moist and savory meatloaf

By Isabella Storyclaire

last updated November 20, 2024

Contributions sourced from

Unbelievably Juicy Meatloaf with Brown Sugar Tomato Glaze

Unbelievably tender, juicy meatloaf made with organic beef. This recipe features Italian seasoned ground beef with a sweet and tangy (no ketchup) glaze. This supper centerpiece needs little more than basic mashed potatoes or a side of sauted green beans.

What is it with meatloaf that makes it so controversial?

Maybe its that its trickier than it seems. Depending on the exact preparation, it can either be tough and lackluster or incredibly juice-filled and brilliant.

Whatever your tales of meatloaves past, were going to cover all our bases today because a moist meatloaf is actually dang good eating!

Say goodbye to dry meatloaf.

Let me let you in on a little secret: Ground beef cooked with finely chopped onion, tiny breadcrumbs, and eggs produces an irresistibly tender and juicy-as-all-get-out meatloaf. Since meatloaf is super savory, you want the glaze to be boldly sweet and tangy for contrast. Timing the glaze is how you target that sticky-wet consistency that helps it cling to the meatloaf when you slice it.

My take on meatloaf is that it isnt just a hungry-mans supper. If you slop it on a plate, a toddler wont discriminate but it can be plated romantically for an anniversary dinner. What do you think?

PERKS OF MAKING MEATLOAF FROM SCRATCH

One Pot. Everything cooks in one meatloaf pan for fewer dishes to wash and more time to spend with your loved ones.
Nostalgia with ease. Dinner for days will be waiting after mixing in a bowl, dumping in the meatloaf pan and baking.
A classic sticky glaze with a kick: Plain ketchup is for cafeterias. This meatloaf glaze boasts richer flavors (brown sugar, tomato paste, vinegar) and a touch of heat from smoked paprika
Juicy and tender: Ill walk you through how to mix lightly, repurpose pan juices, and rest your meatloaf for successful succulent meatloaf.
Temperature guidelines: If you know what temperature to target, theres no risk of your meatloaf getting over- or under-cooked (plus, you can adapt to your meatloaf pan).

Favorite Thermometers

I highly recommend a good instant read thermometer. This thermopen is really beloved for its accuracy, and I love it!

Meatloaf Ingredient Tips and Substitutions

Ground beef: avoid super lean meats which tend to dry out. Stick with 85% lean or 90% lean ground beef. Ground pork will work but produces a less savory meatloaf.
onion: preferably a yellow or white onion. Must chop finely so onion cooks through and meatloaf holds its shape. Note: 1/2 cup diced onion = 1 medium onion (may use 1/2 of a large onion)
eggs: 2 large eggs is equivalent to 1/2 cup liquid and ensures a tender loaf that holds its shape
garlic cloves: 3 cloves = roughly 3 teaspoons minced garlic
tomato paste: replaces ketchup in this recipe; gochujang chili sauce is a spicy, sweet swap
fresh parsley: flat leaf or curly (must be minced), carrot tops are a good substitute
breadcrumbs: ideal for a tender meatloaf. Panko, finely ground pulverized day-old bread, or finely ground Ritz crackers all work.
milk: preferably any dairy milk
salt: you cant have a tasty meatloaf without salt! Sea salt or Kosher salt are best for cooking.
Italian seasoningor a blend of dried oregano, thyme, and basil
black pepper: freshly ground peppercorns provide spice and flavor
smoked paprika: provides a smoky flavor thats a tad spicy

Meatloaf Glaze Ingredients

Perfectly balanced sweet and tangy flavors made with wholesome ingredients. Baking caramelizes all the flavors during the last 15 minutes of cooking.

tomato paste
vinegar: an acidic ingredient contrasts the savory beef and makes the flavors dynamic. Umeboshi vinegar is a Japanese plum vinegar with a sweet, sour, salty profile. Its my favorite vinegar but if you cant find it, just use red wine vinegar or any vinegar you have on hand.
brown sugar(light or dark): coconut sugar or palm sugar may be substituted 1:1
garlic powder: a very finely minced garlic clove works, too
smoked paprika: adds just a bit of heat and smoky flavor (omit if you like)
salt: ensures a flavorful glaze

MEATLOAF PRO TIPS

As you become familiar with making meatloaf from scratch, you wont even need a recipe. Here are a few best practices to keep in mind.

