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Ground Meat Baked in a Loaf Pan and Topped With Sweet-Tangy Ketchup

There is something wonderfully comforting about a classic meatloaf: simple ingredients, a savory aroma filling the kitchen, and that glossy layer of sweet-tangy ketchup caramelizing on top. It is the kind of meal that feels familiar without being boring, and it is especially satisfying when served fresh from the oven alongside mashed potatoes and vegetables.

This version uses everyday ingredients and a straightforward loaf-pan method. The ground meat stays tender thanks to finely chopped onion, a little milk, and breadcrumbs, while Worcestershire sauce and seasonings give the loaf a deeper savory flavor. The finishing glaze combines ketchup with brown sugar and a touch of vinegar for that unmistakable balance of sweet, tangy, and savory.

Ingredients

For the Meatloaf

2 pounds ground beef, preferably 80–85% lean
1 small yellow onion, finely diced
2 large eggs
¾ cup breadcrumbs
½ cup milk
2 tablespoons Worcestershire sauce
2 cloves garlic, finely minced
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley
½ teaspoon smoked paprika
½ teaspoon dried thyme

For the Sweet-Tangy Ketchup Glaze

½ cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard

Step-by-Step Method

1. Prepare the Oven and Loaf Pan

Preheat the oven to 375°F (190°C).

Lightly grease a standard loaf pan with cooking spray or a thin layer of oil. You can also line the pan with parchment paper, leaving some overhang on the sides. This makes lifting the cooked meatloaf out of the pan much easier.

2. Soften the Onion

For a meatloaf with a tender texture, the onion should be finely chopped. If you prefer an especially soft texture, place the diced onion in a skillet with a small drizzle of oil and cook over medium heat for about 4–5 minutes.

Add the minced garlic during the final minute. Let the mixture cool slightly before adding it to the meat.

This quick step isn’t absolutely necessary, but it gives the finished meatloaf a sweeter, more mellow onion flavor.