sides like creamy mashed potatoes, roasted vegetables, or a simple green salad. For a comfort food experience, serve with buttered green beans and dinner rolls.
Do you love meatloaf? Be sure to check out these meatloaf recipes
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Classic Homemade Meatloaf with Ketchup Glaze
Ingredients
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped white onion
- 2 tablespoons butter
- 1/2 teaspoon salt
- 2 pounds ground chuck
- 2 large eggs beaten
- 1 cup Italian seasoned bread crumbs
- 3/4 cup milk
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup ketchup
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- Prepare the vegetables by chopping the carrots, celery, and white onion into small, uniform pieces (about ¼-inch dice).
- Heat butter in a large skillet over medium heat. Add the chopped vegetables and ½ teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until the onions are translucent and the carrots and celery are soft and lightly caramelized.
- Remove from heat and allow the vegetables to cool for 5 minutes while you prepare the meat mixture.
- In a large mixing bowl, combine the ground chuck and beaten eggs. Add the milk and gently mix until just combined.
- Add the cooled sautéed vegetables and Italian seasoned breadcrumbs to the meat mixture. Sprinkle in the remaining ½ teaspoon salt and black pepper.
- Gently fold all ingredients together until just combined. Be careful not to overmix, as this will result in a dense, tough meatloaf.
- Transfer the mixture to your prepared loaf pan and gently pat it down to form an even loaf shape.
- Bake for 60 minutes until the meatloaf is set and lightly browned on top.
- Remove from oven and carefully spread the ketchup evenly over the top of the meatloaf using a spoon or pastry brush.
- Return to the oven and bake for an additional 15 minutes, allowing the ketchup to caramelize and form a glossy glaze.
- Let rest for 10 minutes before removing from the pan and slicing. This resting period allows the juices to redistribute, making the meatloaf easier to slice cleanly.
Ha Ha Ha, loved the pinesol meatloaf story. That sounds like the kind of stuff that happens to me.
I can’t wait to try your recipe, I know what’s for dinner tomorrow now.
Stephanie is that a induction stove I see ? Love your site
I have an induction burner I have used a few times. I mostly use gas.
If you REALLY want a great meatloaf, substitute your favorite barbeque sauce for the catsup
Great tip on the topping of barbeque sauce.
I just got paid ——————————————————-
Not knowing what pine of mashed potatoes were I typed it in and “Nothing’. Are you going to list the recipe?
I don’t recall saying anything about pine of mashed potatoes, I did mention my Mom’s meatloaf tasted line Pinesol the cleaner.
Look at your reply to Lydia(The Perfect Pantry) a few comments down |
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In the meatloaf ingredients the amount of milk is not listed. However, in the instructions it is.
Thats the same pan I purchased off the internet. No pan preping is required. Just place the meatloaf in the pan and bake. It slips out of the pan like butter. The pan is worth every penny I paid.
It is a great pan isn’t it? I love it.
Thank you for your receipies!
I made your Olive Garden salad dressing, and it is delicious! Thank you.
Thank you. I am glad to hear you enjoyed this recipe.
Meatloaf is still, and forever, the ultimate comfort food!
Lydia, it is definitely a favorite of mine. I love it when it is served with a pine of mashed potatoes.
I usually top mine with crushed tomatoes. That all looks so delicious.
Great suggestion Leela! I never thought about using crushed tomatoes. I will have to give this a try.
What do you like to top your meatloaf with?
Catsup, Brown sugar, a little vinegar.