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Classic Meatloaf with Sourdough & Maple Ketchup Glaze

A classic all-beef meatloaf made extra tender with sourdough bread soaked in milk, seasoned with Worcestershire sauce, dried onion, and herbds, then finished with a tangy-sweet maple ketchup glaze.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

For Meatloaf:
  • 1 1/2 lbs ground beef, preferably 85/15
  • 2 slices sourdough bread, torn into small pieces
  • 1/3 cup milk
  • 1 egg
  • 2 tbs dried chopped onion
  • 2 tbs Worcestershire sauce
  • 1 tbs dried parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper
  • 1/4 cup ketchup
  • breadcrumbs, only if needed
For the Glaze:
  • 1/2 cup ketchup
  • 1 tbs pure maple syrup
  • 1 tbs Worcestershire sauce
  • 1 1/2 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper

Equipment

  • large mixing bowl
  • small bowl for the glaze
  • fork
  • Measuring Cups and Spoons
  • large baking dish or rimmed baking sheet
  • instant read meat thermometer
  • spoon or spatula

Method
 

Step 1:
  1. Preheat the oven to 350°F.
Step 2:
  1. In a large bowl, tear the sourdough bread into small pieces and place it in a small bowl. Pour the ⅓ cup milk over the bread and let it sit. Add on top of bread and milk mixture egg, dried chopped onion, Worcestershire sauce, dried parsley, kosher salt, onion powder, garlic powder, black pepper, and ¼ cup ketchup, and ground beef.
Step 3:
  1. Using your hands, gently mix everything together just until combined. Be careful not to over-mix. If the mixture feels too wet to hold its shape, add breadcrumbs 1 tablespoon at a time. You may not need any. The mixture should be moist and soft but still hold together when shaped.
Step 4:
  1. Transfer the mixture to a baking dish and gently form it into a loaf. Avoid packing the meat too tightly.
Step 5:
  1. To make the glaze, combine the ketchup, maple syrup, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, and black pepper in a small bowl. Whisk until smooth.
Step 6:
  1. Spread the glaze evenly over the top and down the sides of the meatloaf.
Step 7:
  1. Bake for 50–65 minutes, or until the center of the meatloaf reaches 160°F.
  2. Remove from the oven and let the meatloaf rest for about 10 minutes before slicing and serving.

Notes

Soaking the sourdough bread in milk helps keep the meatloaf tender and moist. I use just ⅓ cup of milk—enough to soften the bread without making the meat mixture overly wet.
The 2 tablespoons of Worcestershire sauce add savory depth to the beef without changing that familiar meatloaf flavor.
Add breadcrumbs only if needed - 1 TBS at a time. Depending on your bread and ground beef, you may not need them at all.
I prefer 85/15 ground beef for this recipe because it has enough fat to keep the meatloaf juicy while still giving it that traditional beef flavor.
The maple ketchup glaze adds just a touch of sweetness. Worcestershire sauce and apple cider vinegar balance it with savory, tangy flavor so the topping doesn’t become overly sweet.