Meatloaf 86 Ketchup
Ditch the ketchup and elevate your dinner game with this flavor-packed Meatloaf 86 Ketchup recipe! Perfectly seasoned with a blend of ground beef and pork, finely diced onion, garlic, and a touch of Dijon mustard, this meatloaf is moist and tender thanks to the addition of soaked breadcrumbs. The real star here is the tangy, smoky glaze made with soy sauce, brown sugar, tomato paste, and smoked paprika—offering a bold twist that’s a step above the traditional ketchup topping. Ready in just over an hour, this hearty and satisfying main dish pairs beautifully with classic sides like creamy mashed potatoes or crisp green beans. Say goodbye to boring meatloaf nights and hello to a new family favorite bursting with rich, savory flavors!
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Recipe Information
Ingredients
- 2 pounds Ground beef (80/20)
- 0.5 pounds Ground pork
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 1 cup Breadcrumbs
- 0.5 cups Whole milk
- 2 Large eggs
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 2 tablespoons Brown sugar
- 2 teaspoons Apple cider vinegar
- 3 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a small bowl, combine the breadcrumbs and milk. Let the mixture soak for about 5 minutes while preparing the other ingredients.
In a large bowl, add the ground beef, ground pork, soaked breadcrumbs, diced onion, minced garlic, eggs, Worcestershire sauce, Dijon mustard, parsley, salt, and black pepper. Mix everything together gently using your hands or a wooden spoon until just combined. Do not overmix.
Shape the meatloaf mixture into a loaf shape on the prepared baking sheet or press it into the loaf pan. Smooth the top.
In a separate small bowl, prepare the glaze by mixing the soy sauce, brown sugar, apple cider vinegar, tomato paste, and smoked paprika until well combined.
Spread the glaze evenly over the top of the meatloaf using a spoon or brush.
Place the meatloaf in the preheated oven and bake for 50-60 minutes, or until an instant-read thermometer inserted into the thickest part of the meatloaf registers 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps it stay juicy and hold together.
Slice and serve the meatloaf warm with your choice of sides, such as mashed potatoes, green beans, or a fresh salad.
Nutrition Facts
Calories |
3847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.2 g | 326% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 7224 mg | 314% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 45.3 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 602 mg | 46% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3644 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