Use a light hand. Over-mixing will result in a tough/dense meatloaf. Stir just to combine and press gently into the pan.
Line your loaf pan. Parchment paper overhanging the edges makes it possible to remove the loaf (simply lift up) and set on a cutting board for easy slicing.
Reserve juices. You can use the juices in the pan to maximize juiciness just before serving. Simply drizzle over the meatloaf, veggies, or mashed potatoes!
Let it rest. Hot meatloaf should cool for at least 10 minutes before cutting into it to allow those surface juices to get reabsorbed into the center of the meatloaf.
Time that glaze. You want to partially cook the meatloaf, then glaze. That way, the glaze caramelizes and thickens just so.

About the Recipe (VISUALIZE THE STEPS)

Serves: 8 (at 1 slice per person) / Prep Time: 10 minutes / Cook Time: 55 minutes

Meatloaf Pan: You will need a 9x5 loaf pan (line with parchment paper for removing easily)

Step 1: Mix and assemble meatloaf in 9x5 loaf pan.

Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.

Step 2: Mix glaze and spread over meatloaf then return to the oven.

In a small bowl, combine all of the glaze ingredients. Stir with a spoon until smooth. Pour over top of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot.

Leftover Meatloaf Ideas

Sandwiches: My dad introduced me to this (just sandwich meat between tender bread with mayo!)
Make Spaghetti Bolognese (just crumble meat into the sauce)
Sloppy joes: Simmer in a skillet with a second batch of the meatloaf glaze

FAQ

How long to cook meatloaf at 375?

How long you cook the meatloaf depends on the size of your pan. For a 9x5 pan, cook uncovered for 40 minutes at 375F. Glaze then cook an additional 15-20 minutes or until the center registers 160F. As a general rule, a smaller loaf pan will require a longer cooking time and a larger vessel will cut down on the cooking time.

Can I make juicy meatloaf without breadcrumbs?

You can. The egg, onion, and pan size help keep this meatloaf moist. You can remove the milk and breadcrumbs entirely or you can replace the breadcrumbs 1:1 with gluten-free breadcrumbs.

Can I bake meatloaf on a baking sheet?

You can but the meatloaf will have more caramelized, crispy outer edges. You might want to try using foil to protect the shape of the meatloaf and lock in more juices. Since baking time will vary, use a thermometer inserted into the center of the meatloaf to determine doneness.

How do I store meatloaf?

You can store cooked meatloaf in the pan it was baked in. Allow the hot pan to cool for 20 minutes, then cover tightly with plastic wrap and refrigerate. Rewarm sliced meatloaf in the microwave or oven and consume within 3 to 4 days.

Can meatloaf be frozen?

Meatloaf can actually be frozen in its raw (uncooked) state or after its been fully cooked and will last for up to 6 months. Since the texture of meatloaf is truly best when it only gets cooked once, I recommend freezing raw if you can. For the most even cooking, I recommend transferring to the refrigerator a day or two out to defrost then cooking until the internal temperature reaches 160 degrees which is considered the safe temperature for ground beef. If you want to learn more, I like this resource.

Can I make meatloaf with 1 pound of ground beef?

Yes. You can use the recipe card servings slider. For 1 pound ground beef, reduce the servings to 4. Place some vegetables (like diced potatoes) in one half of the loaf pan and put your meat mixture in the other half. That way, your meatloaf will still have a nice tall height and you can use the vegetables to form a kind of wall (plus, bonus: easy side dish).

MORE EASY DINNER RECIPES FOR YOU AND YOURS:

Meatloaf Ingredients:

2 pounds organic ground beef 85% lean
1 medium yellow/white onion finely chopped*
2 large eggs
3 garlic cloves minced
3 tablespoons tomato paste
2 tablespoons fresh parsley minced
cup finely ground breadcrumbs (such as panko) this will make your meatloaf tender
cup milk any kind
1 teaspoons salt
1 teaspoons Italian seasoning a blend of oregano, thyme, basil
teaspoon freshly ground black pepper
teaspoon smoked paprika

Meatloaf Glaze Ingredients:

cup tomato paste
2 teaspoons white vinegar or umeboshi vinegar*
3 tablespoons brown sugar light or dark
1 teaspoon garlic powder
teaspoon smoked paprika
teaspoon salt

Mix and assemble meatloaf in 9x5 loaf pan. Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.
Mix glaze and spread over meatloaf then return to the oven. In a small bowl, combine all of the glaze ingredients. Stir with a spoon until smooth. Pour over top of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot.

