meatloaf recipe no ketchup
The Best meatloaf recipe no ketchup
I also appreciate how this version works well for health-conscious cooking too. It’s packed with lean protein, fiber from the vegetables, and a touch of sweetness from the onions and carrots. No ketchup means it’s lighter on sugar, but still packed with flavor from the herbs and spices. It’s the kind of dish that feels indulgent but actually makes a balanced meal. Plus, it’s great for leftovers—my kids always say it tastes even better the next day, which is a win for both me and my budget. It’s the kind of recipe that’s simple enough to make on busy nights but still feels special when you serve it.
Classic Meatloaf Without Ketchup
A hearty, flavorful meatloaf that relies on savory tomato sauce and fresh herbs for depth, served with a simple green salad. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup finely chopped onion
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
👨🍳Directions
-
1
Preheat oven to 375°F. Mix breadcrumbs, egg, Worcestershire sauce, garlic powder, thyme, salt, and pepper in a bowl. -
2
In a separate bowl, combine ground beef and finely chopped onion. Add the breadcrumb mixture and mix gently until just combined. -
3
Press the meat mixture evenly into a greased loaf pan. Bake for 30 minutes. -
4
Heat olive oil in a small saucepan over medium heat. Add tomato sauce, oregano, and red pepper flakes. Simmer for 5 minutes. -
5
Pour the tomato sauce over the meatloaf and sprinkle with chopped parsley. Return to the oven and bake for another 10–15 minutes until the meatloaf reaches an internal temperature of 160°F.
🔧Equipment
- Mixing bowl
- Meat grinder or food processor
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Meatloaf Without Ketchup Works
❓ Frequently Asked Questions About Meatloaf Without Ketchup
How long should I cook meatloaf until it’s done?
Cook meatloaf until it reaches an internal temperature of 160°F in the thickest part, which usually takes about 45–55 minutes at 375°F in a preheated oven. For extra crispiness on top, broil for 2–3 minutes at the end, watching closely to avoid burning.
Can I make meatloaf ahead of time and reheat it?
Yes! Meatloaf tastes even better the next day. Assemble it in a pan, cover loosely with foil, and refrigerate for up to 24 hours. Reheat in a 350°F oven for 20–25 minutes, adding a splash of beef broth if the gravy needs thickening.
What if my meatloaf isn’t golden-brown on top?
Avoid overcrowding the pan when baking—this keeps the surface flat. If needed, brush the top with melted butter or oil before baking. For extra browning, place a baking sheet filled with hot water in the oven alongside the meatloaf to create steam.
Why does my meatloaf fall apart when I cut into it?
Overmixing the meatloaf can make it dense and tough. Gently fold the ingredients together—don’t chop or press too hard. For extra cohesion, add 1–2 tbsp breadcrumbs or 1 egg to the mix. Let it rest for 10 minutes before slicing.
Can I use ground turkey instead of beef for meatloaf?
Absolutely! Ground turkey works well, but it’s slightly leaner, so add 1 extra tbsp milk or beef broth to keep it moist. For best texture, mix it with 1/4 cup breadcrumbs to bind. Cooking time remains similar, but check doneness at 155°F to avoid dryness.
