Tender Meatloaf with Spicy Ketchup

By Erika on October 1st, 2012 / / 7 Comments


Does the thought of meatloaf bring back memories of a dry, brick-like dinner that you try to avoid as an adult? Avoid no more! This tender and juicy meatloaf is so delicious and it melts in your mouth…

Tender Meatloaf with Spicy Ketchup

Tender Meatloaf with Spicy Ketchup


  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 garlic cloves, smashed then minced
  • 1 teaspoon fresh thyme, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup fresh parsley, minced
  • 2 cups fresh bread crumbs (about 3 slices white bread, dried and made into crumbs)
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 2 pounds ground chuck (81 percent lean)


  • 1 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons sugar
  • 2 tablespoons red onion, finely chopped
  • 1/4 teaspoon Tabasco (more or less to taste)


  1. Preheat oven to 375 degrees F.
  2. Heat the olive oil in a medium sauté pan over medium heat. Add onions and sauté until transluscent but not browned, about 6 minutes. Add garlic, thyme, salt, and pepper and cook another 2 minutes, being careful not to burn the garlic. Remove from heat. Add the parsley. Allow to cool for 5 minutes.
  3. In a large bowl, combine the bread crumbs, eggs and milk. Mix well. Add the ground beef and onion mixture, and mix lightly with a fork. Don't over mix or the meat loaf will be tough. Shape the meat into a rectangular loaf in a roasting pan or glass dish. Poke holes in the top with the end of a wooden spoon (see picture below) for topping to go into.
  4. In a blender or food processor (or use an immersion blender), combine the topping ingredients and blend for 10-15 seconds-- not too long. If you chopped the onion finely enough, you may skip this step and just stir the ingredients together. Spread the topping evenly on top of the loaf, and into holes. Bake for 1 hour- 1 hour 10 mins, or until the internal temperature is 170 degrees F. Serve immediately.


Poke holes into loaf with the end of a wooden spoon (or your finger)  for topping to seep into.


The meatloaf is ready to go into the oven!


Linked up with Menu Plan Monday on I’m an Organizing Junkie.


show comments 7 responses

  • aram says:

    This looks really good

  • Lisa says:

    This looks good, I think I’ ll make it tonight, but I need to add Grueyere cheese, and top it with bacon slices because I love those flavored in meatloaf.

  • Laura says:

    At what temperature do you bake the meatloaf, please?
    Looks yummy!

  • Kim says:

    What temperature should you cook this? I tried 365 degrees but after an hour and a half it was still very pink.

    • Erika Erika says:

      Hi Kim,. sorry for the delay., I was traveling. This should be bakes at 375 for 1 hour- 1 hour 10 minutes. Ovens vary, so yours may take a bit longer.

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