*Umeboshi vinegar, if youre unfamiliar, is a Japanese vinegar that is beloved for its sweet, sour, salty flavor. It is my number one choice but is hard to find. Please use whatever vinegar you have on hand.Medium Onion: Be sure to chop finely for best results. If you have a large onion, use half. A medium onion finely chopped will give you roughly 1/2 cup.

Photography by Adam Rahman

16 Ingredients That Will Help Keep Meatloaf Moist

Bakers know the importance of eggs when it comes to moist cakes, cookies, or sweet bread meatloaf is no different. Eggs provide two vital functions when it comes to meatloaf. The egg yolks are fatty, thus aiding in binding the meat together without having to overwork it. The fat in the yolks also doesn't evaporate like water, so it will retain the moisture in your meatloaf as it bakes.

If you're out of eggs or have an egg allergy, you can use other ingredients to mimic the same binding effect. Olive oil can help the meat stick to your vegetables, while mayonnaise offers a hybrid experience between adding eggs or oil. Two tablespoons of mayonnaise for each egg in the recipe should do the trick. Olive oil, or other neutral types of oil, do not have the same 1-to-1 ratio because the oil is much runnier and may cause your meatloaf to be too moist, so plan on adding less.

How to Make Meatloaf without Ketchup (Easy Recipe)

Are you looking for a delicious meatloaf recipe that doesnt require ketchup?

Look no further!

This easy meatloaf recipe is sure to become a family favorite.

Its packed with flavor, and best of all, it doesnt require any ketchup. In this blog post, well walk through the steps to make this delicious meatloaf without ketchup, so you can enjoy it any night of the week.

How to Make Meatloaf without Ketchup

As with any recipe, the first step is to gather the ingredients.

For a classic meatloaf, youll need ground beef:

bread crumbs
an egg
onion
garlic
salt
pepper
and your favorite herbs and seasonings

Instructions:

First, preheat your oven to 350 degrees Fahrenheit and grease a baking dish.
In a large bowl, combine the ground beef, bread crumbs, egg, onion, garlic, salt, pepper, and herbs and seasonings.
Use clean hands to mix the ingredients until they are thoroughly combined.
Shape the mixture into a loaf and place it in the prepared baking dish.
Bake for about an hour, or until the internal temperature reaches 160 degrees Fahrenheit.
Let the meatloaf cool before slicing and serving. Enjoy!

Tips And Variations

You didnt think Id leave you without adding a few variations to the classic meatloaf recipe, did you?

Here are a few ideas to try out:

Add Diced Mushrooms or Bell Peppers for A Flavor Boost

Adding diced mushrooms or bell peppers to your meatloaf is a great way to give it an extra flavor boost!

Start by sauting the vegetables in a little butter or olive oil.
Once they have softened, add them to the meatloaf mixture before baking.

The vegetables will add extra flavor and moisture, making the meatloaf even more delicious!

Substitute Half of The Ground Beef with Ground Turkey or Pork

If youre looking to lighten up the classic meatloaf recipe, you can substitute half of the ground beef with ground turkey or pork.

This will reduce the fat content of the meatloaf without sacrificing flavor.

Its also a great way to add more variety to the dish.

Ground turkey and pork can also be mixed with other ingredients, such as vegetables, diced apples, and herbs, to add more flavor and texture.

Use Italian-Style Bread Crumbs for A Delicious Twist

If youre looking to add a delicious twist to your meatloaf, try using Italian-style bread crumbs!

These crumbs provide a great flavor and have herbs and seasonings already mixed in, like garlic, oregano, and basil.

Simply substitute them for the regular bread crumbs in the recipe and youll have an Italian-style meatloaf that everyone will love.

Add a Few Tablespoons of Worcestershire Sauce for An Extra Kick

Adding a few tablespoons of Worcestershire sauce to your meatloaf can give it an extra kick of flavor.

The sauce has a tangy and savory flavor that pairs perfectly with the beef.

