The Best Ketchup-Glazed Meatloaf

photo by Lavender Lynn


- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
1 meatloaf
- Serves:
- 8
ingredients
- 1 1⁄2 lbs lean ground beef
- 1⁄2 cup tomato ketchup
- 1⁄3 cup tomato juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon red pepper flakes
- 2 eggs, beaten
- 3⁄4 cup fresh breadcrumb
- 1⁄4 cup finely chopped onion
- 2 teaspoons prepared mustard
-
Topping
- 2 teaspoons brown sugar
- 1⁄4 cup tomato ketchup
- 1⁄2 teaspoon prepared mustard
directions
- In a large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, bread crumbs, onions, and mustard. Mix until thoroughly blended.
- Add ground beef. Mix gently but thoroughly.
- Line a 9 x 5=inch loaf pan with foil. Press in beef mixture.
- Bake at 400°F for about 45 minutes.
- While the meatloaf is baking, combine the topping ingredients in a separate bowl, mixing well.
- Remove the meatloaf from the oven after 45 minutes and drain off the fat.
- Spread topping over the meatloaf and return to the oven for another 5-10 minutes.
- Rest meatloaf 5 minutes before serving.
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Reviews
-
Great meatloaf! I was inspired to make this by Paula G's beautiful photo. Not having any tomato juice in the house, I used zippy tomato sauce, and I added some corn and diced green pepper on a whim. Otherwise I followed the recipe exactly and it came out great! Thanks Canadiangirl for posting the recipe, and PaulaG for leading me to it!
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Fabulous meatloaf! I like that the topping is added the last few minutes of cooking as it doesn't slide off nor does it burn. I did use ground turkey and homemade tomato sauce in place of the ketchup and juice. This was done in time frame stated and after resting the 5 minutes, sliced very nicely. Made for *PAC Fall 2008*
Tweaks
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Fabulous meatloaf! I like that the topping is added the last few minutes of cooking as it doesn't slide off nor does it burn. I did use ground turkey and homemade tomato sauce in place of the ketchup and juice. This was done in time frame stated and after resting the 5 minutes, sliced very nicely. Made for *PAC Fall 2008*