Classic Homemade Meatloaf with Ketchup Glaze
Tender, flavorful meatloaf made with sautéed vegetables and ground chuck, topped with a classic ketchup glaze. Perfect comfort food!
Servings 10
Calories 342kcal
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 9x5-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.
Video
Recipe Tips
Chef's Notes
The key to this recipe's success is properly sautéing the vegetables until they're soft and caramelized. This extra step develops deeper flavors that can't be achieved with raw vegetables. When mixing the meatloaf, use a light hand to avoid compacting the meat, which would result in a dense texture. For best results, use an instant-read thermometer to ensure the internal temperature reaches 160°F (71°C) before adding the ketchup glaze.Nutrition
Calories: 342kcal | Carbohydrates: 13g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 613mg | Potassium: 393mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1330IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2.6mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!