You can add the sauce to the mixture when youre combining the ingredients, or you can brush it over the top of the loaf before baking

Just be sure to adjust the seasoning to taste, as the Worcestershire sauce will add a bit of extra saltiness.

Top the Meatloaf with A Glaze Made from Brown Sugar and Dijon Mustard

This delicious glaze is a great way to add a sweet, tangy flavor to your meatloaf without using any ketchup.

To make, simply mix together brown sugar and Dijon mustard in a small bowl until it forms a paste.
Spread the glaze over the top of the meatloaf before baking.

It will add a tasty crunch to the top of the dish and will give the meatloaf a wonderful flavor.

5 Alternatives to Ketchup For Meatloaf

If you want to switch up the flavor of your meatloaf without using ketchup, there are plenty of tasty alternatives.

Here are a few ideas:

BBQ sauce

BBQ sauce is a great alternative to ketchup for meatloaf.

It adds a sweet, smoky flavor that can elevate the dish from just another weeknight dinner to a special occasion meal.

You can also experiment with different types of BBQ sauce to find the flavor combination that works best for you.

Whether its a classic Carolina-style sauce, a sweet and tangy Kansas City sauce, or a spicy Texas-style sauce, youre sure to find something that will make your meatloaf shine.

Mustard

Mustard is a classic condiment that pairs perfectly with meatloaf.

It has a tangy, zesty flavor that can complement the flavors of your meatloaf perfectly, without the sweetness of ketchup.

You can use it as a glaze or mix it into the meatloaf before baking.

Use yellow mustard for a milder flavor, or Dijon or spicy brown mustard for a more intense flavor.

Honey

Honey is a great way to add sweetness to a meatloaf without using ketchup.

For a honey-glazed meatloaf, mix together 1/4 cup of honey, 1 teaspoon of mustard, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of salt.

Brush the mixture over the top of the meatloaf before baking.

Worcestershire sauce

Worcestershire sauce is a classic ingredient for meatloaf.

For a savory flavor, mix together 1/4 cup of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 teaspoon of garlic powder, and 1/4 teaspoon of pepper.

Brush the mixture over the top of the meatloaf before baking.

Hot sauce

For a spicy kick, mix together 1/4 cup of hot sauce, 1 tablespoon of vegetable oil, and 1/4 teaspoon of garlic powder.

Brush the mixture over the top of the meatloaf before baking.

FAQ

What Can I Use Instead of Ketchup in Meatloaf?

Ketchup is not the only way to add flavor to a meatloaf. You can also use tomato paste, Worcestershire sauce, bbq sauce, or even diced tomatoes. You can also add herbs and spices such as oregano, thyme, basil, rosemary, and paprika for extra flavor.

Is Ketchup Necessary in Meatloaf?

No, ketchup is not necessary in meatloaf! This recipe is designed to be made without ketchup and still be full of flavor. However, if you like the flavor of ketchup, feel free to add it to the recipe.

Why Do You Put Ketchup on Meatloaf?

Ketchup is often added to meatloaf as a way to add flavor and moisture. The ketchup helps to keep the meatloaf from becoming dry and adds sweetness to the dish. However, ketchup is not necessary for a delicious meatloaf.

How to Make Meatloaf without Ketchup (Easy Recipe)

This post provides an easy-to-follow recipe for making delicious homemade meatloaf without ketchup. With simple ingredients and a few simple steps, you'll have a tasty dinner on the table in no time. Learn how to make this classic dish without using ketchup for an incredibly flavorful result.

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4 people

Calories 500 kcal

bread crumbs
1 egg
onion
garlic
salt
pepper
your favorite herbs and seasonings

First, preheat your oven to 350 degrees Fahrenheit and grease a baking dish.
In a large bowl, combine the ground beef, bread crumbs, egg, onion, garlic, salt, pepper, and herbs and seasonings.
Use clean hands to mix the ingredients until they are thoroughly combined.
Shape the mixture into a loaf and place it in the prepared baking dish.
Bake for about an hour, or until the internal temperature reaches 160 degrees Fahrenheit.
Let the meatloaf cool before slicing and serving. Enjoy!

Keyword Meatloaf without Ketchup

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here youll find simple and delicious recipes that you can make in 30 minutes or less.