AKECHI

Dinner · Meatloaf

Tangy Ketchup Meatloaf

Ketchup supplies tomato tang and a glossy finish to a modest beef loaf. Half a cup goes into the glaze, while grated onion keeps the interior moist without large chunks.

By Akechi · Published

Jump to ingredients
Tangy Ketchup Meatloaf ingredient illustration with Organicville product packaging on a textured background.
Ingredient illustration composed from supplied product packaging photography; not a photograph of the finished dish.
Yield
4 servings
Prep
15 min
Cook
55 min
Rest / chill
10 min
Total
80 min

Ingredients

  • 1 pound ground beef
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1/4 cup milk
  • 1/4 cup grated onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup tomato ketchupOrganicville: USDA Organic
  • 1 tablespoon maple syrupShady Maple Farms: USDA Organic
  • 1 teaspoon cider vinegar

Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.

Method

  1. Prepare the loaf

    Heat the oven to 350°F and line a rimmed sheet pan. Mix beef, egg, breadcrumbs, milk, onion, salt and pepper gently until just combined; shape into a compact 8-by-4-inch loaf.

  2. Mix the glaze

    In a clean bowl stir ketchup, maple syrup and vinegar together. Reserve half in a separate bowl before brushing the remainder over the raw loaf.

  3. Bake and verify

    Bake for 45 minutes, brush with the reserved glaze using a clean brush, then bake about 10 minutes more. Verify the center reaches 160°F (71°C); continue cooking if needed.

  4. Rest before slicing

    Rest for 10 minutes before cutting into eight slices. Use a clean knife and platter, and discard any glaze or utensils that touched raw meat without washing.

Kitchen tips

Grate the onion over a bowl so its juice stays in the mixture.

Use a thermometer in the thickest center rather than judging by glaze color.

Substitutions

For a dairy-free variation replace milk with unsweetened plant milk and check breadcrumbs for milk.

Use labeled gluten-free breadcrumbs for a gluten-free variation; recheck ketchup and other packaged ingredients.

Storage

Refrigerate leftovers within 2 hours in shallow containers at 40°F or below for up to 3 days. Reheat slices to 165°F.

Serving suggestions

Serve two slices per person with mashed potatoes and steamed green beans, spooning pan juices around the loaf.

Make ahead

Shape the unglazed loaf up to a day ahead and refrigerate covered at 40°F or below. Keep glaze separate; allow extra baking time and verify temperature.

Allergen details

Contains: egg, milk, wheat.

Check each product label for allergen details.

Shop the ingredients

Current retail packages for this recipe. Check quantities and labels before buying.

Add one of each available product. Pantry extras are not included.

  • Organic Ville Organic Ketchup - Tomato - 24 oz × 1 — $7.32
  • Shady Maple Farms 100 Percent Pure Organic Maple Syrup - 12.7 fl oz × 1 — $19.01
Organic Ville Organic Ketchup - Tomato - 24 oz

Organic Ville Organic Ketchup - Tomato - 24 oz

$7.32
Shady Maple Farms 100 Percent Pure Organic Maple Syrup - 12.7 fl oz

Shady Maple Farms 100 Percent Pure Organic Maple Syrup - 12.7 fl oz

$19.01

Related recipes

Apple Bran Breakfast Muffins ingredient illustration featuring product packaging.

Muffins · 52 min

Apple Bran Breakfast Muffins

Bake apple bran breakfast muffins in 52 minutes, with cinnamon, tender grated fruit and a soft crumb for a make-ahead basket of small morning portions.

Read recipe →
Apple Cinnamon Buttermilk Pancakes ingredient illustration featuring product packaging.

Pancakes & waffles · 24 min

Apple Cinnamon Buttermilk Pancakes

Grated apple and cinnamon soften buttermilk pancake mix into tender breakfast pancakes, ready in 24 minutes for a cozy weekend stack with crisp edges.

Read recipe →
Banana Cinnamon Kamut Crunch Bowl ingredient illustration featuring product packaging.

Breakfast bowls · 5 min

Banana Cinnamon Kamut Crunch Bowl

Build a banana cinnamon cereal bowl in 5 minutes: airy kamut puffs meet cool yogurt and maple sweetness for an easy breakfast before the school run.

Read recipe →

Frequently asked questions

How much ketchup is in the glaze?

Use 1/2 cup for the four-serving loaf. Split the prepared glaze before any brush touches raw meat.

Can I substitute ground turkey?

Yes, but cook a turkey loaf to 165°F in the center, and expect a leaner texture; the stated beef timing may change.