The Best Ketchup-Glazed Meatloaf
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People talking
I have been making this meatloaf for years now and we all love it. You'll find quite a bit of grease in the bottom of your loaf pan, even when using lean ground beef. When I first started making this meatloaf, I would end up pouring off most of the sauce (the best part!) when draining the fat, so now I bake the meatloaf first without the sauce, then drain off the fat, then spread the sauce on top and return it to the oven for about 5-10 more minutes. I also usually double the ingredients for the sauce so that I have some sauce to serve with the leftovers (if you manage to have any!). Hope you enjoy this recipe as much as we do!
- Ready In:
- 1hr 20mins
- Serves:
- Yields:
- Units:
Nutrition Information
5
People talking
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
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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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RECIPE MADE WITH LOVE BY
@Canadiangirl 3
Contributor
@Canadiangirl 3
Contributor
"I have been making this meatloaf for years now and we all love it. You'll find quite a bit of grease in the bottom of your loaf pan, even when using lean ground beef. When I first started making this meatloaf, I would end up pouring off most of the sauce (the best part!) when draining the fat, so now I bake the meatloaf first without the sauce, then drain off the fat, then spread the sauce on top and return it to the oven for about 5-10 more minutes. I also usually double the ingredients for the sauce so that I have some sauce to serve with the leftovers (if you manage to have any!). Hope you enjoy this recipe as much as we do!"
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Love it......but on the topping.......I added little Frank's hot sauce......add to your taste!
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The topping was a little too sweet for us, but the meatloaf itself was good!
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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*
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